Here we are the week before Christmas. This year I decided to start a new tradition in our
home…putting together a Christmas themed puzzle. I had visions of the Butcher and I before a roaring fire sharing stories and working on this masterpiece. Well, reality hit last night as I sent the Butcher for a card table to put in front of the fireplace so we could start on the puzzle. I was sitting on the hearth. He was on the opposite side sitting on a stool so he could look down on the puzzle. We were both fighting for control of the lid so we could see what the picture was supposed to look like. We did have a plan of action, flip all of the puzzle pieces and pull out the straight pieces for the border. We still don’t have the border finished. I asked the Butcher what time it was. He said it was 9:00 p.m. I told him I was exhausted and ready for bed. I looked at the clock and realized it was 11:00 p.m. We had been working on the puzzle for hours. We will get it finished, and in the end we will reminisce about how much we enjoyed putting the puzzle together.
This is one tradition we won’t change–having Rib Roast for Christmas dinner.
Christmas Rib Roast
Rib Roast (Boneless or Bone in–both available at your meat market)
At your butcher shop you can ask the Butcher to remove the bone and tie it on the roast for easy slicing after cooking.
Sidney’s Steak Rub or Montreal Steak Seasoning (to taste)
Place the rib fat side up on a rack in a shallow roasting pan (pastry cooling racks are perfect in a broiler pan. Of course it will depend on the size of the roast. Rub the outside of the roast with the seasoning of your 
choice.
Place in the oven and set the temperature to 325 degrees. Cook until desired temperature is achieved.
140 degrees for rare
160 degrees for medium
170 degrees for well done
A rule of thumb is to cook a bone in rib 23 to 25 minutes per pound for rare, 27 to 30 minutes per pound for medium and 32 to 35 minutes per pound for well done.
With a boneless roast the cooking time is decreased to 18 to 20 minutes per pound for rare, 20 to 22 minutes per pound for medium and 22 to 24 minutes per pound for well done. The meat thermometer should always be your guide. Remember, the outside ends will be cooked a little more than the center. Remove from the oven when the meat thermometer registers 5 to 10 degrees lower than the desired temperature.
Easy Horseradish Sauce
12 oz. container of sour cream
5 ounces of horseradish
Mix these together. Add additional horseradish to your taste
Merry Christmas! Oh, and don’t tell the Butcher but I have another puzzle ordered and it should arrive before Christmas.
Until next time…From our Butcher Block to your Table.
