What could be more appropriate than a roast recipe to accompany a post about the UK? Rosemary and thyme standing beef rib roast with red wine jus is the recipe and Edinburgh, Scotland, the destination!
In the last post, I covered a lot of what we did in London, but it got a bit long before I could even start to tell you about Edinburgh. And Edinburgh deserved the attention! That’s why I am keeping my word and sharing some photos and stories of this historic, fairytale city, the capital of Scotland. If you have visited it, you know what I’m talking about.
But first, about this standing beef rib roast. Standing beef rib roast is not an inexpensive dish, I have to warn you. That is why I’m posting it now, during the Christmas and holiday season, when, I know, families make an extra effort to put special ingredients and dishes on the table. For today’s recipe, rosemary and thyme standing beef rib roast with red wine jus, you will need a three rib beef roast. After the roast is ready, you will make the jus, the sauce that you’ll drizzle over the meat slices. The difference with a gravy is that jus doesn’t incorporate any thickening ingredients like flour or cornstarch, and therefore, it is more fluid, less thick.
St Giles Cathedral
The Castle at night, from Princess Street
The Royal Mile
Museum of the Royal College of Surgeons
Inside the Castle
I accompanied the beef roast with roasted carrots, that I sliced a bit on the diagonal and seasoned simply. You can substitute with any other vegetables, like wedges of onions, baby potatoes, Brussels sprouts, or other vegetables. This is a festive, special dish, a cut of beef that can be served in a large platter, scattering the vegetables around the heaps of sliced meat. You may just need a soup or salad to start and a traditional Christmas desserts to finish. For ideas on these, check here, here or here.
The School of Medicine at the University of Edinburgh
This is the Anderson tartan
The Museum of the Writers
Colorful Victoria Street
St Margaret Chapel, inside the Castle
St Margaret
Sunset at Greyfriars Kirkland
The Old Town from Greyfriars Kirkland
Edinburgh, the view from the Castle
A young street musician
Dave choosing a chanter at Bagpipes Galore
EDINBURGH, EDINA, THE ATHENS OF THE NORTH
Edinburgh was, without a doubt, a highlight of our trip to the UK. Dave and I had, at different times in our lives, lived, studied, worked and visited London, but we had never made it to Edinburgh, or anywhere in Scotland for that matter. Setting foot in Edinburgh was like setting foot in a fairytale city, set back in time. Our hotel, on King’s Stables Rd., was at the foot of the castle, so we were faced with its imposing view at all times.
Edinburgh, though hilly, is an extremely walkable city, and from our hotel we could walk through Grassmarket Square, up the beautiful, colorful Victoria Street, to High Street, most famously known as The Royal Mile. With the imposing Edinburgh Castle on one end and the Royal Palace of Holyroodhouse, the official residence of the monarch in Scotland, at the other end, the street boasts a myriad of stores selling Scottish wear, as well as whiskey stores, souvenir stores, pubs, restaurants, and historical monuments like Saint Giles Cathedral.
Scotland’s Crown Jewels are housed here
From the Old Town to the New Town, next to the National Gallery of Scotland
There’s something about tweed
St Giles Cathedral
The Esplanade, just outside the castle
Saint Giles Cathedral, in the middle of The Royal Mile, is the heart of the city. Founded in the 12th century by King David I, it was elevated to collegiate by Pope Paul II in 1467, and became a protestant church with John Knox in 1559.
Connecting the Old Town with the New Town, we walked through the Mound, from The Royal Mile to Princess Street. Princess Street is where you’ll find more modern stores, but you’ll also get amazing nightly views of the castle at night, the Scott Monument or the beautiful building that houses the train station.
The University of Edinburgh
The Elephant Castle, on the footsteps of JK Rowling
Howies, on Victoria Street
The Scott Monument
The Castle at night, from Princess Street
Interestingly, Edinburgh is also called the Athens of the North, and as we walked through the city, we could understand why. The castle sits the atop a hill in the middle of the city, similarly to the Acropolis in Athens. But also the Greek architecture of some buildings, like the National Gallery of Scotland, is a perfect example, as is the Royal Scottish Academy building or the Museum of the Royal College of Surgeons. Speaking of surgeons, the University of Edinburgh, founded it in 1582, is considered one of the best research institutions in the world —and its campus is worth a visit.
