Thursday, December 13, 2007

Standing Rib Roast, from Betsy

Seasoning blend:

2 tablespoons kosher salt
1-2 tablespoons black pepper
1 tablespoon dry mustard

Mix together.

Allow the roast to stand at room temperature for about an hour before roasting.

Preheat oven to 450 degrees. Pat the seasoning blend onto all sides of the roast liberally. Place the roast in a roasting pan. Roast in the preheated oven for 20 minutes. Reduce the oven temperature to 325, and roast until the internal temperature reaches the desired level of doneness (115 for rare). Remove from the oven and allow to stand 15 minutes in a warm place. Slice thinly, and serve with the following yummy accompaniments:

Wine Sauce for Beef

2 1/2 cups beef stock or broth
1/2 cup red wine
Salt to taste

Bring the stock and wine to a boil in a small saucepan. Simmer, uncovered, until reduced to about 2 cups. Add salt to taste. Serve with beef.

Horseradish Sauce

1/4 cup prepared horseradish
1/4 cup sour cream
1/4 mayonnaise

In a bowl, combine all the ingredients. Serve with beef. This can be done in advance and kept in the fridge until time to serve. It gets tastier if it has time for the horseradish to develop a bit.

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