I don’t know about you but in my family rib roast was something we couldn’t afford for a long time. Once we were able to make the splurge, rib roast was reserved for the New Year’s Day dinner. We rang in the new year with yummy roast and lots of champagne (New Year’s Eve I was allowed to have a glass of champagne with the family, I felt so grown up!!).
So through the year the traditions dictated this:
Easter = Ham
Thanksgiving = Turkey
Christmas = Turkey
New Year’s = Rib Roast
For years I didn’t deviate from those traditional meals. Many years I passed up the New Year’s meal because I was married to a military man and inevitably he was gone for New Year. But for the other holidays I followed the “plan” without question. Then one year my ex and I decided we wanted to entertain at Christmas and go out for New Year’s. I didn’t want to miss my chance to make that luscious rib roast so we decided to make it at Christmas instead. Now it has become my new tradition. My kids are older so more often than not they have plans for New Year’s and Kevin and I have gotten used to a quiet evening out together and then home to ring in the New Year alone. This way I get to enjoy all of my favorite traditional meals AND spend a romantic evening with Kevin. The best of both worlds I believe that is called!
OK back to the roast. I do love meat just seasoned with salt and pepper and roasted to a nice yummy medium rare. The rib roast being the wonderful cut of meat could be served plain like that and still be wonderfully flavorful. However, since when could a true foodie pass up and opportunity to “guild the lilly” just a bit?
I have done several different rubs/crusts on my past rib roasts. Horseradish was the star last year. This year I decided the supporting players would be rosemary and garlic with a tad bit of red wine. When I threw the idea out at Kevin to ask him if it sounded good, he just looked at me with this funny look.
Me – Hey Honey I am thinking this year I want to do a crust for the rib roast with rosemary, garlic, and add some red wine to the pan. Does that sound OK?
Kevin – *insert strange look here*
Me – (confused) what is that look for?
Kevin – Why do you even ask me these questions? Everything you make is wonderful!
Me – Aaaaawwww
Yes, my dear friends, he won some points with that answer!!
So without further adieu let me present the star of our Christmas meal.
- 1/2 bunch rosemary, leaves finely chopped
- 6 cloves garlic, smashed and finely minced, 3 cracked and skin removed
- Extra-virgin olive oil
- 1 (8 to 8 1/2-pound) bone-in standing rib roast
- Kosher salt
- 2 onions, chopped
- 3 carrots, chopped
- 3 ribs celery, chopped
- 1 cup red wine
- 2 cups beef stock
- 2 bay leaves