Tuesday, April 10, 2012

Rosemary Rib Roast and Roasted Vegetables

Friday I decided to have a little Passover meal for our family.  I'm Christian, not Jewish, but someone had given me a nice two page mini-Seder script.  We'd been talking a lot about Passover in relation to the Holy Week of Christ's life, and so it seemed like a good lead-in to Easter. 

The ceremony itself went quite well and the kids did remarkably well, considering they mostly had to sit still and taste things they didn't like, such as parsley and horseradish.  They did like the matzo and the charoseth, but they were happy to get to the real full meal part of the Seder.  Their favorite thing was opening the door to look for Elijah, which is mostly amusing because my son's name is Elijah. 

For the meal we started with matzo ball soup (I cheated and bought it pre-made), latkes, and then had Rosemary Rib Roast with Roasted Vegetables.  In case you've never made a rib roast before, it is an extremely tender piece of meat, and is just delicious!  When you combine it with fresh rosemary and garlic and perfectly roasted vegetables, it's heaven!  You can use the vegetables I used, or you could use sliced eggplant, baby new potatoes, cauliflower, asparagus, turnips, and/or sweet potatoes.  Be creative!

Rosemary Rib Roast and Roasted Vegetables
Adapted from Epicurious.com

3-4 lb Beef Rib Roast, boneless (or cut if from the bone if you can't find a boneless one)
4 sprigs fresh rosemary, leaves picked
2 T minced garlic
2 T vegetable or olive oil
1 T kosher salt
2 zucchini, sliced into 1/4" slices
2 large carrots, peeled and cut into 1/2" pieces

2 parsnips, peeled and cut into 1/4" slices
4 oz mushrooms, washed and sliced

In a small bowl combine garlic, rosemary, oil, and salt.  Rub generously onto all sides of meat.  Cover with plastic wrap and refrigerate for 2 to 24 hours. 
Preheat oven to 350F.  Remove roast from refrigerator and remove plastic wrap.  Place roast in a lightly greased 9x13 roasting pan (or larger) and sprinkle vegetables around it. 
Bake at 350F for about 1 1/2 hours, or until roast registers about 130 degrees on a meat thermometer.  Let sit for 15-30 minutes before slicing and serving.
Serves 6.

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