A few years ago my mom and dad took over hosting our family for Christmas dinner. My grandmother passed away and the “torch” was passed on to my mom. The first year I believe she made a beef tenderloin, but the second year and third she made a prime rib to die for! Last year she perfected her menu and we told her not to change one thing. This year she listened to us and she did not change a thing! It is the perfect Christmas menu for our family. It is relaxing…my mom gets to relax as well because a lot of the recipes she can prepare ahead of time. Check out our Christmas dinner menu: Prime Rib With All The “Fixin’s”!
HORSERADISH & GARLIC PRIME RIB
- 1 (3 rib) prime rib roast, about 6 pounds
- 5 garlic cloves, smashed, plus 2 heads garlic, halved
- 1/2 cup grated fresh or prepared horseradish
- 2 TB. kosher salt
- 1/4 cup freshly ground black pepper
- 2 TB. chopped thyme
- 1/4 cup extra virgin olive oil
- 4 sprigs fresh rosemary
- Lay the beef in a large roasting pan with the bone side down. The ribs act as a natural roasting rack.
- In a small bowl mash together the garlic, horseradish, salt, pepper, thyme, rosemary and olive oil to make a paste. Massage the paste generously over the entire roast
- Put the pan in the oven and roast the beef for about 1 1/2 to 2 hours for medium rare (or about 20 minutes per pound). Check the internal temperature of the roast in sereral places with an instant read thermometer; it should register 115 degrees to 120 degrees for medium rare.
- Remove the beef to a carving board and let it rest for about 20 minutes. The internal temp of the meat will continue to rise by about 10 degrees.
- Carve beef and serve immediately with Beef Au Jus, Roasted Mushroom Sauce, Horseradish Cream Sauce. (Recipes Below)
*Recipe Courtesy of Food Network (Tyler Florence)
BEEF AU JUS
- 1 TB. Vegetable oil
- 1 cup onion, diced
- 1/2 cup carrot, diced
- 1 cup dry white wine
- 3 cups beef broth
- 2 dried bay leaves
- 1 TB. black peppercorns
- 2 garlic cloves, crushed
- 1 sprig parsley
- Saute onion and carrot in oil in a saute pan over medium high heat until slightly soft, about 5 minutes, stirring constantly.
- Deglaze with wine and reduce until nearly evaporated, about 8 minutes.
- Add broth, bay leaves, peppercorns, garlic and parsley. Simmer until liquid is reduced to 1 cup, 20 – 25 minutes.
- Strain sauce; keep warm until ready to serve.
* Recipe Courtesy of http://www.cuisineathomespecials.com/
- 7 to 8 oz. creme’ fraiche
- 2 TB. prepared white horseradish, drained
- 2 TB. chopped fresh chives
- Salt & Pepper to taste
Blend all ingredients in a mediuim bowl. Chill at least 30 minutes and up to 8 hours.
*Recipe Courtesy of a mix between Bon Appetite and Better Homes & Gardens recipes
ROASTED MUSHROOM SAUCE
- 1 TB. olive oil
- 1/2 lb. assorted mushrooms, sliced (4 cups)
- Pinch of salt
- 2 TB. shallots, minced
- 1 TB. tomato paste
- 2 TB. flour
- 2 TB. unsalted butter
- 1 cup dry white wine
- 2 cups chicken broth
- 1 sprig fresh thyme
- 1 sprig fresh parsley
- Saute mushrooms with salt in oil over medium heat. Cook until soft, about 2 minutes.
- Add shallots, saute 1 minute, then stir in tomato paste and cook until it starts to brown, about 1 minute.
- Add flour and 2 TB. butter; cook 1 minute.
- Deglaze with wine; increase heat to high. Boil to reduce and thicken, 2 minutes, then add broth and herbs. Bring to a boil, reduce heat to medium, and simmer until sauce coats a spoon, 12-15 minutes.
- Add salt and pepper if needed to taste.
- Discard herb sprigs, pour into gravy boat and serve immediately with beef.
