Auntie plans the menu for this evening. She and Pawpaw are hungry for beef, big steaks, but weather is not conducive to outdoor grilling. We buy a boneless prime rib roast weighing about 6.5 pounds. What are we thinking? None of us have much experience with meat like that but we have Google. With our time frame there's only one way to do it: set oven to 500, put meat in the oven for five minutes a pound, turn oven off, keep door closed and resist peeking for two hours, meat cooks perfectly to medium rare. Older daughter arrives home from work and adds her doubts to ours. She tapes oven door shut as safeguard. Thirty minutes before cook time ends she notices oven temperature falls below 165. Panic spreads. I restart oven to 250. We feel better, even though cooking requires only thirty more minutes.
Meanwhile granddaughters help to prep mushrooms and stuff them with spinach artichoke dip. Older one rinses all the asparagus and snaps off tough ends. I intended to photo the whole lovely feast right before serving but that didn't happen. You'll have to be content with the images of raw.
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