Dorinda Medley From ‘RHONY’ Reveals the Secret to Her Christmas Rib Roast
Holiday cooks who want to make it nice can take a page from Dorinda Medley‘s cookbook. Medley, from The Real Housewives of New York City, recently decided to reveal what she does to make her Christmas rib roast so irresistible.
She shared to Instagram that she was going to give fans the full recipe. “The BEST Christmas Rib Roast: my ultimate secret ingredients revealed!” Of course, fans couldn’t resist asking if the secret ingredient was “making it nice.”
Medley created a YouTube video to give holiday cooks the full rundown on how to reach the pinnacle of Christmas cooking perfect. She even dons an adorable Christmas sweater and headbands in her video too.
Create the rub for the rib roast
She begins by telling viewers that she already sauteed the 16 pounds of meat. “Now we are going to make the rub or the crust,” she shares. She insists the recipe is very simple.
“Bread crumbs, Grey Poupon, they said dry mustard but I’m using this up,” she shows the bottle of mustard. “Chopped parsley, chopped bay leaf, lots of garlic, black pepper, salt … and that’s it! Let’s get this started!”
Medley organizes her ingredients and returns with a fun Christmas hat. “You know, we don’t measure in this house,” she explains. “So we’re going to use about a cup of breadcrumbs, chopped up breadcrumbs.” As she talks, she is pouring the breadcrumbs from the container directly into the bowl. She then adds about three-quarters cup of chopped parsley. Medley adds what appears to be several cloves of chopped garlic. “Some salt,” she says. Then adds pepper, plus her “secret weapon.”
Here comes one of her secret additions to the recipe. She says while Herb Ox powder is not in the recipe she uses that too. She sprinkles the powder into the bowl and then adds the mustard. Then she mixes the rub with her hands.
Time to apply the rub
The rub actually creates a paste that Medley can apply directly to the roast. Before she applies the paste/rub she adds another “secret” ingredient. “I’m adding a tiny bit of [red] wine,” she says. She adds that the aroma coming from the paste is amazing too.
Again, before she applies it to the roast, she adds some of the juices from the sauteed roast. Medley shows the sauteed roast to the camera and then liberally applies the paste all over the meat. “This is what we’re talking about,” she says as she covers the entire top of the meat. “Sucker’s gonna be good.” She dances around the kitchen looking pretty excited about her creation.
“Part of cooking is being creative and having a feel for it,” she shares. “Not everything has to be perfectly measured.” After giving the roast a nice massage and packing the paste into the meat, Medley cooks the roast at 275 degrees for five hours. She also has her digital meat thermometer to ensure the roast is cooked perfectly. When the roast is finished it should rest.