If only there were pans that washed themselves
A wonderful and generous friend gifted us with an amazing dinner last night, Christmas Eve. The dinner was partially prepared, but I needed to guild the lily of the side dishes, add a green veggie, and cook the standing rib roast. Never in my life have I cooked a prime rib and I highly doubt I ever will again. We got a 3-rib roast and it was so freaking costly I almost plotzed.
I looked online for recipes, and then searched my cookbooks, but nothing really moved me. There were a lot of plain roasts with yorkshire puddings, there were a lot with complicated sauces, but what I wanted was a simple but tasty New England style prime rib, like you would get in a good Boston restaurant. So I decided to make up my own recipe using fresh herbs, garlic, and create a wet rub.
First I picked some thyme, sage and rosemary from my little herb garden and chopped it all up into a little tiny dice.
Then I added 3 garlic cloves that were smushed by my knifeblade, and some sea salt and freshly ground pepper. I poured a big dollop of extra-virgin olive oil and then mixed up the herbs into a web rub.
With my impeccibly clean hands, I then rubbed the entire roast with the web rub, making sure to coat the fat on top of the roast.
I inserted the meat thermometer and placed the roast in the lower middle rack of the oven, which was turned to 450 degrees for 30 minutes, and then turned down to 350 until the thermometer registered about 135. I then pulled out the roast to rest for a few minutes while the side dishes cooked.
We had roasted brussel sprouts, winter squash with a brown sugar and pecan glaze, mashed potatoes, hotel rolls, and a lovely sparkling juice drink.
Then I sliced the roast as best I could, which was pathetic. The recipes all said that you should serve two ribs per person, but there is no way we could eat that much, so I sliced the three ribs, and then sliced each of those in half. It was a lot of meat and served two full meals.
But OMG, is that not gorgeous? It came out perfectly. Pink inside, juicy as can be, and so tasty. What a success story! I wish I could cook this again some day because it was easy and so absolutely delicious.
Unfortunately, with every dinner comes lots and lots of dishes. Why can't someone invent a kitchen that can clean up after itself, like on the Jetsons? How hard can that be after sending a man to the moon? Stumble It! JBlog Me