"Dhondra" Rib Roast Archives
"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.
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Delicious! Thank you John Kass.
Complete instructions here: http://www.chicagotribune.com/news/columnists/chi-kass-18-dec18,0,3868996.column
January 24, 2010 02:57 PM Dining