Finding ‘prime comfort’ in holiday meals and local favorites

I was sitting at a table with a few coworkers and their spouses recently at the annual Mimi Vanderhaven/Medina Weekly holiday party at the Corkscrew Saloon, and, naturally, we were talking about food. Apparently I talk about food a lot. Hats off to Corkscrew for putting out an incredible holiday spread: a chef carving prime rib to order, shrimp apps, lobster skewers, crab cakes and all sorts of good things.

The table talk turned to comfort foods – classic pot roast, for one. I brought up the simple joy of roasted tomatoes. The other night my wife sliced up a big, beautiful tomato to go with whatever we were having for dinner. Salt, pepper, olive oil and about 30 minutes in a 350-degree oven transformed it into a magical, umami-packed little wonder. Who knew a humble roasted tomato could deliver that much comfort?

Every family has its Christmas traditions, and ours is roast beef on Christmas Eve – a standing rib roast, specifically, the king of centerpieces.

A big hunk of roast beast (yes, a Grinch tribute) like a bone-in prime rib is always a showstopper. Pair it with your favorite roasted vegetables, a side of au jus and a generous helping of real horseradish sauce, and you are squarely in the prime comfort zone.

We’re fortunate to have Keller Market & Café here in town for specialty cuts like prime rib, rack of lamb and crown roast of pork – everything you need to make a holiday dinner memorable. Order ahead to secure your prized centerpiece for pickup just before Christmas. And while you’re there, grab a good bottle of wine.

Medina’s new Acme Fresh Market not only sells prime rib – they’re giving 20 of them away. Check this week’s Medina Weekly ad for details.

Cooking a standing rib roast is simple. Score the fat cap, then generously salt and pepper the entire roast a day ahead and leave it uncovered in the fridge. Remove it two hours before cooking to come close to room temperature. Place rosemary sprigs around the base in the pan, ideally with the roast on a rack. Roast at 450 degrees for 30 minutes, then lower to 350 degrees until the internal temperature reaches 110 degrees. Turn off the oven and leave it in until it hits 125 degrees. Rest for 30 minutes before carving.

If cooking for friends and family feels like too much during this busy season, lean on a local restaurant and order a heat-and-serve meal. It saves time, minimizes mess and guarantees perfect results so you can actually enjoy the night with your family.

Corkscrew Saloon offers Heat-N-Serve Holiday Family Meal options – including a whole prime rib – and you can pre-order online. We’ve purchased these in the past, and I can guarantee they’re excellent.

Timber Lodge in Medina, famous for its prime rib, is also offering half and full prime ribs cooked rare in the center and ready to heat and serve. We’ve bought these as well, and they are every bit as good as you’d expect.

As always, eat fresh, dine local and be happy!