THE PERFECT CHRISTMAS MEAL

We all know that for Thanksgiving, turkey is the star of the show so for us we typically do something else for Christmas.  In the past, it's normally been a ham.  Last year, I made a prime rib for the first time and it was okay but just okay. Well one of the reasons, we created this blog was to challenge ourselves to succesfully prepare foods most home cooks are intimidated to try.  So this year, I attempted prime rib again and boy was it delicious, moist, flavorful and gorgeous!  I also made garlic and cream cheese mashed potates, fresh green beans, chorizo dressing, southwest seasoned baked chicken and of course mac and cheese.

TEN TIPS FOR MAKING THE PERFECT PRIME RIB

On my quest for the perfect prime rib, I read recipe after recipe and here are some things I learned. These are my top ten tips for making the perfect prime rib. 
  1. First, get your materials out, you need a pan just slightly bigger than the roast (If the pan is too big, all your juices will evaporate.) And of course, you need your prime rib!
  2. Second, think about the number of guests you're having.  Plan on 8 ounces per person, so a 4 pound prime rib should feed 8 people.
  3. Third, I say go for a rub and not a marinade.  You really want your prime rib to be the star of the show.  There are many store brands out there but you may want to make your own.   My advice is to rub your meat in advance to allow the flavors to really penetrate the meat.
  4. Fourth, butter makes it better. I covered the ends, just the ends with room temperature butter, right before I placed it in the oven.  It really added great flavor to the meat and helped with browning and moisture.
  5. Fifth, there are several cooking methods to choose from, high and fast; low and slow or a combo approach.  I decided on a combo approach, it ensured great color on the meat and a moist and flavorful center. 
  6. Sixth, use a meat theremometer; prime rib is an expensive cut of meat and you don't want to overcook it.  Make sure the place thermometer in the center of the meat but not on the bone.  It's more about the internal temperature of the meat than a cooking time.  For rare: 120 - 125 degrees, medium rare 130 - 135, medium 140 - 145, medium well 150 - 155 and well done 160 or more.  I DO NOT RECOMMEND WELL DONE FOR PRIME RIB.  It will be tough and leathery, don't do it.  Make a chuck roast or something else if you want well done beef. 
  7. Seventh, don't forget about carryover cooking. When you cook something, it will continue to cook when you take it out of the overn. My advice is make sure you take your prime rib out 5 - 7 degrees before you reach your desired temperature to take into account the carryover cooking.
  8. Eigth, let the meat rest.  Take the prime rib out and cover it with foil and do not touch it for at least 30 minutes.  I know, I know, it looks gorgeous but you don't want all your hard work to go to waste and that's exactly what will happen if you don't let the meat rest.  While the meat is resting, make the au jus or gravy but resist the urge to cut it for at least 30 minutes.
  9. Ninth, carving time, we've made the perfect prime rib, let it rest and now it's time to carve and plate. Place the prime rib on a cutting board and get a long thin, sharp knife and a meat fork. Begin slicing and make sure you cut parallel with the bone. Cut the meat from the rib bones in one piece, following the contour of the bones. Make sure you slice the meat across the grain intoyour desired thickness.
  10. Last but not least, my tenth tip, always think of leftover ideas for any meat, especially one this expensive, you don't want to waste a drop.  Prime rib could make some great steak and cheese subs and I popped mine on top of a great spinach salad.

PERFECT PRIME RIB



The rub really makes this recipe, flavorful, moist and oh so delicious!

INGREDIENTS
  • 5 Pound Prime Rib, room temperature
  • 1 large onion sliced
  • 2 cloves of garlic sliced
  • 1/2 cup prime rib rub (recipe below)
  • 1/2 cup Olive Oil
  • Butter, room temperature
DIRECTIONS

Cover the prime rib with olive oil and massage into prime rib.  Sprinkle 1/2 cup of the rub over the prime rib and massage into the prime rib. Place in zippered plastic bag and place in the fridge over night.

Take the prime rib out and let come to room temperature before placing in the oven.  Preheat the oven to 450 degrees.  After the prime rib has come to room temperature, slather the ends with room temperarture butter.



Slice the onion and garlic cloves.  Spray the bottome of the pan with non stick spray, layer the bottom of the pan with the sliced onions then add the sliced garlic.  Place the prime rib on top of the garlic and onions. Place the meat thermometer into the center of the meat.  Set the timer for 30 minutes.

Place in the preheated oven and roast on 450 degrees for 30 minutes. 



After the 30 minutes, decrease the heat to 325 degrees and roast until 5 degrees before your desired doneness.  On average, the prime rib roasts at about 13 - 15 minutes per pound.  Check every 15 minutes after the first hour, because the temperature will rise much faster after the first hour.

Remove from oven and rest for 30 minutes.



