Thursday, January 13, 2011

Christmas Roast

Christmas this year was a little out of the ordinary, we had the boy, his roommate, my college roommate and her mother all over for Christmas Dinner.  Every Christmas we either do a Duck or a Standing Rib Roast.  This Christmas because we had so many people a Roast was not only requested but required.  This year I decided to do something different and add a breadcrumb crust.  It came out juicy on the inside, and crisp on the outside, most of all, everyone loved it.
Photo courtesy of the boy's roommate...

Standing Rib Roast:

1 4-5 pound rib in roast
1/2 cup breadcrumbs
3 cloves of garlic, finely minced
zest of 1 lemon and 1 orange
1 tbsp. salt and pepper
1 tsp. sugar
few pinches of red pepper flakes
1/2 - 1 tsp. chili powder
1 tbsp. garlic powder
1 tbsp. freshly chopped thyme
1 tbsp. freshly chopped rosemary
1/4 - 1/2 cup olive oil

Take out the roast 1 hour before cooking, pat dry with paper towels, and let come up to room temperature.  Preheat the oven to 425F.
 Combine the breadcrumbs and all the herbs and spices together.  Add the olive oil in till the breadcrumbs will "paste" together or so.  Once combined thoroughly, press all over the roast firmly so it sticks to the meat.

Place on a rack in a roasting pan, fat side down, and put in the oven.  Roast for 45 minutes, turn the pan around, and check temperature of the meat.  Continue to roast the meat till it is medium rare (about 1.5 hours), you should take out the meat at 140 F.  Let the meat rest for at least 20 minutes (it will still stay warm) and slice thinly after resting, then serve.

No comments:

Post a Comment