June Lockhart is beloved for her roles as iconic TV moms, but her career, which spans nine decades, includes much more. She starred on “Lassie” from 1958 to 1964 as Ruth Martin, Timmy’s mother (played by Jon Provost), who was Lassie’s companion.
From 1965 to 1968, she played Dr. Maureen Robinson, the family matriarch on “Lost in Space.” Lockhart’s career has continued with many other projects, and she’s also a mother and grandmother.
Extensive Television Career
Beyond “Lassie” and “Lost in Space,” Lockhart appeared in series like “Bewitched,” “Petticoat Junction,” “Magnum, P.I.,” “Step by Step,” and “Beverly Hills, 90210.”
She also appeared in nearly 40 episodes of “General Hospital.” Her more recent work includes a 2006 episode of “Grey’s Anatomy,” the TV movie “Holiday in Handcuffs” (2006), and the 2016 film “The Remake.”
Stage Success and NASA Involvement
Lockhart has also made her mark on stage, receiving the Tony Award for Outstanding Performance by a Newcomer in 1948 for “For Love or Money.”
Her interest in space exploration is personal as well as professional. A longtime NASA supporter, she was honored with the Exceptional Public Achievement Medal in 2013 for her work with the agency.
Lockhart has been involved with NASA since the 1970s, attending space shuttle launches, addressing employees, and promoting the agency.
Personal Life and Family Traditions
Lockhart has been married twice. She was married to John F. Maloney from 1951 to 1959, and they had two children, June Elizabeth and Anne Lockhart, who is also an actor. She married John Lindsay in 1959, and they divorced in 1970.
РRIMЕ RIВ
When it comes to a sumptuous and savory meal, prime rib takes the crown. This cut of beef is known for its tenderness, juiciness, and rich flavor. If you want to impress your guests or simply treat yourself to a special meal, mastering the art of cooking prime rib is a must. In this comprehensive guide, we’ll walk you through the process, from selecting the perfect prime rib to serving it likе a pro.
Selecting the Right Prime Rib
Choosing the Cut
Selecting the right prime rib is the first step to culinary success. Look for a bone-in prime rib roast weighing between 6-8 pounds. The bone enhances the flavor and juiciness of the meat.
Seasoning and Preparation
Before you start cooking, season the prime rib with 2 tablespoons of olive oil, salt, and pepper. For an extra burst of flavor, consider inserting optional garlic cloves into the roast using a paring knife.
Cooking the Perfect Prime Rib
Initial Roasting
- Preheat your oven to a scorching 500°F (260°C).
- Place the prime rib roast on a rack in a roasting pan.
- Rub the roast with olive oil and generously season it with salt and pepper.
- If desired, you can insert garlic cloves into the roast using a paring knife for a delightful infusion of flavor.
Roasting to Perfection
- Place the roasting pan in the oven and roast the prime rib at 500°F for 15 minutes. This high-temperature initial roast will seal in the juices and create a flavorful crust on the outside.
- Reduce the oven temperature to 325°F (160°C) and continue roasting the prime rib until it reaches your desired level of doneness. Use a meat thermometer to check the internal temperature for precision. For medium-rare, aim for 135°F (57°C). Medium enthusiasts should target 140°F (60°C), while those who prefer well-done should go for 150°F (66°C).
- Remove the roast from the oven and allow it to rest for 15-20 minutes before slicing and serving. Resting is crucial to retain the juices and ensure a succulent prime rib.
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