Elegant and Easy Standing Rib Roast

I am a lover of BEEF! There I said it, I love many types of beef especially rib roast and I think this love has been passed on to my son. As a teenager, we had an unspoken game where he’d try to eat EVERYTHING in sight, and I’d try to create meals where he wasn’t IMMEDIATELY hungry after he ate. I lost MANY MANY times ­čÖé

Anytime I can find a recipe that screams GOURMET flavor, but utilizes minimal effort it automatically gets a look from me. That’s where this elegant and easy roast comes in. You can’t get much easier, but people will swear you’ve been cooking all day!

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Ingredients:

5 lb standing rib roast, allowed to stand at room temperature for at least 1 hour

1 Tbsp canola oil

2 Tbsp kosher salt

3 Tbsp fresh chopped rosemary

5 fresh minced large garlic cloves

Fresh ground pepper to taste

Preheat the oven to 375 degrees and rub the roast with the canola oil and minced garlic. Sprinkle with salt, rosemary, and fresh ground pepper. Place the roast on the rack in the roasting pan with the rib side down and the fatty side up.  Roast the meat for 1 hour then turn the oven OFF! Leave the roast in the oven but DO NOT OPEN THE OVEN DOOR for 3 hours.  30-40 minutes before serving, turn the oven to 375 degrees and reheat the roast.

*DO NOT remove the roast or re-open the oven door from the time the roast in placed in the oven until it is ready to serve! #BonAppetite

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Shaved Brussels Sprouts with Pancetta

Many years ago, my children and I decided we DID NOT want to eat the same thing we just ate four weeks ago (Thanksgiving Dinner in the form of Christmas Dinner); therefore, our Non-Christmas Dinner Tradition began! ┬áIt started with a very Mexican Buffet, progressed to Sushi, and an elegant and super easy┬áStanding Rib Roast–the sky’s the limit–and our imagination can get pretty creative (as long as there are no leftovers ­čÖé )

So I am on a personal quest! ┬áThink outside the box with holiday meals, try something you’ve never heard of, it’s okay, you may like it. This leads me to the beloved BRUSSELS SPROUT (trumpet sounds)! Let’s face it, it looks like a baby cabbage. I’m convinced it’s HOW they’re cooked that gives them a “bad boy” reputation. Come on look at them…

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…aren’t they beautiful….awww…

That leads me to my first Non-Christmas Christmas side: Shaved Brussels Sprouts with Pancetta

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Ingredients:

2 lbs brussels sprouts

3 shaved garlic cloves

1 Tbsp Canola oil

8 oz pancetta, cut into 1/4 inch wide strips

2 Tbsp fresh squeezed lemon juice

2 Tbsp white wine

Salt and fresh ground Pepper to taste

Directions:

You have two options here, first, thinly slice the brussels sprouts with a knife crosswise and discarding the root ends OR pierce the end of the brussels sprout with a fork and shave it across the mandolin into thin ribbons. The finished product will look like confetti. Shave the garlic in a similar fashion.

Heat the saute skillet with the canola oil on high heat and add pancetta, stir until slightly crisp, 3-5 minutes.

Reduce the heat to medium-high adding the shaved brussels sprouts and shaved garlic, stirring consistently until the sprouts are bright green and tender 3-5 minutes. Stir in lemon juice and white wine, cook for an additional 3 minutes. Add salt and pepper to taste and serve. #BonAppetite