Some people look forward to Christmas because of all of the presents they'll be giving and/or receiving. Some exult in the joy of being with family. And some just love the food--like this glorious holiday roast.
Standing Beef Rib Roast with Garlic and Browned Butter
1 1/2 cups bacon fat
1/2 cup freshly crushed garlic
2 tablespoons Old Bay seasoning
1 tablespoon Kosher salt
2 tablespoons fresh ground pepper
1 whole standing beef rib roast
1 1/2 cups butter
4 sprigs rosemary, each cut into three smaller sprigs
Take the roast out of the fridge at least three hours before you plan to put it in the oven. This will bring the inside temperature up and allow it to cook more evenly. Do this unless you're weird and like it black on the outside and red in the center.
1. Preheat the oven to 550, or as hot as you can get it. Place your roast, rib side down, fat side up, on a rack in the roasting pan. Mix the bacon fat with the garlic and give your hunk of meat a good massage with it, making sure to coat every inch, even the ends. Sprinkle evenly with the seasonings.
2. Put the roast in the oven at high heat (noted above) for 15 minutes. This will give it a nice crust. After 15 minutes, lower the heat to 300 degrees, and cook it for about 10 minutes for every pound. When you think it's close to being ready, stab it through the center (not touching bone!) with a meat thermometer. Take it out at 118 and cover it loosely with foil. Let it rest while you make the browned butter.
3. Cook butter on medium heat in a large saucepan for about 5-7 minutes, or until light golden brown. Pour into a heat-safe bowl to stop it from cooking further.
4. The roast should now be at 125 degrees, which is medium rare. If you like your meat more well done, I don't want to hear about it. Carve the roast, place a slice on each dinner plate, then drizzle with the browned butter. Garnish with a sprig of rosemary and serve. Serves 12.
(You can of course make a smaller one for a party of fewer than 12 adults, just adjust the proportions accordingly.)