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If your ever in western NY The Red Osier is a must for prime rib!!!

As for my family, Brisket as this is Texas...

For my family, a rare roast of Prime Rib. A nice, well marbled piece of Iowa beef. Along with a huge pan of Yorkshire Pudding. Lot's of other sides as well, my Mom is quite a Gourmet. I think this year's dessert is a raspberry trifle.

I'll make the Bearnaise Sauce.

Here in Iowa, many places serve Prime Rib on Saturday night.

I'm going to have to try that sometime Woody, I'm not that far from the Finger Lakes area.

"Batching" it alone, so leftovers.

Here in Downeast Maine its going to be fresh scallops, lobster and haddock! Can't wait!

Some Florida quail and a Virginia salt cured ham!

My oven will be cranked up for the third time this year. Wife has to cook because everything is closed.

On Christmas morning,

Zabaglione

There can be no other.

I have a friend who has been cooking these at home, in a convection oven, for years. It took him a few to get his technique down, but, internal temp of about 150, 20 minutes of rest after that, seems to be the key. I don't do it because the minimum cost of participation is around $60, and my family, 'cepting me and my dear old Mom, are not big meat eaters.
Fully intend to thow one on the Weber grille, over a nice, smokey, fire one day, but, it will have to be when we have company. I'd be eating even a little 6 pounder for a week after the event, if it was just we three.


Best,
Ted