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Best vegetable with a rib roast

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For Christmas dinner, y husband will be making a beef rib roast with popovers. He's asked me to make my gratin potatoes--heavy cream, gruyere, garlic--and an interesting vegetable that is NOT brussel sprouts. Any ideas that would add a bit of freshness to this very rich menu? Thanks.

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  1. Sounds good! Maybe peas or sugar snap peas sauteed with mint and pearl onions; or roasted asparagus with lemon juice, olive oil, s+p; or roasted squash with cranberries and toasted pecans....

    1. Butternut squash with fresh butter, cracked pepper ....
      Keep it simple. The rib roast is the star of the show.

      1. Spinach sauteed with shallots, in bacon fat. Carrots and parsnips glazed with orange juice and honey, or maple syrup, or cider, or ginger ale. Places like Trader Joe's often carry bags of multicolored carrots - orange, yellow, and red. Very attractive.

        1 Reply
        1. re: greygarious

          creamed spinach

        2. Something green...

          Creamed Spinach
          Simple Spinach in butter or garlic with oil
          Asparagus with Parmigiano Reggiano
          Broccoli

          1. Heh, I was going to say Brussels sprouts before reading your whole post. However, since they are out, I would go with roasted broccoli, sauteed spinach or sauteed kale for something hot, prepared simply with butter/olive oil plus a touch of garlic/lemon zest/red pepper flakes. The pea pods with mint mentioned above also sounds delicious.

            If you'd prefer something cold/fresh/salad-like, an arugula and shaved fennel salad with citrus would be a nice crunchy counterpoint to the rich meat and cheesy potatoes. My mother also makes a cold steamed asparagus in vinaigrette which I'm sure is lovely if you like cold asparagus (which I do not).

            1 Reply
            1. re: biondanonima

              I'm always trying to stay seasonal, so spinach is still available at the Farmer's Market here so think I will go with that done in an uncreamed way since the potatoes are creamed. Usually do just olive oil and garlic but may add some lemon juice and zest to brighten it a little--I have Meyer lemons on the tree in my courtyard. Thanks all.

            2. Green Beans with lemon and pepper

              1. we've been doing roasted root veggies -- parsnips, turnips, carrots, shallots, beets (red or yellow), celery root, fennel (new potatoes if you're not serving them separately) -- tossed with olive oil, minced garlic, rosemary and thyme. roast at 400-degrees, 30-40 minutes.

                great with beef. and if there are leftovers, simmer with some stock and puree for soup.

                1 Reply
                1. re: wonderwoman

                  I am doing this as a root vegetable hash, which I will make on Wednsday so the flavors meld well.

                2. I am doing the same meal! I opted for a spinach salad with a zesty sherry vinagrette. I thought it might cut through the richness of the potatoes and the roast.