December 23, 2018

19-Happy Holidays!

In episode 19 Diane and Denise talk about Christmas and New Year’s! Scroll down to access all the truly fantastic show notes and links. Women Beyond a Certain Age is a weekly podcast by Denise Vivaldo and Diane Worthington.

Denise is an award-winning food stylist and author of The Food Stylist's Handbook and 8 other books, as well as writing for the Huffington Post. You can find out more about her at:

Diane is the author of over 20 cookbooks and has twice won the James Beard Award. She is also a nationally syndicated food columnist. You can find out more about her at:

Podcast credits: Cindie Flannigan does everything else and having more fun with it every week. She apologizes for the strange popping sounds on the audio on this episode. You can find out more about her at:

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RECIPES can be found on our Facebook pages, or scroll down to the bottom of this page for Diane’s prime rib recipe:



Denise’s books on Amazon:

Diane’s books on Amazon:



American grown caviar:

Caviar at Costco:

La Marca Processo:

Veuve Clicquot:


Drink Recipes

Traditional Wassial from The Spruce Eats:

Puerto Rician Coquito from Epicurious:


Prime Rib with Horseradish Cream and Cabernet Reduction

This was a standard dinner at my house growing up. I loved to watch my father carve the juicy rare slices and always hoped I would get the bone attached. Today this dish is a special occasion treat because of its expense and also its richness.

The seasoning paste creates a crispy crust as well as extra flavor. Figure on about 15 to 18 minutes per pound after the initial browning for rare to medium-rare.  I prefer horseradish cream with my roast beef but I have also included a simple sauce reduction for those who must have their gravy. Serve this with mashed potatoes and creamed spinach for a superb and memorable holiday dinner.

Serves 8

Recommended Wine:  This classic holiday fare pairs beautifully with a soft-texture red such as a Cabernet Sauvignon from California, Washington or an aged Bordeaux. Likewise, a perfectly mature red Burgundy or younger Pinot Noir from California or Oregon will be a match made in heaven. Don’t be afraid to splurge!


Horseradish Sauce

1/3 cup prepared horseradish cream

1 cup sour cream

1 tsp lemon juice

Salt and white pepper


1 (3 rib) Standing Rib Roast, about 6 to 8 pounds, chine bone removed



1 Tbsp Seriously Simple Seasoning Salt

1/4 tsp freshly ground black pepper

1 tsp Colemans dry mustard

2 Tbsp all-purpose flour

1 Tbsp olive oil


1 1/2 cups water for roasting pan


Red Wine Sauce

1 cup Cabernet Sauvignon

1 cup veal or beef stock

Salt and freshly ground pepper


  1. Make the Horseradish Sauce: Combine all of the ingredients together in a small bowl and mix with a spoon to blend well. Taste for seasoning. Transfer to a serving bowl, cover and refrigerate.
  2. Preheat the oven to 450F. In a small bowl combine the paste ingredients and mix with a spoon to blend well. Place a roasting rack in a large roasting pan. Place the rib roast on the rack fat side up. Using your hands, carefully pat a thin coating on the top and sides of the roast. Let roast stand 1/2 hour before roasting. Pour 1/2 cup water around the pan to help the pan from burning.
  3. Place the roast in the oven and roast for 20 minutes to seal the outside of the meat. Lower the temperature to 350F and roast another 1 hour to 1 1/2 hours or until an instant read thermometer inserted in the center of the meat and not touching the bone reads 125F for medium rare. (Start checking the thermometer after the roast has cooked an hour to make sure you don’t overcook it.) After 30 minutes add another 1/2 cup water to keep the pan from burning and add another after another 30 minutes.
  4. Remove from the oven and transfer the roast to a carving board. Loosely cover with foil and let rest at least 20 minutes. Remove the rack from the roasting pan.
  5. Using potholders place the roasting pan on top of the stove. Remove most of the fat and add the wine. Turn up the heat to medium-high and reduce the wine until the wine has thickened, scraping up any brown bits. Add the brown stock and reduce again, until the sauce is slightly thickened. Add salt and pepper and taste for seasoning. Pour into a gravy boat and serve on the side. 
  6. Carve the roast into thick or thin slices, as you prefer. Serve the Horseradish cream and the wine sauce on the side.

Advance Preparation: May be prepared up to 4 hours ahead through step 1, covered and refrigerated.


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