I made a standing rib roast with horseradish sauce, roasted asparagus, roasted red peppers, and basil mashed potatoes for dinner on Christmas Eve. The only new recipe that I tried was for the basil mashed potatoes. I added a little sour cream and cream cheese to them, and they were delicious. I was very happy with how everything turned out.
Rib Roast with Horseradish Sauce
from Ina Garten
* 1 (3-rib) standing rib roast (7 to 8 pounds)
* 1 tablespoon kosher salt
* 1 1/2 teaspoons freshly ground black pepper
* Mustard Horseradish Sauce, recipe follows
Two hours before roasting, remove the meat from the refrigerator and allow it to come to room temperature.
Preheat the oven to 500 degrees F (see note).
Place the oven rack on the second lowest position.
Place the roast in a pan large enough to hold it comfortably, bone-side down, and spread the top thickly with the salt and pepper. Roast the meat for 45 minutes. Without removing the meat from the oven, reduce the oven temperature to 325 degrees F and roast for another 30 minutes. Finally, increase the temperature to 450 degrees F and roast for another 15 to 30 minutes, until the internal temperature of the meat is 125 degrees F. (Be sure the thermometer is exactly in the center of the roast.) The total cooking time will be between 1 1/2 and 1 3/4 hours. Meanwhile, make the sauce.
Remove the roast from the oven and transfer it to a cutting board. Cover it tightly with aluminum foil and allow the meat to rest for 20 minutes. Carve and serve with the sauce.
Note: Be sure your oven is very clean before setting it at 500 degrees F.
Mustard Horseradish Sauce:
* 1 1/2 cups good mayonnaise
* 3 tablespoons Dijon mustard
* 1 1/2 tablespoons whole-grain mustard
* 1 tablespoon prepared horseradish
* 1/3 cup sour cream
* 1/4 teaspoon kosher salt
Whisk together the mayonnaise, mustards, horseradish, sour cream, and salt in a small bowl.
Roasted Asparagus
1 pound asparagus, trimmed
1 tablespoon olive oil
Salt and freshly ground black pepper
Preheat the oven to 400 degrees F.
Snap the dry stem ends off of each asparagus and place on a heavy baking sheet. Brush with olive oil, sprinkle with salt and pepper, and toss. Roast until the asparagus is tender, about 15 minutes. Cool completely.
Roasted Red Peppers
Preheat your oven on broil. Brush peppers with olive oil. Place them on a cookie sheet next to broiler for roughly 5 minutes. Flip peppers. Broil for another 5 minutes or so (basically, you want to broil them on each side until they start turning black).
When you take them out, place them immediately in a ziploc bag or in a bowl covered with plastic wrap. Leave them in there for 15-20 minutes, as they will “sweat” and become soft.
Cut off the tops and clean out the core/seeds. If you have the patience, take off the skin.
Recipe #103: Basil Mashed Potatoes
From Ina Garten (published in the December 09/January 10 issue of House Beautiful)
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