Thursday, December 25, 2008

Recipe: Standing Rib Roast

On Christmas day, you just can't go wrong when you've got a baby Jesus-sized hunk of beef ribs roasting in the oven.

Now, to be clear, I am not referring to industrial beef. Grain-fed, irradiated, hormone-stuffed, and pesticide-laced beef is not what the Lord intended. Jesus wanted us to break bread
with each other, not with our cattle. And he darn sure didn't intend for us to feed our cattle petroleum, chicken feces, or other cattle.

Stewardship of the natural world means raising beef on grasslands, and grass-fed natural beef is indeed befitting of a place of honor at your holiday table.

Here's how Santa Claus came to town this year:

Ingredients
1 7 lb. Standing Rib Roast (natural, grass-fed)
Salt
Pepper

Procedure
Pre-heat the oven to 300 degrees F.

Salt and pepper the beef roast generously on all sides. Remember, all that salt and pepper is confined to the surface of the roast, and it needs to do quite a bit of work to provide enough flavor to the rest of the cut. Don't skimp!

On the stove-top, heat on medium-high a lightly-oiled cast iron skillet or dutch oven. Once the surface is just beginning to smoke, lay down the beef. Sear off the roast for about 15 minutes, turning the roast every few minutes to brown all sides.

Place the whole affair into an oven on 300 degrees F, fat side up. Roast until the internal temperature hits about 110 degrees F for rare, and 120 for medium rare (it's gonna keep cooking after you pull it out of the oven). This will probably take 2-3 hours. If you were planning to cook it more than medium rare, save your money and buy hot dogs instead. Once it has hit the desired internal temperature, pull it from the oven, tent lightly with foil, and then rest the beef on a cutting board for about 20 minutes.

You should be able to remove the curved "panel" of ribs in one piece, which vastly simplifies carving. Then, go ahead and slice it into quarter-inch thick slices, and serve immediately. With any luck, you've already gotten everything else on the table and ready to go.

2 comments:

  1. Now, Herb's site claims "All our meat is all natural, grain finished, meaning it is antibotic and hormone free."
    I'm hoping you were able to find grass finished cow by actually walking in to the shop?

    Sadly, my local butcher only offers grain finished beef. *sad trombone*

    Looks like a delicious roast, though. Now, I have to go fry an egg in goose fat....

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  2. I was mistakenly under the impression that you couldn't grain-feed cattle without antibiotics. I am wrong. Dang! Have to go talk to Herb. Thanks for the heads up!

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