Standing Rib Roast, Fingerling Potatoes and Brussels Sprouts

(Vegan friends, please disregard)

6 1/2 lb Standing Rib Roast (two bones)
6 cloves of garlic-cut into the shape of a match stick
Plus additional crushed garlic (he used Trader Joe's)

• Preheat oven to 500 degrees (better have a clean over)

With a knife, pierce holes in roast and insert garlic sticks
Season each side of roast with
-kosher salt, pepper and crushed garlic

Place roast bones down in roasting pan

• Roast for 45 minutes at 500 degrees

Lower heat to 325 degree

• Roast for 12 minutes at 325

Increase heat to 450

• Roast for 15-25 minutes at 450, depending upon how you enjoy your meat. 

Glenn started with 15, but it was raw, so he put it back in for 10 more minutes.



Remove from oven and let stand for 5 minutes, uncovered.

Slice and serve with horseradish sauce.* Recipe below.

 

Horseradish sauce

Grate one cup of fresh horseradish, more if you want to amp it up

Add one cup Crème fraiche or sour cream

1 tbsp white wine vinegar

Stir and serve

Brussels Sprouts

One lb - Brussels sprouts

6 pieces of prosciutto, tear into small pieces

1/3 cup Parmesan cheese

Cut brussels sprouts in half, if they are large you can quarter them

Boil in salty water for 15 minutes or until tender

Remove from water, let cool

In saute pan, heat 4 tbsp olive oil (EVOO)

Throw brussels sprouts and prosciutto into oil, stir fry until brussel sprouts are slightly brown

Sprinkle with Parmesan cheese

Fingerling Roasted Potatoes

1 lb fingerling potatoes, cut in half lengthwise, do not cut small ones

6 gloves of garlic, peeled and chopped

Sprinkle potatoes with 4 tbsp EVOO

Generously season with kosher salt and parsley

Stir in all the garlic (the garlic really makes these potatoes)

Roast for 25 minutes during the last 25 minutes of roasting the meat (@450 degrees)