Pictured, a roasted two rib roast of beef
HERBED STANDING RIB ROAST of BEEF
Rib roast is expensive but nothing says "holiday" quite like it. Ask your butcher to select the ribs from the small end because of it's succulent flavor and compact shape looks attractive. We are fortunate to still have fresh thyme in the garden and a pot of rosemary that we brought inside before the cold weather set in.
Remember, it's a feast for the eyes as well!
1 bone in standing rib roast of beef (3-4 ribs) trimmed & tied
1 tablespoon kosher salt
2 cloves garlic
1 tablespoon fresh thyme
1 teaspoon fresh rosemary
1 teaspoon fresh ground pepper
1/2 teaspoon dry mustard
1 tablespoon olive oil
Prepare the roast: trim fat and meat from between bone ( frenched) and use trimmings for a beef stock. Tie the roast between the bones. A good butcher
may do this for you, but have trimmings saved.
Prepare the herb paste: Mince garlic and combine with salt. Add thyme and rosemary and mince until fine. Add dry mustard and pepper. Using the flat side of knife mash the ingredients into a paste. Put into small bowl, drizzle in olive oil to make a slurry. Rub slurry all over beef, then transfer beef to a roasting pan. Cover and refrigerate for at least 8 hours or overnight.
Cook the beef: Let beef stand at room temperature for one hour.
Preheat oven to 450 degrees. Roast the beef for 20 minutes then reduce the oven temperature
to325 degrees. Roast the meat until the thermometer (inserted into center of beef) registers
110 degrees, about 1 1/2 hours (90 min.). Remove beef from oven and let stand loosely covered with foil for about 20 minutes for medium rare. Carve and enjoy!
Roy's Market, Peterborough, New Hampshire (USA)
Noel, our go - to butcher here in Peterborough.
More on Roy's market coming on a future blog.
Small local markets....the best places to shop!
Popovers add a festive note to a meal. there are three important things to remember when preparing popovers. The eggs and milk must be at room temperature, the prepared pan must be hot before pouring in the batter, and resist the temptation to open the oven door while they are baking!
1 1/2 tablespoons melted butter or rendered beef fat for preparing the popover pans.
(A muffin tin can be used as well and will produce a somewhat smaller popover.)
1 1/2 cups all purpose flour (sifted)
1 1/2 tablespoons melted unsalted butter (for batter)
1 teaspoon kosher salt
3 large eggs (room temperature)
1 1/2 cups whole milk (room temp)
Preheat oven to 425 degrees
Preparing batter and baking:
In a bowl mix sifted flour,salt, eggs ( beat eggs first in a small bowl, then add), and milk.
Cover bowl and allow batter to rest for 30-40 minutes.
Add the 1 1/2 tablespoons melted butter to batter. To prepare pan distribute beef fat or the additional melted butter, into each pan. Put prepared pans in oven for 2-3 minutes until hot. Remove pans from oven and pour batter into hot pans, filling each until they are a little more than half filled.
Bake for 30 minutes. Serve immediately!
Remember, resist the temptation to peek into the oven while they are baking!
Shop local and use the freshest and best ingredients that you can find.
If you can, use remaining herbs from your garden for all your cooking.
The current issue November/ December of
NH HOME Magazine features this recipe along with photos of our entire dinner.