I celebrated Christmas Eve this year in Alabama, my hometown. Needless to say, there wasn’t snow on the ground like there was in Alaska, but it was still a lovely holiday. I cooked a herb-crusted standing rib roast (recipe below), and Mom did an outstanding job with the Christmas decorations. It really felt like home. And of course Momma was happier than a hog laying in the sunshine because I was finally home for the holidays.
Recipe - Herb-Crusted Rib Roast
This is probably the only time you'll see a recipe on this blog. And this is also likely the easiest, tastiest, simplest recipe you've ever come across.
1 standing rib roast (4-5 lb)
1 tablespoon kosher salt
1 1/2 teaspoons fresh ground pepper
1 teaspoon minced garlic
1 1/2 tablespoons fresh Italian parsley, coarsley chopped
1/3 cup plain bread crumbs
1 teaspoon dried rosemary
2 tablespoons Dijon mustard
- Preheat oven to 325°F. Season roast on all sides with salt, pepper, and garlic (wash hands). Place roast on rack in medium-size roasting pan. Bake 1 1/2 hours.
- Chop parsley. Combine with bread crumbs and rosemary.
- Remove roast from oven. Coat roast with mustard and then bread crumb mixture. Bake 1 more hour or until roast is 145°F (medium-rare) up to 170°F (well-done). Use a meat thermometer to accurately ensure doneness. Transfer roast to cutting board; let stand 10-15 minutes before slicing. Serve.