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August 15, 2004
Beef Rib Roast
Found a nice 4 pound rib roast today at the commissary - thought I'd make a special dinner since Andy and August go off to their respective universities tomorrow.
I decided to try something a little different. I had a recipe where you marinate the beef roast for a couple of hours and then smear a kosher salt and water paste all over the roast.
I don't have time for a marinade, so I am trying this out -
2 cups of coarse kosher salt.
1/3 cup olive oil (I always use extra virgin)
fresh basil leaves
fresh thyme
fresh marjoram
a bunch of garlic cloves
freshly ground pepper.
I put them all in the food processor until they were smashed up together.
Spread it all over the roast. Cooking it at 325 for about 20 to 25 minutes to the pound.
I'll keep you informed. The salt and herb paste looks green - I don't know if that will change or not.
Update:
Yum. The greenish color of the salt went away with roasting. It is important to brush the salt away before serving.
The roast was super tender and very tasty!
In fact, I would be proud to serve it for company - if Tammi or anyone else is ever in town!
Posted by Beth at August 15, 2004 5:08 PM
Comments
I'll report later on how it tasted - but right now I can tell ya it's a good stink!
Posted by: John of Argghhh! at August 15, 2004 5:17 PM
Stink is not a good word to use, dear.
The house smells yummy
Posted by: Beth at August 15, 2004 5:23 PM
Soo...how was it? I've been checking back. I figure I'll eat "via" you all. I'm a bit tired of what I've got in the house right now! ;-)
Posted by: Tammi at August 15, 2004 6:08 PM
Well, the green color went away, but I still have about 15 minutes before it is done!
You can have dinner with us any day!
Posted by: Beth at August 15, 2004 6:13 PM
It was gooder'n it stunk, dear!
Reeely!
And it stunk right nice!
You'll dig it, Tammi!
It's even better'n the good stinking spicy roast from Sam's!
Posted by: John of Argghhh! at August 15, 2004 8:39 PM
Thanks! Same goes for you guys. I stink up some BBQ'd ribs reel good. :-)
Posted by: Tammi at August 15, 2004 9:32 PM
Ummmm, stinky barbeque!
Posted by: John of Argghhh! at August 15, 2004 9:59 PM
I love these posts of yours Beth. I've been trying to come up with new ideas for meals around here because it all gets so boring sometimes but I hate to go out for food as much as we do.
Today I'm going to make some steaks and try a recipe for oven fries I've seen on the food network a couple times now...basically new potatos cut up and coated with EVOO and seasoning, then baked at fairly high temp for a half hour.
Posted by: Calliope at August 16, 2004 9:08 AM
Mmmmmm, oven fries!
We need to have a blogger picinic!
Posted by: John of Argghhh! at August 16, 2004 10:06 AM
Oh, that sounds good, spiced oven fries!
Posted by: Beth Donovan at August 16, 2004 10:13 AM
They were a big hit. I made too much (hard to estimate with new potatos) and they still all disappeared. :)
Posted by: Calliope at August 16, 2004 8:25 PM
Good! So, what's the recipe, Calliope?
Posted by: Beth Donovan at August 17, 2004 7:01 AM
Sorry Beth I actually typed the whole thing out here last night and then decided it was too dumb to post. :p
2lbs new potatos
1 tablespoon EVOO
2 tablespoons Steak Grilling Rub (any brand)
Cut the taters into wedges, toss with the grill seasoning and EVOO, bake on a cookie sheet for 30 minutes at 450 (I sprayed the cookie sheet with Pam, made clean-up a breeze). Shake the cookie sheet once during baking. Pull out when the largest taters are soft when you stick 'em with a fork.
Next time I do it I will lighten up on the seasoning, it was a bit over-seasoned for my taste (and I like spicy food). It was quite good though, and incredibly easy. You only end up having to clean the cookie sheet too. Even my 13 year old daughter loved them.
I would also say you could substitute the grill seasoning with seasoned salt and perhaps some italian herbs to add a different twist to it - although the grill seasoning made a nice compliment to grilled steaks and was quite crunchy.
Posted by: Calliope at August 17, 2004 1:11 PM