Recently I was scrolling through social media and came across a "Tasty on Buzzfeed" video showcasing a fairly simple rib roast recipe, with what seemed to be mouthwatering results. To say I was tempted to re-create it, is an understatement.
After watching the video a few times and reviewing the recipe, my padawan and I set out to purchase all the necessary requirements. With all ingredients laid out on the table, it was time to get to work.
Ingredients:
For the roast itself:
- 5 to 7 pound bonless rib roast (I got two 1/2lb.)
- 7 cloves of garlic, minced
- 1 cup softened butter
- 2 tbsp. fresh rosemary minced
- 2 tbsp. fresh thyme minced
- 1 tbsp. pepper
- 2 tbsp. salt
For the homemade gravy:
- 2 tbsp. flour
- 2 cups beef stock
Directions:
1.Preheat the oven to 500 degrees Fahrenheit
2.Chop up all the ingredients for the roast that is needed (thyme, garlic, rosemary) and mix it all in a bowl with the other ingreidents (the butter, pepper, and salt).
3. With your mixture created, spread it all over the roast (or both roasts) evenly, on ALL sides. Top, bottom, and sides.
4. When everything is covered, go ahead and plop your roast(s) on an oven rack with a pan underneath. Don't cover it with foil, it's not needed.
5. Leave the roast(s) in the oven for 5 minutes (for medium/rare) per pound. What this means is, if you have a 5 pound roast, cook it for 25 minutes to achieve a medium/rare finish. I like mine a little more cooked, so I did 7 minutes per pound and it came out to be medium.
6. Once the time is up, turn off the oven and leave the roasts inside. DO NOT OPEN THE OVEN. This is absolutely crucial. You don't want the heat to escape from the oven and letting the roasts sit, will allow the inside juices to cook the remainder of the roast. You want them to sit like this for about 2 hours. That's right, 2 HOURS. Just whatever you do, DON'T OPEN THE OVEN DOOR.
7. After the time is up, go ahead and carefully pull out your new beauties.
8. To create the gravy, simply drain the drippings into a saucepan and include the flour. After the flour in throughouly mixed in and it's bubbling, add the stock and mix for a few seconds, until it all blends together.
9. Remove from heat, whip up some mashed potatoes (or don't), slice up your meat, drizzle on the gravy, and you will be left with a meat that's absolutely to DIE for.
I'm not even kidding when I say that this recipe was indeed incredibly easy. I couldn't even begin to tell you how awesome it turned out either. My son DEVOURED his entire plate and I was astonished.
It truly was restaurant quality - and I'm not trying to showboat at all - making this dish perfect for a special occasion meal - birthdays, holidays, etc. - or whenever you simply want fine dining in your home. As for sides, I chose to just go with some mashed potatoes, as it's a family favorite and goes decadently with meat. Plus it's extremely easy to whip up in no time (I use Trader Joe's frozen potatoes). Normally for big family feasts, I peel and boil my own, but today's dish was meant to be simple. The meat may have tasted anything but simple, but that doesn't mean the potatoes had to take me just as long to create.
All in all, this recipe was a complete success and I am SO incredibly excited to have found it. Not only was it relatively inexpensive (less than $20 for the other ingredients, minus the roasts), but it was more of a waiting game than anything else.
I will say this, you make this for any friends or family and they may not want to leave. It will be as if you have a gourmet chef in the house!
Happy Friday everyone and may this recipe inspired you to eat good this weekend. Stay safe, have fun, and remember to keep on rockin' Jedi's!
No comments:
Post a Comment