I have made prime rib many, many times and never put it here on my blog, so here goes. This is so easy to make and super delicious.
- Standing rib roast (3 to 7 ribs (estimate 2 people per rib), bones cut away from the roast and tied back to the roast with kitchen string. (I used a boneless roast this year.)
- Salt and pepper
Remove roast from the refrigerator 3 hours before you start to cook it. Sprinkle it with salt all over and let it sit.
Cut bones away from roast and tie them back on to the roast with kitchen string.
Preheat oven to 500 degrees. Pat roast dry and sprinkle it all over with salt and pepper.
Place roast fat side up and rib bones down in a roasting pan.
Brown roast at 500 degrees temperature in oven for 15 minutes.
Reduce oven temperature to 325 degrees. To figure out the total cooking time, allow about 11-12 minutes per pound for rare and 13-15 minutes per pound for medium rare.
The actual cooking time depends on so many things. Shape of the roast, how chilled it is when it goes into the oven, and whether it is flatter or thicker.
You need to use a meat thermometer. Roast in the oven until thermometer registers 115 degrees for rare or 120 -130 degrees for medium. (The internal temperature of the roast will continue to rise after you take the roast out of the oven.)
Check the temperature of the roast using a meat thermometer an hour before you expect it to be done.
Once the roast has reached the temperature you want, remove it from the oven and cover it with foil and let it rest for 30 minutes before you carve it. (It continues to cook as it sits so don’t let it sit any longer than that.)
Put it on a carving board and slice into 1/2″ to 3/4″ thick slices.
“Trials can be God’s road to triumph.”
This is a very hearty soup. Comfort food at its best. It is delicious!!
- 1 tablespoon oil
- 1 large yellow onion, diced
- 1 tablespoon chopped garlic
- 2 lbs. lean ground beef
- 1 tablespoon Italian seasoning
- 1 – 2 teaspoons pepper
- 2 teaspoons salt
- 1 (24-oz.) jar pasta sauce
- 4 cups beef broth (add up to 4 cups more for runnier soup)
- 1 (28-oz.) can crushed tomatoes
- 12 oz. Mafalda noodles, or use lasagna noodles, broken (I used bow-ties)
- 1/2 cup heavy cream
- 1 cup (4 oz.) shredded mozzarella cheese
- 1 cup (4 oz.) shredded jack cheese blend
- Parsley for garnish (if desired)
Heat dutch oven over medium-high heat.
Add oil and then chopped onion. Cook for 3-4 minutes or until partly translucent. Add in garlic and cook for 1 minute.
Add in ground beef and sprinkle with Italian seasoning, salt and pepper. Cook until browned, stirring occasionally. Drain, if necessary.
Pour in pasta sauce, 4 cups beef broth, crushed tomatoes, and stir to continue.
Add in noodles and allow soup to simmer for 8 minutes, or until noodles are al dente.
Add in heavy cream and cheeses, stir until combined. Ready to serve.
Add a little sprinkling of cheese on top of bowl and serve.
Makes 12 servings. (2 cups = 441 calories)
“God’s forgiveness defies our labels of failure or pride.”
Cheesy Avocado Quesadillas
I have to say, these are so good they are addicting. Very easy and a quick supper on the table in no time.
- 1 pound ground beef
- 1 tablespoon taco seasoning mix
- 1 (4-oz.) can chopped green chiles, drained
- 8 (8-inch) flour tortillas
- 1 (16-oz.) can refried beans, heated
- 2 avocados, peeled, halved, seeded and sliced
- 2 cups shredded mozzarella cheese
Preheat oven to 400 degrees. Line a baking sheet with parchment paper.
Brown ground beef in a skillet over medium heat and cook until browned, making sure to crumble the beef as it cooks. Drain excess fat and stir in taco seasoning and green chiles; set aside.
Top tortilla with refried beans, ground beef mixture, avocado and mozzarella, and then top with another tortilla. Repeat with remaining tortillas to make 4 quesadillas.
Place quesadillas onto the prepared baking sheet. Place into oven and bake until the cheese has melted, about 8-10 minutes.
Makes 8 servings.
“We rest well when we’re in the loving arms and perfect will of God.”
Korean Beef Bowl
Leftover rice? Try this quick and easy recipe.
