It was a starry starry night … on to Purim!

And so, it was Oscar time again. I really shouldn’t have watched it live, as I had not yet finished my column that was due the next morning. I told myself I would just watch the opening monologue as I love Ellen DeGeneres. All of a sudden, it hit me, I could write about the Oscars, and tie it in with a recipe. So, in reality I wasn’t really wasting three and a half hours, I was doing research for my column!

As I watched the actors and actresses on the red carpet … yes, I started watching with the red carpet special at 7:30, so I actually allotted myself four and a half hours of research. Pretty devoted of me, huh?

OK, back to the preshow, or shall I call it the critiquing of the star’s choices.

Years ago we would oohh and aahh over the glamorous gowns, perfect hairstyles and magnificent jewels, albeit on loan. Lately we have all become Joan Rivers. The gown was ok but the color was a bit drab or a too bold, neckline too plunging, accessories too overpowering, hair styles too natural or overdone.

Did they have work done on their face, their body? Who were we kidding? — every one of us would be thrilled to look like the stars we were critiquing. They looked stunning. Couture designers beg to design their gowns gratis and they have their hair and make up done by the best in the profession. They are dressed and adorned with jewels fit for royalty. Only thing they have to do is starve themselves before the big day, to fit into the gown, that we would give anything to have (and fit into).

Imagine if we were being critiqued? Imagine that, as we exit our cars on arrival at a wedding or bar mitzvah, we are swarmed by reporters and photographers. “And who are you wearing tonight?” “I’m wearing a vintage Loehmann’s back room evening dress.”

There is definitely a skill to walking that red carpet, although they make it look so easy. It’s not enough to look beautiful and poised; to win over the public, you have to upstage your outfit. Jennifer Lawrence did just that, tripping over a traffic cone while walking the red carpet, reminiscent of her tripping while walking up to receive her academy award last year. She’s a great actress and she knows how to win over an audience by being real. Those are the things that will be all over the media. That and the selfie pictures taken by host Ellen with her and the stars in the audience.

Singer Pharrell Williams walked the red carpet in shorts and his “Curious George” hat, while showing off his tattooed calves. Times they are a changing, my friends.

Though chances are you were not at the Oscars, or The Governor’s Ball that followed, but you can enjoy one of Wolfgang Puck’s dishes. Below find his recipe for a wonderful prime rib roast you can serve for your Purim seudah.

Roast Prime Rib of Beef

with Garlic-Herb Crust

1 bone-in prime rib of beef (4 to 5 pounds)

8 garlic cloves, minced

4 tablespoons minced fresh rosemary

2 teaspoons dried thyme

4 tablespoons freshly ground black pepper

2 tablespoons kosher salt

Preheat oven to 450 degrees. Place rack in center of oven. If roast won’t fit in oven with rack in center, place rack in lower position. Place roast, rib side down, on rack inside large, heavy roasting pan. Let rest at room temperature while oven preheats.

In small bowl, stir together garlic, rosemary, thyme, pepper and salt. Spread mixture evenly over surface of meat, press down firmly. Cook roast for 25 minutes. Reduce oven temperature to 250 degrees. Continue roasting for 1 1/2 to 2 hours or until instant-read thermometer, inserted into center of roast without touching bone, reads 120 degrees for rare or 125 degrees for medium rare. Remove roast from oven. Transfer to platter. Cover roast with aluminum foil. Let rest in warm spot for 30 minutes.

Uncover roast. Transfer to carving board. Pour juices that have accumulated on platter into sauceboat. Using a sharp carving knife, cut meat across grain.

Judy.soiree@gmail.com