Sunday, May 8, 2011

Mother's Day roast

We had a nice standing rib roast for Mother's Day. We did the low-and-slow method with this roast - about 2-1/2 hours at 200 F followed by a 1/2 hour at 300 F until the meat thermometer read 125F internal temp. We let it rest for 45 minutes, then popped it back in a 550F oven for about 7 minutes. It came out crispy and caramelized on the outside and pinky medium rare on the inside. We roasted peeled, chunked potatoes (olive oil, salt, pepper, rosemary) at 400F for about 30 minutes, added some fresh asparagus, and a drinkable Trader Joe red wine.

All in all, a satisfying dinner - less trouble overall than raising two children to adulthood, but, even with plenty of leftovers, the joy of the two of them will long outlast the pleasures of this meal. Happy Mother's Day to all.

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