Wednesday, December 24, 2014

Christmas Eve: Getting the Hemlock Highlands roast ready.

Here's the roast, marinated and ready to rest in the fridge.
Hey there friends.  It's Christmas Eve and we are having a rib roast for Christmas Day.  We get our beef from Hemlock Highlands in Skagit County.  In fact this year we ordered 1/4 of a cow which means that we get to have more choices for roasts. 
Hemlock Highlands specializes in Scottish beef.  This beef comes from the more modest hairy cows (or coo's) and it is the best tasting beef I've ever had.  I've had beef from all over the world and this tops even Kobe beef.
That being said, I thought I would share the recipe I use for our Christmas Day main course.  I do a dry-rub that must sit at least overnight.  It is true indulgence and is a special treat for a good cut of beef.  There are not many ingredients and the process is very simple, but you do have to plan ahead.  At the very least I let the rub sit on the meat overnight.  24 hours is ideal. 

Dry-Rubbed  Rib Roast 
by Mario Batali
The Babbo Cookbook

Ingredients:2 tbsp.. sugar
1 tbsp. kosher salt
5 garlic cloves, finely chopped
1 tbsp. hot red pepper flakes
1 tbsp. feshly ground black pepper
1/4 cup dry porcini mushrooms, ground to a fine powder in a spice grinder
1/4 cup extra-virgin olive oil

Combine above ingredients in a small bowl.  The ingredients should form a thick paste.  Dry the roast with a paper towel and rub the paste over the entire roast.  Wrap in plastic and refrigerate overnight or 24 hours. 
Remove the roast from the refrigerator about an hour before roasting and brush off excess marinade with a paper towel. 
Roast in the oven at 350 degrees.  Cook until internal temperate is 140 degrees for medium rare or 160 degrees for medium.  For a 4-6 lb. roast it should take between 1 1/2 to 2 1/2 hours.  That's about 20 minutes per pound for rare and 25 minutes per pound for a medium rare roast.  Here's a good link for some general guidelines. 
Let the roast site about 10 minutes before serving. 

No comments:

Post a Comment