Even if you don't celebrate Christmas (please don't lets get into a
religous debate!) do you plan to cook anything special on or about
December 25th?

I am going to cook a small standing rib roast. Season well with S&P.
Cut slits in the top of the roast and stud it with slivers of garlic.
Pat with dried thyme. Drizzle a little neutral oil to set the seasonings.

Place it in the oven at fairly high heat to begin with, then turn it
down and let it cook on very low heat for a couple of hours.

I had a recipe my mother cut out of a newspaper about cooking standing
rib roast. It involved cranking up the oven then turning the oven
completely off and just letting the roast sit there. DO NOT Open the
oven door. I remeber that!

I've got the hand written recipe around here someplace. It really did
make for a perfect prime rib roast. The slices graduated from well done
at the ends to beautiful medium-rare in the middle. Absolutely juicy
and tender througout.

I'm going to be buying a much smaller roast this year so I'm winging the
cooking times. I'll start it out hot and turn it way down. Yes, I have
an instant read meat thermometer. I'll be hoping for no more than
medium rare on this rib roast.

Jill