Last year at Christmas, I shared some information about cooking a traditional rib roast. A roast rib of beef is impressive to be sure, but there are smaller roasts from less expensive cuts of beef that are very suitable for a small gathering. To cook a rib roast for just my Mother and me is a bit too extravagant. So, I seasoned, marinated lightly for two hours and oven roasted a tri-tip. The seasoning of black pepper and a light dash of one of my special curry blends is applied to the meat then, add olive oil and shallots. Right before cooking I season with salt. Roast in a hot oven for about 45 minutes and let stand for 10 minutes before slicing.
Mashed potatoes from the garden, squash, sauteed mushrooms, cauliflower and broccoli…..hahaha and I made salad and forgot to eat it. I can have it tomorrow with lunch — a sandwich of left-over beef and onions on wheat bread with a pickle….mmm, Mmm, MMMMM!