A smoked prime rib for the ages

Serve with mac and cheese, coleslaw, pickled jalapeños and potato salad.

View in browser|nytimes.com June 14, 2024 Dennis Sanchez's smoked prime rib, adapted by Gabriel Sanchez. Kate Sears for The New York Times. Food Stylist: Chris Lanier. A smoked prime rib for the ages By Sam Sifton Good morning. My colleague Gabriel Sanchez brought us a fantastic recipe for Father's Day this year: the smoked prime rib (above) that his father makes, a homage to the one he used to prepare when he was cooking at Kreuz Market in Lockhart, Texas, where Gabe's great-grandfather tended the coals before him. Gabe wrote all about this for The New York Times this week. You dry-brine the roast overnight (do that on Saturday so you're good to go on Sunday), then cook it low and slow next to a smoldering fire for a couple of hours to bring its interior temperature to around 120 degrees, a fraction of the time that you'd cook a tougher cut like brisket. Then you slather the thing in molasses, hit it with a lot of coarse salt and freshly cracked black pepper, and sear it over high heat so that it develops a thick, mahogany bark over the tender, juicy meat. Featured Recipe Smoked Prime Rib View Recipe → Let that rest for a half-hour, and you'll be left with a sweet, peppery smoke signal from Texas Hill Country: puro Sanchez food for all dads and those who love them. You might serve it with mac and cheese, coleslaw, pickled jalapeños and potato salad, but if your tastes don't fly Texas forever you'd be fine with salt-and-vinegar roasted potatoes and a mess of grilled asparagus. Other deliciousness for the pop culture crowd: a sausage and egg tater tot casserole for Sunday breakfast (alternatively, a minty fruit salad with yogurt); peanut butter sandwiches with sriracha and pickles for lunch; lovely grilled pork chops with pineapple salsa for dinner. I like these miso leeks with white beans as well, and this vegetable tofu curry. French toast is always appropriate on a weekend, especially one honoring dads. And boy howdy are these baked Buffalo wings a winner. Rake a pound of those into a bowl, and put the old man in front of the Mets game for the afternoon. I may be misremembering the scripture, but I think this is why you were sent into the world. There are thousands and thousands more recipes to cook this weekend waiting for you on New York Times Cooking. Yes, you need a subscription to read them. Subscriptions support our work and allow it to continue. If you haven't already, would you consider subscribing today? Thanks. (Gift subscriptions for dads and other loved ones are available as well!) If you find yourself at odds with our technology, just ask for help. We're at cookingcare@nytimes.com, and someone will get back to you. Or, if you'd like to send a rocket in anger or an apple in delight, you can write directly to me: foodeditor@nytimes.com. I cannot respond to every letter. But I do read every one I get. Now, it's nothing to do with fresh cherries or salted cod, but today is Flag Day, honoring the adoption of the flag of the United States in 1777, by resolution of the Second Continental Congress. Here's the flag code: There are more rules than you'd think. I'm kind of digging "Mr Inbetween," on Hulu. Please read C.J. Chivers in The New York Times Magazine, on the opioid crisis in New England's fishing fleet, and how one man's death is leading to change. Finally, Soccer Mommy's back, with "Lost." Listen to that while you're cooking, and I'll see you on Sunday. IN THIS NEWSLETTER Johnny Miller for The New York Times. Food Stylist: Rebecca Jurkevich. Southern Macaroni and Cheese Recipe from Millie Peartree Adapted by Kiera Wright-Ruiz 45 minutes, plus cooling Makes 8 to 10 servings Andrew Scrivani for The New York Times Pickleback Slaw By Sam Sifton 20 minutes Makes 6 to 8 servings Johnny Miller for The New York Times. Food Stylist: Susan Spungen. Salt and Vinegar Roasted Potatoes By Lidey Heuck 45 minutes Makes 4 to 6 servings Linda Xiao for The New York Times. Food Stylist: Monica Pierini. Miso Leeks With White Beans By Hetty Lui McKinnon 45 minutes Makes 4 servings (about 4 heaping cups) Linda Xiao for The New York Times. Food Stylist: Monica Pierini. Sausage and Egg Tater Tot Casserole By Romel Bruno 1 1/4 hours Makes 6 to 8 servings Romulo Yanes for The New York Times. Stylist: Vivian Lui. Baked Buffalo Wings By Ali Slagle 35 minutes, plus brining (optional) Makes 4 servings Michael Kraus for The New York Times Minty Fruit Salad By Mark Bittman 5 minutes Sign up for the Five Weeknight Dishes newsletter Fresh dinner ideas for busy people who want something great to eat, with NYT Cooking recipes sent to you weekly. Get it in your inbox Sign up for The Veggie newsletter Tanya Sichynsky shares the most delicious vegetarian recipes for weeknight cooking, packed lunches and dinner parties. Get it in your inbox Need help? 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