I celebrated Christmas Eve this year in Alabama, my hometown. Needless to say, there wasn’t snow on the ground like there was in Alaska, but it was still a lovely holiday. I cooked a herb-crusted standing rib roast (recipe below), and Mom did an outstanding job with the Christmas decorations. It really felt like home. And of course Momma was happier than a hog laying in the sunshine because I was finally home for the holidays.
My Momma, the goofball.
Donning my new frilly apron from Anthropologie.
Ta da! The standing rib roast.
The holiday spread. We are so blessed to have food on the table.
My tummy is grumbling just posting this photo. Yum!
A Riesling toast.
Recipe - Herb-Crusted Rib Roast
This is probably the only time you'll see a recipe on this blog. And this is also likely the easiest, tastiest, simplest recipe you've ever come across.
Ingredients
1 standing rib roast (4-5 lb)
1 tablespoon kosher salt
1 1/2 teaspoons fresh ground pepper
1 teaspoon minced garlic
1 1/2 tablespoons fresh Italian parsley, coarsley chopped
1/3 cup plain bread crumbs
1 teaspoon dried rosemary
2 tablespoons Dijon mustard
Steps
- Preheat oven to 325°F. Season roast on all sides with salt, pepper, and garlic (wash hands). Place roast on rack in medium-size roasting pan. Bake 1 1/2 hours.
- Chop parsley. Combine with bread crumbs and rosemary.
- Remove roast from oven. Coat roast with mustard and then bread crumb mixture. Bake 1 more hour or until roast is 145°F (medium-rare) up to 170°F (well-done). Use a meat thermometer to accurately ensure doneness. Transfer roast to cutting board; let stand 10-15 minutes before slicing. Serve.