Christmas Eve Dinner - Rib Roast, Green Beans With Pancetta and Garlic, Herb-roasted Fingerling Potatoes and Sauteed Mushrooms with Shallots and Sherry

And in the grand finale (temporarily) of Our Month Of Beef, may I present our Christmas Eve dinner:
 

Rib Eye Roast

Roasted Herb Fingerling Potatoes

Green Beans with Pancetta, Garlic and Balsamic Vinegar

Sauteed Mushrooms with Shallots, Thyme and Sherry

Rolls

 

I picked up two two-bone roasts, about 5 1/2 pounds each, while they were at a very good price at Fry's. I froze one for later use, but we ended up cooking it a few days after Christmas because we had company for Christmas Eve, and we felt leftover-deprived. Leftovers not a problem in Round Two! Beef coma ensues!

Rib roasts look very impressive but they are surprisingly easy to turn out well. The potatoes re-heat well, so they can be done before the roast goes in, and if you have your prep done ahead of time, the green beans and mushrooms can be easily completed while the roast cooks.

 

The Colonel is big on King's Hawaiian rolls, so that was the bread of choice.

 

All massaged and oiled

Merry, merry!

 

Mangia!

Rib Eye Roast

5.5 pound, two bone roast

2 tablespoons olive oil

2 cloves garlic, minced


 

1 tablespoon chopped fresh thyme leaves

1 tablespoon chopped fresh Italian parsley

1 tablespoon finely chopped rosemary leaves

Zest of one lemon
2 teaspoons dry mustard

2 tablespoons salt

1 tablespoon pepper

Set roast out at least 1 ½ hours before cooking to come to room temperature. One hour before cooking, mix the rub ingredients with the olive oil to form a paste and rub all over the roast. 30 minutes before cooking, preheat oven to 450 degrees.

Put the roast in a roasting pan. You don’t need a rack, just put the bone side down. Roast at 450 degrees for 15 minutes and then turn the oven down to 325 degrees. Roast for about 15 minutes per pound. For medium rare, temperature should be about 120 to 130 degrees. For 5.5 pounds you’ll need to roast for about 1 hour and 22 minutes after the initial 15 minute period.

The roast should rest for about 30 minutes before carving to allow the juices to retreat into the roast. If you carve it right away, the juices will run out all over the carving board. No good. You carve it by slicing off the bones end, following the curve of the bone, then slicing the leftover boneless hunk of meat. Or in the instructions from Serious Eats, copied below (I couldn't agree more with the fat commentary):

http://www.seriouseats.com/2012/12/how-to-carve-a-prime-rib-slideshow.html

REMOVE THE BONES

Stand the rested prime rib upright, holding the bones with your free hand (use a clean kitchen towel if you'd like). Using a long, thin-bladed carving knife, cut between the bones and the meat, following the curvature of the bones as closely as you can until you get to their base.

FOLD BONES OUT AND REMOVE

Once you get to the bottom, fold the bones outward as if they're on a hinge, then cut through the bottom to remove them completely.

READY TO SLICE

You should end up with a single solid block of bone-free meat, and a slab of bones ready to be split apart and picked at.

If you prefer, you can now remove the excess fat from the roast, leaving just an eye of meat. I prefer to leave the fat on as I carve so guests can make their own choices about whether or not to eat the fat and I can silently sort them into two categories in my mind for future judgment.

SLICE

Holding the roast steady with your free hand, carefully slice the meat into thin, even slices. For best appearances, try and saw back and forth as little as possible, instead trying to cut through in a few thin, even strokes.

DON'T CARVE IT ALL!

Carve only as many slices as you need, leaving the rest of the roast intact. This will help keep it warm for seconds, or if you have leftovers, make it easier to store.

Roasted Fingerling Potatoes

1 ½ pounds fingerling potatoes, or small red potatoes

1 tablespoon each finely chopped Italian parsley, thyme leaves, rosemary, basil

2 tablespoons olive oil

Salt and pepper

Wash potatoes and if using red potatoes that are more than an inch of 1 ½ inches wide, cut in half. Toss with olive oil, herbs and salt/pepper. Roast in 425 degree oven on a baking sheet for about 20 to 25 minutes, tossing them halfway through. Pierce a couple of potatoes to make sure they are tender. If not, give them a few more minutes.

Green Beans with Pancetta, Garlic and Balsamic Vinegar

1 pound green beans, topped and tailed
3 ounces pancetta, diced
Two cloves garlic, minced
2 tablespoons olive oil
2 tablespoons balsamic vinegar

Cook beans in boiling, slated water to cover by a couple of inches, until crisp tender, 5 minutes. Drain and set aside.

Heat the olive oil over medium high heat in a sauté pan big enough to hold the beans, and sauté the pancetta until crispy, about 5 minutes. Lower the heat to low and add the garlic. Sauté the pancetta and garlic for a minute or two to soften the garlic but not brown it. Take the pan off the heat and add the beans and vinegar, and salt and pepper to taste. Toss to combine.

Sautéed Mushrooms with Shallots and Sherry

1 pound Cremini or baby Portobello mushrooms, sliced
1 tablespoon chopped fresh thyme leaves
2 medium shallots, thinly sliced
1/4 cup dry Sherry
2 tablespoons olive oil

Heat the olive oil in a sauté pan large enough to hold the mushrooms over medium heat. Add the shallots and thyme leaves and cook, stirring occasionally, until shallots start to soften, about 3 to 4 minutes. Add the mushrooms and continue to cook, stirring occasionally, until mushrooms are softened, about 5 to 6  minutes. Turn the heat up to high and add the Sherry. Cook, stirring occasionally, until the Sherry is almost evaporated.