For the Christmas night meal last evening, and with another great small gathering of friends and Roediger House regulars, I prepared an herb-crusted rib roast and served it with twice-baked stuffed potatoes, a mess of peas, and a slightly altered horseradish cream sauce.
I overcooked the roast a bit and should have instead followed the advice of my friend and colleague Donna Whitley-Smith for a better medium-rare result. But we all thought it was pretty wonderful nonetheless.
"Herb-Crusted Prime Rib with Horseradish Cream," from Williams-Sonoma.
"Stuffed Potatoes: Good/Better/Best," a recipe clipping saved from Cuisine at Home, Issue 60 [December 2006], p. 23-25.
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