The Christmas Roast Beast...

[W3MIV]

Tonight's menu: Standing Rib Roast of Beef

Oven roasted miniature Dutch Golden Potatoes.

Green beans and broccoli (separate).

The 5lb Angus beef is rubbed with a mix of salt, garlic powder, black pepper and dry mustard. Oven at 375F and the rack is mid-oven. Roast for one hour on the ribs, then turn oven off and let roast coast for three hours without opening the door. About a forty minutes before scheduled to serve, turn oven back on (same temp) and let roast heat for thirty minutes. Remove and let rest for ten minutes before carving.

Whole tiny yellow potatoes in shallow pan with chips of beef suet (actually, not really suet but the hard fat popularly known by that name); use plenty of suet. Intersperse onion quarters and carrots if desired. Roast at 400 for about 50 minutes, turning often to make sure they brown on all sides and get a good coating of flavored cholesterol. Nobody lives forever.

Do the greens any way you fancy. Hard to screw them up. Steaming works best for me.

Accompanied tonight by a 2004 Bordeaux from Jean Gautreau (a "Demoiselle").

Nothing fancy or exotic; it just eats good!

[ad4mg]

Dang ... you're doing better than I tonight! We're doing baked salmon, steamed broccoli, and baked potatoes. Also having a sack of those sweet Hawaiian dinner rolls.

Beats hamburger helper ... :quiet

[kc7jty]

Accompanied tonight by a 2004 Bordeaux from Jean Gautreau (a "Demoiselle").


sounds interesting:
La Demoiselle de Sociando-Mallet (Haut-Médoc) 2004: As with many of the wines that follow, not including a couple tasted over dinner, this was served rather cold in the cellar. It has only a slightly lighter colour than the corresponding grand vin. Good depth of character on the nose, quite concentrated for a second wine, smoky, with a little sous bois. Rather lightfooted on the palate, nicely textured, with an appropriately low level of tannin. A good style, but the 2005 La Demoiselle that followed is eminently superior. Good though. 15/20 (December 2006)
http://www.thewinedoctor.com/bordeaux/s ... llet.shtml (http://www.thewinedoctor.com/bordeaux/sociandomallet.shtml)

I hope you have some good Armagnac to grace a large snifter after the meal.

[W3MIV]

Accompanied tonight by a 2004 Bordeaux from Jean Gautreau (a "Demoiselle").


sounds interesting:
La Demoiselle de Sociando-Mallet (Haut-Médoc) 2004: As with many of the wines that follow, not including a couple tasted over dinner, this was served rather cold in the cellar. It has only a slightly lighter colour than the corresponding grand vin. Good depth of character on the nose, quite concentrated for a second wine, smoky, with a little sous bois. Rather lightfooted on the palate, nicely textured, with an appropriately low level of tannin. A good style, but the 2005 La Demoiselle that followed is eminently superior. Good though. 15/20 (December 2006)
http://www.thewinedoctor.com/bordeaux/s ... llet.shtml (http://www.thewinedoctor.com/bordeaux/sociandomallet.shtml)

Best to lay the 2005 down for a while, if you can find it, rather than drink it now. That one is worth saving for something far more special than a mere Christmas.


I hope you have some good Armagnac to grace a large snifter after the meal.

I have never been much of a brandy fancier, but on those rare occasions when I do one, I much prefer a Calvados.

Merry Christmas, Bill. Enjoy!

[W1GUH]

Had a rib roast (splurged!) for Christmas here, too. But I just can't do any kind of roast without mashed potatoes and homemade gravy!

Beef is easy to roast -- just stick the thermometer in it and roast til it's done!