Sunday dinner is a THING. Or at least I want it to be a THING. I want my family to know that on Sundays, we have a family meal. Family meals happen other nights too but on Sundays, always. More often than not, we grill a steak or roast a chicken. This week we are planning ahead, keeping it classic and cooking enough for leftovers. And while it may seem extravagant to do a standing rib on an ordinary Sunday, why the heck not? It’s family – let’s make dinner special. Break out the nice china while you’re at it.
We are not raising our kids to eat like animals. They need to understand courses. Start with soup. Lucky me, my kids eat almost any soup I put in front of them. Start with zucchini soup (make ahead/easy). I’ve been dying to try this roast beef recipe – it’s a “set it and forget it” kind of thing. I’d serve it with straight up horseradish but if you want to make more of a cream, go for it. Beef is heavy – steamed asparagus is crisp. And of course, potatoes. Your oven will be occupied…this twice-baked version can be made ahead and heated when the beef comes out. And of course a little sweet treat. It’s family, after all.
Tips and Notes
I’ve GOT to try THIS ROAST BEEF RECIPE– legendary. In the comments there is a consensus around leaving it in for only one hour after you turn the heat off. I would do that rather than the two hours in the recipe.
And with any leftovers, try this Beef Farro soup.