Home for the Holidays

The other half and I hosted our first Christmas in 2009. For 35 years I have had the exact same meal on December 25th. My mother had that same meal 30 years prior. We call it the Lott Christmas Dinner. Being a new Playford, it was time to start another tradition and combine the Lott meal with a Playford twist. Prime Rib has been a standard for the Playford's and as my husband says...who wants a Turkey a month after Thanksgiving? After LOTS of research, we watched Alton Brown work his magic on a standing rib roast. We followed Alton’s cooking method and it was the best meat we have ever served. This may become the NEW Playford tradition. FYI: My father was VERY reluctant about the cooking time of this beef...he is more of a quick-fire grill meat cooker. Today, he says nothing about our cooking skills and proclaims it was the best meat he ever had.

NOTE: You must have a digital thermometer for this to turn out to complete perfection.

THE STANDING RIB ROAST

Alton Brown's Standing Rib Roast

1 10lb 4-bone-in standing rib roast from the loin end
Canola oil, to coat roast
Kosher salt and freshly ground pepper, to cover entire roast
1 cup water
1 cup red wine
4 fresh sage leaves
2 pats butter

DRY AGING THE MEAT

Place the roast in tupperware with a kitchen towel underneath it to drain juices and a towel on top, this draws the moisture out and helps intensify the flavor of the meat. Keep meat in icebox for 3 days. Check towels to make sure they are not soaked, if so, replace them daily. Once meat has aged, trim off any hard parts.

COOKING THE ROAST

Once dry aged meat is trimmed, coat with oil and rub salt and pepper all over. Leave out for atleast 3 hours. The meat must be at room temperature.

Preheat oven to 250º on convection. Place a probe thermometer into the center of the roast and set for 118º. Turn the oven down to 200ºF and roast until internal temperature is achieved.

Remove the roast and turn oven up to 500ºF. Cover with heavy-duty foil. Allow the roast to rest until an internal temperature of 130ºF. is reached. Place the roast back into the preheated 500 degree F oven for about 10 minutes. Remove and transfer roast to a cutting board. Keep covered with foil until ready to serve.

Place the roasting pan over low heat and deglaze with 1 cup of water. Add the wine and reduce by half. Roll the sage leaves in between your fingers to release the flavors and aroma. Add to the sauce and cook for 1 minute. Add a few pats of butter to make it glossy, strain and serve on the side.

Can also serve with Sour Cream, Blue Cheese and Horseradish sauce.