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.
On Sunday’s journey back from Utah (an impromptu trip utilizing a free AMEX companion plane ticket), while poring over photographs taken hiking Zion National Park and Bryce Canyon, I lamented that I forget to take my wide-angle lens. Still. I could never capture Ansel Adam‘s American West no matter how many strings of cameras I roped around … Full recipe post »
So I’m reading this article and recipe in the New York Times (by Sam Sifton) who described making Nora Ephron’s Fancy Meatloaf that inspired me to write about and make this recipe – with my changes – which was concerning, as I wondered if the end product would be too meta to eat. Mr. Sifton … Full recipe post »
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...
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