To me and my family, nothing says it is holiday time more than gathering around a beautifully set table and eating roast beef.
The holidays are the perfect time to make a standing rib roast.
It is one of those meals that is regal and delicious.
However, it is not that easy to prepare, as it takes up most of the oven and you have to pull out this heavy piece of meat several times.
I set out to “free up my oven” and make it easier to prepare this delicious meat.
Enter The Electric Roaster — by making the roast beef in an electric roaster, this difficult meal becomes easy.
Add vegetables midway and you have your vegetable side dish, pass around stewed tomatoes and make individual Yorkshire puddings while the roast rests and you have a feast that will make any holiday dinner festive.
MENU
Serves 6-8
Standing Rib Roast
Mixed Vegetables
Yorkshire Pudding
Stewed Tomatoes (See Island
Now October 6, 2016)
Standing Rib Roast
1 6-7 lb. standing rib roast
1/8 cup Maggi Seasoning
1/8 cup Worcestershire
Sauce
Olive oil
Freshly ground pepper
1. Twenty-four to forty-eight (24-48) hours ahead of time, combine the Maggi Seasoning and the Worcestershire Sauce in a large non-reactive bowl or very large Ziploc bag.
2. Generously, pepper roast and place in bowl or ziploc to marinate. Refrigerate. Rotate every now and then. (I rotate my mine every time I open the refrigerator door).
3. One half hour (1/2) before roasting, turn electric roaster on highest heat.
4. One half hour (1/2) later, brush electric roaster with oil. Dry off roast and put in roaster, fat side down. Sear for 15 minutes. Turn over. Ten minutes later, turn again. Ten minutes later, turn on last side.
5. Turn down roaster to 325 degrees. Cook 15 minutes more. Add vegetables at this point, so roast and veggies will be done simultaneously.
6. After roast has cook 1 1/2 hours, double check its temperature. It should be 120 degrees for a perfectly cooked center. Remove the roast from roaster. Set aside on a wooden carving board. Cover with foil and let rest 1/2 hour.
7. Carve and serve.
Mixed Vegetables
Cooked Under
A Roast Beef
5 – 7 carrots, washed,
peeled and cut into chunks
4 – 6 celery stalks, washed,
peeled and cut into chunks
2 onions, peeled, stem
removed and cut into
chunks
1/4 cup olive oil
Salt and Pepper tot taste
1. One to twelve (1 – 12) hours before cooking, place all the ingredients in a Ziploc bag. Toss to combine, seal bag and let marinate in refrigerator.
2. After roast has cooked for 1 hour, add vegetables. Roast vegetables until roast is done. If vegetables need more time, continue roasting while meat rests.
3. Scoop vegetables into a serving dish and serve along side carved meat.
Yorkshire Pudding,
My Way
(Makes 6-8, depending on how high you fill muffin tins and the size of the muffin tin)
(Make this while the roast is resting)
3 large eggs
3/4 cup heavy cream
3/4 cup flour
3/4 tsp. sea salt
1/4 cup non-fat or olive oil
or a combo of both
1. Preheat oven to 400 degrees.
2. Oil 6-8 large cupcake tins.
3. In a bowl, whisk 3 eggs until well beaten. Add cream, flour and salt. Mix until combined.
4. Pour mixture into muffin tins. Bake until puffy and golden brown…approximately 12-17 minutes.
