When we decided to host Christmas dinner this year, I knew right away that I wanted to make a top-notch classic rib dinner. To me, nothing says Christmas better than a premium rib roast, and I had just seen a recipe in the December issue of Cook’s Country that seemed perfect to try and would also save some baking space. This is a recipe for premium ribs and roasted vegetables, all in a pan. The vegetables are roasted at high temperature while the meat is at rest so that everything can be done at the same time perfectly.
First pan rib
and roasted vegetables 1 (7 pounds
) roasted first cut beef rib (3 bones), fat trimmed
to 1/4 inch
Salt and kosher pepper
Vegetable oil
2 pounds of carrots, peeled, cut into 2-inch lengths
, cut in half, or quartered lengthwise to create 1/2-inch diameter pieces
1
pound parsnips, peeled
and sliced 1/2 inch thick in skewed 1
pound Brussels sprouts, trimmed and cut
in half 1 red onion,
halved and sliced through the root end into 1/2-inch slices
2 teaspoons chopped
fresh thyme Using a sharp knife, cut through the fat cap of the roast in a 1-inch crosshatching pattern, being careful not to cut the meat. Rub 2 tablespoons of kosher salt over all roast and in the striped. Transfer roast to a large plate and refrigerate, uncovered, for at least 24 hours and up to 96 hours.
Set an oven rack to the
medium-low position and heat the oven to 250 degrees. Season the pepper roast and place the roast, greasy side facing up, on a V-rack set inside a large skillet. Roast meat until it registers 115 degrees for rare, 120 degrees for medium-rare or 125 degrees for medium, about 3 to 3 1/2 hours. Transfer the V-rack with the roast to a carving board, place the roast in a loose tent with aluminum foil and let it sit for about 1 hour.
Meanwhile, increase the oven temperature to 425 degrees. Pour all but 2 tablespoons of fat from the pan. If there is not enough fat in the pan, add a little vegetable oil to equal 2 tablespoons. Mix the carrots, parsnips, Brussels sprouts, onion, thyme, 1 teaspoon kosher salt and 1/2 teaspoon pepper with the fat in the pan. Roast the vegetables, stirring halfway through the roasting process, until tender and golden, about 45 to 50 minutes.
Remove the pan from the
oven and heat the grill. Carefully nest the V-rack with the roast between the vegetables in the pan. Roast the roast until the fat lid is evenly browned, turning the pan if necessary, about 5 minutes. Transfer the roast to the cutting board, cut the meat from the bones, and cut the meat into 3/4-inch-thick slices. Season the vegetables with salt and pepper to taste and serve the roast with the vegetables.
This premium rib tasted amazing. It was smooth as cut butter and tasted amazing, as it should be the first. The vegetables were also perfectly roasted to get a great taste from them. Don’t forget to save those bones once you cut them too. You can go ahead and make an amazing beef broth with the soups later on.
I also made a quick chimichurri sauce to accompany the meat. This recipe was with the premium rib recipe at Cook’s Country and really gave a nice, bold flavor to the dish overall. It is very easy to assemble and would be great to accompany any type of steak
, red
chimichurri sauce
1 onion, finely chopped 1/2 cup chopped
fresh parsley
1/2 cup
red wine vinegar
1/2
cup extra virgin olive oil
3 garlic cloves, chopped
1
tablespoon paprika
1/2 teaspoon salt
kosher 1/4 teaspoon red pepper flakes
Beat all the ingredients together in a bowl. Cover with plastic wrap and let stand at room temperature for at least 30 minutes. Beat again before serving.
You can make the sauce up to 3 days in advance and simply let it reach room temperature while the meat rests. It’s also a great addition to your morning scrambled eggs. One more thing about roasting: don’t skip salting a few days before or at least a day before. It really makes a difference in extracting moisture from the meat so that it is nice and dry and browns very well at the low cooking temperature and the final 5 minute browning under the grill really finishes it.
That’s all I have for today. Come back next time for another recipe, as I still have a lot to share from my Christmas kitchen. Until then, enjoy the rest of your day and enjoy your meal!
<img src="https://onedadskitchen.files.wordpress.com/2013/12/016.jpg" alt="016" /
> 
