Barbecued Prime Rib, Stuffed Potatoes, Italian Zucchini and Tomato Slaw

Barbecued Prime Rib with all the Trimmings

A friend and I went out to dinner for the first time in a long time a couple of weeks ago because we wanted a good prime rib dinner and didn’t feel like buying a roast and cooking it. Boy, were we sorry, not only did it cost almost as much for two 8 ounce dinners as it would have to buy a small roast it was very disappointing. It was pretty tough and not that flavorful. There is no doubt that you can buy the prettiest piece of beef in the world and have it be disappointing but to spend $50 and be disappointed just didn’t seem right. So we went to the local restaurant supply store and bought a 7 pound prime rib roast for $30 and invited some friends over for barbecued prime rib, at a cost of $5 per person and it was a very tender and tasty dinner. Don’t be scared to make prime rib, it is very easy and is well worth the effort. We served twice baked blue cheese potatoes, fresh Italian zucchini and a fall cherry tomato salad.

BBQ Prime Rib

6-7 pound Rib Roast

2-3 tablespoons coarse ground pepper

2 tablespoons sesame oil

2 tablespoons soy sauce

3 cloves minced garlic, or tablespoon garlic powder

Mix the pepper, sesame oil, soy sauce and garlic together and rub all over the outside of the roast. Cook on a barbecue using the indirect method of placing the charcoal. It will take about 10 to 15 minutes a pound for medium rare. When the roast is done take it off and LET IT REST for 20 minutes, it really makes a big difference. It is ok to pick on the crust a little while it rests on the counter though! Slice and enjoy. You have time to make all the rest of the side dishes while the roast is cooking, or you can make some of them ahead, your choice.

Twice stuffed blue cheese potatoes

8 russet potatoes

¼ cup soft butter

½ cup Half and half

Pint of Sour cream

6 ounces blue cheese crumbles

½ cup minced chives

Salt and pepper

Paprika

Bake the potatoes until done, about 30 to 40 minutes depending on how large the potatoes are, and let cool about 15 minutes. Cut an oval slice off the top of each one and carefully scoop the insides out into a bowl.

Mash the potatoes while they are still warm and add the butter, half and half, sour cream and blue cheese

And mix each ingredient into the potatoes very well before you add the next. Taste and add salt and pepper to taste. Soon the filling into the potato shells and sprinkle paprika on top. About 15 minutes before we took the prime rib out of the barbecue I reheated the potatoes at 350 for 30 minutes, if you wait until the roast is almost out it stands a better chance of getting to rest since you have to wait for the potatoes.

Italian Sauteed Zucchini

4 medium or 8 small zucchini, grated

2 medium carrots, grated

1 small onion, diced

2 cloves minced garlic

1 tablespoon olive oil

1 tablespoon butter

1 tablespoon Italian seasoning

Heat olive oil and butter in a sauté pan and add the vegetables and seasonings and cook until the veggies are tender. You can really taste everything because of the grated vegetables.

Fall Tomato Salad

This time of year cherry tomatoes are the only tomatoes that are left on the vine. We had 3 varieties this year.

4 cups mixed cherry tomatoes

1 cucumber, sliced

1 cup shredded red cabbage

¼ cup rice wine vinegar

¼ cup orange juice

½ cup plain yogurt

1 teaspoon salt

1 teaspoon coriander seeds

Mix all ingredients together about an hour before serving.

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