Changing It Up

I am sure by now you can figure out I am all about getting away from the traditional holiday recipes.  Since Christmas is right around the corner this will be my last attempt to try and persuade you to change up the traditional holiday food that you serve.  If you are anything like me when my Christmas food is served, you may think the same thing as I do from that funny Wendy’s commercial.  WHERE’S THE BEEF?!  Don’t give me another turkey, cranberry sauce, sweet potatoes, blah blah blah.  I JUST ATE ALL THAT 4 WEEKS AGO, I WANT SOME BEEF DANG IT!!!  Well here is a chance to give your family a meal they will never forget, and it comes in the form of a large rib roast.  I don’t know about you but I could eat Prime Rib all day long.  Even the left overs are awesome, because if you don’t like Philly cheese steaks, or fresh sliced roast beef sandwiches than you have issues!  This is an extremely easy recipe and the cooking time is MUCH shorter than that of a turkey.  Below is a link to a step by step video and below that is a written recipe.  If you want to bounce around some ideas about your holiday food or have any questions about my cooking a rib roast, find me at or at


Herb Rubbed Rib Roast


  • One 4-6 pound bone in rib roast
  • 4 to 6 tablespoons finely minced garlic
  • 4 to 6 tablespoons finely minced fresh rosemary
  • 3 tablespoons grainy mustard
  • 1 red onion cut into large wedges
  • 2 carrots, rough chopped
  • 2 celery stalks, rough chopped
  • 2 cups of beef stock
  • 5 to 7 tablespoons of extra virgin olive oil
  • Kosher salt and fresh cracked pepper to taste

Serves 3 to 4 


1.    In a large bowl completely rub down the rib roast with the garlic, rosemary, grainy mustard, olive oil salt and pepper.

2.    In a large roasting pot, lay down the onion, celery, carrots and place the rib roast fat cap side up on top of the vegtables.

3.    Next, pour in the beef stock and place the rib roast pan uncovered on 375° for 60 to 90 minutes to achieve medium-rare in temperature.

4.    Serve with pan drippings and horseradish.














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