So, in case you haven't yet decided on your menu, I'm sharing both of my most treasured recipes here, with notes. The first one comes from my brother's friend who is a chef. The potatoes are my humble but delicious creation. Enjoy, and do let me know if you made one or the other (or both!) on Christmas Day.
PRIME RIB (aka standing rib roast, or ribeye roast)
I always use a boneless roast - some say a bone-in roast adds more flavor but I haven't found this to be true. The half-submerging of the beef just prior to slicing gives this roast plenty of good flavor! I also prefer saving myself the trouble of slicing around thick bones which makes carving burdensome. And FYI - Costco has a great selection of reasonably priced rib roasts at Christmas time, and they're always delicious.
garlic cloves (approx. one head of garlic, or to your liking)
extra-virgin olive oil (enough to saute garlic and coat the roast, perhaps 1/3 cup or so?)
McKormick Montreal steak seasoning
brown sugar
1-2 packets McKormick Au Jus mix
Preheat the oven to 500 degrees.
1. Cut garlic cloves in half. Saute in olive oil until brown. Reserve garlic oil.
2. Cut slits in bottom of roast and stuff with half-cloves of garlic.
3. Rub roast with reserved garlic oil, Montreal seasoning and brown sugar.
4. Cook at 500 degrees for about ten minutes, to brown the roast. Reduce heat to 200-250 for remainder of time.
5. In a large pot or dutch oven, make au-jus according to packet directions.
6. Remove roast from oven when done or almost done (medium rare on your thermometer for best flavor, no more than medium). Drop roast into boiling au-jus for further flavoring and cooking, about 5 minutes.
Slice approximately 1/4" thick slices and serve immediately with au-jus on the side.
GARLIC-ROSEMARY SCALLOPED POTATOES
If you have a guest who claims he doesn't like rosemary, this recipe will convert him. Works every time. :)
about 3 lbs. Yukon Gold potatoes, peeled and thinly sliced (Cuisinarts are great for this part.)
6-8 garlic cloves, 1 cut in half, the others minced
2-3 Tbsp. chopped fresh rosemary
5 Tbsp. butter (salted is best, for flavor)
salt and freshly ground pepper
3 cups heavy cream
Preheat the oven to 325.
Rub a casserole dish (ceramic or glass, 13x9 or smaller) with the cut garlic clove and butter well. Arrange the sliced potatoes in even layers in the dish, adding bits of the butter, minced garlic, rosemary and salt and pepper between the layers.
Pour the cream over the potatoes and top with final garlic-herb-butter-salt & pepper combination.
Bake about 1+1/2 hours.
If potatoes need browning (it will depend on your oven), raise the heat to 400 during the last 10 minutes of baking. Serve and enjoy!
(Photographs borrowed from Williams-Sonoma, though they're not actually the recipes I'm posting here. They're a close resemblance. I'll post my own pictures after the holidays, if I remember to take them!)
9 comments:
Those potatoes look delicious. Is the recipe correct in that there is no cheese in it? I would think there should be cheese, but maybe not. Does the cream just cook up into a white sauce instead of a cheese sauce?
You're right Charlotte, there is NO cheese in this recipe, and it has a creamy appearance. Oh I hope you'll try it - if not for Christmas then some other time. It's delicious!
Oh you don't have to twist my arm to make anything combining potatoes and rosemary!!! I'll let you know how we like it. : )
Thank you so much for sharing these recipes. Your timing is perfect! I have felt so uninspired in the kitchen. I knew my husband wanted a roast and I had purchased yukon gold potatoes in my last trip to the market, but I had no game plan. Now, I do!
All the best to you and your dear ones, kristina
The roast sounds amazing, Kristen! What size roast do you normally get and how long do you cook at 200-250 degrees? Thanks!
Amy, I usually just eye the roasts at the store and buy the size I think we'll need for the number of guests. (I'm sorry I can't be more helpful.) The cooking time will be approx. 20-30 minutes per pound at 250 degrees, but that's just a general guide. I pull my roast out when the instant-read thermometer hits 125-130 for medium rare. The temp will rise five more degrees once removed from the oven. Of course if you want rare beef (which I love but my family doesn't) you'll pull it out earlier.
Sorry I'm not being very helpful - it's all a timing thing. Merry Christmas Amy!
Hi Kristen, I am planning to make your yummy roast and potatoes for our New Year's Day dinner; I already got my roast at Costco based on your suggestion. I have a cooking question - do you put the roast on a rack in the pan or just place it in the pan to cook? After the price I paid for this lovely piece of meat, I don't want to ruin it with a cooking error. Thank you! Nikki
Nikki, I've always just put my roast in the bottom of the pan, BUT, I've read it's better to put it on a rack. Go with your gut. :)
Thank you Kristen! I think, for my first time, I shall just do it the way in which you have had such success - no use messing with a tried and true method. Happy New Year!
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