One of Bruce’s clients raises beef cattle locally and offered us a great deal on a Prime Rib. Look at this enormous slab of Prime Rib. I had it stowed away in my freezer long enough waiting for the “right” time to share it with the world. I brought it out for Saturday cocktail hour. A big holiday wasn’t in the cards for this beauty but the first weekend of snow seemed like a good enough reason to celebrate. To fit into the cocktail hour we did slice our prime rib and then cube it into 1” savory morsels to be dipped in the red wine sauce. Rules for Saturday cocktail hour no utensils. Some exceptions may be made for soups and special desserts. I try to keep Saturday’s simple and relaxing.
Our cocktail for the night was the classic Old Fashion.
Our sage is still looking beautiful in the garden. I potted up two rosemary plants. One I brought into the studio and one I left in the greenhouse. The Studio Rosemary died within two weeks. The one I’ve basically ignored in the greenhouse looks perfect. Bizarre!
Remember to marinate the meat for at least 24 hours. The time allows the meat to be that melt in your mouth full of flavor Prime Rib you really want. Just imagine if I had waited 48 hours!
Purchase Borsari Original Seasoning on-line at www.BorsariFoods.com. We fell in love with Borsari Seasoning because it’s a local brand and I design their website and some of their marketing materials.