“Dhondra” Rib Roast

 
Standing rib roast will have them shouting, ‘Dhondra!

Here’s Mrs. Meisner’s delicious Italian rub, enough for a four-bone roast. If your roast is larger, add more stuff.
Remove the leaves from fresh rosemary (a little more than one cup) and chop them with a sharp knife. Add eight fat cloves of roughly chopped garlic, the zest of four lemons, the juice of one lemon, a half cup of kosher salt and a quarter cup of fresh coarsely ground black pepper. Toss into a food processor. Slowly drizzle in about one half cup of extra virgin olive oil.
Spread the paste all over the roast to form a crust. If you need more paste, don’t freak — just make some. Allow the roast to sit in a steel or glass pan until at room temperature, about an hour or two. Don’t refrigerate overnight. The salt will draw out the juices.



Delicious! Thank you John Kass.
Complete instructions here: http://www.chicagotribune.com/news/columnists/chi-kass-18-dec18,0,3868996.column

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