The (other) Thanksgiving Recipe. Like Canadian Thanksgiving, only with door crashers deals on PS5s at midnight and disappointed Dallas Cowboys fans.
This one is a go-to: Prime Rib, bone-in, with my version of Chimichurri sauce.
Go the butcher, or in my case, any Costco meat freezer the size of a junior hockey stadium, pick up a prime rib, normally 3-4 bones in. If you’re vegan, I will make it up to you with a later Lebanese tabbouleh recipe. If you are a carnivore then this one is a beaut. Oh freedom take me tonight!
Take a sharp knife, cut between the bones and the meat to create a flap and toss some kosher salt and coarse black pepper. Then close it up with twine. This part is important. Coarse pepper. Not that super flaky stuff that looks like the fine ashes of a breakup letter you burnt from your ex in junior high. Lesley Fitzgerald, you missed out on a gem of a man. Although I would’ve probably broken up with me with that aggressive peach fuzz mustache I was rocking in my early teens that I thought gave me street cred because I was convinced it made me look like a baller 80’s Miami club owner.
Now, if you have a smoker, great! If not, don’t fret. Heat the oven to 425F and throw the prime rib in there in a baking tray. Then reduce the temp to 325F and roast that succulent little baddy until the internal temp reaches 125F. Remove and let it rest like I used to do when “supervising” the group project back in school. Except this time, you can actually take credit for the work.
And now, for the lady-in-red-piece-de-resistance, the Magnus Opus of the whole thing: the chimmichurri. Disclaimer: if there are any Argentines reading this, you will likely be revolted by my blasphemic bastardizing of your national sauce. But, give me a chance, try it out, and you might actually love it. You might even make me a national son of yours - like Messi or the Pope. I can just imagine the three of us on a mural with a caption above: santisima trinidad de Argentina. Please don’t entertain my delulu ambitions and translate that.
Back to the sauce: take a mortar and pestle, a pinch of salt, two garlic gloves, muddle. Then throw chopped parsley, cilantro, and oregano. A quarter cup of olive oil, muddle some more so all the flavors absorb. Then another pinch of salt and coarse pepper, juice of half a lime, a tablespoon of red wine vinegar (or sherry wine vinegar if you’re feeling frisky), some more olive oil, mix, and you’re golden.
Happy Thanksgiving to all.
