How We Carved the Roast Beef

Hi everyone and Happy New Year!  I haven't been here in a while, but that doesn't mean I haven't been having culinary adventures (good and bad).

First, the good. I made a standing rib roast for the first time ever on Christmas Eve. I rubbed it all over with ground porcini mushroom (Fairway Market) and Kosher salt.  I put it in a roasting pan, bones down (they make a natural rack) and poured 2 cups of water into the pan.  Then I roasted it at 350 degrees for 2 1/2 hours, until it reached an internal temperature of 145 degrees for rare.  I let it rest on the counter, tented with foil, for half an hour. Meanwhile, I made the mashed potatoes and steamed some broccoli.  When I removed the meat onto the cutting board, I skimmed the fat from the juices.  

In a nonstick skillet, I sauteed a handful of shallots in a little butter, when they were wilted, I added a cup of cabernet and boiled it until it was syrupy (5 min).  Then I stirred in the pan juices and heated them through.  The last step was to add 1/4 gorgonzola cheese to the mixture, along with a few grindings of pepper.  I whisked it until it was smooth and bubbling.  After I carved the meat into servings (whole chops for the adults plus Peter the teen, smaller slices for the younger ones) I plated them up with the mashed potatoes and drizzled each plate with a little cab/gorg sauce.  

I did not force the broccoli on anyone (not like usual), but instead, allowed everyone to help themselves.  It was Christmas Eve after all.  

I'll get to the afore-mentioned "bad" culinary experience next time.