Prime Ribs of Beef with Yorkshire pudding,creamed horseradish sauce and creamed spinach is the Holy Grail of holiday dinning pleasures. For over a half a century, the prime source for this prime experience has been Lawry's restaurant. Famed for it's mammoth eating room with deep wine leather banquets and crisp white linens, it is a place that harkens back to the London original that still operates today. The legendary Simpson's on the Strand is the culinary yardstick by which all of the steak houses of the west will always be measured. It is referred to as, "an old English eating room", and it certainly is full of roving carvers in vintage outfits pushing grand silver domed carts with fine polished brass fittings. The carvers are portly with sparse balding hair and pale cherry cheeks that support a wide smile like bookends. A tiny trickle of sweat betrays him as he ceremoniously presents himself to the table. A high white collar and tie peek from behind an exceedingly ample white starched apron as the man opens the lid to display his treasure...the precious meat. We are momentarily stunned by the sight of blood but swiftly come to and listen to the multitude of different cuts one may have. Out come the knives that glisten and occasionally click against the fork that is deftly placed as anchor. In moments the warm china plates are filled and accompanied by the sauce and side dishes including the mandatory Yorkshire pudding. The taste is rich and rare and the texture is the quintessence of tenderness...but I digress! We were discussing Lawry's and the whole image of Prime Rib that keeps throbbing in the brain this time of year. You can still go to Lawry's and the experience is similar to that of decades ago. Or you can make your own.
We have checked out all the recipes and we can recommend the following...
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