Christmas dinner is perhaps my favorite meal of the year. Most of the side dishes I choose vary from year to year, but the main course - a standing rib roast, and the potatoes - gratin dauphinois (a fancy term for
scalloped potatoes), have been and will always be at my dinner table. Both recipes are positively tres magnifique but surprisingly easy - perfect for Christmas dinner, when you want to enjoy a delicious meal without spending all your time in the kitchen.
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 seasoningbrown 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 POTATOESIf 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!)