Prime rib is my guilty pleasure.
It’s filed under the “Luxury Food” in my list. I only go for prime rib when I feel like celebrating a huge milestone in my life. I must confess though that I haven’t tasted really good prime rib in any local restaurants I’ve been in. I came from a family of people who cook really good food, which is why my palate is sort of biased. Since my grandparents and parents cooked really good prime rib, those tastes remained in my mind.
I’m a sentimental person.
For me to enjoy something, it has to have a connection to me. Since good food has been a part of my life since I was a kid, I am always looking for that place where the ambiance gives me the comfortable feeling of home. A place where I can eat without worrying that people will stare at me because I am not using utensils the right way. A place where I can just enjoy good food. The homey ambiance is important to me. Homey taste is too.
Even if it’s something newly created, it has to have that taste of home. It can be an ingredient or the overall feel of the dish. This recipe that was shared to me by a friend was something that reminded me of family dinners. It’s simple yet flavorful, something that will remind you of that smell coming from a kitchen familiar to you years ago.
USE THE RED NEXT PAGE LINK BELOW FOR THE RECIPE AND INGREDIENTS.
Quick Tip: There are two ways you can roast it: At a low temperature for a long time, or at a high temperature for a shorter time.
