It's family dinner night!!!! Just kidding, that was Sunday. I'm a couple days behind. So was our New Years Day celebration. We couldn't get everyone together on New Years Day so we just rescheduled it for the weekend when we could all be together. Dad wanted to make a rib roast and so we found a recipe and added a couple yummy veggie sides.
What it was supposed to look like. I couldn't get the picture of the brussel sprouts to work. Deal with it.
Rib roast: here
Cauliflower rice: here
Brussel sprouts: here
Ingredients: including rosemary and parsley from our own garden and thyme from cousin Carrie's garden. Mom just said, "They're from my pot garden!" Take notes, people. My mom admitted to having a pot garden. Guess I need to look a little closer out back...
Releasing frustration with the roast (aka making slits to put the garlic in)
Spices. I mixed some together because I felt I was being to wasteful with dishes just cause they were pretty.
Mom: "I don't want to get my hands dirty. You do it."
Brussel sprout ingredients!
Fresh lemon juice and PBR! Discloser: the PBR did not get put in the food.
Don't look mom, I'm putting all the lemon juice in. It said only one tablespoon. I felt this was not enough. I put the juice of one half of a lemon.
Mom burnt a hand towel on the rice pot. We're still not really sure how this was able to happen.
Cauliflower in the pot. I never got a picture of the ingredients we used. Sorry not sorry. This is about the time I realized I hadn't eaten lunch that day.
Me blending the cauliflower.
Mom doing a better job.
About 5 minutes after we blended it all and noted that it looked VERY liquidy, I jumped up and said that I thought I should have probably taken the cauliflower out of the broth before blending. After checking the recipe, we found this to be true. Whoops!
Mom fixed it.
Liquid-less cauliflower.
The broth that came out.
Sautéing the garlic in tons of butter. The most delicious smell...
Mom grating the mozzarella for the cauliflower and then shortly realizing the zester wasn't going to do the job.
Steps of making the horseradish sauce. Which, to be fair, is mostly just horseradish.
The best sister in the world cleaning up the tornado of a mess we made in the kitchen.
Putting the gruyere on the brussel sprouts.
Sides...
Let's talk about the roast for a minute. We tried to follow the recipe's cooking times and temperatures exactly but I don't know what kind of magic oven that lady has because it was certainly not ready when she said it should have been. Her roast, which she said was about a pound more than ours, cooked in 1.5 hours. By 1.5h into cooking ours, I was about to pass out from starvation and my concept of time became slightly skewed and our roast was nowhere near done. Also my dad kept sneaking in to turn up the oven and also remind me that my grandfather was used to eating an hour or so earlier. After about 2 hours, I cranked up the temp back up to 425 and it was at the agreed upon compromised internal temperature of 450F. After my dad let it sit and cut it, it was still quite rare so i popped the slices back in the oven for about 3 minutes. They came out looking a bit better and we sat down to eat.
I was way too hungry to take a picture after plating my food so I took one of mom's empty plate to demonstrate that it was all eaten.
The rib was probably my favorite part of the whole meal. Everyone felt the rib actually turned out ok despite the redness. Michael's favorite was the cauliflower rice which he took *three* servings of! Mom ate it for lunch the next day too. She thought it might be good fried too, but hey, what's not good fried? Brussel sprouts were also great and didn't really even taste very lemony. I would have added some salt to them and more salt to the cauliflower.
Stuck to the script: about 95% until the end where I started to get super hungry and bumped up the temperature. So I guess it's not really our fault… maybe? We also used white rice instead of brown cause we were out.
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