I hope you made the most of whatever kind of Christmas you had – I am sure it was different in someway from years past. Mine was a little quieter and I think maybe a little less stressful. It usually takes me a few days to make the Christmas explosion in the house; that’s what I call it.  I take down pretty much all of my usual decor and replace it with holiday decorations including three trees; the main tree is real the others are artificial. So the trees were up and two of the main rooms had decor plus the porch. It was understated but still festive.

Hope you have a safe happy healthy and prosperous New Year!

I will be making this soup again this year. I first made this soup back in 2016 and I know I am reposting this for a third time but it had 245 recent views so I am hoping someone else is making this soup today.

I did cook my roast a little differently this year. I seasoned it with kosher salt and pepper the day before and left it uncovered in the fridge overnight. Placed it on the counter for a couple of hours before putting it in a 250’F oven for 3+ hours internal temp was 120’F. removed it for 30 minutes to let it rest on top of the stove and then raised the heat to 500’F and placed it back in the oven for 10 minutes. It came out perfect!

The only downfall to cooking it this way was there were no pan drippings to make a gravy or an aujus. I knew this would happen so instead of mashed potatoes we had twice baked which were super delicious.

Leftover Prime Rib Roast

Donna Clark - Cooking at Clark Towers

A delicious use for a piece or two of your prime rib roast

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Ingredients

  

• 1 small to medium onion diced
• 1 or 2 stalks of celery diced
• 2 carrots peeled and diced
• 1 sprig of fresh rosemary chopped – or use whatever herb you flavored your roast with
• 3 potatoes peeled and diced
• 1 or 2 pieces of beef chopped
• Beef Broth – homemade or use your favorite
• leftover gravy – add so much flavor if you have any use it
• Kosher salt and freshly cracked black pepper to taste

Instructions

 

• Sauté the onion, celery and carrots till translucent. Add rosemary and cook for another minute or two. Add gravy, broth and potatoes. Once the potatoes are soft add the beef and let simmer to let everything meld together. Serve with bread to sop up the wonderful broth