The holiday roast
Kysha Harris | 12/7/2011, 5:03 p.m.
Roast beef for 20 minutes. Reduce heat to 350 degrees and continue roasting for about three hours-beginning to probe center of roast at the two-hour mark-until an instant-read thermometer inserted into the thickest part of roast registers 110 degrees to 115 degrees for rare and 120 degrees to 125 degrees for medium-rare.
Transfer the roast to a carving board; tent loosely with foil. Let rest for at least 20 minutes and up to one hour. Remove the twine.
Carving option 1: Cut between the ribs to make five large bone-in steaks to be shared.
Carving option 2: Spoon stuffing into a serving bowl. Slice off rib rack by cutting through strip of meat at base of bones. Slice between bones and transfer ribs to a platter. Place meat on a work surface; cut into 1/4-inch to 1/2-inch-thick slices. Transfer slices to platter with ribs and serve with small spoonfuls of stuffing on the side.
Wow! That seems like a lot of work, but for your additional main dish for your holiday meal, it is worth it. I will give it a whirl, and I don't think I will be disappointed either.
What are you making for the holidays? I would love to know and share it with our readers.
Enjoy, get eating and thanks for reading!
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Kysha Harris is owner of SCHOP! which is available for weekly service or for home entertaining. Questions? Comments? Requests? Feedback? Email kysha@iSCHOP.com.