It’s no secret that we love bacon. We also love love. So, for Valentine’s Day, we’re showing you how to make our favorite kind of bouquet — long-stemmed bacon roses.
Don’t be intimidated by the size of the roast. Mother nature and the care of experienced farmers ensure that the quality of our rib roasts speaks for itself. Here’s a simple yet proven way to prepare your holiday meal centerpiece:
Coarse kosher salt
Fresh ground black pepper
3-4 Sprigs of fresh thyme, coarsely chopped
5 Large cloves of garlic, sliced thin
6-8 lbs. Standing rib roast, lifted and tied
Preheat oven to 450 degrees.
Make slits in the roast with the tip of a small knife, insert garlic into the slits and in between the lifted bones and loin.
Generously rub the roast with salt, pepper and thyme.
Roast on a rack in a shallow pan for 25 minutes.
Reduce the oven temperature to 350°F and roast for 16 minutes per pound (about 1 3/4 hours), or until a meat thermometer reaches an internal temperature of 135°F to 140°F for a medium-rare center.
Let rest for 15 minutes before carving.
- Around Christmas, my father prepares a beautiful beef tenderloin with a white horseradish cream. (Seriously, I get a little teary-eyed just thinking about it.)
- On Christmas Eve, we eat tacos.
Sure, these traditions might be a little different, but they share something that is near and dear to all of our hearts — food.
The holidays are a time to entertain and show our love for family and friends. In the South, that love is often expressed in food. Whether it’s refried beans or one of the finest pieces of meat available, sharing a meal together matters.
Our gift to you this holiday season is special pricing on roast and tenderloin.
With any of these offerings, you’re sure to delight whoever you invite to the table.
(And if you’re not a cook, you can make up for it by being the person that supplies the beverages to accompany the meal. Bottle & Bone has you covered on that end, too, with a fabulous selection of wines in all price ranges. In my family, we’re all extra grateful for the person making the margaritas each December 24.)
2-3 lbs. bone-in beef short ribs
1 large onion, roughly chopped
1 rib celery, roughly chopped
1 medium carrot, roughly chopped
2 sprigs fresh thyme
1 bay leaf
3 cloves fresh garlic, crushed
1 cup red wine
5 cups stock (veal, beef or chicken)
salt and fresh ground black pepper
When I’m grilling at the house, I like to take advantage of an open flame and impart some flavor into other ingredients I may use in the future. Most often, I will at least roast a couple of whole onions and reserve them for an upcoming salad or some other dish. Rarely do we use the entire grill space for cooking.
Keeping that in mind, this recipe can be done on its own with this week’s brisket selection, or as a ‘background’ cook while you’re throwing a couple of our ribeyes on the grill. Continue reading →