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What goes with a standing Rib Roast?
Options
I am planning on making a Standing Rib Roast (bone-in of course) and now we have more people coming so I would like to add another meat to the menu. Anyone have any suggestions of a good accompanying entree? We are doing twcie baked potatoes, veggies, bread, etc. I was thinking pork tenderloin, but for some reason I can't think of anything else. Please throw some ideas out there.[p]Thank you
Comments
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The classic accompaniment is Yorkshire Pudding.[p]Spacey
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ColoradoTonka,
How about a ham? -RP
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ColoradoTonka,
Some sauteed green beans with bacon and slivered almonds? Maybe some new taters grilled with some rosemary and garlic. OK Now I'm officially hungry LOL
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ColoradoTonka,
For sheer opulence, it's hard to match up with a standing rib. The only thing I can envision serving would be either a rack of pork (as in a crown rib roast) or a rack (better make it two racks) of lamb.[p]HTH
Ken
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ColoradoTonka,
A fork!!!!!!!
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ColoradoTonka, Grilled shrimp or grilled lobster tails goes well with prime rib.
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Spaceman Spiff,
Absolutely correct![p]Beef, Prime Rib, Roast, Yorkshire Pudding, Shishkaknob
Some of these were from the oven and six were from the egg. If you look closely, the tall ones with the nice brown muffin "stump" and the sort of two-toned gold and brown tops were from the egg and the more all-over browned and shorter ones were from the oven. Too bad I didn't get a side-by-side shot.
[p]INGREDIENTS:
1 1/4 cup Milk
1 cup All Purpose Flour
pinch of Salt
3 eggs
Procedure:
1 Make sure the eggs and milk are at room temperature.
2 Lightly mix up the eggs (don't beat them).
3 Mix in the salt and the milk and stir.
4 Slowly add the flour and whisk it in.
5 Let the batter sit at room temp for 30 mins at least. Mine sat for an hour.
6 Get the egg up to temp 425 dome. Indirect set-up.
7 Add 1/2 tsp fat (vegetable oil or clear bacon fat) to the bottom of each muffin cup.
8 Some say that you have to heat the pans and oil until smoking in the oven (egg) before you add the batter.
9 I've done it this way and I've added the batter to the cups without pre-heating the pans and there was no difference. These ones were done without pre-heating. Fill the cups 2/3 full with the batter and place in the oven/egg for about 30 mins. Let em go until they brown up nicely. I kept an eye on them through the daisy wheel. I increased the temp to 450 or so for the last five mins to get the browning that I wanted.
10 Just getting ready to come off...
Recipe Type
Side Dish
Recipe Source
Source: BGE Forum, Shishkaknob, 10/24/07[p]For those who asked yesterday...and for anyone else who is interested,here is the recipe and method that I used. Makes about a dozen. I did a double recipe.
[p]
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ColoradoTonka,[p]Don't forget the wine and dessert!
[ul][li]http://playingwithfireandsmoke.blogspot.com/1998/02/key-lime-pie.html[/ul] -
Richard Fl,
Did you get the Email that I sent you from my Mac computer?
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ColoradoTonka,
How about grilled asparagus, twice baked potato, Horseraddish sauce,& mushroom sauce. Good luck, Tom
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Ross in Ventura,[p]Regarding southern flavors, yes anything elso no blame the mac. LOL
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ColoradoTonka,
I would and am going to cook Mr. Toads ham.[p]Mike
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rICHARD fL,[p]Your yahoo account keeps kicking me out Help!
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Car Wash Mike,
I'm going to be doing Mr. Toad's ham next weekend for a party here. We should compare notes after![p]Gwen
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ColoradoTonka,
I would do salmon on the egg. My second choice would be a chicken casserole of some kind, which I would do in the oven. Or possibly the tequila lime chicken, which everyone loves.[p]Gwen
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ColoradoTonka, green bean (italian cut style) with smoked ham hock or bacon, add some salt & pepper
don't forget the champagne "brut" - a good one "frixenet" spanish sparkling wine for about $8-10 a bottle
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Dimple's Mom,
With pics, should be fun.[p]Mike
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ColoradoTonka,
Some imagination
Willie
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ColoradoTonka,
my opinion [i have many] is not to go with another meat, if that were the case just make more prime rib. poultry or seafood seems the better choice to me [more options if there are some [gasp] non red meat eaters]. the old surf and turf always works. shrimp, salmon, lobster?. depending on space numbers time and diets, i would consider a cold poached salmon it can be done up ahead, spectacular presentation done right.
have a great meal and please let us know what you decide.
bill
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ColoradoTonka,[p]Try a Triple Threat. It makes a great presentation, and is fantastic. The cost won't break the bank either. Recipe on WessB's site under eggfest 2007. Make sure you post photos of whatever you decide to cook![p]
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BlueSmoke,
Another option: two racks of veal with the Frenched ribs interlocked - beautiful!
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