Saturday, December 30, 2023
Recipe Round Up: Garlic Rib Roast, Boursin Stuffed Potatoes
Making a rib roast is super simple. I will give a basic guideline on how to do it, but because the size of the roast is mostly increased or decreased in length, rather than depth, most of the times are pretty close regardless of how big or small your is. If you need to adjust times, do it in the middle section. The times here will produce a rare to medium rare roast.
4 pound rib roast with the bones on or tied to the roast
1 head of garlic, peeled and cut into slivers
1 tablespoon kosher salt
1 teaspoon freshly ground black pepper
Bring the meat to room temperature in a high sided roasting pan so it will cook faster and more evenly. Poke it all over with a sharp knife to make holes for the garlic. Poke the garlic slivers into all of those holes. Rub it with the salt and pepper. Let it sit while you preheat the oven, or even a little longer than that.
Preheat the oven to 500°F and roast for 45 minutes. Turn the heat down to 325°, without opening the oven, and bake another 60 minutes. If your roast is smaller you may want 5 - 10 minutes less time here. If it is larger, you may wish to go up to another 15 - 20 minutes. Increase the heat to 450° and roast for another 15 minutes.
Remove from the oven and allow to rest on a cutting board while you prepare any pan sauces from the juices and drippings in the pan. Slice thinly and serve.
Boursin Stuffed Potatoes
These are so easy and really delicious. I first saw this recipe in Bon Appetit or on their online website just before Rich and I were married. I printed and saved the recipe and we made it for our first Thanksgiving together. Since then, I changed the recipe a bit and have used different soft cheeses and herbs when we didn't have Boursin, and it is quite forgiving and lovely.
4 pounds red potatoes, scrubbed
Preheat oven to 375˚F. Pierce potatoes with fork. Bake directly on oven rack until tender, about 1 hour. Cool 5 minutes.
Halve each potato lengthwise; leaving 1/4-inch thick shell, scoop flesh in large bowl. Add Boursin and mash until smooth; add parmesan cheese and parsley, and mix well. Season with salt and pepper.
Spoon potato mixture into potato shells, dividing equally. Place on baking sheet. Dot with butter.
Preheat oven to 400 F. Bake potatoes until heated through and they begin to brown on top, about 25 minutes. Labels: Homemaking, Keeping the Feast, Recipes, Tales from the Kitchen
1 1/2 cups Boursin cheese
6 tablespoons freshly grated Parmesan cheese
kosher salt, to taste
black pepper, to taste
1 bunch fresh Italian parsley, finely chopped
2 tablespoons butter, cut into small pieces
