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Tuesday 14th December 2021.

December 14, 2021

Feisty Foodie Sara

Today is Tuesday which means that we link us with our Feisty Foodie Sara. “With Christmas only 2 shows away, I thought we’d start to help our listeners plan their holiday menus.  Since we covered turkey for Thanksgiving, I thought we could discuss an impressive yet simple Standing Rib Roast with a beautiful Mustard Horseradish Sauce.  For those who want to take a cue from our Thanksgiving episodes, we’re also going to discuss a Brined Standing Rib Roast.  We’ll tackle some size dishes next week! For a great gift and dessert option, try making this delicious Peppermint Bark!  Serve it on a tray with hot chocolate or give it as a gift and pack it up in decorative tissue paper and a beautiful holiday tin for a stunning presentation!  Just make sure you don’t leave it in the car!  Lol

Standing Rib Roast with Mustard Horseradish Sauce


One 3-rib standing rib roast (7 to 8 pounds)

1 tablespoon kosher salt

1 1/2 teaspoons freshly ground black pepper

Mustard Horseradish Sauce, recipe follows

 Mustard Horseradish Sauce:

1 1/2 cups good mayonnaise

3 tablespoons Dijon mustard

1 1/2 tablespoons whole-grain mustard

1 tablespoon prepared horseradish

1/3 cup sour cream

1/4 teaspoon kosher salt


Make sure your oven is very clean before setting it to 500 degrees

  1. Two hours before roasting, remove the meat from the refrigerator and allow it to come to room temperature.
  2. Preheat the oven to 500 degrees F.
  3. Place the oven rack on the second lowest position.
  4. Place the roast in a pan large enough to hold it comfortably, bone-side down, and spread the top thickly with the salt and pepper. Roast the meat for 45 minutes. Without removing the meat from the oven, reduce the oven temperature to 325 degrees F and roast for another 30 minutes. Finally, increase the temperature to 450 degrees F and roast for another 15 to 30 minutes, until the internal temperature of the meat is 125 degrees F. (Be sure the thermometer is exactly in the center of the roast.) The total cooking time will be between 1 1/2 and 1 3/4 hours. Meanwhile, make the sauce.
  5. Remove the roast from the oven and transfer it to a cutting board. Cover it tightly with aluminum foil and allow the meat to rest for 20 minutes. Carve and serve with the sauce.

Mustard Horseradish Sauce:

Whisk together the mayonnaise, mustards, horseradish, sour cream, and salt in a small bowl.

Brined Standing Rib Roast


6 pounds beef Standing Rib Roast

The Brine:

10 cloves garlic, minced

3 quarts water

1/2 cup kosher salt

1/4 cup black peppercorns

The Roast:

2 teaspoons dried thyme

1 tablespoon black pepper

2 cloves garlic, crushed

1 teaspoon garlic powder

1 teaspoon onion powder

Bottom of Form


For the Brine: Put 10 cloves garlic, water, kosher salt, and black peppercorns in a large stock pot. Bring to a boil to dissolve the brining blend, and then simmer for 15 minutes. Let cool completely. Move brining solution to a brining bag, large pot or bucket

At beef roast to brine. Cover and refrigerate at least 8 hours, or overnight.

For the Roast: Preheat the oven to 275 degrees.  Mix all of the dried spices and garlic in a small bowl.

Remove the rib roast from brining bag, discard brining solution, rinse the roast, and dry.

Place the roast in a roasting pan. Coat the sides of the roast with the spice mixture. Cover tightly with foil and place in oven.

Place in the oven and cook until rare (120 degrees), about 2 hours and 30 minutes. Once the roast reaches 100 degrees, turn the oven off and leave the door closed, until the roast temp reaches 120 degree.

Let the meat rest about 20 minutes, then slice and serve.

Save the drippings and use them in the gravy.

Tip:  I like to add potatoes, carrots and onions to the roasting pan.  Just toss is a Little evoo and salt and pepper and add around the roast.  Make sure everything is cut the same size.

Peppermint Bark



12 ounces good-quality semisweet chocolate, chopped into 1/2-inch pieces

1 1/2 teaspoons peppermint extract

1 pound good-quality white chocolate, chopped into 1/2-inch pieces

3 candy canes or 12 round hard peppermint candies, crushed


Tip:  Be sure to use super-dry bowls and don’t let any water from the pot get in the chocolate — water makes melted chocolate seize up and unusable.



  1. Line a 9-by-13-inch baking dish with aluminum foil, shiny-side up; smooth out any wrinkles. Heat 1 inch of water in a saucepan over low heat until steaming.
  2. Put all but 3/4 cup of the semisweet chocolate in a heatproof bowl. Set the bowl over the saucepan of steaming water (do not let the bowl touch the water) and stir until one-third of the chocolate is melted. Remove the bowl from the saucepan; keep the steaming water over low heat. Gradually stir the reserved 3/4 cup semisweet chocolate into the bowl, a few pieces at a time, until all of the chocolate is melted. Return the bowl to the saucepan, 5 to 10 seconds at a time, to help melt the chocolate, if needed. Do not rush this step: It may take up to 10 minutes to melt the chocolate.
  3. Wipe off any moisture from the bottom of the bowl. Stir 3/4 teaspoon peppermint extract into the chocolate, then quickly pour into the prepared baking dish and spread in an even layer. Firmly tap the dish against the counter to remove any air bubbles. Set aside at room temperature until almost set, about 10 minutes.
  4. Meanwhile, put all but 1 cup of the white chocolate in a large heatproof bowl and repeat the melting process over the steaming water; dry off the bottom of the bowl. Stir in the remaining 3/4 teaspoon peppermint extract; pour over the semisweet chocolate and spread in an even layer. Sprinkle immediately with the crushed candy canes, gently pressing them into the white chocolate. Set aside at room temperature until firm, about 1 hour. Lift the bark out of the pan using the foil and break it into pieces. Store in an airtight container at room temperature for up to 2 weeks.

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