Wednesday, December 21, 2011

Christmas Dinner

While my traditional Thanksgiving meal rarely changes, I like to mix things up at Christmas.  Some year it's a ham.  Some a turkey.  Beef Tenderloin. Mmmmmm.

This Christmas, the main course will be a beautiful Standing Rib Roast.  It's sooo easy.   And melt-in-your-mouth delectable. And while it's not an inexpensive piece of meat, it's Christmas. And it is so worth it.  Trust me.   The recipe is from my Mom...and our family is very thankful that she shared it with us.

If you're still trying to figure out what you'll be eating on Sunday, try this.  And then tell me how much you loved it.

Standing Rib Roast

5 lb. Standing Rib Roast
1 cup kosher salt
1/4 cup black pepper (coarsely ground)
1/4 cup garlic powder

1.  Let meat stand at room temperature for 1 hour.  Preheat oven to 375 degrees.

2.  Mix the salt, pepper, and garlic powder in a medium bowl.  (This will make more than enough; and what you don't use will keep in a tightly sealed container for 6 months.)  Rub the entire roast with the salt rub.

3.  Place roast rib-side down (fat up) in a large roasting pan.

4.  Place roast in the oven, and then tape the oven doors shut (shown below...I use painters tape.)

5. Roast for one hour at 375 degrees.  Then turn off oven.   Leave the roast in the oven for 3 hours while oven is off. DO NOT OPEN the oven.

5. At the end of the 3 hours, turn the oven back ON to 375 degrees and roast 30-40 minutes more.  Remove roast from oven and cover with foil.  Let rest for 10 minutes.  Slice and serve.

Please make sure you tape your oven.  Your kitchen (and house) will smell SO amazing while this is cooking that unaware people will want to open the oven just for a glimpse.  Even you will be tempted :) so tape your oven closed!



theelfqueen said...

YUMMY!!! Love the taped oven!

Cheryl Leong said...

Looks yummy :)


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