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Posts:
3,035
From:
You'll find me in beautiful Fort Lauderdale, FL!
Registered:
1/31/02
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(5 of 5)
Apr 21, 2006 5:06 PM
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Hi Michelle. =)
I really don't have a recipe for the standing rib I did a couple weekends ago, I'm afraid -- it was just based on experience.
First, I rubbed the entire roast with olive oil. Then I seasoned with salt and pepper. Then I inserted my probe thermometer, set to beep at 140 degrees. Once the thermometer beeped, I pulled it out of the oven and covered it with foil until the temperature came up to 145, which didn't take too long. Meanwhile, I skimmed the fat off the surface of the drippings, and we simply spooned some of them over the beef and potatoes.
Would love your recipe for bleu cheese popovers! I haven't made popovers in ages, but that sure sounds delicious.
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Posts:
2,999
Registered:
8/21/02
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(4 of 5)
Apr 21, 2006 2:31 PM
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Star, do you mind posting your recipe in its entirety, as I'm sure beginners would like to know how - step by step.
Did you make gravy or my favorite yorkshire pudding with the pan drippings?
I make a bleu cheese popover, and creamed spinach on the side or a Gulliver's creamed corn. For dessert I serve cheesecake & coffee.
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Posts:
3,035
From:
You'll find me in beautiful Fort Lauderdale, FL!
Registered:
1/31/02
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(3 of 5)
Apr 17, 2006 10:14 AM
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Janet, I love to use leftover meats on a big salad -- it makes me feel good to have a health conscious meal after what may have been a huge feast. Hope you enjoy the results!
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Posts:
1,278
From:
Canada
Registered:
8/16/05
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(2 of 5)
Apr 15, 2006 8:28 PM
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Star, your approach to the main meal sounds simply delicious - with such a fine cut of beef you hardly need to do anything fancy or complicated.
And of course the leftovers are so good in so many ways! I'm roasting a couple of chickens tomorrow - one for dinner, and the second to have ready in case of really big appetites, and of course for those tasty leftovers. Perhaps I'll try a chicken variation on your salad!
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Posts:
3,035
From:
You'll find me in beautiful Fort Lauderdale, FL!
Registered:
1/31/02
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(1 of 5)
Apr 12, 2006 5:58 PM
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This past weekend I made one of my favorite things, a standing rib roast. I made it quite simply, rubbing with olive oil and seasoning with salt and pepper, then roasting til my thermometer said 140. I took it out of the oven and tented it while separating the fat out and adding seasonings to the 'jus'.
Tonight's dinner will be sliced leftover beef over a nice big tossed salad. I can't wait to eat!
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