| My mom makes this meal for Christmas every year. My sisters and I are obsessed with it. She can never make enough vegetables. Every year she makes more and more and there are never leftovers. This year my in laws were with us for Christmas, so Will and I decided to cook this meal ourselves. Of course, he handled the rib roast and I did the rest! This is a great meal to have for a special occasion but it would be good on a weekend night in with a big glass of red wine. I hope you enjoy it as much as we do!  |
| Ingredients for the horseradish sauce |
I didn't whip it enough, it's supposed to be like whipped cream- fluffy. Mine was more like a liquid, but the taste was spot on....next time I'll get it right! :)
Standing Rib Roast and Horseradish Sauce with Roasted Fennel, Carrots, Potatoes and Artichoke hearts
Ingredients:
1/2 tsp cayenne pepper
1/2 bunch rosemary, finely chopped
3 cloves of garlic
Salt + Pepper
EVOO
1 4 lb bone in standing rib roast
2 beaten egg yolks
1 tbs sugar
2 tbs prepared mustard (dijon)
2 tbs white vinegar
1 tbs water
1 tbs horseradish
1 tbs butter
1/2 tsp salt
1/2 cup of whipping cream
2 bulbs of fennel, chopped (using mainly the bulb and a small portion of the stalks- no leaves)
1 bag of baby carrots
2 cans of artichoke hearts, quartered
5 red potatoes, cut into 1-inch cubes, partially peel
Directions:
For the rib roast:
1. Combine cayenne pepper, rosemary and garlic. Add enough olive oil until it becomes a loose paste.
2. Smear the roast with the paste and massage it into the meat. Season generously with salt and pepper.
3. Smoke at 250 degrees for about 3 hours until the internal temperature of the meat reaches 125 degrees (this will provide a rare rib roast)
4. Allow the meat to rest for about 5 minutes and then slice.
For the horseradish sauce:
1. Combine egg yolks, sugar, mustard, vinegar, butter and salt
2. Cook by stirring over low heat
3. Stir until mixed and thickened (about ten minutes)
4. Whip cream thoroughly (I did not do this enough) and fold into the mustard sauce, chill.
For the vegetables:
1. Preheat oven to 400 degrees
2. Combine all of the chopped vegetables in a roasting pan
3. Cover with olive oil, salt and pepper. Stir to make sure all vegetables are dressed.
4. Roast the vegetables until golden and crisp, about 45 minutes, tossing halfway through.
Make your plate and dig in!!
This will serve about 4 people
 |
| THE MEAT |
 |
| Raw Vegetables |
 |
| Dressed with olive oil, salt and pepper |
 |
| Roasted and Ready! |
Standing Rib Roast and Horseradish Sauce with Roasted Fennel, Carrots, Potatoes and Artichoke hearts
Ingredients:
1/2 tsp cayenne pepper
1/2 bunch rosemary, finely chopped
3 cloves of garlic
Salt + Pepper
EVOO
1 4 lb bone in standing rib roast
2 beaten egg yolks
1 tbs sugar
2 tbs prepared mustard (dijon)
2 tbs white vinegar
1 tbs water
1 tbs horseradish
1 tbs butter
1/2 tsp salt
1/2 cup of whipping cream
2 bulbs of fennel, chopped (using mainly the bulb and a small portion of the stalks- no leaves)
1 bag of baby carrots
2 cans of artichoke hearts, quartered
5 red potatoes, cut into 1-inch cubes, partially peel
Directions:
For the rib roast:
1. Combine cayenne pepper, rosemary and garlic. Add enough olive oil until it becomes a loose paste.
2. Smear the roast with the paste and massage it into the meat. Season generously with salt and pepper.
3. Smoke at 250 degrees for about 3 hours until the internal temperature of the meat reaches 125 degrees (this will provide a rare rib roast)
4. Allow the meat to rest for about 5 minutes and then slice.
For the horseradish sauce:
1. Combine egg yolks, sugar, mustard, vinegar, butter and salt
2. Cook by stirring over low heat
3. Stir until mixed and thickened (about ten minutes)
4. Whip cream thoroughly (I did not do this enough) and fold into the mustard sauce, chill.
For the vegetables:
1. Preheat oven to 400 degrees
2. Combine all of the chopped vegetables in a roasting pan
3. Cover with olive oil, salt and pepper. Stir to make sure all vegetables are dressed.
4. Roast the vegetables until golden and crisp, about 45 minutes, tossing halfway through.
Make your plate and dig in!!
This will serve about 4 people
Adapted from: My Mom's recipes
No comments:
Post a Comment