This is a meal that comes with a story. Earlier in the week I bumped into our good friend Jessica in Kroger, and we happened to be right in front of the meat counter. We were interrupted in mid conversation by the butcher who said "hey, ya'll like steak?" This guy would just not let it go until one of us bought some meat. Jessica walked off and I lost the battle. Forty two dollars later, I was walking out with about 7 lbs of rib roast which is not at all what I went in the for. It turned out to be a good deal and provided me with 6 steaks and the rib roast below on top of it all. In honor of the crazy meat guy from Kroger, we invited Jeff and Jessica over to join us in sharing this dinner.
Seasoning the Roast: Thinly slice up a couple garlic cloves. Cut slits into the roast and insert sliced garlic throughout the roast. Season the outside of the roast with equal parts of salt, pepper, garlic powder, and sugar. Coat with a little bit of olive oil and add freshly chopped rosemary. Season the exterior once more with Dizzy Pigs Red Eye Express (optional).
Cook the roast: Place the seasoned, room temperature roast on the big green egg at 250 degrees. The foil packet contains the other half of the large garlic bunch I purchased (about 8-10 cloves inside). Slow cook this for about 2 hours or until the internal temp reaches 150 degrees. At this point we were cooking our other sides so I closed off the green egg and allowed the meat to rest at 150 for about 30 minutes.
Sides: Quartered red new potatoes seasoned with salt and pepper and fresh rosemary on top. Bake in the oven until fork tender. Our other sides consisted of creamy shells and cheese and green beans.
Plating: Thinly slice the rib roast. Remember that the outside or bark will have the most flavor due to the seasoning while the inside will be more medium rare. Notice the nice pink color which is a little more red towards the center.
Creamy Horseradish Sauce: in a small dish combine 2-3 tablespoons of horseradish sauce (some mayo already included), 1-2 tablespoons of sour cream, and the roasted garlic from the grill. Take a spoon to smash up the roasted garlic and thoroughly mix the sauce all together. Serve on the side with your sliced rib roast.
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