Charlotte’s Prime Rib

Name: Charlotte’s Prime Rib
Yield: makes 6 to 8 servings
Ingredients: 1 (5-pound) rib roast, bone-in; 2 garlic cloves, quartered; 2 (10 1/2-ounce) cans beef consommé; 2 tablespoons Lawry’s seasoned salt; Freshly ground black pepper; 2 (14 1/2-ounce) cans chopped tomatoes; 2 medium onions, quartered; 2 celery ribs, roughly chopped; 2 bay leaves; 2 tablespoons Worcestershire sauce

December 9, 2011

Crystal’s mom, Charlotte, should have installed a revolving door in their home, as it was the place where everyone stopped by—conveniently right around dinnertime. Charlotte fed almost everyone in Blue Ridge—the small town located in the North Georgia Mountains where Crystal grew up—for years and finally decided to make a successful catering business of it. Her prime rib was by far one of the most requested items and has become a Cook family holiday favorite. Lucky for Charlotte, her recipe made it into this book, so now she can stop by someone else’s house for dinner.

Recipe notes

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