Christmas Dinner

I foolishly forgot to take pictures, so this stock image will have to do.

An awesome rib roast was the featured item. My late brother-in-law supplied a recipe long ago. Here’s how it goes:

A rib roast
Salt & pepper
A chunk of horseradish root
Brown or Dijon mustard

Pre-heat the oven to 425.

Take your roast, trim off most of the fat cap, and season it well with salt and pepper. Then smear a layer of brown mustard over the top of the beast. Take your horseradish root (no, not the stuff out of a jar) and grate up a nice pile of it with your box grater or food processor. A cup or two.

With your hands, pat the grated horseradish onto the mustard.

Set it on a rack in a shallow baking pan, horseradish side up naturally, and stick it in the oven. After 15 minutes, turn it down to 350.

My roast was 7 pounds (three ribs) and the total cooking time to medium-rare was around two hours. Use a meat thermometer to test it, and when it gets to 125 remove it and let it sit on the counter for 15-20 minutes before carving off big chunks for your guests.

Leftovers are great for breakfast. Either slice it up for steak-and-eggs, or chop it up and fry it with potato and onion for an amazing roast beef hash.

Tom McGee has been building web sites since 1995, and blogging here since 2006. Currently a senior developer at Seton Hall University, he's also a freelance web programmer and musician. Contact him if you have the need for a blog, web site, redesign or custom programming!

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