Standing Rib Roast
Ingredients:
- 5 lb. Standing rib roast
- 1 ½ tbsp. kosher salt
- 1 tbsp. coarse ground black pepper
- 1 tbsp. onion powder
- 5 cloves fresh garlic, sliced ¼” pieces
- 1 tbsp. fresh rosemary, diced fine
- 2 tbsp. EVOO
Preparation:
Preheat oven to 225F.
Using a small knife, pick small holes into the meat every few inches on the bone side then stuff with the sliced garlic.
Combine the salt, pepper, onion powder, and rosemary. Rub the roast with the olive oil, and then all of the spices.
Plan on about 20-25 minutes per lb. I cook mine to 110F, then raise the oven temp to 500F. Cook till roast reaches 125F. The roast will get brown an crispy on the outside. Remove from Oven and wrap in foil. Let stand for 30 minutes. This allows the roast to continue to cook up, gently and rest allowing juices to settle. Serve topped with the Buerre Rouge and some fresh Arugula.
5 lb roast feeds 7 people, 15 lb feeds 18 – 22 people
Cornbread for the Mushroom Stuffing
Ingredients:
- 1 cup self-rising white cornmeal
- ½ cup self-rising flour
- 1 tsp salt
- 1 egg
- 1 cup buttermilk, more or less
- 1 to 2 tablespoons green onion, minced
- dash hot pepper sauce (optional)
- pepper or garlic powder, if desired
Preparation:
Heat oven to350F. Heat 9” Cast iron skillet.
Combine the cornmeal and flour with the salt and sugar.
Blend in the egg and add enough buttermilk to make a thick batter.
Add any green onion and other optional ingredients you want.
Grease skillet well.
Pour batter into hot skillet and bake about 45 minutes. Until tooth pick inserted in the center comes out clean. Cool.
Mushroom Stuffing
Ingredients:
- 2 cups Shiitake mushroom, sliced ¼” thick
- 1cup Green Onions, sliced thinly
- 1 cup Celery, sliced thinly
- ¼ cup EVOO
- Salt and Fresh Ground Black Pepper to taste
- 1 tbsp. fresh sage, rough chop
- 2cups chicken stock
- ½ cup heavy cream
- 3 eggs
Preparation:
Heat oven to350F. Grease 9×13 baking dish.
In a saute pan warm the EV olive oil.
Add mushrooms, onions, celery, sage, S&P. Sweat vegetables over medium heat for about 5 minutes. Cool mixture in refrigerator.
Crumble cornbread into bite size pieces. Scramble eggs in a bowl and combine with cornbread, cool vegetables, stock and heavy cream. Pour into baking dish.
Bake for 35 minutes.
Feeds 4 people
Mushroom Stuffing
Ingredients:
• 2 cups Shiitake mushroom, sliced ¼” thick
• 1cup Green Onions, sliced thinly
• 1 cup Celery, sliced thinly
• ¼ cup EVOO
• Salt and Fresh Ground Black Pepper to taste
• 1 tbsp. fresh sage, rough chop
• 2cups chicken stock
• ½ cup heavy cream
• 3 eggs
Preparation:
Heat oven to350F. Grease 9×13 baking dish.
In a saute pan warm the EV olive oil.
Add mushrooms, onions, celery, sage, S&P. Sweat vegetables over medium heat for about 5 minutes. Cool mixture in refrigerator.
Crumble cornbread into bite size pieces. Scramble eggs in a bowl and combine with cornbread, cool vegetables, stock and heavy cream. Pour into baking dish.
Bake for 35 minutes.
Feeds 4 people
Leftover Rib Roast Sandwich
Ingredients:
• Some Bread
• Some Meat
• Some stuffing
• Some Arugula
Preparation:
Fill bread with leftovers and any desired extras.
Eat.
