prime rib roast recipe...

As the kids say, "Oh my dears to chicken ears!"
Christmas is nearly here!

And with the last of the baking in the oven, the only thing left to do it decorate sugar cookies and gingerbread men for Santa. Whew!

With the baking wrapped up, it's time to think about Christmas dinner. After the flurry of cooking that happens at Thanksgiving, we keep Christmas dinner very simple. For as long as I can remember we're prepared a prime rib roast...it's so easy and
really delicious. Here's our can't-fail recipe.

Prime Rib Roast

1, 3 to 5 rib roast
all-purpose flour
salt and pepper to taste

Rub roast well with flour, salt and pepper. Arrange roast bone side down on a rack in a shallow roasting pan. Place in a 500 degree oven and cook 15 minutes per rib. (for example: 3 ribs, 45 minutes; 4 ribs, 60 minutes.) The oven will smoke.

Turn off heat; however, do not open oven door for 2 more hours. This will give you a rare roast with a crusty outside. If you'd like a medium roast, add 15 minutes to the roasting time. Carve and serve. Makes 6 to 8 servings.

We also make a tangy sauce to serve alongside...just blend prepared horseradish and sour cream together until you get the flavor you like.

Served with a salad, baked potatoes, and veggies, this roast makes a wonderful Christmas dinner...one that keeps us out of the kitchen and enjoying the day.

Sending you Christmas wishes with this lovely poem...

Scent of Winter

I love the smells of winter:

The pans of gingerbread,

The smells of wood and ashes,

And old quilts on the bed,

The friendly smells  of boots and skates

And the fresh smell of new snow,

The wondrous smells of Christmas pines

And holly and mistletoe.

I love the smells of winter;

And even the flowers of spring

Can't quite compare with all the joys

The smells of winter bring.

-Beverly Trickett