In the Kitchen With Mattie

Rib Roast

Last week our favorite grocery store had rib roasts on sale. Normally we don’t get to enjoy this dish too much because of the expense of it but because they had some of them cut into smaller sections (saving me the work of doing it myself) we picked up some. The price was right and the meat looked great in the package.  We decided to have one of them tonight and it was perfect! The meat had a great taste and as we don’t like our meat rare I cooked it to a nice medium, my thermometer registered 130 degrees when I removed it from the oven. It was still a little too big for us so the small piece that was left over was sliced up very thinly on the slicer and being that it wasn’t overcooked it was still moist and juicy, it will be turned  into cheesesteaks for lunch. We get two meals out of this $14 “splurge” and what great meals they are. Remove the meat at least an hour before you want to cook it so it warms up to room temperature.

                                            Small Rib Roast

2 1/2- 3 pound rib roast, trimmed of all but a thin layer of fat

2 teaspoons kosher salt

1 teaspoon fresh ground pepper

1 teaspoon garlic powder or chopped fresh garlic

Remove wrapping from meat and rub all over with the salt, garlic and pepper, let sit for an hour (loosely covered) to come to room temperature. Turn oven to 425 and let preheat. When oven is heated place meat on a rack in a shallow pan and place in oven, insert probe of thermometer into middle of roast and set the alarm on it to the degree of doneness you prefer, place meat into oven with temp alarm outside oven. Roast until the alarm on the thermometer signals proper temp and then turn off oven, remove meat from oven and let sit 10 minutes to stabilize. Cut slices into the thickness you prefer. You can make a very simple sauce for the meat by sauteing a small diced shallot in the drippings in the pan it was roasted in, when they are softened add a cup of hearty red wine or a good shot of sherry and some beef broth and bring to a boil, scrape the pan bottom to loosen the browned bits, when it has come to a rapid boil add a tablesppon of cold butter and whisk into the sauce, pour into a gravy boat and serve alongside the sliced meat.

Small Rib Roast