*Recipe Courtesy of http://www.cusineathomespecials.com/
HONEY GLAZED CARROTS
- 1 TB. vegetable oil
- 2 pounds carrots, cut into 1 inch pieces or you can get crinkle cut carrots
- 1 cup canned reduced sodium chicken broth
- 1/2 cup honey
- 2 TB. red wine vinegar
- coarse salt & fresh ground pepper
- 2 TB. unsalted butter
- In a large skillet, heat oil over medium high heat. Add carrots; cook, stirring once, until beginning to brown, 2 minutes.
- Add broth, honey, and vinegar; season with salt and pepper. Bring to a boil; reduce to a simmer, cover, and cook until crisp and tender, 10 minutes. Uncover, and cook over mediuim high until carrots are tender and liquid is syrupy, 7 – 9 minutes more (there should be only a small amount of liquid remaining).
- Remomve skillet from heat; add butter, and swirl skillet until melted. Season with salt and pepper to taste.
*Recipe Courtesy of Everyday with Sarah
GREEN BEAN BUNDLES
- 1 lb. fresh green beans
- olive oil
- salt and pepper
- Pre-heat oven to 350 degrees.
- Blanch grean beans for 3 minutes.
- Toss them in olive oil and salt and pepper.
- Bundle about 5 green beans and wrap a piece of bacon around the bundle.
- Place in a roasting pan and roast for 10-15 minutes, until bacon is cooked.
- *Recipe Courtesy of Food Network (Paula Dean)
BAKED MASHED POTATOES
- 6 potatoes cooked and mashed (mash with a bit of milk and butter)
- 1/4 tsp. pepper
- 1 tsp. salt
- 1 – 3 oz. pkg. cream cheese
- 1 cup sour cream
- Mix the mashed potatoes, pepper, salt, cream cheese and sour cream.
- Put in a buttered casserole dish. Dot with butter.
- Sprinkle with paprika
- Bake at 350 degrees for 30 minutes
May be made 1 day ahead and refrigerated.
*Recipe Courtesy of an Unknown Source
THE BEST RED VELVET CAKE
For The Cake:
- Solid shortening for greasing the pans
- Flour, for dusting the pans
- 1 pkg. (18.5 oz) plain butter recipe golden cake mix
- 2 1/2 TB. unsweetened cocoa powder
- 1 1/2 cups buttermilk
- 1 bottle red food coloring
- 8 TB. melted butter
- 3 large eggs
- 1 tsp. baking soda
- 1 TB. distilled white vinegar
For The Cream Cheese Frosting:
- 1 pkg. (8 oz.) reduced fat cream cheese, at room temperature
- 8 TB. unsalted butter, at room temp.
- 1 tsp. vanilla
- 4 cups powdered sugar
- Make the cake: Place a rack in the center of the oven. Preheat oven to 350 degrees. Lightly grease three 9″ round pans with shortening, dust with flour. Place remaining ingredients in a large mixing bowl. Beat with electric mixer on low speed for 2 minutes. Increase speed to medium for 2 more minutes. Divide batter evenly among prepared pans, smoothing tops with a rubber spatula. Place pans in the oven. (If the oven is not large enough to hold 3 pans on center rack, place 2 on the center rack and 1 in the center of the rack above). Bake cakes until they just start to pull away from the sides of the pans and tops spring back when lighly pressed – 17 to 20 minutes. The cake on the higher rack may bake faster, so test it for doneness. Transfer pans to wire racks – let cool 5 minutes. Run a knife around edges of each layer – shake to loosen cakes. Invert layers onto wire racks; invert again on another rack so cakes are right side up. Let cool.
- Make frosting: Place cream cheese and butter in a large mixing bowl; beat with an electric mixer on high speed until light and fluffy, 1 – 2 minutes. Stop the machine; scrape down the sides of the bowl. Add vanilla and powdered sugar, beat on medium until combined. Increase speed to high – 1 minute.
- Transfer 1 cake right side up to platter – frost. Repeat with 2 more layers. Do a skim coat frosting of top and sides of cake – really light coating. Chill cake for at least 15 minutes. Do a second layer of frosting this time a bit thicker.
- Cover and refrigerate until ready to serve. Take out and serve at room temperature.