B J A BR DR
1.
Standing Rib
Roast - horseradish and gravy
2.
Cheddar Mashed
Potatoes
3. Spinach with
Roasted Garlic
4. Cold
Oven Yorkshire
Pudding - recipe from cookbook but I add a yolk or two – butter
5. Creamed
Corn - my mom's recipe (corn, white sauce, onion, bell pepper, crackers)
6. Mixed
Salad
7. Cookie
Assortment: Brownies, candy cane cookies, macadamia
white chocolate, and ?
Standing Rib Roast
one rib
will serve two with leftovers.
Let it sit
out on the counter (covered with plastic) for about an hour before cooking.
season only
with sea salt and fresh ground pepper.
Cook the
roast on a raised rack, so it doesn’t sit in its juices as it cooks and the air
can circulate around the roast. For a single rib, this is the only way I
have to keep it upright. If you have two or more ribs, it will likely sit
on the ribs without any additional help.
Roast
slowly, on a low oven at 300 degrees for 20 minutes per pound. You really
will need a digital read thermometer for this. Take the roast out when
the proper temperature is reached for your desired degree of doneness on the
scale below.
Roast to a
temperature of 120-125 for rare, 130-135 for medium, and 140-145 for well
done. Know that the temperature will rise at least 5 degrees as it rests,
so take it out at the proper time for the doneness you want. Err on the
cautious side, you can always put it back in the oven if it isn’t quite done
enough, but you can’t turn the clock backwards if you overshoot the mark. Let
it rest at least 15-20 minutes covered with foil for the meat to reabsorb the
juices. Don’t worry, it will stay warm.
I roast to
125 in the center before the resting period, when it will rise to 130
degrees. This will yield a medium rare center that I like, and a medium
edge that DH likes.
Slow
roasting at 300 degrees gives an evenly cooked slice, without the overdone
edges. This may be too pink for you, but just follow the temps I gave you
above for a bit more done.
https://frommycarolinahome.wordpress.com/2017/12/13/special-holiday-dinner-standing-rib-roast/
Compare with this Recipe
Standing Rib Roast with Roasted
Potatoes (Martha Stewart)
INGREDIENTS
10 SERVINGS
1 rib roast
(9 to 10 pounds) with 4 to 6 ribs
6
tablespoons extra-virgin olive oil
2
tablespoons all-purpose flour
Coarse salt
2 teaspoons
sugar
1/2 teaspoon
freshly ground pepper
8 medium
Yukon Gold potatoes (about 4 pounds)
DIRECTIONS
1. Preheat
oven to 450 degrees. Remove roast from refrigerator. Whisk oil, flour, 4
teaspoons salt, sugar, and pepper in a small bowl.
2. Boil
potatoes in a large pot of salted water until fork tender, about 10 minutes.
Drain. Peel, and halve each potato crosswise. Run tines of fork over rounded side
of each half.
3. Place
roast in a roasting pan, ribs side down. Lightly score fat. Rub roast with
flour mixture. Roast for 15 minutes. Reduce heat to 375 degrees, and continue
to roast, basting frequently with pan juices, for 1 hour more. Add potatoes,
tossing to coat. Roast, flipping potatoes and basting meat occasionally, until
thickest part registers 135 to 140 degrees on an instant-read thermometer
(avoiding the bone) for medium-rare, about 45 minutes more. (Total cooking time
should be about 2 hours.) Transfer to a cutting board, reserving pan drippings
for Yorkshire pudding; tent with foil, and let rest for at least 20 minutes (or
up to 1 hour) before carving. To carve, cut between each rib, then cut each
slice into desired portions. Serve with horseradish cream.
