Start with a blessing from Psalm 23:1-3
“Lord, You are my Shepherd, and I shall not
want. Lead me beside still waters, restore my soul Lord, and guide me in
paths of righteousness for Your name’s sake.”
This Sunday “standing” ribeye roast from Marx Food, is one of the most opulent, impressive roasts you can prepare, especially if you use a bone-in ribeye roll, and French the bones for a more striking presentation.
This is a very basic roast recipe, but thanks to the quality of the beef, the results are stupendous. Serve with Romaine Salad with Walnuts, Chocolate tort and dinner and dessert wine, if desired. You can certainly add more courses.
A well planned menu starts with a nicely decorated table with centerpiece, beautiful placemats or ironed tablecloth, polished silverware and gorgeous glassware, doesn't it? The most important ingredient is you, a welcoming host.
Here's how to set the table. Whether or not, you are a person who cultivates good food and wine, these dinner recipes are a whole lot of elegant. Put candles on the table, put on some soft music and relax at home with food and family.
Take care when preparing grass-fed beef as it's much more delicate and should not be cooked at high temperatures.
For best results, buy your rib roast a week in advance and allow it to age in the refrigerator. If this is not possible, a day or two aged will still be good.
Grass-fed means chemical-free, organic and healthier for you. This is a very basic roast recipe, but thanks to the quality of the beef, the results are stupendous.
Grass-Fed Beef Standing Rib Roast
Makes 10-12 Servings
1 Grass-Fed Beef Whole Bone-In Ribeye
2 Carrots
2 Onions
2 Celery Ribs
1 cup Red Wine
1 cup Butter
Preheat your oven to 400˚F. Peel the carrots and split them lengthwise. Split the celery ribs lengthwise. Peel onions and thickly slice them.
Clean and French the Roast:
a. Follow the seam on the “lip” (layer of meat above the bones) with you knife, removing it to expose the bones.
b. Cut the finger meat from between the bones, then scrape any meat or membrane that clings to the bones off with a paring knife (French the bones).
c. Trim off the silver skin (how to remove silverskin), trim down any thick surface fat, and cut off any surface membranes.
Optional: Tie the Roast – Tie loops of butcher’s twine around the meat between each rib. Pull it tight to compact the meat. This will give you a rounder, more attractive eye, but will likely also slightly increase the cooking time.
Season the roast on all sides with salt & pepper. Put the vegetables in a roasting pan and put the roast on top of them. Wrap the exposed portion of each bone with aluminum foil.
Roast the rib roast until it reaches an internal temperature of 120˚F (for medium rare). This could take about two hours. Remove the roast from the oven and the roasting pan. Loosely cover with foil, and let it rest for thirty minutes.
Remove the vegetables and residual fat from the pan. Deglaze the pan with the red wine, scraping all the browned bits off the bottom and into the wine.
Sauce: Pour the wine mixture into a sauce pan and add butter. Heat and swirl to incorporate the butter into a finished sauce. If you tied the roast, cut the butchers twine loops & pull them off. Serve the roast (pre-sliced or sliced tableside) with the sauce and your choice of sides.
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| Salad, Romaine walnuts | Dessert, Chocolate tort |
Dinner Wine, Red, Tempranillo
Dessert Wine, White, Muscat Canelli
Dessert wines are typically chilled and served in a lovely wine glass. Keep the serving size at about half the usual pour, two to three ounces. Serve chilled.
The Texas Department of Agriculture (TDA) is proud to play a role in the continuing success of the Texas wine industry. Find these Texas wines at Kroger, HEB, Randall’s, Fiesta, Whole Foods Market and Central Market.
In recent studies, the U.S. National Center for Biotechnology Information (NCBI) assigns a number of health benefits to regular, moderate wine consumption. The most widely reported benefit is The French Paradox, a theory that credits the drinking of red wine for the low incidence of heart disease in France – despite a famously high-fat, high-cholesterol diet.
Scientists note wine contains antioxidants and resveratrol, elements believed to be helpful in the prevention of certain diseases. Red wine consumption (and to a lesser degree, white wine) is linked to a number of health benefits, including: heart disease prevention; reduced risk of certain cancers; lowering bad cholesterol; weight loss; improved brain function; controlling glucose and insulin levels; and lowering blood pressure.
Most studies cited here recommend consumption of one or two glasses of wine a day with meals, noting the detrimental effects of over-consumption.