December 31, 2020
To ring in 2021, I decided that cooking a standing rib roast was in order to send miserable 2020 packing. For New Year’s Eve, the menu will feature this succulent roast along with duchess potatoes, roasted cauliflower and Brussels sprouts and for dessert, consoling chocolate olive oil cake.
As the roast is the star of the table, care need to be taken in its preparation. I started with a 6-pound bone in roast to serve 4 people and have plenty for leftovers.
First dry the roast with paper towels; make a generous rub of coarse black pepper and salt. Rub the ingredients all over the roast and sit it on in the refrigerator uncovered overnight Bring the meat out at least 1 hour before cooking. Place it on a rack in a roasting pan. Roast for 30 minutes in a preheated 450F oven. Reduce heat to 350F and continue cooking until an internal temperature of between 135 and 140F is reached for medium rare. Cook longer if you prefer. Remove from the oven and loosely tent the roast with aluminum foil and allow it to rest for 15 minutes before carving. (Buon Anno) Happy New Year!