Diane Prather: Start a tradition with Prime Rib Roast

Families have their own traditions when it comes to dinner and supper menus for the Christmas holidays. Turkey and ham seem to be family favorites, but some enjoy beef roasts. (For our family, t-bone steaks often make an appearance on the Christmas Day menu.)

This week’s column features two recipes for preparing beef roasts. The recipes are from “Cattlemen’s Favorite Beef Recipes: From the Kitchens of Colorado Cowbelles,” printed in 1957.

“Prime of the Rockies Roast” serves eight. You’ll need a 4-pound prime rib roast and the following to sprinkle over the roast, all to taste: 2 teaspoons garlic salt or onion salt, 2 teaspoons salt and 2 teaspoons pepper.

Preheat the oven to 325 degrees. Sprinkle roast with seasonings. Place it fat side up on a meat rack in an open pan. Cook to desired doneness. Add 10 to 15 minutes to cooking time if the roast if frozen and not thawed. To reheat without losing flavor, wrap roast in aluminum foil and slowly heat in a 300-degree oven.

A suggested holiday menu to go with “Prime of the Rockies Roast” is potatoes au gratin, buttered carrots, lime gelatin pear salad, relishes, hot rolls with butter and jelly and pumpkin pie.

The recipe was contributed to the booklet by Mrs. William Culbertson, of Montrose County Cowbelles.

To make “Red Ryder Special Roast of Beef,” which also serves eight, you will need a 4-pound rump roast and ingredients for a red-brown sauce, which are: 2 teaspoons butter or drippings, 1 tablespoon minced onions, 1 tablespoon minced carrots, salt and pepper to taste, 1 small sprig thyme, 1/2 bay leaf, 2 tablespoons flour and 1 cup meat stock or bouillon.

To cook the roast, place the meat on a rack in a shallow pan and roast in a 325-degree oven. When it’s done, serve with the sauce.

To prepare the sauce, first melt butter or drippings in a small saucepan. Add the onion, carrot, thyme and bay leaf. Cook over low heat until butter is slightly browned. Stir in flour. When blended and well browned, add the stock, stirring constantly until the mixture thickens and boils. Strain and season with salt and pepper. Makes 1 cup.

Variation: You may add 1 cup of sliced mushrooms and 1 tablespoon sherry wine before serving.

A suggested menu for “Red Ryder Special Roast of Beef” includes: hominy, sautéed tomatoes, molded fruit salad, hot rolls with butter and jam and pumpkin chiffon pie.

This recipe came from the Archuleta County Cowbelles.

If you have recipes you’d like to share, send them to me at P.O. Box 415, Craig, Colo., 81626, or call me at 824-8809.

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