Monday, December 15, 2008

ribeye roast with potatoes and brussels sprouts

This was a suspiciously inexpensive ribeye roast, and it did live down to my expectations. I roasted it in a hurry, too, instead of using my preferred method of very low and slow before a fast blast, so didn't get very even temperatures. The lip was way overdone. It was acceptable at best.

However, the red potatoes and brussels sprouts roasted with a bit of onion and garlic were excellent. This is the first time I've roasted the little green brains. I oven-blast broccoli and cauliflower with olive oil and garlic pretty regularly. Brussels sprouts work even better (beef roast drippings surely help).

How Christmasy!

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