COOK'S
NOTES
Rib-roast
tip: Order your roast in advance, asking your butcher for a 4- to 6-rib
standing rib roast, larded on top. The fat will melt off during roasting,
keeping the meat underneath moist and tender. The reserved drippings add
richness to the accompanying Yorkshire pudding.
https://www.marthastewart.com/342240/standing-rib-roast-with-roasted-potatoes
Gravy
Add flour
and milk to the drippings to make a gravy
Horseradish
If plain
mix with whipped cream or sour cream
Cheddar Onion Mashed Potatoes
6 medium size russet potatoes
1/2-3/4 cup milk
3-4 tablespoons softened butter
salt and pepper to taste
1/4 – 1/2 cup chopped green
onions
4-6 oz shredded cheddar cheese
Peel and boil potatoes until fork
tender. Drain and place in a large bowl. Add about 1/2 cup milk and
three tablespoons butter, allowing the heat in the potatoes to melt the
butter. Using the mixer, break up the potato chunks manually, then begin
on slow speed to whip the potatoes. Add more milk if needed to get a good
texture, but keep the mixture a bit on the thicker side, rather than completely
smooth. Add salt and pepper to taste. Mix well. Add green
onions and cheddar cheese, gently folding in with a spatula, leaving streaks of
yellow where the cheese is melting. Serve hot. Yields four
servings. For scaling up or down, plan on about 1-1/2 potatoes per
person. Wonderful as leftovers, so don’t be afraid to make more.
Roasted Garlic
Start by
cutting off the top of the garlic.
Drizzle
some olive oil on the top and spread it evenly over the cut surface.
Bake at 350
degrees for about 45 minutes, or until the garlic has a nice browned top.
Allow it to
cool for 10-15 minutes so you can hold it in your hand and squeeze out the
cloves.
Mash with a
fork.
Store in a
glass jar.
Spinach with Roasted Garlic
1/4 cup
chopped onion
4
medium-large mushrooms, sliced
1 tsp olive
oil
small pat
of butter
4 oz cream
cheese
1/4 cup
mayonnaise
1 tsp
lemon-pepper
1 tsp
roasted garlic
1 10-oz pkg
chopped spinach
3-4 oz
shredded Mozzarella cheese
2-3 oz
shredded Parmesan cheese
Saute onion
and mushrooms in olive oil with a small pat of butter until onions are
translucent and mushrooms are softened. Remove pan from heat, add cream cheese
and stir until melted. Add next three ingredients stirring until well
blended, then stir in spinach and onion/mushroom mixture. Pour into baking
dish, top with mozzarella. Bake at 350˚ for 30 minutes or until lightly
browned and bubbly.
https://frommycarolinahome.wordpress.com/2015/04/19/roasted-garlic/
Cold Oven Popovers
Whites of 6
eggs (Add a few yolks too)
2 cups skim
milk
2 T
vegetable oil
1 T melted
butter plus more for the bottom of the cups
2 cups all
purpose flour
¼ t salt
Spray the
popover pan
In Medium
Bowl: Beat eggs whites lightly with a
fork. Add milk, oil and melted butter
In Larger
Mixer Bowl: Stir together flour and salt.
Gradually add the milk/egg mixture to the flour, mix with electric mixed
until well blended. Then beat for 1 to 2
minutes.
Put some
melted butter in the bottom of each cup.
Fill each
cup half full. Set in the over and turn
the oven on to 400 degrees. Bake for 45
to 60 minutes. Popovers will be done
with they have puffed up and baked to a light golden brown color.
http://ilike2eatdc.blogspot.com/2009/05/cold-oven-popovers.html
Opal’s Creamed Corn Casserole
1 diced
brown onion
1 diced
green bellpepper
sauteed in
butter until starting to brown or become clear
Add a
little flour and milk to make a white sauce.
Add
seasoned pepper and salt
Add more
butter if needed - or milk or flour
Add one bag
(16 oz?) frozen corn until warmed.
Removed to
casserole
Crush about
8 soda crackers and put in the pan, with some butter
Top
casserole mixture, bake for about 45 minutes
Groceries
Needed (not spinach or potatoes – Barbara is making)
6 eggs
2 c milk
2 T veg oil
1 T butter
2 c AP Flour
¼ t salt
4-6 standing rib road with larden top
horse radish
16 oz corn
miracle flour
onion
bellpepper
crackers
Stuff for salad
Stuff for cookies
