Standing Rib Roast (Schutd)

[ASUCHRIS]

Well, I am in charge of Christmas dinner this year, so I am doing standing rib roast. I did it last year and it turned out very well. I loved the recipe I made, but heard of some other techniques that may turn out better.

http://www.epicurious.com/recipes/food/views/Standing-Rib-Roast-with-Rosemary-Thyme-Crust-108954

This is the recipe I made last year

http://www.foodnetwork.com/recipes/ina-garten/sunday-rib-roast-recipe/index.html

This is one I was considering...I really like Ina Garten's recipes

http://www.foodnetwork.com/recipes/alton-brown/dry-aged-standing-rib-roast-with-sage-jus-recipe/index.html

Finally, an Alton Brown recipe that I heard was really good.

Of all these options, which looks best, and would there be any changes you would make?

Also, my sides right now are:

Roasted red onions
roasted asparagus
Yorkshire Pudding
Mashed red potatoes with Asiago cheese

Would you add another side dish with the rib roast, and if so, what would that be?

Thanks in advance...

 

[Mulli]

Shoot hates being called Standing Rib Roast.

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[schutd]

been knee deep in trying to keep this restaurant afloat, actually. Friggin economy...

LOVE RIB ROAST. All those recipes sound great, but Im particularaly attracted to Alton Brown as his is the most technical and does a clay cookery technique Ive been reading about lately. (soaking the clay vessel and starting in a cold oven to avoid shattering). Sounds like a headache for the average cook, but if your not put off by the work, Id do his. DOnt cut corners on an alton brown recpe. Everything is there for a reason. Hes a scientific cooker. I doubt your get premium results if you started tinkering with things like time or temp...

Love Yorkshire pudding.
Love asparagus, but honestly, spring is the time for asaparagus. Id do something wintery like brussels sprouts or kale (braised kale wth cranberry beans and bacon, anyone?) or even artichokes. I try to stay seasonal with my cooking. The food tastes better to me.

I think other than that youre menu sounds great.

 

[Linderbee]

What exactly are cranberry beans?

 

[schutd]

Just a type of shell bean, looks almost like a pinto bean, but has a cranberry hue to it. You can find them fresh and they are fantastic, or you can find them dried by brands like Goya. I prefer them fresh, but in a pinch, dried cuts the mustard...

SO GOOD.

 

[ASUCHRIS]

been knee deep in trying to keep this restaurant afloat, actually. Friggin economy...

LOVE RIB ROAST. All those recipes sound great, but Im particularaly attracted to Alton Brown as his is the most technical and does a clay cookery technique Ive been reading about lately. (soaking the clay vessel and starting in a cold oven to avoid shattering). Sounds like a headache for the average cook, but if your not put off by the work, Id do his. DOnt cut corners on an alton brown recpe. Everything is there for a reason. Hes a scientific cooker. I doubt your get premium results if you started tinkering with things like time or temp...

Love Yorkshire pudding.
Love asparagus, but honestly, spring is the time for asaparagus. Id do something wintery like brussels sprouts or kale (braised kale wth cranberry beans and bacon, anyone?) or even artichokes. I try to stay seasonal with my cooking. The food tastes better to me.

I think other than that youre menu sounds great.

Thanks for the tips, will let you know how it turns out. Hope things pick up at the restaurant.