For Christmas Eve this year, my family decided to go old school with a traditional rib roast.
The standing rib roast cut comes from the section of rib just behind the shoulder blade. Cut differently, meat from this section may also be known as prime rib or ribeye steak.
We served the roast with a side of carrots and incredibly tasty twice baked potatoes from Bon Appetit. My sister used a mix of gouda, cheddar, and monterey jack cheeses. She notes that you can save an hour by partially cooking the potatoes in the microwave before putting in the oven, and recommends convection bake for crispest results.
The glazed carrots were easy; in fact, I adapted the following recipe from a cookbook intended for children in grades 2-6. Just cut 2-3 carrots into roughly baby carrot-sized sticks; saute them in 1 tablespoon of butter and a pinch of salt over medium heat until soft; add 1/2 cup vegetable broth to the pan; and simmer, partially covered, until the broth is mostly evaporated.
For bonus points, saute a favorite herb such as sage or thyme (I used fresh marjoram from our garden) in the butter until translucent and crispy. Remove before cooking carrots. It adds texture variety and packs quite a flavor punch.
Next year, I’m hoping to try cooking a crown roast and Yorkshire pudding for Christmas.