"rib roast" news and stories

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.

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.