Sunday, April 29, 2012

Prime Rib Dinner

Our family loves steak. I love prime rib. Luckily our grocery stores had prime rib on sale (for about $4/lb). They only appear, at this price, about twice a year – once after Easter and another at the end of summer.

A couple weeks ago, our family helped prepare a prime rib dinner with a bunch of side dishes.

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Richard and Andrew made a zucchini casserole with garlic, onions, strained tomatoes (passata), and parmesan cheese. This was a hit with the family. I particularly adored the concentrated tomato sauce on top of the zucchini.

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Potatoes were quartered, seasoned with Montreal chicken spices (mainly dehydrated onions, roasted garlic and salt), then baked in a hot oven to cook and crisp up. These potatoes were really fluffy and seasoned perfectly. I'd probably add a bit of cayenne pepper to the mix to add a little heat next time.

A salad of green beans, red peppers, carrots and a mandarin orange dressing was also put together.

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Once the prime rib was taken out of the oven to rest, the juices in the pan were used to make mushroom gravy with a bit of wine. This was made just before we were ready to eat.

I had bought some frozen Ace baguettes for something else, but I had to bring them out for the dinner. Just as we started to make the gravy, the baguettes were briefly baking in the oven.

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After resting for about ten minutes, the prime rib was sliced. Everyone grabbed a plate and filled them up with all the fixings. That was quite the spread. Cheers, to another delicious prime rib dinner!

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