- 1/4 cup brown sugar, packed
- 1/4 cup reduced sodium soy sauce
- 2 teaspoons sesame oil
- 1/2 teaspoon crushed red-pepper flakes, more or less to taste
- 1/4 teaspoon ground ginger
- 1 tablespoon vegetable oil
- 3 cloves garlic, minced
- 1 pound ground beef
- 2 green onions, thinly sliced
- 1/4 teaspoon sesame seeds
In a small bowl, whisk together brown sugar, soy sauce, sesame oil, red pepper flakes and ginger.
Heat vegetable oil in a large skillet over medium high heat. Add garlic and cook, stirring constantly, until fragrant, about 1 minute. Add ground beef and cook until browned, about 3-5 minutes, making sure to crumble the beef as it cooks; drain excess fat.
Stir in soy sauce mixture and green onions until well combined, allowing to simmer until heated through, about 2 minutes.
Serve immediately, garnished with green onion and sesame seeds, if desired.
“We honor the Creator when we honor the memory of His creatures.”
Cocktail Sausage Meatballs
This is good for just about any kind of social function. Entertaining at home or for a potluck. I know I don’t need another meatball recipe on my blog, but my husband insisted I put it on.
- 1 egg, slightly beaten
- 1 pound bulk sausage (I used mild)
- 1/4 pound lean ground beef (I used 1/3 lb.)
- 1/2 cup finely crushed soda crackers
- 1/3 cup milk
- 1/2 teaspoon dried sage
- 1/2 cup water
- 1/4 cup ketchup
- 1 tablespoon soy sauce
- 2 tablespoons brown sugar
- 1/4 cup barbecue sauce
Combine egg, sausage, ground beef, crackers, milk, and sage until well mixed. Shape into meatballs and brown in a small amount of oil in a large pot. (Or, like I did, put into a pan and bake 400 degrees for 20 to 30 minutes until brown.) Drain the meatballs and place in a baking dish. Combine water, ketchup, soy sauce, brown sugar, and barbecue sauce in a bowl. Stir until well blended. Pour sauce over meatballs and bake 30 minutes at 325 degrees.
Serves 8 to 12.
“Beneath all our longings is a deep desire for God.”
You can make this quick and easy soup in a half hour if you have all the ingredients on hand. This is scrumptiously delicious! On this beautiful, but very cold day, it tasted so good. I can’t wait to have seconds.
- 1 (14.5-oz.) can petite diced tomatoes
- 1 (6-oz.) can tomato paste
- 1 to 1/2 cups chopped onion
- 4 (14.5-oz.) cans beef broth
- 2 cups water
- 1 (32-oz.) pkg. frozen meatballs (I used slightly more)
- 1 1/2 cups small pasta, uncooked (I used ditalini)
- Salt and pepper to taste
- Garnish: grated Parmesan cheese
Mix together all ingredients except garnish in a large stock pot over medium heat. Bring to a boil; reduce heat to medium-low. Cook, stirring occasionally, for 20 minutes, or until pasta is tender and meatballs are warmed through. Garnish servings with Parmesan cheese.
Makes 6 to 8 servings.
“Care for creation honors the Creator.”
Quick Meatloaf Chili
Normally, I don’t have any leftover meatloaf, but because I had made a larger than normal recipe, I had leftovers. I decided to try this with it and it was really delicious.
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 – 2 jalapeno peppers, minced (I used jarred jalapenos)
- 2 – 3 cups crumbled leftover meatloaf
- 2 (14-oz.) cans diced tomatoes, undrained
- 1 ( 8-oz.) can tomato sauce
- 2/3 cup beef broth
- 2 (15-oz.) cans black beans, rinsed and drained
- 2 tablespoons chili powder
- 1 teaspoon cumin
- 1/2 teaspoon Tabasco sauce
- Salt and pepper to taste
In a large pot, heat olive oil over medium heat. Add onion and garlic; cook and stir for 5 minutes. Add jalapeno pepper; cook and stir for 3 minutes.
Add meatloaf, diced tomatoes, tomato sauce, beef broth, black beans, chili powder, cumin, Tabasco, and salt and pepper to taste. Bring to a simmer; reduce heat to low and simmer for 25 – 35 minutes until slightly thickened. Serve immediately with sour cream, Parmesan cheese, and more jalapenos.
(I thought this was going to be pretty spicy, but it really wasn’t.)
“We can speak to the Lord as a friend.”