I saw this recipe redux from 1966 in the New York Times last year. The article was written by Amanda Hesser and I couldn’t wait until prime rib season was here to try it. Why? Because it sounded impossibly simple. And guess what? It was. It was also delicious and cooked to rare perfection.
Roast at 500˚; time according to size. Turn off oven and don't peek until done.
The recipe was adapted from Ann Seranne, a former editor of Gourmet. One change was rubbing rosemary into the flesh, which took an extra minute of time, and this was a fine addition. I also sautéed some shiitakes in pan drippings with a splash of wine, but it wasn’t essential so I didn’t include that step or ingredients in the recipe.
Last year I roasted an Herb-Crusted Standing Rib Roast with flavors of horseradish. I served it with a red wine mushroom gravy; pretty darn tasty, as well.
I appreciate a 3-ingredient, quick-to-assemble supper just as much as you, and this recipe is certainly not that. But it’d be a crying shame to look a gift steer in the mouth. Back in June, I’d received a brisket certificate from Downtown Home & Garden (part of their Big Green Egg package), which I recently redeemed at Knight’s Market. This … Full recipe post »
I’m the grill-master in my family; my husband and kids know that the 8 feet of footage surrounding the Weber charcoal kettle and Jenn-Air gas are mine; no trespassing. That hasn’t dissuaded me from suggesting to my husband, Richard, that perhaps he’d like a Big Green Egg (an egg-shaped barbecue smoker) for Father’s Day. After all, I’ve been coveting one for … Full recipe post »
Hi there! I'm Peggy Lampman -
Food writer by trade, curious cook by design.
The past 30 years have witnessed a raucous race from my professional to
home kitchen - persnickety customers, petulant children and piles of dirty dishes
lie in my wake. And the dinnerFeeds - well - they
are my story. More about Peggy and this site...
Taste buds prickle; wanderlust triggered. An Argentine barbecue (asado)
enticed me to Patagonia. A friend gave me a vial of ground sumac berries--4 months later I was
waking at dawn to the "Call To Prayer" in Turkey. Porcini to Tuscany, and so on. Read more about my chronicles of
trips and favorite associated recipes. Browse my travel recipes...
Here are ideas gleaned from others that speak to me;
where I highlight projects that bring friends, neighborhoods, and communities together. For me,
complimentary food makes the project and event more fun. Browse my projects and related recipes...