We had our 8 pounds of first four ribs Prime beef standing ribs last night and it was the absolute best we ever had. Took it out of the oven at 130 degrees and it was perfectly rare after a fifteen minute rest. We accompanied it with a slightly thickened jus, mashed potatoes, sauted cippolinins, and endive/beet/orange sections salad. A bottle of zinfandel and another of cabernet sauvignon went well with the meal.
Dessert was a bouch de noel put together by one of my daughters-in law (one of the ones who never cooks at all) and it was fabulous along with coffee, a late harvest riesling and last of all some apple brandy.
Life is good !!
BTW: The roast was provided by our fish monger who has a connection to get very good beef (Prime or very top Choice). This is an annual favor he does for me (we’ve been good customers for over 40 years) and he sells it to me at his cost. This year he was a bit troubled and apologetic when he announced he had to charge me $110 for the meat. As I was in no position to complain considering the favor he has done over many years I paid the bill with the comment that beef prices certainly had gone up. When I got home he was on the phone, explained the error, and we now have a $48 credit at our fishmongers.
Merry Christmas to all and a Happy New Year!!!