Sweet and Sour in Boston

Earlier this year, while we were visiting my sister and bro-in-law in Chicago (we like to think of them as the wealthier, cooler versions of us...since they are just as much of foodies, yet can afford to go to all the places we could only dream of...though we did beat them to Per Se) they made us an incredible meal for dinner one night. It was yellow curry mussels (recipe here) and standing rib roast. I've been dying to make the rib roast for dinner one night, and tonight was the night.

Here is the recipe from my sister Tina:

preheat oven to 425
place roast fat side up on a rack in a roasting pan
roast till 110-120 for rare, 120-125 med-rare, 130-135 medium
est 15-20 min per pound
let stand for 15-30 min before carving

spice rub
2 tbsp olive oil, 1 tbsp minced garlic, 1 tbsp dried thyme, 1 tsp dry mustard, 1 tsp salt, 1/2 tsp back pepper

Here is how Andy gave the recipe:

Recipe-- buy large piece of meat (rib roast). if they offer to take the bone off, do so, but keep the bones with the meat during roasting (they can cut the bones, but keep it aligned/tied)-- bones==flavor. Rub generously with spices. Stick in oven. First at 450-500 to sear the outside and then turn down to 325-350 to cook. Use thermometer to check doneness. Wait 10 minutes with meat under foil. Eat.

Taking what they said, and what I've found on the web, here is the recipe I'm trying tonight:

Spice Rub:
1 tbsp minced garlic
1 tbsp dried thyme
1 tsp salt
1/2 tsp black pepper
1/2 tsp lemon pepper
1/2 tsp garlic pepper
1/2 tsp cumin

Jus
1/2 cup of beef broth
salt and pepper to taste

1. Pre-heat oven to 425 degrees.
2. Rub rib roast and lightly drizzle with EVOO
3. Place rib roast into oven for 20 mins.
4. Tent the rib roast with foil and lower temperature to 350 degrees.
5. Medium Rare is 125 degrees.
6. Take out the rib roast and let it rest for 20 mins before eating.
7. Take the roasting pan out and place over the stove top and deglaze the pan with the beef broth, making sure to get all the fat drippings incorporated nicely
8. Bring to a boil and salt and pepper to taste.

Pics of the rib roast prior to spice rub and after while the oven preheats:







As a side, we are making baked potatoes, per Alton Brown:

http://www.foodnetwork.com/recipes/alton-brown/the-baked-potato-recipe/index.html

Pics of finished product to come later.

At the Great Bay Restaurant in Kenmore Square, there is a mussels in curry sauce appetizer. This turned out to be a simple dish to make at home. Here's the recipe:

2 - 2 1/2 pounds of mussels
1 tbls garlic (minced)
1 tbls shallot (minced)
2 tbls curry paste
2 tbls curry powder
1 cup cherry tomatoes
1/2 cup of chopped cilantro
salt and pepper to taste
1 loaf of Italian bread
2 tbls butter
2 tbls olive oil
2 cans of coconut milk

1. wash and de-beard the mussels
2. heat a pot or large frying pan on medium high
3. add the butter and oil
4. add the tomatoes, garlic, and shallots and cook for 5 minutes
5. add the coconut milk and curry paste and powder and simmer for 8-10 mins
6. add the mussels and cover, cook for 5 minutes
7. serve in big bowls and use the bread to soap up all the yummy curry goodness

We got the Italian bread at the South End Open Market this morning. In the parking lot of the BSC, there were 15-20 little tents with different types of wares for sale. Will have to grab some of the cool South End T-shirts one day.