Saturday, December 21, 2013
Christmas Dinner: Smoked Prime Rib with Au Jus, Cognac Carrots & Winter Greens
Smoking prime rib is one of the most succulent ways to prepare this gorgeous cut and an easy way to not overcook it, which is the fear everyone has, right? They are all, 'OMG, this is such an expensive piece of meat and uncle Charles is already riding my butt about it being medium RARE!'
I've got your back, and have all the trimmings to boot in this post on Char-broil. Not only is smoking prime rib a cinch in the Big Easy (aptly named), my cognac carrots with currants might give you a teeny buzz to take off the stress induced by it being your turn to host Christmas. Add in some winter greens and not only is this meal healthy, local and seasonal, it's even gluten-free so you have the cave man, gluten free, and low carb dieters all covered and happy that they don't have to ruin their chosen eating plan. And for your guests that just eat, without a plan, like me, they'll be really happy you aren't preparing something weird for the part of the family on eating plans. Except for the vegans, but they'll be so thrilled that the carrots and winter greens don't have any bacon in them (though feel free to add bacon to the winter greens, because that would be delicious) that they will ignore the juicy gob of animal on the table.
Read the full post here in case you missed it in the above paragraph. Ask me questions at either place, but comments on She-Smoke get to me faster, to be honest, so if you have a question on Christmas Eve, I'd ask it here (but I'm taking Christmas and the day after that OFF from all things plugged in, except for maybe Facebook, which isn't even like being on-line because it's chatting with friends, so it's almost like a phone, right?). Hmm, I always get confused about punctuation outside and inside parenthesis. I'm going to leave that last really long sentence with a parenthetical aside as is, but feel free to comment about punctuation here as well.
Merry Christmas everyone!