WAO Dessert Recipes

Edgar Bork (il Migliori)

Ingredients:

This is based on a Standing Rib Roast with at least three ribs weighing 8 to 9 lbs. It will easily serve six adults with leftovers. Buy the roast fresh and prepare the meal before you have to freeze the roast.

1/2 teaspoon salt, 1/4 teaspoon or equal amounts each of marjoram, thyme, basil, savory and fresh ground black pepper. Experiment at leisure.

1 teaspoon Browning and Seasoning sauce (like Kitchen Bouquet).

1/2 cup Burgundy wine (this is the base of the baste and the gravy ... the alcohol evaporates... nonetheless, use a good Burgundy wine. Low quality Burgundies are often too dry and tart).

For the gravy you'll need:

1/2 cup Burgundy, 1/4 cup flour, and a dash of pepper.
Two cans (10 1/2 oz type) of condensed beef broth (the type you have to add water to). I generally use a deglazed beef stock (which I keep a supply of frozen in the freezer), but the condensed broth works in a pinch. If you can, get the low sodium type, or the gravy may turn out too salty for some people. You can always add salt later if you like.

How to do it:

1- Preheat oven to 500F. Pat roast dry with paper towels. Ensure any bone dust is removed. Mix together your salt, marjoram, thyme, basil, savory and pepper. Rub the herbs on all sides of the roast (you can skip the side closest to the long bones... there is usually little meat here). Put the herbed roast in a roasting pan fat side up (bones down) and insert a meat thermometer into the middle of the roast, making sure the tip of the thermometer does not touch a fat deposit or a bone (or you'll get bad readings).

2- Mix the browning sauce with 1/2 cup Burgundy. Spoon some over the Beast. Pop the Beauty in the oven, uncovered, and turn the thermostat down to 325F. Baste the Beast with the Burgundy/browning sauce mixture about every 45 minutes to one hour until it's ready to come out. A thermometer reading of 140F is rare (about 3.5 hours for a Beast this size), 150F is medium rare (in the center at about four hours), 160F is medium (about 4.5 hours) and anything more than that is a complete waste of a great hunk of meat. You're on your own.

3- When the center of attraction is at the right temperature, take it out of the oven and put it on a heated platter, then cover with aluminum foil. Set it aside for about 20 minutes to "rest" before carving. Pour off the drippings into a glass measuring cup. The fat should rise rapidly to the top. Measure out about 6 tablespoons from the bottom of the measuring cup (no problem if you include some of the clear fatty liquid... if you're counting calories today you have no business eating this anyway).

4- Now the fun part, and what will make or break the dinner. Keep in mind you are going to be in front of the oven for the next 15 minutes, so ensure your side dishes are accounted for. Actually, you don't have to do a thing except carve up the roast, but we love this gravy, so put your roasting pan on top of a large burner (or, if it's a long pan, across the two front burners on your range). Turn the burner(s) on low and put the 6 tablespoons of drippings in the pan. Slowly stir in your flour and pepper mix, stirring with a wooden spoon to make sure you don't start out with lumpy gravy. While you're doing this, loosen up any crispy or browned bits from the bottom and sides of the roasting pan. They will give the gravy character. When this mixture is smooth (and make sure you don't overheat it, or the flour will scorch, which is too much character), gradually add the beef broth and remaining 1/2 cup Burgundy wine.

5- If the aroma isn't making your family drool by now, quit, call me and I'll take the Beast off your hands. Otherwise, once all the liquid is added, bring it to a boil stirring CONSTANTLY (slowly to avoid splashing... you're doing this to ensure the mixture is smooth and the flour incorporates with the liquids... it will only thicken slightly). As soon as it boils (i.e. bubbles popping, not a rolling maelstrom like for cooking pasta), reduce the heat and let it simmer while you stir CONSTANTLY for five minutes (what a great way to get out of setting the table... heh heh). Adjust salt/pepper to taste. Pour into a large gravy boat when you are satisfied.

6- Carve the Beast, serve the gravy and dig in. Buono Appetito!!!