Happy Easter and Passover

          Life is about love, family and friends. We had a beautiful rib roast dinner thanks to my friend Rita who guided us in the right direction with her own recipe. This was a very great year because of a special person that became part of our family, Jovelyn. She helps me with my mom and is not only part of our family but is now a very good friend of mine. We are so happy that she stayed Saturday night an enjoyed this wonderful evening. 

          My daughter, Tiffany and I made this delicious rib roast accompanied with gravy, asparagus, salad, Sephardic Charoset (part of the Passover tradition), turmeric rice and roasted baby potatoes. Tiffany and I get inspired to cook so many dishes and may I add, her boyfriend Ryan is a really good cook too! We spent the whole day in the kitchen, we had a ball! For desert, Tiffany made us a Passover delight, her Jewish choco crunch dessert served with fruit. We enjoyed some good wine and lots of laughter, which made it a special night to remember!

Here is the Special Occasion Rib Roast Perfection with Sauce Recipe (good for 6 people)

Ingredients

1 (3-rib) Standing rib roast (7-8 lb)

6 Cloves of garlic, sliced to fit in holes

1/2 C. Extra virgin olive oil

1 T. Fresh rosemary, chopped
1 T. Thyme
1 t. Steak spice 

3 White onions, halved

3 Large carrots, peeled and cut in 3

Generous amounts of freshly ground pepper and salt

Sauce ingredients

1 C. red wine

2 C. Beef Broth

1 Bay leaf

½ t. Freshly ground pepper

Directions

1. Preheat the oven to 450°F
2. Poke lots of holes all around rib roast and place garlic inside
3. Place carrots and onions on the bottom of a casserole dish then place rib roast on top.
4. Rub oil all over rib roast. Then sprinkle rosemary, thyme, steak spice, salt and pepper all over the rib roast and rub it a second time so that the rib roast becomes friends with the spices.
5. Place it in the oven for 30 minutes
6. After 30 minutes, take the roast out, lower the temperature to 350°F.
7. Cover the roast with aluminum foil and place back into the oven for 1hr 20 minutes.
8. Remove it from casserole and let it rest for 20 minutes on cutting board with aluminum foil around it before beginning to carve it.
9. In the meantime, make the sauce. Pour off any fat from the casserole. Place the casserole over high heat (use 2 burners if necessary) and deglaze the pan with wine and broth, scraping any bits stuck to the bottom of the pan with a wooden spoon.
10. Once solids are dissolved, pour liquid into a saucepan and add the bay leaf and pepper. Reduce for 5 minutes over high heat.

Enjoy