So through the year the traditions dictated this:
Easter = Ham
Thanksgiving = Turkey
Christmas = Turkey
New Year's = Rib Roast
For years I didn't deviate from those traditional meals. Many years I passed up the New Year's meal because I was married to a military man and inevitably he was gone for New Year. But for the other holidays I followed the "plan" without question. Then one year my ex and I decided we wanted to entertain at Christmas and go out for New Year's. I didn't want to miss my chance to make that luscious rib roast so we decided to make it at Christmas instead. Now it has become my new tradition. My kids are older so more often than not they have plans for New Year's and Kevin and I have gotten used to a quiet evening out together and then home to ring in the New Year alone. This way I get to enjoy all of my favorite traditional meals AND spend a romantic evening with Kevin. The best of both worlds I believe that is called!
OK back to the roast. I do love meat just seasoned with salt and pepper and roasted to a nice yummy medium rare. The rib roast being the wonderful cut of meat could be served plain like that and still be wonderfully flavorful. However, since when could a true foodie pass up and opportunity to "guild the lilly" just a bit?
I have done several different rubs/crusts on my past rib roasts. Horseradish was the star last year. This year I decided the supporting players would be rosemary and garlic with a tad bit of red wine. When I threw the idea out at Kevin to ask him if it sounded good, he just looked at me with this funny look.
Me - Hey Honey I am thinking this year I want to do a crust for the rib roast with rosemary, garlic, and add some red wine to the pan. Does that sound OK?
Kevin - *insert strange look here*
Me - (confused) what is that look for?
Kevin - Why do you even ask me these questions? Everything you make is wonderful!
Me - Aaaaawwww
Yes, my dear friends, he won some points with that answer!!
So without further adieu let me present the star of our Christmas meal.
I know the picture quality is not very good but here you can see how the rosemary and garlic paste turns into a wonderful flavorful crust.
Then you cut into it and the juicy goodness inside just makes you want to grab it like a caveman and eat with your hands!
Standing Rib Roast with Rosemary and Garlic
- 1/2 bunch rosemary, leaves finely chopped
- 6 cloves garlic, smashed and finely minced, 3 cracked and skin removed
- Extra-virgin olive oil
- 1 (8 to 8 1/2-pound) bone-in standing rib roast
- Kosher salt
- 2 onions, chopped
- 3 carrots, chopped
- 3 ribs celery, chopped
- 1 cup red wine
- 2 cups beef stock
- 2 bay leaves
Preheat the oven to 450 degrees F.
In a small bowl combine the rosemary, and minced garlic. Add enough olive oil until it becomes a loose paste. Rub the the roast with the rosemary-garlic paste and really massage it into the meat. Season generously with kosher salt.
Place the veggies and garlic in the bottom of a roasting pan. Toss with olive oil and salt to taste. Add the red wine and 1 cup of beef stock and bay leaves. Put the roast on top of the veggies and put into the preheated oven until the roast is really brown and lovely, about 25 to 30 minutes. Reduce the heat to 350 degrees F for another 1 3/4 to 2 hours. Occasionally during the cooking time, spoon some of the juices over the meat. If the liquid level in the pan goes down too much, add the remaining 1 cup of stock. It also would be a great idea to rotate the roasting pan about halfway through the cooking process.
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.
Taste the pan juices and season with salt, to taste, if needed. Strain out the veggies and skim off any excess fat.
Slice the roast and arrange on a serving platter. Serve with the the pan juices.
Comments have been closed for this post thanks to spammers (Gee thanks guys!), but please connect with me on Facebook, Twitter, or Google+.