My parents arrived in Denver early on Christmas Eve morning and left early New Year's Eve morning (is that an oxymoron?). They were here about 5.5 hours short of a full week. But it was a full week, filled with good food (lots of beef, of course!) and family visits.
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[At Left: That's me, trimming some of the excess fat off the roast. This is an important step in preparing the roast for the oven.]
If you think cooking a rib roast is a big ordeal, it's nothing compared to a turkey. Besides, who needs another turkey so close after Thanksgiving? Beef makes this special meal even more memorable (and it doesn't taste like chicken!)
[Above: the carved roast sits on the table ready for the feast. Also pictured: Leslie's cheesy corn and roasted balsamic sweet potatoes.]
The one other deviation I recommend is top pull the roast when the meat thermometer registers 125F (instead of 135F). But be sure to let the roast set for at least 10 minutes -- this seals in the juices and the internal temp will climb another 10F to 135F for a perfect medium rare.
[Above (from left): my mom with my Aunt Phyllis and Uncle Charlie; Below (from left): my first cousins (once removed) Austin, Marissa and Eric]
And later this week I will spend time with two of my brothers, a nephew, and two other first cousins (on my mom's side) rooting on the Kansas Jayhawks at the Orange Bowl in Miami!
More to come on that adventure...
Daren