Celebrate with Rib Roast and Brown Ale
© Richard T Curtin
Well, I lied to you. In my last article Hoppy Holidays , I was moaning about being overstuffed from the Thanksgiving spread we enjoyed. Told you I'd never eat again or just eat light . . . same thing! Well time and digestion heals all full bellies and I'm ready for the Christmas feast. This year we're going to cook a rib roast. The presentation looks great on the table and your guests will definitely feel special that you went all out. In truth it's not that difficult to prepare. Go with the horseradish sauce or the honey mustard sauce I used with the stone crabs in a Taste of the Season article. These condiments will really compliment the beef.
The beer I'm teaming up with this meal is another Belgian Ale. A Belgian Abbey Brown Ale to be specific. This full flavored brew is a brown ale from Cistercian Abbey du Val-Dieu and has an almost burgundy like color. Aromas of coffee and bitter chocolate are followed by a malty, coffee flavor with no bitterness, some tasters say they also get some passion fruit and raisins although I didn't pick these up. This beer has had some mixed reviews. Try it yourself and let me know what you think.1/4 cup chopped fresh rosemary
1/4 cup snipped parsley
2 teaspoons dried marjoram crushed
1/2 cup olive oil
1/4 cup fresh lemon juice
8 large garlic cloves, chopped
1 teaspoon kosher salt
1 teaspoon fresh ground pepper
1 71/2-8 pound beef rib roast.
In a processor, grind rosemary, parsley, marjoram, olive oil, garlic pepper and salt to a paste. Rub mixture all over the roast. Place beef in resealable plastic bag, refrigerate 1 day. Place a rack in the center of the oven and preheat to 350°F. Remove beef from bag place on rack and roast until a meat thermometer registers 125°F for rare, about 1 hour 45 minutes. Let stand 20 minutes. Transfer roast to platter. Serve with horseradish sauce.
Serves 8-10. 1 cup sour cream
1/2 cup prepared horseradish
1/2 tsp. sugar
a dash of hot sauce
salt and pepper to taste
Herb Marinated Rib Roast
The site of this marvelous dish will wow your guests. Get a good quality roast from your favorite meat market, don't skimp on the price you don't do this everyday!
In a processor, grind rosemary, parsley, marjoram, olive oil, garlic pepper and salt to a paste. Rub mixture all over the roast. Place beef in resealable plastic bag, refrigerate 1 day. Place a rack in the center of the oven and preheat to 350°F. Remove beef from bag place on rack and roast until a meat thermometer registers 125°F for rare, about 1 hour 45 minutes. Let stand 20 minutes. Transfer roast to platter. Serve with horseradish sauce.
Serves 8-10.
Horseradish Sauce
Mix all ingredients. Chill for one hour before serving.
Enjoy the Holidays!
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