skip to main content

What do you like with a standing rib roast?

cloudy_christine

16 years ago

My son-in-law is making the roast and asked for ideas.

I usually think of mashed potatoes and broccoli, because on Christmas day I want simplicity and no last-minute fussing.

The beef is the star anyway.

Completely done-ahead things would be nice. This is a house with a baby in it, and easy preparation is best.

What do you like to serve with rare roast beef?

Sort by:Oldest

Comments (6)

User
16 years ago
Can't go wrong with mashed potatoes or roasted potatoes. And at our house Yorkshire Puddings are a must.

Home Cookin Chapter: Recipes From Thibeault's Table

Yorkshire Puddings
==================
Source: Barbara Kafka

3 large eggs
1/2 teaspoon kosher salt
1 cup all-purpose flour
1 cup cool milk
1/8 cup fat, reserved from roast

Put the eggs in a large bowl and beat with electric beater for 1 minute.
Add salt. Alternating the flour and the milk, add to the eggs. Beat only
until all ingredients are well combined. Cover tightly and refrigerate.
Pour reserved fat into the hot deglazed pan and place in the 450 oven. Let
heat for 3 to 4 minutes. Pour cold batter directly into pan. Cook for 15
minutes.

Yorkshire Pudding for large size roast

9 large eggs
1 tablespoon kosher salt
3 cups all purpose flour
3 cups milk
1/4 cup fat

Make same way and pour into larger heated roasting pan.

I usually make the smaller recipe and sometimes make the Yorkshires in a
muffin tin. I can get 12 large Yorkshires from the small recipe.
pkramer60
16 years ago
For make ahead, how about twice baked potatoes or a casserole of mashed that are fully loaded? Add some veggies or a Caesar salad and enjoy. The dressing, salad, and casserole can be done ahead.
Related Discussions
Cut and tied standing rib roast
Q
Comments (1)
They do the same thing with a leg of lamb here too. Yum.
...See More
KAW: Standing Rib Roast
Q
Comments (4)
Oh, my favorite meal in the entire world. Both of 'em. Together. Nummy!!!!!! I hope it was absolutely fantastic!
...See More
Standing Rib Roast questions
Q
Comments (13)
With the reverse sear and very low-and-slow cooking time, you will want to get a little closer to your target final temperature before pulling it from the oven because there won't be quite as much carryover cooking as if you roasted at a higher temperature. I'd say get within 5-7 degrees of target rather than 10-15 like you would if you were roasting at a higher temp. What temperature do you prefer for rare meat? Personally, I like 125 or so for rare, 130-135 for medium rare, so I'd pull it at 120 or 125, tops. As for the searing step, you can do it either before or after resting, but personally I like to do it after - that way the outside of the meat is piping hot and sizzling when you bring it to the table. You don't need to rest again after searing. Here's an article with some tips on timing: http://www.seriouseats.com/recipes/2009/12/perfect-prime-rib-beef-recipe.html I would anticipate about 30 mins per pound of meat at 200, maybe less if your meat is at room temp to start. One other tip to get an extra crispy, delicious crust - use some butter in your pan when you sear the meat. The milk solids in the butter brown and contribute to caramelization.
...See More
Soo I had this bone from a standing rib roast..
Q
Comments (8)
My vegetable soup is different every time, because I put in whatever I have on hand, including whatever little bits of leftovers are languishing unused in the crisper drawer. That last stalk of celery? That slightly limp carrot? The potato with a bad spot? They all get washed or peeled, trimmed and into the soup pot they go. I'll often add leftover rice or a handful of lentils or the last of a pot of beans. My latest batch had some round steak, corn, green beans, tomatoes, carrots, celery, potatoes, a handful of grape tomatoes that needed using, about a quarter of a head of cabbage. My next pot might be something else entirely, depending on the vegetables I have on hand. I like pretty much all vegetable soup, and I use it as a delicious way to clean out the refrigerator. The only thing I don't like in the pot is leftover pork, for some reason it just doesn't seem to "go", although sausage works just fine. Annie
...See More
caliloo
16 years ago
This is a must have with rib at my house

Brandied Steakside Mushrooms
Recipe courtesy Paula Deen

Recipe Summary
Prep Time: 10 minutes Cook Time: 20 minutes
Yield: 4 to 6 people
3 pounds fresh mushrooms, sliced lengthwise
8 tablespoons butter
Seasoning salt (suggested: Jane's Krazy Mixed-up salt)
1/4 cup Worcestershire sauce
1/2 cup brandy

In a large skillet, saute the sliced mushrooms in the butter until brown. Sprinkle liberally with seasoning salt. Add Worcestershire sauce and simmer until almost all sauce is absorbed by the mushrooms. Add the brandy and continue to simmer until mushrooms are tender.
Serve with steak or roast beef.
lindac
16 years ago
Oven roasted potatoes, Yorkshire pudding, sauteed m7ushrooms and a green salad.
And some au jus made from the drippings.
Linda C
sushipup1
16 years ago
Yorkshire pudding here, too. Maybe some fresh green beans cooked in rapidly boiling water just long enough, or roasted asparagus. Yes, both are last minute things, but very simple to do.

I also like a nice Caesar salad, only with homemade dressing.

Sounds good!
sffog
16 years ago
baked potato with sour cream, creamed horseradish with the beef,creamed spinach, and a caesar salad to start. fresh homemade bread or rolls

Related Stories

SHOP HOUZZ Houzz Products: Great Gifts for Dad

Father’s Day is June 15! Make Dad feel like the king of his castle with one of these gifts from the Houzz Products section

DECORATING GUIDES 14 To-Dos to Make the Most of Summer

By Laura Gaskill

Having an agenda can be a very good thing — like when it involves hammocks, outdoor games and farm-fresh fruit

KITCHEN DESIGN New This Week: 4 Surprising Backsplash and Countertop Pairings

By Mitchell Parker

Make your kitchen workspace stand out with colored ceramic tile, back-painted glass, butcher block and more

PRODUCT PICKS Guest Picks: Subtle Gray Tableware Gives Food the Spotlight

By Tami Hardeman

Let your holiday feast stand out against understated gray and silver dishes, platters, linens and cutlery

Houzz Call: Show Us Your Paint Makeovers

By Becky Harris

Let your newly repainted house or room do the "How d'ya like me now?" strut right here — it might just be featured in an upcoming ideabook

MATERIALS Are You a Maker? Show Us Your Favorite Tool or Material

By Annie Thornton

Houzz Call: A tool or material can be a maker’s best friend. We’d like to see your favorite — and what it helps you achieve

COLOR Best Ways to Use the Soft Yellow Color of 2014

By Jennifer Ott Design

You may fall for PPG Pittsburgh Paints’ Turning Oakleaf if you like your hues warm, mellow and cheery

HOUSEKEEPING 10 Chores You Can Whip Through During Commercials

By Becky Harris

Use ad time for getting tasks done, and it’s like fast-forwarding your house into cleanliness

ARCHITECTURE 6 Tower Houses Rise to the Tastes of Today

By Dorman Architects

No medieval turrets here, just materials like sleek metal and glass — and, of course, spectacular views

INDUSTRIAL STYLE 9 Imaginative Ideas for Industrial Rebar in the Garden

Inexpensive and unexpected, steel bar from any big-box hardware store can give your landscape an edgier look

Sponsored

More Discussions

Even for non-breakfast-eaters: What food do you dislike for breakfast?

22

Stuffed burgers - what do you like to find in yours?

15

I made a cassoulet!

16

Thinking of Petalique--What's your top 5 quick take-out?

12

Pomegranate treats? Sukkot?

3