Christmas day is busy and full of family, noise, fun, fights, drinks, sweets and general mayhem. Why complicate it further by trying to create a complex and time consuming dinner. This is what we do. It is dead simple, wonderfully tasty and all of our family loves it. Some kind of potatoes, a salad and/or other simple vegetables and all of the sweets already around the house and you are off.
Figure a pound per person and you will have plenty left over for sandwiches the next day. Don’t listen to the Martha types, by the bone in. It has the most flavor. If you are not a meat lover then skip this one. I try to consume very little red meat. For this I make an exception.
- 5-8 Pound Prime Rib Roast
- Salt and Pepper
- 2 Tablespoons Flour
- 2 Tablespoons Butter
- 1/2 Cup Red Wine
- Large Roasting Pan
- Sauce Pan
- Aluminum Foil
- Carving Knife
- Remove the roast from the refrigerator at least an hour before cooking. You want it to be nearly room temperature.
- Pre Heat the oven to 500.
- Salt and pepper the roast really well.
- Place in the roasting pan fat side up.
- Roast for 15 minutes at 500 then turn down to 325. Cook for about 15 minutes a pound. This should get you to medium rare. Check about 15 minutes before it should be done. DO NOT overcook.
- Remove from oven and place the roast on a serving tray or cutting board and cover with aluminum foil for at least 15-20 minutes to rest.
- Place the roasting pan on the stove top.
- Remove two tablespoons of the drippings to a sauce pan.
- Add butter and flour and whisk together until smooth.
- Add wine and about 1/2 cup water and cook over medium heat for a few minutes.
- Add back to the pan and stir the remaining drippings together.
- Pour into a serving bowl.