After 30 minutes, carve and eat.



PRIME RIB RUB

Combine 1/4 cup coarse black pepper, 1/4 cup kosher salt, 1/4 cup garlic powder, 1/4 cup onion powder, 2 tablespoons paprika, 2 tablespoons seasoned salt. Combine ingredients and sprinkle 1/2 cup of rub on 5 pound prime rib. Store rest of rub for other beef recipes.

 PRIME RIB AU JUS

Combine 1 cup of beef broth, 3/4 cup of red wine (I used a cabernet because that's what my husband happened to be drinking) and 1 tablespoon dijon mustard, heat over medium heat, stirring ocassionally. Dissolve 1 teaspoon of corn starch into 2 teaspoons of water.  Stir into broth until thickens.  After sauce thickens add 1 tablespoon of butter and remove from heat.


LORINDA'S GARLIC AND CREAM CHEESE MASHED POTATOES
I came up with these potatoes when I didn't have sour cream and subsituted with some cream cheese.



Ingredients

  • 2 Pounds Potatoes
  • 1 teaspoon salt
  • 6 tablespoons butter, at room temperature, divided
  • 6 ounces cream cheese, at room temperature
  • 1/2 tablespoon garlic powder
  • 1/2 cup warm milk or cream
  • Salt and pepper to taste

Directions

In a medium saucepan, cook the potatoes in salted water until tender, about 15 minutes. Drain the potatoes and return them to the saucepan.

Add six tablespoons butter and cream cheese. Mash the potatoes with a potato masher until the ingredients are blended. Add the garlic powder. Add the milk, a little bit at a time, until the potatoes are the desired consistency. Taste and add salt and pepper, if needed. Add remaining 2 tablespoons butter and cover until ready to serve.


LORINDA'S MAC AND CHEESE

My kids love my mac and cheese and request it often.



INGREDIENTS

  • 24 ounces elbow macaroni
  • 1 can evaporated milk
  • 16 ounces velveeta, cubed
  • 10 cups shredded cheese (divided)
  • 1 1/2 sticks butter
  • Salt and pepper

DIRECTIONS

Add macaroni to salted boiling water and cook for 6 minutes, then drain.

Pour hot noodles into large bowl. Add velveeta and mix well to combine. Once velveeta is mixed in and melted, add butter and milk.  Add 8 cups of shredded cheese and mix well. 



Pour into buttered pan. Bake for 30 minutes. Add last 2 cups remaining shredded cheese and bake for 10 minutes more. Remove from oven and let stand 10 minutes before serving.

CHORIZO DRESSING WITH SOUTHWEST SEASONED BAKED CHICKEN



This was a nice alternative to traditional dressing and complimented the meal well.

Southwest Seasoned  Baked Chicken
  • 8 Chicken Quarters
  • 8 Sprigs of Thyme
  • 1 Tablespoon Chilli Powder
  • 1 Tablespoon Seasoned Salt
  • 1 Teaspoon Garlic Powder
  • 1 Teaspoon Onion Powder
  • 1 Teaspoon Ground Chipotle
  • 1 Teaspoon Cumin
  • 1 Large Spanish Onion Sliced
  • 1 Red Bell Pepper

Combine all dry ingredients. Sprinkle liberally over chicken.  Place onions and peppers in bottom of pan. Place seasoned chicken over onions and bell peppers.  Place 1 sprig of thyme over each piece of chicken.  Bake at 350 degrees for 1 hour or slow cook for 6 hours on 200 degrees (which is what I did).

Chorizo Dressing
  • 12 Ounces Chorizo (casing removed)
  • 2 Tablespoons butter
  • 2 Tablespoons olive oil
  • Vegetable Puree (2 cloves of garlic, 1 large onion, 1 carrott)
  • 8 Cups Cornbread Crumbs
  • 2 Cups Chicken Stock
  • 2 Eggs, slightly beaten
  • 1 Can Cream of Chicken Soup
  • 1 Can Cream of Celery Soup
  • 1 Tablespoon Chilli Powder
  • 1 Teaspoon Dried Thyme
  • 1 Teaspoon Cumin
  • 1/2 Teaspoon Chipotle
  • Salt and Pepper (to taste)

Preheat oven to 350 degrees. Place oil and butter in pan and heat. Brown 12 ounces of chorizo (casing removed) in heated oil. 



Remove from pan.  Sautee vegetables (or puree them which is what I did).

In a large bowl, combine cornbread crumbs, chilli powder, dried thyme, cumin and chipotle.  Add vegetable puree, cream of chicken, cream of celery and chicken stock. Mix until well moistened.  Add chorizo, then beaten eggs.  Salt and pepper to taste. Place in buttered 13 x 9 pan.



Bake 30 minutes uncovered until golden brown.

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