Rib Roast Accoutrements

I enjoy a red wine/onion reduction or a red onion/balsamic reduction.

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oxtail marmalade

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Sounds more expensive than the rib roast.

I'm not cooking one, but if I was, I'd be doing a bearnaise with it.

A1 thick and bold

I think I'd roast the oxtails and throw the rib roast out. Oxtails might be my favorite cut off the animal; at least a close tie with the tongue.

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the tongue

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Best piece of meat on the animal.

If I could get away with it, I'd just cooked a pepper pot or Jamaican flavored oxtail & be done with it. But such is life!

I love a good horseradish sauce, but I only use a bare dab per bite. A little goes a long way because I don't want to lose the flavor of the meat. Béarnaise sounds great, too.

Back atcha, BB!

Horseradish sauce, chimi - Cheri, garlic Aoili, Yorkshire pudding.
I've got a 15 pounder going in at 1:30, 250 degrees then finishing at 500 after an hour rest.

Finally cooked my Cristmas rib roast tonight.

Trimmed, tied & rubbed with an herb & garlic salt and left uncovered, on a rack, in the fridge for six days. Rendered the trimmed fat to use for basting during cooking.

After the second day, I noticed the surface was drying out so I heated the rendered fat & painted the rib to create an airtight coating.

Heated the oven to 225*F and placed the rib set on a rack on a quarter sheet pan in the middle of the oven. Rotated & basted every half hour for 3 1/2 hours.

Pulled it at 125*F internal temperature & seared it on the grill.

Served with
*Roasted Garlic Mashed Red Potatoes
*Roasted Brussels Spouts, Asian flavor
*Oxtail Marmalade
*Mushrooms in Cognac Cream
*Horseradish Crema (not pictured)

None of the sauces were necessary as the beef was juicy & well seasoned but they did add to the overall enjoyment of the meal.