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Ontario, Canada
I am a wife, mother and grandma who enjoys the many aspects of homemaking. A variety of interests and hobbies combined with travel keep me active. They reflect the importance of family, friends, home and good food.
Cook ingredients that you are used to cooking by other techniques, such as fish, chicken, or hamburgers. In other words be comfortable with the ingredients you are using.
--Bobby Flay

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Sunday, October 03, 2010

Prime Rib Dinner at Cypress Grill

As the weather cools we tend to turn to comfort style hot meals.  Soups, stews and roasts begin to take centre stage!  The weather here has been warm during the day but quite a bit cooler after the sun goes down. Soon we will be bundling up so it's nice to enjoy a bit of transitional foods before the cold weather hits.

prime rib dinner
Cypress Grille had a prime rib roast dinner special for $12.50 followed by an evening of dancing.  We decided this would be a nice way to spend a Saturday night.  The meal came with a side salad and dinner rolls.  I ordered mine medium well while my husband ordered his medium.  The large portion of  prime rib was nicely cooked, tender and melt-in-your-mouth. It was served with au jus, baked potato, and mixed vegetables.  The mixed vegetables were a little different in that there were sliced black olives added.  The was no horseradish something that is usually served with prime rib.  It was a very good meal followed by an enjoyable evening with friends.

Prime rib roast is not difficult to cook but it is easy to overcook it.  Ideally the roast is cooked to centre rare or very rare.  Typically the end pieces will be cooked though a bit more for those who do not like rare meat.  The meat should be tender and juice, served with it's au jus and prepared horseradish on the side.  Keep the sides simple to let the prime rib be the star of the meal.

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