On 10/13/2014 9:46 PM, koko wrote:
>
> So, tonight when I cut into the prime rib, and threw my arms up into
> the air yelling "SCORE" that was Stan's signal to tuck his napkin in
> under his chin. I was a bit concerned because it was such a small
> piece of meat, about 2 lbs, and I was so afraid of overcooking it.
> Color me happy
>
> https://flic.kr/p/po4XDJ
>
> Served with a baked potato and broccoli stems that were peeled and
> sauteed in butter.

Oh, but your roasted beast sure looks mighty good and tasty!! You
cooked it to a beautiful perfection, too, and I'm also drooling!
Now, you have me jonesing for a beautiful slice of roasted beast, and
it's all your fault <VBG>! There's only problem -- it's just not
practical to buy and cook a prime rib roast for a household of just one
person :/ Although, the idea of roast beef for leftovers is quite
enticing (salad, sandwiches, etc.) :>

My paternal grandmother (1912-2002) saved the cooked rib bones (well
cleaned) from a roast beast to use as a "platform" (rack) to cook her
version beef tenderloin chateaubriand (is that a redundant
description?). The tied beef tenderloin would be slathered with a
half-n-half mixture of butter and Colonel Grey's mango chutney
(chopped/minced) and baked at a very high temperature (450-500F), not
broiled. She would serve the chateaubriand with 'marchand (sp?!?? de
vin' sauce that incorporated the pan drippings and some madeira wine.
That dish was often served for special holidays and was always a treat
for everyone.

Sky