It’s been an exhausting 10 days, with many of our closest survivor pals dropping by for a Christmas catch-up. With every cookie, pie and fancy dessert, there was always one thing in the back of our minds – Probst.
Probst. Came. Today, dear reader, was finally the day.
As you would probably be aware, our relationship with Jeff Dreamy-McDreamy-Free-Pass-Eternal-Object-Of-Our-Affection Probst has been tumultuous, so he insisted on bringing a friend to dinner (likely to deter us from making him our prisoner/Misery-esque lover). Luckily, his guest of choice was the delightful Elisabeth Hasselbeck, the Survivor: The Australian Outback contestant that has the dubious honor of being the first contestant to be worldwide spank bank material/the second America’s Sweetheart (we still love you too Col).
Lis has been keen to catch up ever since she hit it off with Ben on the set of The View. After Jazz in Your Face’s resounding success on the Ellen Show, Ben was looking for further opportunities for the troupe while Annelie continued with plans to thwart future Elijah Wood movies and subsequently save mankind from further suffering.
Long story short, Ben provided a short, naked dance intermission during a heated conversation between Rosie O’Donnell and Lis. Ben’s interpretative and confronting (literally) interlude got Lis’s attention and lifelong friendship and scared Rosie from ever returning…for a while (the whole Iraq issue was a farce).
How else to make the love of our lives and his equally amazing date feel welcome?
Indeed, the way to a man’s heart is through his stomach. However, the way to a man becoming your eternal (likely unwilling) love slave is through meat sweats and a food coma so terrible they lose the will to fight back. So, big meaty roast it was!
The Jeff Rib Probst pulls out all the stops and is destined for special occasions only. Accompanied with crunchy, fluffy Lis Hasselbeck potatoes, this is a meal certain to impress.
Make sure you have plenty of cold ones on hand to wash down this deliciously meaty edible utopia!
Jeff Rib Probst and Lis Hasselbeck Potatoes
2kg approx. beef prime rib roast (allow one rib per two people)
8 tablespoons olive oil, divided
3 cloves garlic, finely sliced
12 medium size desiree potatoes
1 teaspoon caraway seeds
Salt and pepper, to taste
Preheat oven to 220 degrees. Using a small paring knife, make small slits in the top of the prime rib (ribs facing down) and insert slices of garlic. Rub with four tablespoons of olive oil and season with salt and pepper. Roast for 20 minutes in a cast iron roasting tray.
Meanwhile, wash and peel the potatoes. Using a sharp knife, halve potatoes and then cut fine slits, leaving 1cm at bottom of potato half to ensure potato stays together.
Once beef has cooked for 20 minutes, add potatoes to roasting tray and drizzle with extra 4 tablespoons olive oil, salt and pepper. Roast meat and potatoes for another hour for rare beef, or until cooked to your liking. Allow meat to stand for at least 20 minutes, while potatoes finish cooking through.
To serve, sprinkle potatoes with caraway seeds and arrange around the roast on a large platter. Serve with cherry gravy or other delicious seasonal sauces!
Happy Christmas from the Fame Hungry team and all our celebrity besties!