When in Edinburgh, visiting the Castle is a must. The center of Scottish life for more than 900 years, Edinburgh Castle has served as a Royal palace, an arsenal, a state prison, and today, it houses the Scottish Crown Jewels, the Honours of Scotland, used in the coronation of Mary Queen of Scots and her successors. Here sits the oldest building in Edinburgh, Saint Margaret Chapel, built in honor of Saint Margaret by his son, King David I.
Amongst the many other sites to visit, Greyfriars Kirkyard, up a hill close to Grassmarket Square, is where you’ll watch one of the most gorgeous sunset views.
RESTAURANTS, CAFES, PUBS
I can’t fail to mention some of the cool shops, restaurants, pubs, and coffee places that we visited:
Howies, the most charming Scottish restaurant on beautiful Victoria Street (one of the most photographed streets in Europe!), where we could savor some of Scotland’s traditional dishes like haggis, a savory Scottish pudding made from minced sheep’s offal, oatmeal, suet, onions, spices and salt. It sounds strange, but it’s so good!
On the same street, The Elephant House, the coffee place where it is said JK Rowling wrote the first volume of her famous Harry Potter series.
On Grassmarket Square, the pub named The Last Drop, right across the spot where the people about to die by hanging at the square (Middle Ages form of justice) would have their last drink of Scottish whiskey.
The most welcoming hotel, Wilde Aparthotel, did not disappoint (and neither did its most delicious English breakfast).
Bagpipes Galore, where you can get a chanter, the flute that is at the heart of a bagpipe, to a custom-made bagpipe. And speaking of bagpipes, its music permeating every corner of the Old Town, is they soundtrack of the city. What a wonderful memory.
And of course, you can not leave Edinburgh without getting some of their Made in Scotland wool —sweaters, blankets, scarfs, kilts. If you have a family connection, you can get those items in your own tartan! Dave Anderson was in a happy place.
MERRY CHRISTMAS
Rosemary and Thyme Standing Beef Rib Roast with Red Wine Jus
- One 3-rib beef roast about 7 Lbs
- 2 Tbs chopped fresh rosemary
- 2 tsp freshly ground black pepper
- 2 Tbs olive oil
- 2 Tbs unsalted butter
- 1 medium shallot
- 2 garlic cloves
- 1/4 cup red wine
- 2 cups chicken or beef stock
- 1/4 cup sherry vinegar
- 5 or 6 thyme sprigs
- Salt to taste
- 8 medium carrots
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In a small bowl, combine the chopped rosemary with the freshly ground pepper and the olive oil. Rub all over the beef roast. Cover and refrigerate overnight.
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Preheat the oven to 375ºF.
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Let the rib roast stand at room temperature for 30 minutes.
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Peel the carrots and slice them diagonally in chunks about 1-inch long. Place in a bowl and season with sea salt, freshly ground pepper and a tablespoon of minced thyme.
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Season the roast with salt and place in a large roasting pan, fat side down. Roast for 30 minutes.
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Turn the roast over, lower the temperature to 350ºF and roast for another 1 1/2 hours, rotating the pan every 30 minutes.
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During the last 30 minutes of roasting, spread the carrots around the roast.
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The roast is done when an instant read thermometer inserted in the thickest part of the meat registers 130ºF for medium-rare. Transfer the roast to a carving board, tent with aluminum foil and let rest.
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Slice the roast thinly and serve with the jus and the roasted carrots.
Make the jus
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Finely chop the shallot and the garlic. Melt the butter in a saucepan and cook the shallot and garlic over moderate heat until lightly browned, 5 minutes. Add the wine and cook for 2 minutes. Add the stock, vinegar and thyme and bring to a boil. Lower the heat and simmer until reduced to about 1 1/2 cup, about 15 minutes. Strain the sauce and return to the saucepan. Remove from the heat, season with salt and freshly ground pepper and cover.
2. The meat will not release much fat, so after the meat and vegetables are removed from the roasting pan, I like to pour the jus in it, bring it to a quick boil and serve with that little “extra” bit of fat —so flavorful!
