theribdoctor
Certifiable.
I had this posted on another site...but with new years coming up, I figured I'd share...
so Mrs ribby and myself decided we'd like a Standing Rib roast(read Prime Rib) and we bought a smallish one...3.69 lbs at 7.99 a pound...about 30 bux.
When buying one, ask your butcher to cut the bones off and to re-tie them. This allows for easy slicing later, and yummy eats later.
so some ingredients...
1/4 cup of Dijon mustard.
1 tablespoon of fresh rosemary(about 3 sprigs) minced. or 1 teaspoon of dry
1 tablespoon of fresh thyme or 1 teaspoon of dry
4 cloves of garlic diced.
salt and pepper
2 tablespoons of olive oil
potatoes and carrots optional
I made the mistake of using baby carrots and slicing them, if using them just toss them in the pan, and put potatoes skinless side down.
preheat the oven to 425
mix mustard, rosemary, thyme, salt, pepper, and olive oil together.
slather this over every bit of roast.
place in the pre-heated oven and bake at 425 for 20 minutes...if you can on the bones, mine fell but thats ok, it made a nice crust on one side.
after 20 minutes, lower the temperature to 375 and cook for about an hour, up to 1.5 hours until your roast is 130 degrees internal temperature.
pull the roast out, place on a plate, cover with foil and rest for 1/2 an hour.
before resting.
after resting.
meanwhile place the roasting pan over 2 burners, and slice up some shallots or onions...I had onions... and place 3/4 cup of red wine, and stir with a wooden spoon till the wine reduces to about a couple tablespoons.
after reduction, add 1 cup of stock, beef preferable, but chicken stock is fine...and reduce to about 1/2 cup.
thats it...
trust me, the lighting was bad, this is medium rare and soooo good.
we didn't have too much in the house, so potatos and carrots it is...but it was all in all outstanding.
enjoy!
so Mrs ribby and myself decided we'd like a Standing Rib roast(read Prime Rib) and we bought a smallish one...3.69 lbs at 7.99 a pound...about 30 bux.
When buying one, ask your butcher to cut the bones off and to re-tie them. This allows for easy slicing later, and yummy eats later.
so some ingredients...
1/4 cup of Dijon mustard.
1 tablespoon of fresh rosemary(about 3 sprigs) minced. or 1 teaspoon of dry
1 tablespoon of fresh thyme or 1 teaspoon of dry
4 cloves of garlic diced.
salt and pepper
2 tablespoons of olive oil
potatoes and carrots optional
I made the mistake of using baby carrots and slicing them, if using them just toss them in the pan, and put potatoes skinless side down.
preheat the oven to 425
mix mustard, rosemary, thyme, salt, pepper, and olive oil together.
slather this over every bit of roast.
place in the pre-heated oven and bake at 425 for 20 minutes...if you can on the bones, mine fell but thats ok, it made a nice crust on one side.
after 20 minutes, lower the temperature to 375 and cook for about an hour, up to 1.5 hours until your roast is 130 degrees internal temperature.
pull the roast out, place on a plate, cover with foil and rest for 1/2 an hour.
before resting.
after resting.
meanwhile place the roasting pan over 2 burners, and slice up some shallots or onions...I had onions... and place 3/4 cup of red wine, and stir with a wooden spoon till the wine reduces to about a couple tablespoons.
after reduction, add 1 cup of stock, beef preferable, but chicken stock is fine...and reduce to about 1/2 cup.
thats it...
trust me, the lighting was bad, this is medium rare and soooo good.
we didn't have too much in the house, so potatos and carrots it is...but it was all in all outstanding.
enjoy!
