How to make the best Sunday dinner ever?
Sunday roasts on a Sunday hmmmm very tasty!
Here is an absolute winner for Sunday or any holiday (serves 10 easily) :
8-9 pound rib roast - at least 4 bones (known as prime rib, but you can get choice rib from any grocery on sale for about $7/lb).
Have the meat cutter cut the meat from the bones and tie back.
Remove from the refrigerator 2 hours before cooking.
Untie the roast and open. Sprinkle heavily: garlic powder, onion powder and pepper. Fold together and retie (you can use regular kitchen string).
Using the same spices, sprinkle heavily on all sides and ends of the roast. Pressing with your hand.
Place bone side down (on a short rack if you like) in a short sided roasting pan.
Preheat oven to 550 degrees F.
Insert a meat thermometer in the middle of the thickest part.
Place in oven. After 15 minutes reduce temperature to 325 F. Roast about 18-20 minutes per pound until desired doness is reached. (Internal temperature of 120 F is Rare, 130 F is Medium.)
Remove from oven about 5 degrees lower than desired doness.
Remove from oven (leaving thermometer in place) and tent with foil. Temperature will continue to rise. Let stand 10 minutes before slicing.
Move rib roast to a large cutting board with a juice well (as the roast will be very juicy). Cut the strings and remove.
Unfold the meat from the bones and sever any attachment. Reserve bones for a wonderful soup or to barbecue outside.
You now have a perfectly cooked and perfectly tender piece of meat that can easily be sliced into any thickness you and your guests would like.
Serve with 3 TBL horseraddish and 1 cup of sour cream mixed.
Osso Buco is Italy's answer to pot roast. It's elegant and delicious! You'll need:
•6 veal shanks, 8-10 ounces each
•1/4 cup olive or peanut oil
•2 cups red wine
•2 cups chicken broth
•2 medium onions, chopped
•2 medium carrots, chopped
•2 medium celery ribs, chopped
•5 garlic cloves, minced or pressed
•4 Roma tomatoes, peeled and chopped OR 1-14.5 ounce can of diced tomatoes, drained
•3 bay leaves
•1 teaspoon rosemary, chopped fresh or dried
•1 teaspoon thyme, dried or fresh
To finish the sauce:
•1 Tablespoon fresh lemon juice
•1 teaspoon minced fresh parsley
•1/2 teaspoon oregano, dried?
For the gremolata:
•¼ cup fresh parsley, minced
•Zest of one lemon (or strips of lemon peel, minced)
•2 garlic cloves, minced or pressed
1.Preheat oven to 325 Fahrenheit or 165 Celsius.
2. Pat shanks dry and season with salt and pepper. In Dutch oven or other heavy pot, heat oil until smoking. Add shanks and sear them on all sides.
3.Remove shanks and add chicken broth to the pot and deglaze, scraping up delicious bits of meat. Pour broth into a bowl and reserve.
4.Lower heat to medium. Add all vegetables but tomatoes and saute until soft and translucent, about five minutes.Add wine, tomatoes, bay leaves, rosemary and thyme. Season with more salt and pepper. Return browned beef shanks to pot. Add enough of the broth so the liquid covers about 2/3 of the shanks. Reserve rest of broth for later use.
5.Bring shanks to a boil on medium.If lid isn't tight fitting, cover pot with aluminum foil and then lid. Place in preheated oven and bake for 1 1/2 to 2 1/2 hours. Check meat first at 1 1/2 hours. If not fork tender, continue checking every half an hour until ready to serve.
6.While shanks are braising, make the gremolata.
7.Remove tender shanks from pot, cover with foil and set aside.
8.Add 1/2 teaspoons oregano to pot along with reserved broth. Simmer broth/wine until slightly reduced, about 20 minutes. Salt and pepper to taste. Add one tablespoon of lemon juice and a sprinkling of chopped parsley to brighten the sauce.
9.To serve: spoon mashed potatoes onto a plate or shallow bowl. Top with beef shank, drizzle reduced sauce over the top and finish with a sprinkling of gremolata.
I recommend starting your Sunday dinner with a garden salad and finishing it with Mocha Almond Sundaes, a hub I plan to publish on Monday, March 5th.
Easy to follow recipe for pork loin roast, roasted potatoes, roasted carrots and apple sauce. Pictures included. read more
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