I hope you all had a wonderful New Year’s celebration! We had a fun time at MeMum and BigDaddy’s house last night ringing in the new year. MyDadLovesMeBestSister got a new fondue pot for Christmas, so we got our fondue pots out and had one with oil for meats, one with a cheese dip for veggies and bread, and a YUMMY pot full of chocolate with lots of fruit dippers. We pigged out with lots of other appetizers, played games, watched fireworks down the street and had a grand time!
Then today, everyone came to our house for our traditional New Year’s Day dinner. We always have what to some people is their traditional Christmas dinner — standing rib roast, twice baked potatoes, green beans, and 24-hour salad. Some years, if we’re feeling superstitious, we’ll have black-eyed peas, but we weren’t motivated enough this year. I sure hope that’s not a bad omen LOL!
Many years ago, MeMum found the perfect standing rib roast recipe. It’s fool-proof. No thermometers and no waiting around when everything else is ready, trying to figure out if the roast is done. I hate making beef tenderloins because I can’t ever figure out when they’re done (I’ve only ever done two of them), but I never have that problem with this standing rib recipe!
Easy Peasy Standing Rib Roast
Bring roast to room temperature 1 hour before cooking. At noon, preheat oven to 375 degrees. Season roast with salt and pepper. Put uncovered roast in preheated oven. After one hour, turn off the oven and do not open oven door. (I put tape over the door handle with a big “Do Not Open” sign to remind everyone!) Approximately an hour before serving, turn the oven on again to 375 degrees. Remove the roast from the oven after 45 minutes and let it rest for 15 minutes before carving. This method seems to work for any size roast, but it’s ideal for 3 – 4 ribs. We usually make a 5 – 6 rib roast (love those leftovers!) and it’s pretty rare in the middle, but that’s ok for us as we have a few family members who love rare roast.
Well, now all the fun’s over and tomorrow it’s time to take down the decorations and clean house. Ugh. I hate that job — it usually takes me 2 days ’cause I’m easily sidetracked. Hopefully, your decorations are all cleaned up and you can play for a few days!
XOXO,
Anna
that rib roast looks yummy…we had topside and it cooked up a dream, good old Nigella! I love my beef a bit pink! I’m slowly thinking about putting away the decorations…but then that means dusting and then sorting and like you I get sidetracked! Happy new Year to you!
Happy New Year Anna to you all!! The food sounds great! I’m looking forward to all your wonderful posts in 2008! Hugs))
What beautiful photos and I thank you for the recipe, too.
I hope this new year brings you much happiness!
The beef looks gorgeous and I love that you have so many family traditions. Happy New Year to my lovely friend! Lucy x
happy new year!
I have to clean up my decorations today, too. I am not looking forward to it. maybe I will just sew instead! :)
Happy New Year!
Happy New Year!
So what time was dinner? How long did the roast sit in the oven? OR does it matter? It looks YUMMY.
I just saw Ina Garten’s standing rib roast show but your idea is so much better. Go figure, you beat the barefoot contessa! I almost bought one for New Years but we ended up going to my inlaws. The roast looks absolutely delectable and the menu devine. Now I’m hungry.
Happy New Year Anna!
We always used to have a special family Dinner meal for NY Day too. It seems to have got lost since we moved over here, mostly it is too hot!
Now that our daughter has her own family they tend to do their own thing. A little sad really.
Yours sounded lovely- leaving aside the fact I dont eat beef!!
Yum Anna! I need to clean. It is kinda nice to start a New Year though isn’t it? I always have lots of things I want to accomplish but never get 1/2 of them done though. Happiest New Year.
Happy New Year!
Thanks for the recipe for the roast, I never know how long to cook those dang things. I’ll have to try it your way.
I look forward to reading your blog in 2008.
Ooooh that roast looks yummy! Just reading your dinner menu is making me drool!
That roast looks sooooo good. WE had one on Christmas day at hubby’s cousins house. It was delish. But she did cook it a bit longer than should have. Still had great flavor. I’m gonna try your method. Hubby loves it rare!!
Mmmm, that roast looks so juicy! Guess who’s going to try out your recipe this winter….and I love fondue dinners. It’s been years since the last one I had and we actually own a fondue set! Thanks for sharing ‘cos now you’ve reminded me to use something I’ve forgotten we had. Happy new year!
Ok. My husband is going to love you now! We just bought a standing rib roast am now I know how to cook it. One question. How long did you leave the roast in the oven after turning it off before turning the oven back on? I can’t wait to try this.
You always take such wonderful pictures and your table looked so pretty. That roast looked really yummy. I’ve never had the best luck with cooking something like that. I’m going to give it a try – I’ve got big meat eaters in this house and that would make them really really really happy.
How goes the decoration take-down. A job I always hope someone else will do, LOL and it never happens.
Hugs – Karen
Your standing rib roast recipe sounds (and LOOKS) fabulous! I’ll have to try that one of these days, for sure!
Yummy rib roast!! Thank you for another wonderful recipe, Anna! It sounds like you all had a fun New Year’s bash.
HAPPY NEW YEAR to you and yours, my friend!!
Lot’s of envy going on here ! Beef is my favourite meat for Sunday roast …. yummy