Which an’ I’m carving a rib roast, ain’t I.

About Fr. John Zuhlsdorf

Fr. Z is the guy who runs this blog. o{]:¬)
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  1. JMM says:

    It’s looking good Father, today I had a ham instead of a roast. I wish I had that also.

  2. cordelia says:

    now, did you put it IN at a HIGH temp and then LOWER for the rest of cooking time or did you put it in at a lower temp and turn it up at the end of cooking time? there is bit of a debate in our house about which is better.

  3. Kazimer says:

    Excellent Fr. Z!

    Now I am curious to find out what else is on the menu.

  4. Tara says:

    Very nice job on the dark carmelization–looks delicious. Merry Christmas!

  5. JL says:

    That’s a big roast! Being a vegetarian, I made risotto with sweet potatoes and spinach–but I though of your pears and taleggio. My guests and I spent most of the night in the kitchen writing humorous poetry on gingerbread cookies. Perhaps we have the makings of a tradition.

    Merry Christmas!

  6. Padre Steve says:

    Those pictures made my mouth water! Merry Christmas!

  7. Anthony says:

    MErry Christmas Father!

  8. Geoffrey says:

    My 20 lbs. Christmas turkey pales in comparison!

  9. Stephen Morgan says:

    A fine goose here with an Alderton Ham (roast with a covering of Marmalade) for today, my onomastico.

    We remembered you at Mass on the Vigil and look forward to seeing you again in the New Forest.

  10. ckdexterhaven says:

    Cordelia, I had a rib roast yesterday. I DID put it in at 450 for about 20 mins, then turned it down to 350. Cooked it until it was 120 degrees. It was perfectly cooked. mmmm, is it ok to have prime rib for breakfast?

    I think the high temp at the beginning is best, because it “sears” in all the juices. But wait until Fr. Z gives the definitive answer!

  11. Dave Lewis says:

    Grandma’s Raccoon recipe here.

  12. Goose here too, with chestnut-apple stuffing. English Trifle for desert. Blessed Christmas to you, Father, and a happy new year.

  13. Geo F. says:

    Looks great ! We had the same thing (We had 2 ribs, it looks like you have 6-7 there)Christmas day with the Coppola black label 1910 style claret. The best way to cook it, if you like a rare slice of beef is 500°F for 5 mins per pound (Not to exceed 30 Mins. at 500°F) and then lower the temperature to 180°F for a minimum of two hours –you can let it go as long as you want and the roast will be “just right” owing to the fact that all the juices are “seared in”.

  14. Amelia says:

    That is exactly what we had last evening. Medium rare with Yorkshire Pudding baked in the juices surrounding it and poached pears done in homemade elderberry wine. It has been our Christmas Day supper for years.

    It is all peasant food. Kings do not eat as well as peasants.

  15. Our Christmas Eve family dinner had these on the menu: Pork tenderloin decorated with cloves (yummy!)with gravy, country ham biscuits, large pan of beefaroni, green bean casserole, caesar salad, key lime pie and pumpkin pie, various drinks, much laughter, 4 teenagers, 5 adults. Afterwards, we open our gifts which always causes more laughter!

    Christmas Day: house is quiet… after Mass, I relax!

  16. Jim says:

    Dear Fr. Z,

    I remember the standing rib roasts and yorkshire pudding of my youth. As you bite into this wonderful stuff, please remember those of us who have been placed on restrictive diets by our doctors. For me it was a tofu turkey and vegan vegetable casserole. But I did lose 40 lbs in the past year, thanks be to God. Bon apetit, father.

  17. The roast, a real beast, went in at first at 450F and then was turned down to 350.

    Also, to those of you with the goose (which I always find better then next day), try it with sour kraut sometime.

  18. joy says:

    We had goose also,with red cabbage, baked apples stuffed with rum-soaked raisins, potato dumplings and chestnuts in cream. (Viennese Christmas menu) We added a bottle of Dornfelder (which went very well with everything), and assorted desserts.
    I found a recipe for goose risotto that I think will do very nicely for the leftovers.

  19. Aelric says:

    What? No Spotted Dog or Plum Duff?

  20. David Andrew says:

    Just curious, is it not necesary to “French” the bones a bit? I’ve always avoided trying to cook a traditional English rib roast because I really didn’t know how to prep the bones properly.

    My Christmas dinner? Individual beef Wellingtons, tomato pudding, beefeater spinach salad, twice-baked potatoes. Nice pinot noir. Spumoni ice cream for afters (because I didn’t have time to make a proper Christmas pudding).

    Merry Christmas to all!

  21. Jim says:

    Geo F,
    Thanks for the info. Actually, my wife and I do not eat that much soy. We eat a lot of beans, vegetables, fruit and nuts. My cholesterol has come down to 150, resting pulse 52, BP 110/70, and I have not felt better in many years. I weigh now what I did in my 30’s. We are not health fanatics either. I was joking about the tofu turkey; we actually had a roast chicken for Christmas. We rarely eat meat or dairy, however.

    And to Father Z, I just want to say how much I appreciate this blog and the high level of discourse that appears in it. May you have a blessed Christmas, high levels of cholesterol notwithstanding.

  22. cordelia says:

    Thanks Fr. that’s how we cooked ours! it was perfect. i saw Alton Brown on Food Network and he did the high heat at the end but i just couldn’t bring myself to do it.

  23. Dove says:

    David, it is not necessary to French the bones. All you’re doing is getting rid of the stuff that’s on the bones for about 2 inches down. If your rib roast has had the bones trimmed shorter you definitely would not want to French them. Frenching is purely cosmetic and therefore optional.

    Nothing could be easier than roasting a rib roast. You put in the pan resting on its bones and you cook it to the desired degree of doneness. If you have a fairly large roast (over 6 pounds) I don’t think it matters whether you start or end on a high temperature. You can cook it at 350 or 375 for the whole time. If it seems to be browning too quickly, you can turn it down to 325. In fact if you cook it at a lower temperature you are more likely to have it cooked evenly throughout. I have found that once it reaches 60 degrees F. its internal temperature goes up a degree a minute so if you like it at 120 that’s another hour–but keep checking at least the first time you roast it. It’s essential to let the roast rest for at least a half hour after you take it out of the oven. Take it out of the pan and put it on a big cutting board, and turn it so it rests on its larger end, and cover it loosely with foil.

    Meanwhile, make Yorkshire pudding, using the drippings, and then deglaze the pan with water and reduce it somewhat. The roast will be ready when the Yorkshire pudding is ready.

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