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A Roast to Remember



You always remember your "firsts" - first kiss, first date, first day of school, first day on the job, but this "first" probably tops them all for me. Over the holidays I decided to go all out and make my first rib roast (in my new, "first" All-Clad roasting pan). New to the neighborhood, I hunted down my local butcher and secured a roast for Christmas Eve. This hefty 11-pound beauty was the apple of my eye, but at the same time, she scared me to death. Thinking to myself I said, "Maybe I should have test drove on a less-expensive cut of meat first." Oh well, there was no turning back now.

The next step was to find a recipe the that tickled my fancy. Luckily, that didn't take long; the October 2008 issue of Gourmet Magazine had a succulent rib roast on the cover - that would be the one. Reading the recipe over and over for days, I was ready for my big night. I spent the afternoon crushing peppercorns and digging out my finest bottle of olive oil to slather all over the meat, kosher salt and a little bit of love was all this recipe called for. Certainly, the intense flavor of the meat would shine if properly cooked.

Recipe and more after jump.
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Filed under: Ingredients

Cooking Live with Slashfood: Beef Rib Roast, Yorkshire Pudding, and Onion/Wine Gravy


With the holidays all around us I keep thinking about an easy to prepare, but big and impressive meal to make at my folks place. I ran out to the local market and I happened to see some semi-boneless beef rib roasts on sale and grabbed a few. It isn't often that you can pick up gorgeous pieces of meat like this for under $5 a pound. One went into the freezer to make another time, and one into the oven, after a little prep work.

First I started by washing and drying the roast thoroughly. I pre-heated the oven to 325° F. and let it fully come up to temperature.

I then cut up a few cloves of fresh garlic into long slivers. With garlic I always feel the more, the merrier, so I went with hilarious and cut up four fat cloves. I poked deep, thin holes all over the roast with a paring knife and inserted the slivers all the way into the meat. I tried to cover the roast thoroughly with the garlic slivers and made sure they were spaced evenly.
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Filed under: Cooking Live with Slashfood, Ingredients, How To

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