Thursday, December 23, 2010

Standing Rib Roast with roasted sweet potatoes & onions, sauteed mushrooms, spinach with speck, craisins, and pinon nuts

This is the first time I have cooked a standing rib roast.  I don't know why I waited so long:  this was delicious and so easy to do!

one standing rib roast (mine was 7.25 lbs)
olive oil
salt and pepper (optional)
balsamic vinegar (optional)
1/2 cup red wine (optional)
2 garlic cloves, thinly sliced (optional)

Preheat oven to 200 degrees.  That's right:  200 degrees!

Make several thin slices into the surface of the roast and insert the garlic slivers.  Rub surface of roast with olive oil, then salt and pepper.  Tie the roast in at least 3 places between ribs.  This assures even cooking and prevents the roast from falling apart.

Over the stove, preheat a heavy Dutch oven.  Sear the roast on 4 sides, turning after about 3 minutes per side.  Drizzle a small amount (2-3 tablespoons) balsamic vinegar over the roast and place the Dutch oven into the low-heat oven.  Cook the roast until the internal temperature reads 110 degrees.  Be sure the thermometer does not contact the bone when measuring.  Add the red wine by pouring over the roast. Raise the oven temperature to 500 degrees for approximately 10-15 minutes, or until internal temperature reaches 130 degrees.  Remove from oven and allow roast to rest for 20 minutes prior to carving.  Serve with a pan reduction of the juices from the roast.
This is the juiciest, most evenly cooked roast I have ever tasted.  The recipe is a loose interpretation of the recommended cooking method from Cook's Illustrated Best Recipes cookbook.  I added a few things.  It is fantastic!  It got rave reviews from the fam.
Here is my Costco-acquired rib roast

I used the grapeseed oil to rub over the meat prior to serving. 
I rubbed a small amount of the truffle oil, along with the blackberry balsamic vinegar, prior to inserting the roast in the oven

slices of garlic were placed in small cuts in the roast surface

roast is seared in the Dutch oven on the stove

just out of the oven, the roast will "rest" for 20 minutes prior to carving.

Perfect, juicy, tender, and flavorful.

A simple combination of cross-cut slices of sweet potato and onion.
roasted until onions are slightly caramelized and sweet potatoes soft.  
Toss in olive oil, salt and pepper to taste, and roast for approximately 30-40 minutes @ 350.

Sauteed spinach with speck, craisins, and pinon nuts
Speck is German bacon.  It is leaner and it is smoked with cherrywood.
I like to bake it on a broiling pan for even doneness and less spattering!
Chop 2 or 3 slices.

Add one pound fresh spinach, washed and drained, to wok or large non-stick skillet and wilt

turn spinach frequently with tongs.  Add speck and allow spinach to continue cooking.
Just before serving add craisins and pinon nuts. 

Sauteed mushrooms and pan reduction.
I added one tablespoon of flour to 3 tablespoons water and a splash of wine,
then added the slurry to the pan juices and it made a wonderful pan reduction "gravy" to serve over the sliced roast.

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