Ina Garten – Serves 8

For many years, I voted for prime rib to be the star at Christmas dinner. It is tender, flavorful, and juicy. I love it served with Yorkshire pudding, creamed spinach, and brandied carrots. It reminded me of the 1970s when Riverside’s own Lord Charley’s Restaurant served a prime rib dinner for under $7 — a place where good-looking waiters wore britches and loose-fitting linen shirts. Grammie Lambie and Lorelei were regular customers.

Cooking on the holidays is always a production, and we do not believe in rushing it. I have a very fond memory of an epic seven-hour Christmas dinner that started at 2 p.m. with appetizers and ended at 9 p.m. with poached fruit and port wine. My sister Terry, who lived in Oregon, had been calling throughout the day, and I had to keep explaining that we were not yet finished with our leisurely Christmas dinner and savoring the roast. 

To achieve a successful prime rib, season the meat 24 hours in advance, let it come to room temperature before cooking, and use the high temp, low temp, high temp method. Although it may seem a bit fussy, this approach ensures a successful outcome. I’m not even going to pretend that you will avoid a smoky kitchen, so get ready to open windows and turn on the fan. Be ready to clean your oven the next day or smell beef grease for the next few months.  

Directions to prepare the roast

• Place the roast in a pan large enough to hold it comfortably, bone-side down, and spread the top thickly with the salt and pepper. Refrigerate it for 24 hours.
• Two hours before roasting, remove the meat from the refrigerator and allow it to come to room temperature. 

Directions to cook the roast

• Preheat the (clean!)  oven to 500 degrees F with the oven rack on the second lowest position. Roast the meat for 45 minutes. Without removing the meat from the oven, reduce the oven temperature to 325 degrees F and roast for another 30 minutes. 
• Finally, increase the temperature to 450 degrees F and roast for another 15 to 30 minutes, until the internal temperature of the meat is 125 degrees F. (Be sure the thermometer is exactly in the center of the roast.) 
• The total cooking time will be at least 90 minutes. 
• Remove the roast from the oven and transfer it to a cutting board. Cover it tightly with aluminum foil and allow the meat to rest for 20 minutes.
• Carve and serve with the sauce.