Hey Grandpa, What's for Supper? Part 2

[Blooie]

Tonight I made a steak with baked potato and sweet corn.

Tomorrow the Princess is making a prime rib roast.

I think I am in charge of the mashed potatoes, gravy, and green beans. Should be interesting. She hasn't cooked in 25 years.

Well????

 

[sourland]

Well????

It's cooking.

She was working off a recipe for a 5 to 7 # roast - ours is only 3 #.

I had to convince her to cut everything but the cooking temp in half. My potatoes and green beans will be fine. I'll post later and let you know how it turned out. She got hostile when I was questioning her.

 

[sourland]

Princess did good - it was great especially the gravy.

I suggested that she might want to take over the kitchen, and she just laughed.

 

[Blooie]

That's great, Sour!! We had ours reheated tonight with a little of the gravy.....um, it lost a little in the translation. <sigh>

 

[sourland]

That's great, Sour!! We had ours reheated tonight with a little of the gravy.....um, it lost a little in the translation. <sigh>

Ours was a bit overly rare so I think it will heat u0p just fine. She coated it with a mixture of butter, garlic, fresh rosemary, and fresh thyme. My tongue still tingles.

 

[Blooie]

OOh, that's the same recipe - or close to it - that I did.....softened butter, garlic, thyme, rosemary, salt and pepper slathered all over the entire prime rib until you can't see the meat! Ohhh, it was so doggone good!

 

[sourland]

Yep, that's it - forgot the 'softened' on the butter and the salt and pepper. Wasn't the gravy awesome ?

 

[Blooie]

Yep, that's it - forgot the 'softened' on the butter and the salt and pepper. Wasn't the gravy awesome ?

I have to be honest and say I found it a bit too greasy for my taste, but the favor was excellent!

 

[sourland]

Princess used two cups of beef broth in the gravy and skimmed off all of the excess grease. I'd have used the whole lot - grease and all.

 

[Blooie]

I skimmed it off but probably not as well as I should have. After the heart attack (was that last year already coming up?) I cut back even more on fats than I was doing before that and now I'm kinda sensitive to even a little too much, even though most of the time that's where the flavor is! I also added another 10 minutes on the one we cooked for the initial high temp cooking part because Ken likes the ends a little more well done. That was just about perfect for our 4 pounder - beautifully medium rare in the middle and more cooked but still tender on the ends. I said I made with baked potatoes last night but my fingers weren't typing what my brain was telling them to...we actually had mashed.