Christmas Dinner isn’t something I ever ate growing up, being a Jew and all.
For the past few years, though, I’ve been visiting Craig’s family in Bellingham, Washington and Craig’s dad, Steve–a really excellent cook (see his apple pie)–has made some kind of roast to serve on the big night. And this year the prime rib that he made–a “well-marbled ten pounder,” he tells me over e-mail–was so juicy and flavorful, it’s entered the sphere of legend. We’ll be comparing all the prime ribs we eat from now on to this one. What made it so good? How did he do it?