Holiday Dinner Feast


  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 4 pounds standing rib roast (bone-in-rib-eye roast)
  • 3 tablespoons flour
  • 1 1/2 cups beef broth
  • 1 tablespoon Worcestershire sauce
  • 6 slices Mrs. Baird's Texas Toast or 6 whole Mrs. Baird's Potato Rolls


In a small bowl, combine olive oil, garlic, chili powder, cumin, salt, and pepper. Rub mixture over roast and tie roast in 2-inch intervals. You can let roast marinate in the refrigerator for 30 minutes, or up to 8 hours at this point. Place roast in a shallow roasting pan and bake in a preheated 325° oven, until it reaches desired doneness, about 1 hour 35 minutes for medium-rare (140 degrees internal temp), 1 hour 50 minutes for medium (160 degrees internal temp), and 2 hours 15 minutes for well-done (170 degrees internal temp). Remove roast from oven, cover with foil (leave in pan), and let rest 15 to 20 minutes. While roast is resting, heat a skillet over medium-high heat. Add olive oil and mushrooms and cook for 5 to 6 minutes, until mushrooms are tender, stirring occasionally. Sprinkle flour over mushrooms, stirring to coat. Add beef broth and Worcestershire sauce (and salt and pepper to taste, if desired). Bring to a simmer on medium-high heat, and cook until mixture thickens, about 4 to 6 minutes. While mixture is simmering, remove roast to a platter, drain excess fat from pan, and pour 1/2 cup water into pan. Scrape brown bits from the bottom of pan with a wooden spoon and pour mixture into the mushroom gravy, stirring to combine. Slice roast and ladle gravy over the top. Serve with green beans, and plenty of Mrs. Baird's Texas Toast on the side to "sop up the gravy!"
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