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I think this prime rib roast is going to become a tradition for us. It’s simple to prepare but indulgent in flavor. I decided to include it in my Holiday Spread because it’s quintessential holiday, fancy fare. Plus, its really fun to photography, so why not make it when Sera Petras is there to take pictures. I can not take full credit for this recipe, I adapted it from the Niman Ranch cookbook.
I received the Niman Ranch Cookbook: From Farm to Table with America’s Finest Meat for Christmas a few years ago and fell in love with it. It taught me so much about sustainable farming, as well as concepts like free range, organic and more. It’s definitely worth a read. The last part of the book is packed with delicious recipes, including this one. The hardest part of making this is cutting it after its done. At least it was for me. I spent so much time and money on this meat, I didn’t want to mess it up by cutting it wrong. But, in the end it turned out to be way easier than I thought. Click here for a resource that I found really helpful.
So, this post is the final post from my A Holiday Spread series of posts. I want to send my sincerest thanks to Sera Petras Photography for making it possible. We’ve never had such lovely and beautiful photographs on our site. We absolutely can’t wait for the next collaboration.
Here is a recap of all the food we serves at our Holiday Feast;
For a recap of our Holiday Spread, including information on the table setting, and our prep, click here.
Let us know what you think. Do you have plans to go all out this year with your table decor?
Local Ingredient: JQ Dickinson Salt.