If I were choosing what we’re having for Christmas dinner this would be the main course. With it I would have my family’s potato dish (which I’m going to have to make to write down here, my hands seem to know how to make it rather than my mind), a nice little salad, some tomato basil soup and Miss Ruby’s yeast rolls. Yeah, that would be good.
2.5 lb rib tip roast
1 c yellow mustard
1 head garlic, separated into cloves with bottom removed
2 T pepper
1 small tin anchovies
1/8 c olive oil
1/8 c red wine vinegar
Pulse all ingredients except meat in a blender until the consistency of a thick milkshake. Transfer meat and pulsed ingredients to a large plastic zip-loc bag and cover meat entirely with marinade. Let meat rest in refrigerator. Massage daily. Keep for a few days.
In a cast iron sauté pan, heat vegetable oil until hot. Remove steak from zip-loc bag and scrape off excess marinade. You still want the marinade to be covering the meat but not the big glops of it. Add the steak to the sauté pan and cook until meat is browned on all sides.
While the meat is browning, heat grill to 200°f. Heat over grill until internal temperature is 120°f. This will take an hour and a half to two hours.
If you don’t have the ability to grill, pre-heat your oven to 250°f – 300°f and cook until the meat has an internal temperature of 120°f.