Good morning! On today’s show, Matt Swaim and Anna Mitchell continue their discussion of the O Antiphons by looking at Jesus as the Root of Jesse. Guests include pastoral counselor Kevin Prendergast to look at how winter weather can affect moods, and Rita Heikenfeld with tips from the kitchen for Christmas. Plus news, weather, sports and more…

*****

O Radix Jesse

O come, O Branch of Jesse’s stem,
unto your own and rescue them!
From depths of hell your people save,
and give them victory o’er the grave.

Rejoice! Rejoice! Immanuel
shall come to you, O Israel.

*****

RITA HEIKENFELD’S FOOLPROOF SIRLOIN TIP ROAST

A very unusual way of roasting beef! A vintage recipe that’s very trendy. 

Roasted carrots with red onions, lemon zest and mint would be a lovely side. 

Yield: Serves 6-8

Ingredients

• 3 pounds sirloin tip roast, tied

Herb “crust”

• 1-1/2 teaspoons each: salt and freshly ground black pepper 
• 2 teaspoons each: dried oregano and dried basil
• 1 teaspoon dried rosemary, crushed 
• 1/4 teaspoon crushed red pepper or more to taste
• 3 cloves garlic, minced — a good tablespoon or more
• Palmful fresh parsley, minced – optional 
• Enough olive oil or softened butter to bring it all together

To pour around roast

• Beef broth or red wine (a generous cup or so)

Instructions

1. Take the roast out of the refrigerator 1-1/2 hours before roasting, but leave it wrapped. This allows it to come to room temperature without drying out, resulting in a very juicy roast. Unwrap and pat dry. 
2. Mix together ingredients for herb “crust”.
3. Preheat oven to 250. (No, that’s not a mistake!).  
4. While oven is preheating, film the bottom of an oven proof, heavy pan with olive oil. Heat on medium high until the oil just starts beginning to smoke. 
5. Put the roast in the pan, turning to sear to a nice brown on all sides. 
6. Rub the roast evenly with the herb “crust”.
7. Put back in pan and pour broth or wine around it. 
8. Roast for 1 hour and 30 minutes or until it reaches 130 degrees. 
9. Turn off the oven and leave the roast inside and don’t open the door. 
10. .After 30-40 minutes, check the temperature. It should read 140-145 for medium. Remove from oven and let rest, tented, 10-15 minutes. 
11. Remove ties before slicing with sharp knife into thin slices. Drizzle with accumulated juices.

TIPS

• Make sure you get a roast labeled “choice” which has more fat running through it for flavor and tenderness. One that’s marked “select” will be too lean for this recipe. 

• Having the roast tied allows for more even roasting.

What’s the best wine for beef?

• My go-to wine is Pinot Noir, lovely for drinking alongside, as well.
  Any good quality burgundy works well with this recipe.

*****

Full list of guests