Prime Rib

This is a perfect fool proof recipe for prime rib and great for the holidays!

3 pounds of prime rib

Make into a rub:
1/2 Tablespoon pepper
2 Tablespoon sea salt
1/2 Tablespoon garlic powder

Directions:

1. Allow roast to stand at room temperature for at least 1 hour.
2. Preheat the oven to 375°F.
3. Rub roast with seasoning; place roast on a rack in the pan with the rib side down and the fatty side up.
4. Roast for 1 hour. Turn off oven. Leave roast in oven but do not open oven door for 2 hours. Check temperature after 2 hours--(don't go over 125°F in the final cooking cycle because it will rise another 10 degrees or so during resting phase).
5. About 30 to 40 minutes before serving time, turn oven to 375°F and reheat the roast, unless it reached 125 degrees.
   
6. Cover with foil and let stand for 15 minutes before cutting.

MY TIP: It's important not to re-open the oven door from the time the roast is cooking until the time it is served. A good meat thermometer that hangs outside the oven is helpful.

Blackberry Lemonade

I have been missing in action lately. I know you think I have been distracted and on the ski trails the past couple of months, and enjoying the beautiful fallen snow. But I have to tell you the truth--not once, really not once(!!!!) have I been skiing this year.

So where have I been then??

Playing tennis!!!! No Lie!!!!! Yes, in March and February and even in January!!! The weather this winter has been so distracting... in a good way. Who would have thought that I would be playing tennis in the winter (outside!!!) in the Midwest????

So in typical summer form--we enjoyed fresh squeezed lemonade (on the deck no less!) with a twist of blueberry to cool down after some intense tennis matches.

Bring on summer!!!

Slightly smash 1 cup of black berries in a pitcher.
Add homemade lemonade or store bought
Garnish with lemon slices.

This lemonade is not only refreshing but has a beautiful color to it.