Sides for Standing Rib Roast
I know Yorkshire pudding is traditional, but I'd really rather serve Montrachet/garlic mashed potatoes and peas with pearl onions. (I'm planning a very light French onion soup before and small salad after the main course, and then, dessert.) Is it imperative to have roasted potatoes with a roast? Is it gauche to have mashed ones?
1 C. cornmeal ( I use Indian Head which is very fine and white)
3 C. milk
2 Tbs. lard, melted
3 eggs, well beaten
1 tsp. salt
3 tsp. baking powder
Oven 450 F
Butter a 2 qt. casserole and set aside.
COmbine cornmeal. 2 C. milk and melted lard in a saucepan over medium heat and bribng just to a boil, stirring constantly.
Blend the well beaten eggs with the remaining cup of milk. Add to the cornmeal mixture and blend well. Add salt and baking powder and mix well. Pour into the prepared baking dish and bake about 25-35 mins until puffed and browned. Serve with lotso f butter and gravy.
And I'm going with a potato and white cheddar gratin with our rib roast on Monday. Sons have asked for lobster tails too...oooeee!...so I'll be grilling those little devils...the vegetable will likely be....????... maybe asparagus but definitely a dark green salad.
Good mashed potatoes go with everything from PB&J to Standing Rib Roast. Gauche is overcooking that great piece of beef.
Thyme and Black pepper mashed potatoes
Hash brown Potatoes
Roasted Root vegetables
A Jus for the Sauce
Do both. The Yorkshire pudding is the best (nearly) part of the meal, that is *IF* you use the rendered fat from the roast as the oil in the Yorkshire pudding. Divine!
I like to do Twice Baked Potato - AKA Stuffed Baked Potato. You can add cheese, shrimp, garlic....All sorts of things.
I also bake Pop Overs!