By Cheryl Radkiewicz

In recent months I’ve come across some new and exciting ways to celebrate Valentine’s Day at your own dinner table.  It’s no secret that our favorite meat is Prime Rib. There aren’t too many restaurants in this area that serve it on a nightly basis.  

Before Covid you could enjoy it any evening at Texas Longhorn Steak House, however, haven’t seen it since! 

Around Christmas time, many grocery stores feature it at a decent price (comparatively speaking).  So, I usually purchase a few so we don’t have to wait until next Christmas to enjoy it at home.  

Then, my next dilemma arises when each piece I’ve purchased is about 5-6 lbs.   Two people can’t eat THAT much….even with a generous slice.  

So, over the holidays I spent time chatting online with other home/restaurant cooks as to how they serve the leftover beef without ruining it (which I’ve done).

Perfect Prime Rib:

5-6 lb. Prime Rib/Ribeye Roast
Salt, pepper
Garlic Cloves
1 stick butter, softened

Bring roast out to room temperature about 3 hours prior to cooking.  Make slits in roast and insert garlic cloves.  Season generously with salt and pepper, to taste.   Preheat oven to 500 degrees F. for at least 30 minutes.  Place roast on wire rack over stainless baking pan.  Coat entire roast with softened butter.  Place in oven for 25-30 minutes.  Then turn off oven and DO NOT OPEN for 2 hours…NO PEEKING!

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Next dilemma:  what do you do with the remainder of the roast without ruining it? 

Answer: Preheat leftover part of roast in 250 degree F. oven in baking pan with a little water in the bottom.  Check after 10 minutes or so….check again in 10 more minutes if not to your liking….By the way, we eat ours medium-rare.

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Now, here’s the best part:   One woman I chatted with makes the most delicious soup with the bones and leftover meat.  It’s OMG wonderful! 

Prime Rib Soup:

1 large sweet onion, chopped
Olive oil
Butter
5 cloves garlic, chopped
Leftover bones
Leftover meat
Celery, chopped
Carrots, chopped
Potatoes, chopped
1 small can tomato paste
4-6 cups Beef Broth
1 cup red wine
¼ cup Balsamic vinegar
3 Tbsp. Worcestershire sauce
1-2 bay leaves (optional)

Bring to boil, simmer 4-6 hours.  Add more beef broth if it gets too thick. Honestly, I was totally amazed at how wonderful this soup is! 

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So now we have our main course and made soup for another day!  Baked potato with butter and sour cream is a great accompaniment!  Keep it simple…Prime rib is rich enough.

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Now, it’s time for dessert:  Make it easy on yourself.

“Something Special”

Orange sherbet
Fresh blueberries
Fresh strawberries, sliced
Asti Spumante

In individual goblets, scoop sherbet, add blueberries and strawberries. Pour Asti Spumante over.  Enjoy!

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Another easy dessert:

Brandy Walnut Sauce Over Ice Cream:

2 cups light-brown sugar, packed
1 cup water
¼ cup brandy
1 cup walnut halves
Vanilla Ice Cream

In medium saucepan, combine brown sugar with 1 cup water.  Cook, stirring occasionally, over medium heat 20 minutes.  Add brandy and walnut halves. Let cool. Make ahead. Turn into glass jar or plastic refrigerator container.  Store, tightly covered, in refrigerator for several weeks.  Sauce improves in flavor as it mellows.  To serve: Heat sauce over low heat. Serve warm over ice cream.

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Remember, you can celebrate Valentine’s Day with friends, neighbors or relatives! Enjoy!