Amazing garlic roast

So I don’t usually go out of my way to cook a nice Sunday meal – but mum used to. I think all mums do, or did and I felt like my man deserved something that he would really enjoy – a nice hunk of meat ๐Ÿ™‚

So this week while doing my grocery shopping, I slowly sauntered down the meat cooler and settled on a small boneless piece of prime rib roast. I don’t like to buy huge cuts of meats because I only like certain leftovers. I know, picky picky, but that’s just me.

This 4 pound piece of meat was enough to feed Chris and myself, as well as a friend we had over for dinner last night, with a small slice leftover for Chris’ lunch while I’m at work. I served the roast with roasted carrots and potatoes [that I cooked separately] and peas and I was quite satisfied and almost didn’t have room for the pecan pie the boys picked up!

Let me tell you now just how delicious this roast made my home smell for the couple hours it was cooking…and I’m not a huge red meat fan but I actually enjoyed my roast! I would definitely recommend it for first time roasters ๐Ÿ˜› I got this recipe from allrecipes.com, my absolute favorite place to go for new recipes!!! I followed a few tips posted by other reviewers and reduced the initial cook temp by 40 degrees to avoid burning and it turned out perfectly ๐Ÿ™‚

Garlic Roast

  • Five lb prime rib roast
  • 8-10 cloves garlic minced, to taste
  • 2 tablespoons extra virgin olive oil
  • 2 teaspoons salt
  • 2 teaspoons ground black pepper
  • 2 teaspoons dried thyme
  • 2 teaspoons dried rosemary, which the recipe didn’t call for, but I thought it needed.
  1. Place the roast in a roasting pan with the fatty side up. In a small bowl, mix together the garlic, olive oil, salt, pepper, thyme and rosemary. Spread the mixture over the fatty layer of the roast, and let the roast sit out until it is at room temperature, no longer than 1 hour.
  2. Preheat the oven to 460 degrees.
  3. Bake the roast for 12 minutes in the preheated oven at 460 degrees, then reduce the temperature to 350 degrees and cook for 10 minutes then reduce to 325 degrees and continue cooking until roast reaches an internal temperature ofย  160 degrees for medium rare – USE A DIGITAL THERMOMETER AND IT WILL TURN OUT PERFECT!
  4. Allow the roast to rest for 10 or 15 minutes [in a tinfoil boat] before carving so the meat can retain its juices.
My perfect roast before it hit the oven

My perfect roast before it hit the oven

Sliced and ready to enjoy

Sliced and ready to enjoy

Advertisements

Baked Asparagus with asiago

Chris and I love asparagus, but we don’t always like to just steam it as it gets a little boring! Sometimes we bake it and top with shredded asiago with delicious results!

One time while cooking for Chris’ family we even got his brother to try and LOVE this side dish of ours! One of my most favorite things about creating in the kitchen is that I can get people who wouldn’t otherwise like a certain veggie, or dish, to reach for seconds! Even this past week Chris and I had some friends in visitng from B.C. and I got someone who said they would never try hummus, to love my roasted garlic hummus! It makes me feel so good inside to know that I have helped open someones pallet and introduce them to something new, even if it’s just something small.

Anyways, back to asparagus. This side dish is very easy to prepare and takes only 15-20 minutes in the oven!

Asparagus with asiago

  • One bunch fresh asparagus.
  • A very small amount of Extra virgin olive oil
  • Salt and Pepper
  • Shredded asiago to taste.
  1. Preheat oven to 350 degrees.
  2. Wash well and trim ends off asparagus.
  3. Place in large baking dish and toss with a small amount of olive oil and salt & pepper.
  4. Bake for 10 minutes, remove from oven and top with shredded asiago.
  5. Continue cooking for 5-10 minutes or until asiago is melted.

NOTES: When shopping for asparagus look for bunches that have wet ends. If the bottoms are not wet, this means that the asapagus has probably been sitting around for a while. Look for bright green stalks, a little purple is okay. When storing at home place asparagus upright in a small amount of water until ready to use. The best method to properly trim ends off asparagu for this dish is as follows: hold asparagus spear firmly towards the end and bend it until it breaks naturally. The spear should break at the point where it becomes tough.

Asparagus with shredded asiago

Asparagus with shredded asiago