Go ahead and splurge on that standing rib roast you’ve been craving for your Christmas dinner. This holiday-worthy beef roast from Epicurious is simply crusted with dry mustard and cooked to perfect, rosy rare, then served with Ina Garten’s Mustard Horseradish Sauce and accompanied by Tyler Florence’s Yorkshire Pudding. While this menu is a hit for the holiday, that’s not the only reason to indulge. Scientists discover that eating meat and regularly exercising three times each week will boost the mood of young adults between the ages of 18 and 29.
Eating meat and exercising trigger a build-up of “feel good” chemicals in the brain that promote mental wellbeing, according to researchers. You can regale your holiday dinner guests with tales of how researchers from Binghamton University in New York found eating meat increases two brain chemicals—serotonin and dopamine—that are known to promote a good mood. Their findings were published in the journal Nutritional Neuroscience. So, what are you waiting for? Here’s one more reason to feel good about the holidays.
Standing Rib Roast Beet
Makes 4 to 6 servings
Active Time 15 minutes
Total Time 2 1/4 hours
- 1 (2-rib) tied prime beef rib roast (from small end; about 4 1/2 lb. trimmed)
- 1 1/2 tablespoons kosher salt
- 1 teaspoon black pepper
- 2 tablespoons all-purpose flour
- 1 1/2 tablespoons English dry mustard (preferably Colman’s)
- an instant-read thermometer
- Put oven rack in lower third of oven and preheat oven to 450°F.
- Put beef, fat side up, in a small roasting pan and sprinkle all over with salt and pepper. Stir together flour and dry mustard, then pat onto top and sides of roast to form a thick coating.
- Roast beef 20 minutes. Reduce oven temperature to 350°F and roast until thermometer inserted into center of meat registers 115°F, about 1 1/4 hours more. Transfer beef to a cutting board and let stand, uncovered, 25 minutes. Meat will eventually reach 125°F (medium-rare).
Mustard Horseradish Sauce:
- 1 1/2 cups good mayonnaise
- 3 tablespoons Dijon mustard
- 1 1/2 tablespoons whole-grain mustard
- 1 tablespoon prepared horseradish
- 1/3 cup sour cream
- 1/4 teaspoon kosher salt
Whisk together the mayonnaise, mustards, horseradish, sour cream, and salt in a small bowl.
Yorkshire pudding and prime rib go together, especially on Christmas. And with just four ingredients and in only 30 minutes, this makes a delicious and grand side dish.
- 3/4 cup all-purpose flour
- 1/2 teaspoon salt
- 3 eggs
- 3/4 cup milk
- 1/2 cup pan drippings from roast prime rib of beef
Preheat the oven to 450 degrees F.
Sift together the flour and salt in a bowl. In another bowl, beat together the eggs and milk until light and foamy. Stir in the dry ingredients just until incorporated. Pour the drippings into a 9-inch pie pan, cast iron skillet, or square baking dish.
Put the pan in oven and get the drippings smoking hot. Carefully take the pan out of the oven and pour in the batter. Put the pan back in oven and cook until puffed and dry, 15 to 20 minutes.
Read More: What to Eat to Boost Your Mood