Beef-heavy food porn for ya

Actually, this is the meal I fixed Sunday night to celebrate the 30th anniversary of my marriage to my blushing bride, Mrs. Wolves, who has never to my knowledge actually blushed. In any even, blushing aside, I fixed a ribeye roast, which could also be viewed as a prime rib. You start with a big chunk of ribeye. My recipe calls for a boneless 10-pound chunk of ribeye. Mine was 5 pounds:

You really only need two other ingredients: seasonings, and mustard. I used my house seasoning, mae with a 1/2 cup of salt and a 1/4 cup each of garlic powder, onion powder and pepper. I actually use less pepper than that, but knock yourself out. As for the mustard, I went with horseradish mustard, but others use dijon, honey mustard or even ballpark. Suit yourself:

Anyway, season the meat:

Slather it with the mustard of your choice:

Roast that sumbitch at 500 degrees F for one hour. That time is for a 10-pound roast, For a smaller roast, such as mine of 5 pounds, dial that back to about 45 minutes. Don't want to overdo it. After the cook time is done, turn the over off and let the roast sit in there for another 90 minutes. No peeking -- you want the temperature to stay high until it gradually declines. Then out comes the meat (that's what she said):

Having prepared the main event, I also made bread:

I fixed some asparagus, corn on the cob and hollandaise sauce to round out the menu:

Pretty damn good if you asked me. And yes, I got flowers:

Anyway, bon appetit.