Longleaf Stories

full circle in the hundred acre wood

I had planned to bake a whole red snapper with crabmeat stuffing for Christmas Day, but like other fine ideas, this one lost out in a game of “Beat The Clock.”

As I was racing around our local Albertson’s grocery store for the meatball and lasagna ingredients, I grabbed up a good-looking small standing rib roast. Our family festivities ended Christmas Eve, so Buck, Maggie and I had Christmas Day all to ourselves. Suddenly a rib roast with simple accompaniments sounded like comfort food.

It was very easy and the best rib roast I have ever eaten. I never order this in a restaurant, because when I worked in the corporate world, it seemed that the “rubber chicken” circuit often included a soft, squishy, fatty, alleged “prime rib” alternative. Awful.

This is what a prime rib roast should be. Buck and Maggie concur.

p.s. If you’ve never spent time at epicurious.com, the source of this recipe, I highly recommend it. Their recipes are primarily from Gourmet and Bon Appetit magazines. My favorite features of the site are the menu collections and the fact that individuals can (and many do) add comments about the recipes, whether they liked it, changes they made, etc. Epicurious is my “one stop shopping” place for recipes.

 

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