Meal No. 411: Christmas Eve Eve Roast

Even though I had the big spread Christmas meal on Thursday (the 22nd) this year, I still had a pretty good-looking standing rib roast in the fridge. (Darn those Harris Teeter specials!) So last night's dinnertime was still sufficiently holiday-ish.

I really do need to get a decent meat thermometer, though. It is just a bit more cooked than I wanted it to be. But it was still tender and juicy and flavorful.

Alongside this evening: mashed potatoes and gravy and the special touch of Michael Symon's roasted Brussels sprouts with capers and walnuts.

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"Standing Rib Roast," from The Ultimate Southern Living Cookbook, 1999, p. 235.

"Roasted Brussels Sprouts with Capers, Walnuts, and Anchovies," by Michael Symon. Food & Wine, November 2011, p. 184-186.