When I was newly pregnant, my doctor told me to cut back on the carbs, and bump up the protein.
My excellent friend, Courtney, took this to heart - and as a "woohoo, you're all kinds of knocked up" gift, she brought me beef. Yep, beef. The girl knows her stuff. She also recommended a good way to cook it, using this recipe. And brought the ingredients to go with the beef, so I didn't even have to shop for them. Such a thoughtful gift, particularly in the fatigue filled first trimester. I have some awesome mates.
Mouthwateringly delicious, I served this with roasted veges, and some brussels sprouts. Heaven.
She also gave me the link to the recipe she uses, and it was phenomenal.From Epicurious
HERB CRUSTED PRIME RIB
1 9- to 9 1/2-pound standing beef rib roast (about 4 ribs), all but thin layer of fat trimmed
- Place beef, fat side up, in large shallow roasting pan or on rimmed baking sheet. Sprinkle beef all over with salt and pepper. Spread mustard all over beef.
- Mix rosemary and thyme in small bowl; sprinkle over beef and press lightly to adhere. (Can be prepared 1 day ahead. Cover and refrigerate.)
- Position rack just below center of oven and preheat to 450°F. Roast beef uncovered 15 minutes. Reduce oven temperature to 325°F. Roast beef 1 hour 30 minutes.
- Remove from oven. Spoon off all but 2 tablespoons drippings. Roast beef until thermometer inserted into center of beef registers 125°F for medium-rare, about 55 minutes longer. Transfer beef to platter; tent loosely with foil to keep warm.