Cliff Bartlett
R.I.P. 5/17/2021
I hadn't cooked a rib roast for a while so I decided on that for dinner. Picked up a nice little, 5.4 lbs, roast at Safeway. Sided it up with twice baked potatoes and Brussels Sprouts with bacon and cheese. Here goes.
I'd planned to make this a rotisserie cook so I trussed it up a bit to try and keep it as round as possible. Probably didn't need to with a roast this small.
Went with a wet rub consisting of olive oil, minced garlic, coarse sea salt, dried oregano, dried thyme, onion powder, apple cider vinegar, dried tarragon (we were all out so I subbed with marjoram) mustard and chili powder.
Kept an eye on it.
Got the potatoes on.
Right about 100 IT here.
Julienned some onions for the veggies. Sweated them a little.
Added some salt and a chopped Granny Smith apple.
Added the Brussels Sprouts, heavy cream and some Dijon mustard. Let the sprouts get soft.
Pulled from heat. Added some crumbled bacon, some blue cheese and some freshly ground nutmeg.
Gave the potatoes around an hour.
I'd planned to make this a rotisserie cook so I trussed it up a bit to try and keep it as round as possible. Probably didn't need to with a roast this small.
Went with a wet rub consisting of olive oil, minced garlic, coarse sea salt, dried oregano, dried thyme, onion powder, apple cider vinegar, dried tarragon (we were all out so I subbed with marjoram) mustard and chili powder.
Kept an eye on it.
Got the potatoes on.
Right about 100 IT here.
Julienned some onions for the veggies. Sweated them a little.
Added some salt and a chopped Granny Smith apple.
Added the Brussels Sprouts, heavy cream and some Dijon mustard. Let the sprouts get soft.
Pulled from heat. Added some crumbled bacon, some blue cheese and some freshly ground nutmeg.
Gave the potatoes around an hour.
