1. Holiday Standing Rib Roast

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    Making a holiday meal is a right of passage for any ‘young adult’. It forces the family to realize that you’re not just good at drinking massive amounts of beer. (regardless of how many you could shotgun in 2 minutes by senior year of college..)

    This year, I tackled the task of making a meal that will please all of the annoying picky members of my family. Once beef was decided, I was excited to pick up the massive slab of meat from my mother’s butcher. There’s something fulfilling about picking up a piece of meat the size of a baby and casually strolling to the register.

    If you can chop ingredients and use a large spoon, you can rock this.

    I served it with roasted potatoes tossed in garlic, olive oil and fresh rosemary and cheese puffs, which I will post for a later date. Add your favorite green side and you’ll have Grandma asking you for recipes.

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    INGREDIENTS:

    • 2 teaspoon cayenne pepper
    • 1/2 bunch rosemary, leaves finely chopped
    • 1/2 bunch fresh parsley, chopped
    • 5 cloves garlic, smashed and finely chopped
    • Extra-virgin olive oil
    • 1 (10 pound) bone-in standing rib roast
    • Kosher salt & Freshly ground pepper
    • Herbs de Provence (it’s in the herb aisle!)
    • 1 onion, diced
    • 1 pound baby carrots
    • 3 ribs celery, cut into 1/2-inch dice
    • 1 pound mixed fancy mushrooms (oyster, portabello, 
    • 1 cup red wine
    • 2.5 cups rich chicken stock
    • 3 bay leaves
    • OPTIONAL: I had a fun christmas present, which was Merlot infused Salt — so feel free to get creative with any ingredients that you have!

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    DIRECTIONS:

    Preheat the oven to 450 degrees F.

    In a small bowl combine the cayenne, Herb de Provence, rosemary, and garlic. Add enough olive oil until it becomes a loose paste. Schmear the roast with the rosemary-garlic paste and really massage it into the meat. Season generously with kosher salt and pepper.

    Put the onions, baby carrots, celery and mushrooms in the bottom of a roasting pan. Toss with a little olive oil and salt, to taste. Add the wine, 1 cup of chicken stock and the bay leaves.

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    Put the roast on top of the veggies and put into the preheated oven until the roast is really brown and beautiful, about 20 minutes. Reduce the heat to 350 degrees F for another 1 1/2 hours. Spoon some of the juices over the meat at least 3 times before it comes out. Rotate the roasting pan about halfway through the second oven cycle.

    Check the temperature of the meat by inserting an instant-read thermometer into the center of the roast. For medium-rare it should be 125 degrees F and 130 for medium. Remove the roast from the oven to a cutting board and let it rest for 15 to 20 minutes before carving. I served it rare — so that the middle was perfectly rare and the ends were medium and medium rare. Make everyone happy that way!

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    Slice the roast and arrange on a serving platter. Serve with the veggies and the pan juices.

     
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