Category Archives: Thanksgiving & Christmas
This recipe came from Chef Michael Symon and I don’t think I’ve changed much, except I don’t use as much rosemary and thyme (about half). I’ve been using it for several years and every time it is perfect.
GARLIC & HERB CRUSTED STANDING RIB ROAST
1 standing beef rib roast (7 to 8 pounds, rack of ribs separated from roast)
4 cloves garlic (smashed and made into a paste)
2 sprigs rosemary (leaves removed and finely chopped, plus more)
4 sprigs thyme (leaves removed and finely chopped, plus more)
2-3 tablespoons olive oil
1 1/2 cups red wine
1/2 cup beef stock
kosher salt and freshly ground black pepper (to taste)
Season the roast and rack of ribs with salt and freshly cracked pepper.
Remove the rib roast to room temperature 1 hour prior to roasting. Preheat the oven to 450ºF.
In a medium bowl, add garlic, herbs and 2-3 tablespoons olive oil, to form a loose paste. Coat the roast and ribs with the herb oil and season with more cracked black pepper. Using kitchen twine, tie the roast every 2-3 inches to secure shape.
In a roasting pan, place the rack of ribs with the ends pointing up. Place a few sprigs of rosemary and thyme on top of the rack. Place the roast, fat-side-up inside the rack of ribs so they act as a roasting rack. Pour the wine and beef stock in to the bottom of the pan underneath the roast.
Place in the bottom half of the oven and roast for 20 minutes. Reduce the oven temperature to 350ºF and continue to cook for another 1 ½- 2 hours, or until the internal temperature of the roast is 125ºF for medium-rare. During the cooking process, baste the meat with the pan juices every 30 minutes. If the pan starts to get dry, add a little more stock or water.
Remove the roast to a cutting board to rest for 15 to 20 minutes. Separate the ribs and thinly slice the roast. Serve with pan juices.
Tip: for ultimate flavor, season the roast and let sit overnight in the refrigerator.
If you’d like some personal instruction, click here for video of Michael preparing it.
Here is part two of the dessert tray – these are all gluten-free sweets. Easy to make, never know they are anything different from the floured desserts. I’ll post a photo of the full dessert tray later.
Picking up a friend from the airport tonight – lots of delays have made for a long day. I’ll be packing a few of these cookies and hot tea for the drive home.
First up, I made a batch of these. They are melt in your mouth and so chocolaty. I love the dark chocolate cocoa powder, makes them not-too sweet.
Then I made a batch of these (pictured at top). So easy – I made a double batch, hoping they last until Christmas Eve. Just in case, there will be the traditional Ice Cream Sundae Bar to back up all the cookies.
Peanut Butter Cookies
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1 tsp vanilla
- 1 cup peanut butter
- 1 egg
Cream ingredients together and drop by spoonful onto a baking sheet. Dip a fork in sugar and press down dough. Bake at 300 degree F for 10-13 minutes. Remove from the oven and let cool ON the baking sheet.
I added chocolate chips to a few after I flattened them on the baking sheet. They were good, but it did make the cookie more fragile and they broke apart as I transferred them to the plate. So second batch got peanuts instead.
For Dessert Tray pt. 1, click here.
I put this offer elsewhere and I want to extend it here. While I will begin posting holiday recipes soon, most of my focus is on Christmas – that’s the tradition I grew up in – I would love to share other’s holiday traditions.
If you have recipes, photos and stories of your family’s holiday traditions, I want to read about them and share them. I Email me!
I love whole berry cranberry sauce and adding apple takes it up a notch. Always best prepped the day before so the flavors can meld. Yummy.
It couldn’t be simpler and fun to make (mostly because the cranberries pop as they cook). Here’s a basic recipe to get you started:
- 1/4 cup orange juice
- 1/4 cup water or apple-cranberry juice (100% juice)
- 3/4 cup to 1 cup sugar
- 12 oz (1 bag) whole, raw cranberries
- 1-2 apples, finely chopped.
Wash cranberries. Bring juice and water to a boil, add sugar and stir until sugar dissolves, then add cranberries, bring to a boil, reduce heat to medium and cook for 15 minutes, no more. Remove to a tempered glass dish or mold, cover and refrigerate for 12 hours. What you’ll have is a nice thick cranberry sauce with whole cranberries. You can add different things for a variety of sauces: pecans, orange rind, walnuts, cinnamon, nutmeg, currants.