My Christmas week through the weekend can be described by only one word…okay, maybe two–insane and exhausting. I spent half the time knitting, desperately trying to finish up Christmas knitting (which was a fail) and then trying to finish a custom pair of newborn pants (which are almost done). The other half of my time was spent playing with my kids and then making a desperate attempt at packing up everything in my office but my computer and printer (which was a success). This attempt including winding thousands upon thousands of yards of yarn into balls and packing it into a suitcase. That yarn makes up my “must finish ASAP” stash as well as my Knit.Sock.Love yarns for the upcoming Knit-a-long on Ravelry.
Just typing all of that out makes me feel tired. Then…after all of that craziness…I had to make Christmas Eve dinner.
While perusing through tons of recipes trying to figure out what to make for our Christmas Eve dinner, I came upon Standing Rib.
“What the heck is a standing rib?”
My husband, “Beef.”
“No kidding, but what is it?”
Thank you Wikipedia…
A standing rib roast is a cut of beef from the rib section, which is one of the eight primal cuts of beef. The entire rib section comprises ribs six through twelve of the animal; a standing rib roast can comprise anywhere from two to seven ribs. It is given the name “standing” because it is most often roasted in a standing position, that is, with the ribs stacked vertically and the vertebral processes on the bottom. An alternative is to cook with the rib bones on the bottom and the vertebral processes removed for easier carving.
It’s like Prime Rib…with a bone.
So, crazy me decided that, even if I’m not 100% sure, I’m going to bake it anyways (and it was on sale at WholeFoods, yay!).
I got to baking it, and wouldn’t you know, both of my thermometers were coming up with different temperatures. My instant read thermometer said 70 degrees Fahrenheit and my meat thermometer said 110 degrees Fahrenheit. Super duper. I ended up taking it out when my instant read thermometer said 127 degree F, because I was just so confused.
I also made: Roasted Garlic Mashed potatoes, ‘Pesto’ Gnocchi and…roasted carrots. The roasted carrots didn’t come out so swell. I probably should not have used baby carrots.
Oh and I know, “That’s a lot of potato.” It was a little overkill, but I LOVE gnocchi.
My 3 year old started planting her carrots. She made a, “Flower garden.”
I would still take the brisket over this, but this was a pretty good Christmas dinner (considering I wanted a turkey, but the only thing wholefoods had was a turducken and no ‘normal’ turkeys)
I hope everyone had a wonderful Christmas. My kids had a blast, I had…a blast and my husband…well, he watch a lot of cartoons, but I think he had fun with the girls.