This time of year, the indulgence of the holidays is quickly followed by January remorse. Fortunately, we have recipes—courtesy of Sierra Meat & Seafood—to please both sides of your culinary personality: A luscious standing rib roast your December dinner guests will request over and over again, plus a healthy-but-delicious rockfish with roasted vegetables to make you feel downright virtuous in 2018.
By Thea Marie Rood
Classic Standing Rib Roast (Prime Rib)
1 (15-pound) standing Certified Angus Beef ® bone-in rib-eye roast
1/4 cup coarse cracked black pepper
3 tablespoons coarse kosher salt
Softened butter (about 1/2 tablespoon per rib of beef)
4 cups of cold beef broth
2 tablespoons of all-purpose butter
2 tablespoons granulated garlic
2 teaspoons dry rosemary
2 teaspoons dry oregano
2 teaspoons dry thyme leaves
Combine pepper, salt, garlic, rosemary, oregano and dry thyme leaves. Remove the prime rib from the refrigerator and place in large roasting pan with at least 3-inch sides. Rub the entire roast with butter and coat evenly with seasoning blend. Let stand at room temperature for two hours.
Place roast on a rack lined with foil in a shallow roasting pan, fat-side down. Roast, uncovered, for 120 minutes. Flip roast so that fat side is now up; discard foil. Insert an ovenproof meat thermometer into thickest part of the roast, avoiding bone or fat. Continue roasting approximately one hour. Look for 120-125°F on thermometer.
Rotate roasting pan and increase oven temperature to 450°F. Roast on high for 15 minutes to deepen crust. Final internal temperature should be 130-135°F when pulling from oven for a deep pink interior. Transfer roast to a cutting board and let rest 20 minutes before removing twine and carving.
Optional Au Jus Sauce
Pour off all but 2 tablespoons of the fat from the pan and place the pan on the stovetop over medium heat. Add the flour and cook, stirring, for five minutes to form a roux or paste. Pour in the beef broth and whisk, scraping all the caramelized beef drippings from the bottom of the pan. Increase the heat to high and cook the sauce, whisking often, for 10 minutes or until it reduces and thickens slightly (this is not a gravy, so don’t expect a thick, heavy sauce). Adjust seasoning, strain and serve alongside the prime rib.
Baked Rockfish with Roasted Veggies and Lentils
4 rockfish fillets
2 tablespoons of olive oil
Roasted Veggies with Lentils:
1 1/2 pounds Brussels sprouts, ends trimmed and yellow leaves removed
1 red onion, cut into 1-inch wedges
1 small butternut squash, halved, seeds removed, cut into 1/2-inch slices
5 tablespoons extra-virgin olive oil
Coarse salt and freshly ground pepper
1/2 cup dried French green lentils, rinsed
1 shallot, halved
Preheat oven to 400˚F degrees.
On a baking sheet, place fillets on aluminum foil and drizzle with olive oil and salt and pepper to taste.
Bake in preheated oven until the fish flakes easily, 20 to 25 minutes.
Preheat oven to 425˚F degrees. On two baking sheets, arrange Brussels sprouts, onion, and squash; drizzle with 2 tablespoons oil, and salt and pepper. Roast, turning once, until caramelized and tender, about 30 minutes.
Place lentils and shallot in a medium saucepan and cover with water by two inches. Bring to a boil, then simmer, covered, for 20 minutes or until lentils are tender. Drain; discard shallot. Season with salt and pepper.
Spoon the lentils over the roasted vegetables and place the fillets on the lentils and vegetables.
How to Serve the Very Best
“Have a personal relationship with your butcher and fishmonger,” says Tom Ryan, who handles marketing and sales for Sierra Meats & Seafood in Reno. “And buy local—you’re keeping your dollars in your own economy and supporting people who are your neighbors.” Ryan also suggests:
• Buy good quality meat and understand aging—21 days for prime rib, for example—which will give you the tenderest results.
• Let a roast come to room temperature before you put it in the oven—otherwise you “shock” the meat and it loses some of its juices—and let it rest 30–45 minutes after cooking.
• When buying seafood, look for a place that’s busy so you know they are turning their stock over frequently.
• Also think about turkey in January—it’s on sale after the holiday season, and a baked turkey breast with roasted vegetables makes a perfect “diet” dinner.
• In the Reno/Tahoe area? Consider ordering your standing or boneless rib roast directly from third-generation family-owned Sierra Meats & Seafood through their Holiday Rib Booking Program. Call no later than the first week of December, so your roast can be properly aged (775-322-4073, sierrameat.com).