What a good day! An easy spin down I35 to Dallas followed by some serious standing rib, roast potato and Yorkshire pudding Christmas action with Ma LSP and two sisters. Just big fun, and now everyone's watching Black Adder's Christmas, amusing. But back to food.
What's your standing rib recipe? Mine's this: Preheat oven to 450*, season room temp beef with salt and pepper, put the beast on a vegetable trivot of roughly chopped carrot, onion, celery and a few whole cloves of garlic. Fire that beef into the oven and roast at 450 for 15 minutes, then reduce heat to 375 and roast until the meat's at 120*, around 13 minutes per pound. Take it out, put the thing on some kind of platter and cover with tinfoil. Make gravy out of the veg and drippings in the roasting plan.
OK, no surprises there, but you may have a better solution, feel free to chime in. After all, there's nothing wrong with a team effort when it comes to the quest for roast beef perfection. More on this culinary adventure anon, back to Black Adder.
Hope you've all had the best of days.
Cheers,
LSP
