Sunday, January 18, 2015


This was our Christmas Eve meal with the Caramel Apple Cheesecake for dessert. We used to have larger Christmas eve family gatherings when I was young and those tended to be buffets.  Now that it is usually either just the 2 of us or a smaller gathering I make a more formal and traditional meal. 

I used the scraps leftovers (not that were many) to make the New Year's Day Black Eyed Pea Chili.
5 pound boneless beef rib roast
3/4 cup Mad Housewife Merlot wine
1 small Vidalia onion, sliced thin
1/4 cup water
1 tablespoon Worcestershire sauce
Avocado oil
*2 tablespoons  Savory Spice Shop Hidden Cove Lemon Garlic Blend
*2 tablespoons  Penzey's English Prime Rib Rub 
*1 teaspoon  Penzey's OR Savory Spice Shop's Horseradish powder
  • Whisk together the wine, water and Worcestershire sauce.
  • Place roast in a large plastic bag that has been placed in a shallow baking dish.
  • Pour marinade over roast and seal bag.
  • Marinate 6-8 hours, turning bag occasionally.

  • Preheat oven to 325 degrees.
  • Place sliced onions in bottom of roaster.
  • Drain roast and discard marinade.
  • Rub roast generously with the avocado oil. Let roast sit on drainboard a moment to allow excess oil to drain off.  At this point wash your hands to remove the excess oil also so the rub will go on better.
  • Stir together the Hidden Cove Lemon Garlic Blend, English Prime Rib Rub and the horseradish powder until well mixed.
  • Sprinkle rub mixture over roast until well coated all the way around.
  • Place roast, fat side up on onion slices.
  • Insert oven thermometer.
  • Roast until desired doneness (we like medium rare which was 135 degrees and about 2/14 hours), but no more!
  • Transfer roast to cutting board and immediately tent with foil for 20 minutes before carving. This is the resting phase and mandatory to the perfect prime rib. During this phase your roast will raise another 10 degrees. 
*If you want a thicker rub add more spices making sure to keep these proportions.

1 bunch asparagus
Avocado oil
sea salt
fresh ground black pepper
  • Preheat oven to 425 degrees.
  • Snap off woody ends. 
  • Wash asparagus and drain well.
  • Pat dry and then drizzle with avocado oil, smoothing all along each stalk as you place asparagus in a single layer on a baking sheet.
  • Sprinkle with salt and pepper to taste.
  • Roast 10 minutes or until fork tender, but snappy and browning on the outside.

Juice of 2 lemons
1 tablespoon cornstarch
1 tablespoon cool water
2 teaspoons sugar
2 large egg yolks
  • In a small saucepan whisk together the water and cornstarch over a medium heat.
  • Bring to a slow boil, whisking constantly.
  • Add sugar and whisk until dissolved. Immediately remove from heat to cool!
  • Return the saucepan to the lowest setting.
  • Beat egg yolks and lemon juice until well blended.
  • Whisk egg yolks into cooled sauce and cook slowly to thicken.  TOO HIGH A HEAT WILL CURDLE YOUR SAUCE.
  • Season as necessary and pour over plated asparagus.

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