Christmas Prime Rib of Beef

A very merry Christmas was celebrated at Nan's yesterday!  We had a wonderful holiday and Santa was very good to all. After a day of setting up computers and installing batteries and troubleshooting various electronic devices, my favorite gift was that I was able to enjoy this perfect Christmas dinner prepared by mom!!  This gorgeous standing rib roast cooked to a beautiful blushing pink, crispy potato skins and her famous dill marinated vegetables was the ideal Christmas dinner.  

Standing Rib Roast

1 5-6 lb. standing rib roast, bone-in

salt

pepper

garlic powder

Preheat oven to 500 degrees.  Place standing rib roast in a roasting pan and season liberally with salt, pepper and garlic powder.  Place roast in the oven for 15 minutes to form a crust.  Turn the oven down to 350 and roast and additional 15-20 minutes per pound.  The roast is a perfect medium rare when the internal temperature reaches 125 degrees.  Remove roast from the oven, tent with foil and let rest for 30 minutes before carving. 

Potato Skins

6 large baking potatoes

butter

olive oil

salt

pepper

Bake potatoes until tender and let cool until easy to handle.  Cut in half lengthwise and remove the potato pulp (reserve for another use).  Cut each potato half in half again.  In a small sauce pan, melt several tablespoons of butter and olive oil.  Brush each potato skin with the butter and olive oil mixture and season liberally with salt and pepper.  Bake in the oven until crispy (about 20-30 minutes depending on the temperature of the oven).

Dill Marinated Vegetables

Cut up broccoli, cauliflower, carrots, fresh mushrooms, cucumbers and any other favorite fresh vegetables, into bite size pieces. Place in a large mixing bowl. Prepare marinade.

Marinade
1 cup canola oil
1 cup apple cider vinegar
1 teaspoon pepper
1 tablespoon dill (fresh or dried, if using fresh increase amount)
1 tablespoon garlic salt
1 tablespoon sugar
1 teaspoon salt

Mix ingredients together and pour over vegetables. Mix well and chill for at least 6 hours and preferably overnight.