I realize I am still technically on vacation, we just arrived on St Thomas where we will be boarding our plane tomorrow night. I also apologize for the delay in posting this; our last night in the BVI we did not have WIFI and this is the first I have had to sit and relax a second. Never been a fan of travel days. It’s always a hurry up and wait. I will stop complaining since I am very fortunate to be on vacation.
I thought you might like to see a few cool pictures I took this past week
I just asked my husband if he wanted to stay in an order room service; a big juicy cheese burger. I am craving beef which is why I am sharing this recipe with you’ my mouth is already watering.
This past Christmas was going to be a very small one just the four of us. Usually we have a full house so this year was completely foreign to all of us. Not in a bad way; it was actually pretty nice. We stayed in pj’s all day some of us even stayed in them for dinner.
Because there were so few of us, I definitely splurged on Christmas dinner. Another funny thing about this Christmas was I didn’t really have a plan of attack. When hosting a large crowd I tend to make lists, timelines and many kinds of dishes to have on hand. We tend to host not only dinner but sometimes lunches, breakfast for the entire weekend. This year I didn’t really have a plan, so the day before Christmas eve I asked my daughter to call the butchers and order a standing rib roast for us. When she went to pick it up, he mentioned that she was very lucky she called when she did; she go the last one and several people had called after her phew dodged that bullet.
We had the butcher remove the bones for us, and they tied it which I didn’t really want but they asked her if we would like to make it easier for us. I was cool with the removing of the bones and normally would have been fine with tying but I wanted to make this one very herbaceous, yeah that’s a $2 word and no I didn’t spell it right; my daughter will get a chuckle out of this.
For more intense flavor if you can salt and pepper the roast a day before you want to cook it you should. Salt and Pepper liberally cover and place in the fridge over night. Make sure you have some kitchen twine on hand just in case you need it. This is also a good time to invest in a good quality meat thermometer, essential for such an expensive cut of meat. Even though I owned a thermometer; mine failed me and I threw it away. I will be purchasing a new quality one very soon!
Rule of thumb is 1 rib should feed 2 people, we ordered 3 ribs because we like leftovers.
1 standing beef rib roast
4 cloves of garlic – make into a paste
4 sprigs of fresh rosemary – 2 leaves removed and finely chopped
8 sprigs of fresh thyme – 4 leaved removed and finely chopped
2-3 tbs olive oil
1 ½ cup red wine
½ cup beef stock
kosher salt and freshly cracked black pepper to taste
If you didn’t salt and pepper the day before, season the beef all over.
Let the roast sit out for 1 hour prior to roasting. preheat oven to 450’F
In a medium bowl add garlic, chopped herbs and 2-3 tbs olive oil to form a paste. Coat roast and ribs with the herb oil mixture. season with a little more fresh cracked black pepper. depending on how large your roast is you will need to tie up the roast to hold it in shape using kitchen twine.
in a roasting pan, place the rack of ribs with the ends pointing up. Place a remaining sprigs of rosemary and thyme on top of the rack. Place roast, fat side up inside the rack of ribs so they act as a roasting rack. Pour the wine and beef stock into the bottom of the pan.
Place in the bottom half of the oven and roast for 20 minutes. Reduce oven temperature to 350’ and continue to cook for another 1 ½ hours to 2. You want the internal temperature of the roast to be 125’F for medium-rare. You should plan on basting the roast every 30 minutes or so. If the pan starts to get fry add a little more stock or water.
Remove to a cutting board and let it rest for at least 30 minutes, if you can wait longer an hour is not a bad thing. Separate the ribs and thinly slice the roast. Serve with the pan juices or make a nice gravy.