Monday, January 02, 2006

New Year's Roast

Melissa at Cooking Diva invited me to (any everyone else is welcome to join in) post about our New Year's dinner.

This year there was a real stand-out dish, worthy of a post!

My sister Stephanie was the gracious host of our New Year's party and food was as much the star of the party as the drinks. Now, there were many wonderful things, such as a smoked salmon dip and a fabulous down-home onion casserole, but my favorite thing by far was the standing rib roast.

This is really so simple, you almost wouldn't believe it. Here is the recipe, and it's one of those awesome things that uses so few ingredients, that really all you'll need to buy is the roast itself.

I would say that it is on par with a very good slice of roast beef from one of those chain restaurants that specialize in that type of thing.

From Ina Garten's show, Barefoot Contessa

Sunday Rib Roast

1 (3-rib) standing rib roast (7 to 8 pounds)
1 tablespoon kosher salt
1 1/2 teaspoons freshly ground black pepper
Mustard Horseradish Sauce, recipe follows

Two hours before roasting, remove the meat from the refrigerator and allow it to come to room temperature.

Preheat the oven to 500 degrees F (see note).

Place the oven rack on the second lowest position.

Place the roast in a pan large enough to hold it comfortably, bone-side down, and spread the top thickly with the salt and pepper. Roast the meat for 45 minutes. Without removing the meat from the oven, reduce the oven temperature to 325 degrees F and roast for another 30 minutes. Finally, increase the temperature to 450 degrees F and roast for another 15 to 30 minutes, until the internal temperature of the meat is 125 degrees F. (Be sure the thermometer is exactly in the center of the roast.) The total cooking time will be between 1 1/2 and 1 3/4 hours. Meanwhile, make the sauce.

Remove the roast from the oven and transfer it to a cutting board. Cover it tightly with aluminum foil and allow the meat to rest for 20 minutes. Carve and serve with the sauce.

Note: Be sure your oven is very clean before setting it at 500 degrees F.

Mustard Horseradish Sauce:
1 1/2 cups good mayonnaise
3 tablespoons Dijon mustard
1 1/2 tablespoons whole-grain mustard
1 tablespoon prepared horseradish
1/3 cup sour cream
1/4 teaspoon kosher salt

Whisk together the mayonnaise, mustards, horseradish, sour cream, and salt in a small bowl.


ilva said...

Sounds great, I think that it is what is called arista in Italian but I better check first before I try it!

Ruth said...

There is nothing like a roast beef to get me drooling. Thanks for sharing and have a great 2006

Dawn said...

Ilva, I hope that you are able to try this. It is divine.

Ruth, thanks for stopping by! I agree...and I'm not even a huge beef person...

michelle said...

Fabulous, just fabulous. I like the addition of mustard. I'll have to try your recipe next time. Was this one boneless (It looks it - what does the 'standing' part mean anyway??!) Where in CO will you be moving, BTW?

Melissa CookingDiva said...

The reast beef looks fantastic. Just the way I like it: pink!

Fran said...

This looks like the perfect piece of beef. Great job! Wish I had some right now. Will try this recipe next time.

Dawn said...

Michelle, this was soooo good. And the horseradish sauce was a must-have! Not sure what the "standing" part refers to, but my sister's store cuts the bones from the beef and simple ties it back on. Then, when you're done cooking, it is simple to untie the ribs and slice the meat with no bones in the way.

Melissa, thanks! It would be awesome even more pink, but we had a little issue with the roast not having 100% defrosted (even after 3 days in the fridge), so it took a little longer to get to the right internal temp.

Fran, this was so good that I have been craving beef since we ate this! All I can think about is this roast, meatballs and hamburgers!

paz said...