We’ve just returned from a Wifi-free week in the mountains, but I wanted to get in a quick post about Christmas dinner under the wire before the New Year. Although I’ve happily eaten pretty much the same Christmas dinner every year of my life, this year the venue (but not the menu) changed! It was our first time hosting. My husband picked up a nine-pound, four-rib roast of prime dry-aged beef from Harvey Gussman at Harvey’s Guss Meats. Ladies and gentlemen, Harvey Gussman is a man who knows his way around a rib roast.
Harvey sells restaurant quality roasts, and his method for cooking is second to none. Per Harvey, take roast out of the fridge two hours before you plan to put it in the oven. Wet down two cups of kosher salt, drain the salt and then pack it on the fat side of the roast.
Preheat the oven to 475 degrees. Put the roast in at 475 for 15 minutes, and drop heat down to 350 degrees and continue roasting for about two hours, or until meat thermometer registers 125 for medium rare. Allow to sit for 30 minutes, during which time internal temperature will rise 10 degrees.
While the roast was resting, I used the drippings to make these perfect little Yorkshire Puddings from an old favorite Gourmet recipe.
The trick is to make the batter earlier in the day to ensure that it has plenty of time to chill in the fridge before meeting its fate with the hot drippings.
These we served along with Brussels Sprouts with Fennel, Shallots and Walnuts, my grandmother’s horseradish cream and my dad’s perfect mashed potatoes. And I’m ready to do it all over again. Happy New Year’s!