Rib Roast
The past couple weeks I have been trying to perfect my roast - and tonight I think I finally have. Today's select cut of mean Aussie beef: Standing Rib Roast.
Usually I would just season it with some garlic, salt and pepper. A few weeks ago, our friend Sharon invited us over to have some of her roast, which put mine to shame. Hers was absolutely succulent. As soon as we walked into her place, the room was filled with this aroma that reminded me of Christmas (only 118 days 'til Christmas!). She simply added a bit of rosemary, and I think that made all of the difference.
So in addition to the rosemary, I added a cup of red wine, and a cup of beef stock (hey it's not cheating). So we'll see how it comes out.
Oh yeah, and I was also informed that instead of attacking the rib roast from right out of the oven, I should give it a chance to rest - or breathe. So I'll let it sit for about 15 minutes, and then have my way with it.
Shout out to my friend Caroline! See - I told you I would update more frequently with my utter nonsense. Miss you much xoxo
Usually I would just season it with some garlic, salt and pepper. A few weeks ago, our friend Sharon invited us over to have some of her roast, which put mine to shame. Hers was absolutely succulent. As soon as we walked into her place, the room was filled with this aroma that reminded me of Christmas (only 118 days 'til Christmas!). She simply added a bit of rosemary, and I think that made all of the difference.
So in addition to the rosemary, I added a cup of red wine, and a cup of beef stock (hey it's not cheating). So we'll see how it comes out.
Oh yeah, and I was also informed that instead of attacking the rib roast from right out of the oven, I should give it a chance to rest - or breathe. So I'll let it sit for about 15 minutes, and then have my way with it.
Shout out to my friend Caroline! See - I told you I would update more frequently with my utter nonsense. Miss you much xoxo