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Thread: Ah, the Roast Beast is being readied...

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  1. 12-25-2010, 02:50 PM #8
    KJ3N
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    Quote Originally Posted by W3MIV View Post
    I just set out a 6 1/2 pound Angus standing rib roast that will serve as tonight's roast beast. I always let a roast (or steaks, for that matter) warm up before cooking.

    I have decanted the Pozzi Merlot so that it might breathe a good bit, and I am now relaxing prior to working the auld majick for the table. Fresh asparagus (one of the wonders of the aviation age), roasted with EVOO and Parmesan cheese, mashed potatoes and a scratch gravy from the roasting pan make up the main course, Asian pear and Gorgonzola, a fresh salad and an apple pie (with optional vanilla ice cream) round out the menu for today.
    I'm with you, except for the asparagus and the Merlot. I like my wine cold and not red.
    Last edited by KJ3N; 12-25-2010 at 02:52 PM.
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