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!

Ingredients:
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. 

Delicious!

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.

Vegetable & Hatch Chili Frittata, Lemon Tilapia Almondine served on a bed of wilted spinach

bag of freshly roasted mild Hatch chilis-yum!

It started with a quick coffee bean run into the local grocer (HEB).  As I approached the door I smelled the heavenly aroma of roasting chili peppers.  To me, this is one of the most wonderful smells on earth.  

Of course I had to buy some!  

Once home, I skinned and seeded several peppers (with plastic gloves on!) and chopped them.

I sauteed a combo of 2 types of squash, chopped garlic, & mushrooms and let them cool.  In the meantime, I mixed 4 eggs with a small amount of half&half, and folded the chilis into the eggs.  Once the veggies were cooled to just slightly warm, I mixed them into the eggs, and added about a half cup of shredded sharp cheddar cheese.  

chilies folded into egg mixture

veggies folded into the mixture

cheese added, reserving a bit for the top of the dish

bake at 350 for 25 minutes, finish by broiling for approximately 5 minutes to slightly brown the cheese.

Lemon Tilapia Almondine served on a bed of wilted spinach:

Ingredients:

4 tilapia filets

one lemon, zest removed and chopped slightly, several thin cross-slices set aside

4-6 cups of baby spinach leaves, washed thoroughly and stemmed

small amount olive or grapeseed oil

1 pat butter

1/4 cup sliced almonds, pan toasted to bring out the flavor, cooled

Place spinach in a nonstick pan with a bit of water.

Cook until it "wilts".  Remove to a strainer and allow moisture to drain.

Place in a bowl in a warm oven until ready to serve.

zest the lemon

chop the zest.  Slice cross-sections of the lemon so there are at least 4-6 very thin slices.

After spinach has been wilted, return pan to the stove on a medium temperature setting.  Allow pan to warm, then add about 1-2 Tablespoons olive or grapeseed oil.  Add one pat butter for flavor.  As the butter melts, add the lemon zest.  

Once the zest warms and begins to sautee, place the fish filets in the pan.  Season by squeezing a small amount of lemon juice from the unsliced lemon, salt and pepper the filets, then place a lemon slice on each filet. 

 Allow to sautee for several minutes until the underside of the filets begins to turn opaque.  

Carefully turn the filets by using two spatulas:  one slid under the filet, the other over the top to hold the lemon slice in place and to prevent the filet from falling apart.  Carefully turn.  Once turned, season the other side of the fish with a bit of salt and pepper, and another lemon slice if you have enough. 

 Cook for several minutes until the underside appears opaque.  Now, gently turn the filet again using the same technique.  Lower heat.  

Bring plates to the stove-area.  Bring spinach out of the warmer.  Use tongs to arrange equal portions of the spinach on each plate.  

Now, gently transfer a fish filet, with the lemon slices, onto the bed of spinach.  

Garnish with a scattering of the sliced almonds.  Serve immediately. 

Note:  this dish would be excellent if a splash of a nice crisp white wine were added to the butter and lemon zest just prior to adding the fish filets!  Also:  any mild, flaky fish will work very well in this dish.

I eat a lot of tilapia because I know a local purveyor who raises the fish.