A little after 4PM this afternoon I put our prime rib roast in the oven for our Christmas dinner. The recipe is actually remarkably simple. The real key to making this dish is beef stock. I made enough stock on Christmas Eve to make 4 more prime rib dinners, so it looks like I will be cooking a few more roasts this winter! I will be making a simple tossed greens salad and mashed potatoes. By keeping the side dishes simple the meat will be the center of this meal. I will be serving a bottle of 2004 Estancia Cabernet Sauvignon with the meat. Joyeaux Noel!
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