Rib Roast

Rib roasts are a thing I came to late, attracting my notice just in the last couple of years.  At any rate, Kroger piles them in a bin during the Holidays and slashes the price.  We picked up a few and sealed them away, seasonings included, in vacuum bags for later.  Later turned out to be this week for this one.  It spent the overnight hours in a sous vide bath at 137 degrees, and 10 minutes in a 500 degree oven just prior to carving.The potatoes were coated with olive oil and roasted with kosher salt and rosemary.  We wanted to keep the meal simple.  I like horseradish sauce with this, YMMV.We had plenty of leftover beef, I cubed the leftovers and started them simmering in the juices from the sous vide bag, with broth, red wine, and a chopped sweet onion.  It is in my nature to fuss with stuff in a bubbling pot (Double, double toil and trouble; Fire burn, and cauldron bubble) so I added various seasonings as it simmered away. (Eye of newt and toe of frog – Kidding!)  I remember adding soy sauce, Chinese cooking wine, Kitchen Bouquet, granulated garlic, onion powder, and fish sauce.  That list may be incomplete.  From here it is easy to go various directions – beef stews, beef and barley soup, vegetable beef soup, and on and on.  Mrs J suggested noodles.  She must be obeyed.



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