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2 Christmas Dinner Ideas

Salt Roasted Prime Ribs of Beef 

TOTAL TIME: 3 hr 35 min
Prep: 20 min
Inactive Prep: 15 min
Cook: 3 hr

Ingredients

  • 12 cups coarse salt
  • 3 cups water
  • 3 cups all-purpose flour
  • 3 egg whites, lightly whisked
  • 8 to 10 pound prime rib roast
  • 1 1/2 tablespoons fresh rosemary leaves
  • 1 1/2 tablespoons fresh thyme leaves
  • 1 cup cracked black peppercorns

Directions

Position an oven rack in the center of the oven and preheat to 325 degrees F.

In a bowl stir the salt and water together and add flour for some extra binding. Froth up the egg whites with a fork, add to the salt and flour and blend until the mixture forms a stiff paste resembling wet snow while holding its shape when you squeeze it together.

Spread the mixture to form a salt bed in the bottom of a large roasting pan, and lay the roast on top, fat-side down. Cover it all over with the rosemary, thyme and cracked black peppercorns, pressing into the roast to make sure it adheres well. Coat it completely with the salt dough, patting it well so that when it roasts it will solidify into a solid casing. It needs to be about 1/4-inch thick.

Roast the beef for 20 minutes per pound for medium-rare.

Transfer the beef to a cutting board, let it rest for 15 minutes and then, cut the casing open and slice in between the bones for nice manly servings. You can also remove the bones and slice thinner if you want.

 


Sunday Rib Roast

TOTAL TIME: 2 hr 25 min
Prep: 20 min
Inactive Prep: 15 min
Cook: 1 hr 45 min

Ingredients

  • 1 (3-rib) standing rib roast (7 to 8 pounds)
  • 1 tablespoon kosher salt
  • 1 1/2 teaspoons freshly ground black pepper
  • Mustard Horseradish Sauce, recipe follows
  • 1 1/2 cups good mayonnaise
  • 3 tablespoons Dijon mustard
  • 1 1/2 tablespoons whole-grain mustard
  • 1 tablespoon prepared horseradish
  • 1/3 cup sour cream
  • 1/4 teaspoon kosher salt

Directions

Two hours before roasting, remove the meat from the refrigerator and allow it to come to room temperature.

Preheat the oven to 500 degrees F (see note).

Place the oven rack on the second lowest position.

Place the roast in a pan large enough to hold it comfortably, bone-side down, and spread the top thickly with the salt and pepper. Roast the meat for 45 minutes. Without removing the meat from the oven, reduce the oven temperature to 325 degrees F and roast for another 30 minutes. Finally, increase the temperature to 450 degrees F and roast for another 15 to 30 minutes, until the internal temperature of the meat is 125 degrees F. (Be sure the thermometer is exactly in the center of the roast.) The total cooking time will be between 1 1/2 and 1 3/4 hours. Meanwhile, make the sauce.

Remove the roast from the oven and transfer it to a cutting board. Cover it tightly with aluminum foil and allow the meat to rest for 20 minutes. Carve and serve with the sauce.

Note: Be sure your oven is very clean before setting it at 500 degrees F.

Mustard Horseradish Sauce:

Whisk together the mayonnaise, mustards, horseradish, sour cream, and salt in a small bowl.

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