In keeping with the holiday feeling, I decided to go with a slow-roasted prime rib for Sunday night's supper. I tried a new recipe for it, given how much I trust J. Kenji López-Alt. Much in keeping with the reverse sear approach that has worked so well for beef tenderloin, this rib roast cooked up just right and precisely on time. To go with it, I made some terrific creamy mashed potatoes and roasted asparagus cuts. And prime rib begs for homemade creamy horseradish sauce, don't you think?
"Perfect Prime Rib with Red Wine Jus," from J. Kenji López-Alt, Culinary Consultant and former Culinary Director of SeriousEats.com. [Updated 05 December 2019]
"Spicy Horseradish Sauce" from "Beef Tenderloin in Wine Sauce," from The All-New Ultimate Southern Living Cookbook. Compiled and Edited by Julie Fisher Gunter. Oxmoor Press (2006), p. 295, 296.
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