Prime Rib Roast. Photo: Chris Emeott
The Kowalski’s Markets team shares one of their favorite holiday recipes.
Prime Rib Roast
This recipe comes from Joe Crow, meat and seafood director at Kowalski’s Markets.
- prime all-natural rib roast
- balsamic vinegar
- Kowalski’s Garlic & Herb rub
Coat the prime rib completely in a layer of balsamic vinegar. Liberally apply Kowalski’s Garlic & Herb rub over the entire roast. It will be impossible to overseason. Cook the prime rib at 500 F for 10 minutes to get a delicious crust. Turn oven temperature down to 200 F, and cook for approximately 35–40 minutes per pound. Oven temps vary, and we strongly recommend using an oven-safe meat thermometer. Pull roast when internal temperature is 125 F, and let sit for 20–30 minutes before slicing.
Christmas Fudge
This traditional fudge recipe was an annual stalwart of Mary Anne Kowalski’s mother, Margaret.
- 2 squares unsweetened baking chocolate (like Baker’s brand)
- 2 cups sugar
- 2 Tbsp. Karo syrup
- 3/4 cup milk
Melt the chocolate in a pan over medium heat. Add the milk slowly, and stir until all the chocolate is melted and the mixture is smooth. Add the sugar and stir thoroughly. Add the Karo syrup. Bring the mixture to a rolling boil, stirring occasionally. Prepare a small bowl of cold water. To test the fudge temperature, add a few drops of the chocolate mixture to the cold water. When it forms a soft ball, it’s ready. Remove the pan from the heat and put the entire pan in a bowl of cold water to cool—or, traditionally, put the pan outside in some fresh snow! Using a wooden spoon, beat the mixture until it lightens in color. Pour it into your container of choice (e.g., a brownie pan). When it has cooled completely, cut into squares and serve.
