It’s Mother’s Day and I am always allowed to do what I want on this day. Yes, I could go to a restaurant but because most things are closed in Stuttgart on Sundays, I preferred to cook and Jade volunteered to do the salads. She did a beautiful job on both the vegetable and the fruit. Such an artist
Where’s the beef? Well on our way back from Sens, we stopped into a Leclerc supermarket for God knows what reason but, as we were passing by the meat bins, a cote de boeuf (rib roast) called my husband’s name. Responding, he asked if I had room in the freezer because he was traveling to West Africa during the week but wanted it upon his return. A good husband who generally eats as he’s told, I replied that I could certainly wedge it into one of the freezers, no problem.
This was a two rib, Limousin beef, prime rib, on sale. How could I deny him or us? My idea was to sear it on the grill and cook it off flame, not really sure of the cooking time. While researching cooking times, I stumbled upon an incredible video. I didn’t do it this way but I think I’ll have to do this one day. De-ca-dent!
Almost persuaded but worried about our old hearts, I continued with my original idea of grilling. I seasoned and seared the roast on both sides.
I then propped the bad boy up, off flame, closed the lid and roasted for 25 minutes.
The outside of the roast was perfect for the finicky in our family (hubby).
And the inside was correct for those of us who are “plus sophistique”
Grilled Two Bone Prime Rib
2 bone prime rib
Season the meat with the salt, pepper, garlic and onion powder and allow to sit around for 1-2 hours.
Heat the grill to 500 F, then sear the meat on both sides. Turn off half of the flame in the grill, then prop the prime rib up on it’s bones on the cold side, lower the lid and roast for 20-25 minutes.
Make some salad
Wine suggestion: Cote de Provence Rose