Yesterday we celebrated Easter and my husband’s 61st birthday. It hardly seems possible that we’ve been together for 40 years! Where exactly time goes I do not know. My children all came home for the holiday and the weather was just perfect for some outside fun.
Easter has always been a big holiday in our family. Usually it falls closer to my birthday in April, but this year it was my husband’s turn to get the holiday. Bob requested that I make Prime Rib for his birthday dinner. I don’t often make this meal, but when I do I wonder why that is since it is so delicious. When I was a young child, my mom dressed me in my Easter finest each year. As you can see by my face in this photo, I was less than thrilled with these outfits. My friend Lianne lived on the block and she looks equally as thrilled with the outfit as I was. Her basket hat really tops off the look perfectly.
My mom tried to dress my daughter Cathy for Easter when she was young, but she was even less tolerant than I was about it. That lasted a few years and then mom gave up.
Yesterday was such a beautiful and sunny day. We were able to play a few games as the men watched the ballgames. We got to enjoy the yard as it was warm and sunny, despite the talk of more snow heading our way in the coming days. My beautiful daughter and daughter in law to be were both willing to play some Jenga with me. I lost, of course, the first game but not the second. Then we had our dinner and celebration. A truly beautiful day.
The recipe I use comes from Ina Garten, my go to chef for many delicious meals. I highly recommend you follow her directions exactly as the roast comes out perfectly every time. I made a nice pan gravy to go with the roast and some mashed potatoes. We have a small bit leftover for today’s meal and for my husband to pick on while I’m away.
Ina’s Prime Rib Roast
- One 3-rib standing rib roast (7 to 8 pounds)
- 1 tablespoon kosher salt
- 1 1/2 teaspoons freshly ground black pepper
- Two hours before roasting, remove the meat from the refrigerator and allow it to come to room temperature.
- Preheat the oven to 500 degrees F. (Make sure your oven is clean!)
- Place the oven rack on the second lowest position.
- Place the roast in a pan large enough to hold it comfortably, bone-side down, and spread the top thickly with the salt and pepper.
- Roast the meat for 45 minutes.
- Without removing the meat from the oven, reduce the oven temperature to 325 degrees F and roast for another 30 minutes.
- Increase the temperature to 450 degrees F and roast for another 15 to 30 minutes, until the internal temperature of the meat is 125 degrees F. (Be sure the thermometer is exactly in the center of the roast.)
- The total cooking time will be between 1 1/2 and 1 3/4 hours.
Forgive the bad picture, I eat the end only so it looks darker than usual. I was too busy eating to get a better picture.