got a four standing rib roast for Xmas - went from $100 to $200 year-over-year.
the problem with prime rib aka standing rib roast . . . you need a minimum size to make it happen to expectations.
certainly one can buy 3-4 ribs and slice them into portions-to-freeze / thaw / prep. been there, done that. it works, it does not
approach the same 'lecktable' level as doing a full roast.
for Caesar salad, #1 - without anchovies, it's just a creamy dressing on lettuce . . .
based on input from forum-somewhere members, I got a one cup Black&Decker 'food processor" and I make our own Caesar dressing . . .
4 anchovy fillets
((horse feathers - I use all but 2 or 3 filets from a 2 ounce flat pack. left overs on cracker for the chef . . . ))
(((((( I should add, I like anchovy...? )))))
6 clove garlic peeled
6 T low fat mayo/salad dressing
4 T white wine or rice vinegar
1/4 t salt
1/4 t black pepper
4 T olive oil (I use Kirkland EVOO)
garlic, anchovy, mayo salt&pepper to small food processor
olive oil, to consistency
use about 1/2 tin anchovy in oil before use of EVOO
rice wine vinegar not zippy enough - use white wine vinegar
the 6T of mayo establishes a good dressing volume for two.
increase for desired volume.
I'm on a quest to add the raw egg . . . just haven't got there yet, in years.... sigh....
eating out I always ask "does the Caesar salad have anchovy?"
the usual answer is "No, most people prefer no anchovy" - so like....why order a Caesar Salad?