Wednesday, December 3, 2014

Killer dinner by a Tired Girl -

One of my most showy (and delicious and crazy easy) meals to make is a standing rib roast.  It is a major Tired Girl Bang for your buck and a great meal to cook this time of year for guests or family, etc.  Here's what you do -

This image is from Food Network,
but of course mine looks practically the same. 
1) Save up a bit of money - this cut of meat is pricey.  It's worth it though and in the idea of "which do you have more of: time or money?" this will fall on the side of money.  It equals out in the end because you don't need much else to make this meal special and it takes no time at all.

2) If you don't see the "Standing Rib Roast" in the butcher section of your store you can ask the butcher, but during the holidays they usually go ahead and put these out.  Get as big a one as you can afford - the meat is so good you will glare at your guests in hopes they will leave so you can have more leftovers.

3)  The supplies needed are a roasting pan and a meat thermometer, kosher salt and olive oil.

4) Preheat your oven to 325 degrees and rinse and dry off the roast (it's important to dry it).  Then rub some olive oil all over it and some kosher salt.  Place the meat FAT side up in the roaster and put the meat thermometer in the thickest longest section - so it doesn't hit bone or fat or pop out the other side. I put it on the side and place it in longways and that way I can easily see the temp on the thermometer. 

This image is from Martha Stewart and The Tired Girl's
projects often get mistaken for Martha's handiwork so I feel
totally fine about using her image to describe my meal.
5) Cook in the oven about 26-32 minutes per pound (I plan for about 30 minutes). I sure hope your meat thermometer is working. I cook it until my thermometer registers about 130 degrees - medium rare. I pull it out of the oven, let it sit, and it will continue to cook to about 140 degrees.  I like meat medium rare and this cut is especially delicious with a lot of pink and juice. 

6) Carve it downways (that is probably a word) and don't eat the whole thing before serving.

I use a thermometer like this one
but am thinking of upgrading to digital
I make a horseradish sauce that I love to dip this roast in and it's yummy to put on sandwiches for later (if there is any left - - am I building this up too much?).  My sauce is: a glob of mayonnaise and a smaller glob of prepared horseradish sauce.  Mix it up - yum.

This roast is so good that anything you put with it would be great. French bread and a salad.  Mash potatoes and asparagus.  Just whatever - it's good.  And it feels special.  And it requires hardly any energy. 

Here is a thrilling chart - meat temperatures!! 


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