Monday, January 17, 2011

Herb & Roast Garlic Standing Rib Roast

This happens to be something I only make a couple times a year. First of all, the meat has to go on sale to dirt cheap for me to buy it. If I have a little extra money in my food budget, I will buy a couple and store them in the freezer. This is usually made on Christmas or New Years. It's a WOW meal. You get a big WOW affect but really it doesn't take much work. I always serve with both a pan gravy and a horseradish cream.

First thing, you need to roast some garlic. I roasted the garlic the night before. You need to two heads of garlic. (I am roasting four heads for two different recipes) Lob off the top. I like to use a huge serrated knife. Stick the garlic on some tin foil and cover with olive oil.Wrap up tightlyBake in a 400 degree oven for about 45 minutes. When you take it out, it's all soft and gooey.Let it cool until you can handle it with you hands. Squeeze the garlic out of the bulb. I am placing into a plastic container for the night.I also take a fork to it so its all pureed so to speak.I have a lot of garlic here. Half will be used in the mashed potatoes and the the other half is getting smeared on the standing rib roast. Try to resist using on a piece of french bread with butter.

Next prepare the pan. I take whatever veggies I have on hand. I happen to be using carrots, celery, onion and some mushrooms.
Now lets prepare the rub. These are the herbs I bought. I would love to say that I grow them but lets be honest, I don't!! You will need a couple TB's of the herbs. Pull the rosemary off the stalk as well as the thyme (all while complaining "I don't have time for thyme!" Chop it up really good.add the herbs to the garlic and add some salt and pepper (about a tsp. of each) and mix well.
Rub it onto the meat. In case I didn't mention this, the ribs go down on the pan.Take a carton of Beef stock and pour the whole thing into the bottom of the pan.Bake 400 for 15 minutes per pound. I have one of those pop up thermometers in the roast so the pressure is off me as long as I keep an eye on it!
My kids always complain about the bits on the top of the roast as it comes out of the oven. The Fireman and I fight over this bark. It all falls off as he carves it. OOOh and don't even think about carving this pretty baby until you let it rest for 15 minutes. It's the perfect amount of time to make the gravy and the horseradish cream.So let's make gravy! Take all the drippings and put into a sauce pan.If you don't have enough, add some beef stock to the pan. Take some Wonderflour, about 2 TB and sprinkle it onto the warm drippings while you whisk the whole time. Pour into your favorite gravy boat.

In a bowl mix 2 TB horseradish (prepared in the jar found by the mayo) with 1 TB mayo and 1 TB sour cream. Mix well
Now your rib roast should be ready to carve. First cut off the ribs . You could cut them up and put the ribs on your serving tray. Kids usually love them but I don't give them a chance. I put them into a freezer bag and stuff into the freezer. It will make amazing stock and soup later when it is really cold out or rainy in the spring.
Serve with your favorite mashed potatoes.


Merut said...

You can tell this is a labor of love. Thanks for taking all of those pictures. Now if only my man would eat beef.

The Zany Housewife said...

That looks incredible. I never buy rib roasts, etc because I'm always too late for the sales. But now you have inspired me. And horseradish cream? Well hello drool! My measly cajun meatloaf in my oven right now is looking like wet cardboard compared to your roast. *whimpers*

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