Thursday, August 27, 2009

Granny's Standing Rib Roast

“Hi Granny, it’s me, Suzanne. Happy Easter!”

“Oh, hiya Suzanne. Happy Easter to you too. How are you doing?”

“I’m doing well. How’s your day?”

“It’s good so far. Rosemary’s coming to pick me up soon.”

“That sounds like fun. I’m making dinner for the roommates today.”

“Oh yeah? What are you making?”

“Well, I bought a rib roast. But I don’t know what to do with it. Can you tell me how to cook it?”

“Hm. Well, I don’t know.”

“What do you mean, ‘you don’t know’?”

We giggled.

“Well let’s see, is it bone in or bone out?”

“Bone in.”

“Okay. First slice up some garlic cloves. And get some parsley. Do you have parsley?”


“Good. Then take a long, sharp knife and make a bunch of slits in the roast. Then stuff garlic and parsley down each slit. Get it in there as far as you can.”

“All right. Then what?”

“Then rub the outside with olive oil and season it with salt and pepper all over. Put it in a baking dish, fat side up, insert a meat thermometer and cook it at 350 until the temp reads 130 degrees. Then take it out and let it sit for about 10 or 15 minutes before you carve it.”

“That’s it?”

“Yep. That’s it. Call me if you have any more questions.”

“I will. Thank you. I love you.”

“I love you too. Bye bye.”