Crystal’s mom, Charlotte, should have installed a revolving door in their home, as it was the place where everyone stopped by—conveniently right around dinnertime. Charlotte fed almost everyone in Blue Ridge—the small town located in the North Georgia Mountains where Crystal grew up—for years and finally decided to make a successful catering business of it. Her prime rib was by far one of the most requested items and has become a Cook family holiday favorite. Lucky for Charlotte, her recipe made it into this book, so now she can stop by someone else’s house for dinner.
Recipe information
Yield
makes 6 to 8 servings
Ingredients
Preparation
Step 1
Preheat the oven to 375°F.
Step 2
Make 8 slits in top of the roast and stuff each with a garlic piece. Place the roast in a roasting pan and cover with the consommé, seasoned salt, pepper, tomatoes, onions, celery, and bay leaves. Cover with foil and bake for about 1 hour. Remove roast from pan, let rest 10 minutes, then wrap tightly with plastic wrap and place in refrigerator overnight. Place the pan juices in a covered container and refrigerate overnight.
Step 3
The next day, remove the container of pan juice from the refrigerator, skim the grease from the top of the juice, strain out the vegetables, and add the Worcestershire sauce. Unwrap the meat and put the roast and juices into a 9 x 13-inch casserole dish and roast the meat again for 30 minutes or until the internal temperature reaches 130°F (medium-rare).
