Saturday, December 15, 2012

Carmela Soprano's Standing Rib Roast & Gravy

Some folks have serious food traditions.
The meat and potato kind of traditions.
Fish on a holiday or holyday just won't cut it.
No problem.

There's a special meat recipe in Janice Soprano's Sunday Dinner chapter in 
Artie's The Sopranos Family Cookbook.
There's even a picture of the roast all by itself.  No veggies need apply.
Yes, it's that special.

According to Janice, this was just regular Soprano Sunday dinner fare.
In those days folks knew juicy, not artery-clogging fat.
Standing Rib is juicy, fatty and a bit pricey.
Yeah, well, Johnny Soprano had his arrangements at Satriale's Market.
Most of us don't have this kind of help with our budgets.
So, this is a big deal kind of dinner.
Make sure your guests know that.

USDA recommends cooking meat to 145ºF (well-done).
Rare will give you a reading of 125ºF.
It's your call.

                        Standing Rib Roast

Serves 10
Place the oven grate in the lower third of the oven
Preheat the oven to 325º F

Place fat side up in a large roasting pan
4-rib fully trimmed beef roast (about 8 pounds)
Sprinkle it with 
salt and pepper
Scatter around the meat
2 medium carrots, peeled and chopped
2 onions, cut into wedges

Roast: rare - 12 minutes to the pound
So, an 8 pound roast will need at least 1 hour, 45 minutes.

Transfer meat to a cutting board and cover with foil.
Let stand 20 minutes.

While the meat is standing, prepare the juices:
Spoon off the fat from the roasting pan.
2 Cups beef broth
Place it over medium heat.
Cook, scraping up the meat bits with a wooden spoon, 
until the gravy is slightly reduced, about 5 minutes.
Strain the liquid into a heated gravy boat.

Would I make Standing Rib Roast?
No.  It's a rather fatty cut of beef.
My doctor would not take it well.
He might act like one of Tony's boys.

One recipe down.  Sixty-six more to go. 

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