Blah, blah, I've been MIA, blah.

So, as it turns out, being 8 months pregnant makes me grumpy. And tired. And not particularly in a mood to cook—and even less of a mood to be in front of a computer. Not when I could be eating cookies and watching Bones lying in bed with a book.

And that is why I've been quiet. I do have a couple of good ones I've been meaning to post, though, so let's do this.

I can't believe we're already basically done with the holidays...this time of year always seems to just fly by, especially when traveling is involved. This year we did Hannukah at the in-laws in Sacramento for 3 days, then the following weekend drove to my parents' house and hung out there a couple days, turned around on Christmas day and came home to do Christmas afternoon with just the two of us (for the very last time, which is so weird), then had Christmas dinner at my Father in Law's house. (Have I ever mentioned I owe that man? A single guy who can cook up a storm...he did me a favor passing that skill on to his son, even if I don't let him use it nearly enough.)

At my parent's, however, I was in charge of Christmas Eve dinner. Hubby's mom sent us home with a 5lb prime rib roast, so we took that with us, ignoring the fact that neither of us had ever actually cooked a prime rib before. Turns out, it's pretty damn easy—you coat the whole thing down with a simple rub, and bake it. Remember that prime rib is supposed to be served rare, but you can always put individual slices back into the broiler for a couple minutes if people complain or aren't supposed to eat rare meat due to their current status as human incubators. (Grrr. I'm ready for a real steak, damnit. With a bottle of Zin. A bottle.)

Don't be nervous about the coffee grounds being bitter, either. It all melds really well. Great with roasted tomato salad (we used gorgonzola since the moms doesn't like goat) and smashed potatoes (with gorgonzola instead of cheddar to tie it all together).

You can rub the roast up to a day in advance and refrigerate, but let the meat come to room temperature before you put it in the oven-this should take 1/2 hour to an hour. (Not sure how big a roast you need? Count on roughly 1 lb per person. Bones have weight, too, so you won't actually be eating 16 oz each.)

Earthy Prime Rib
5-7 pound prime rib roast
2 tbsp ground coffee
1 tbsp salt
1/2 tbsp pepper
1/2 tbsp chili powder
Horseradish to serve

Heat oven to 450. Combine coffee and spices in small bowl. Rub all over rib roast, putting extra on the fattiest part of the meat. Arrange meat rib-side down in a greased roasting pan.

Cook at 450 for 15 minutes, then reduce heat to 350 and cook an additional 1 to 1.5 hours. (Adjust depending on size of roast-cook 14-16 minutes per pound). Remove from oven, cover with aluminum foil, and let rest for 20-30 minutes.

After it has rested, brush off as much of the rub as you easily can-especially any big clumps. Turn roast on its side and cut off the bone section in one fell swoop. The turn cut side down and slice into 1/2 in slices.

Serve with horseradish.