When I have a few guests that sort of specific dietary restrictions, I make a dish a few weeks ahead of time and freeze it ahead of time for the big day. For example, for vegetarians I usually make a Moroccan stew (butternut squash,tomatoes, chick peas, onions and herbs/spices) that freezes very well, can be served over brown rice (pre made) and can be topped with greek Yoghurt for those that like it. It also makes a great savory side for the other guests.
Brisket isn’t bad, though I prefer the Cuban version - ropa vieja. You shred the meat after you cook it. There’s a million variations, but it usually involves some tomato sauce, bell peppers and olives.
I do beef tenderloin…it’s the only time I splurge for that. It’s the easiest recipe ever…it doesn’t sound good, but it’s awesome. My MIL got it in a cookbook and I stole it from her.
Marinate the meat in a huge Baggie for 24 hours, at least. The marinade is one full bottle of teriyaki marinade and dried onion soup mix. Turn the Baggie as you think of it. Bake for 50 minutes exactly at 300. It’s incredible.
^^Now that sounds good
It really is, but don’t those ingredients sound terrible? It’s amazing how tender and tasty it is. It does not taste like either ingredient.
If you can’t get a costly cut of beef , you can braise a lesser cut and get a wonderful result. We typically have prime rib for Christmas dinner, but I think I will get tenderloin this year and roast it with rosemary, garlic , salt and pepper. Since it will be a leaner piece of meat that the rib roast , I will probably make a red wine, mushroom sauce to go with it.
Have you considered making popovers ? They are pretty simple and elegant.
I have to make baked stuffed potatoes because it is a favorite in our house. I think I will make them up the day before and do the final baking on Christmas day.
lamb chops with mint jelly
I haven’t made popovers in ages, but they are so yummy and cool too.
Popover house here. I had a plan to open a neighborhood breakfast/coffee place and I was going to name it “Popovers” - featuring popovers!!!
There used to be a popover restaurant in Wellesley. 
@deb922, I found the horseradish crest recipe my sister uses:
http://www.foodandwine.com/recipes/horseradish-and-herb-crusted-beef-rib-roast
She uses (boneless, IIRC) sirloin strip instead of standing rib, and my recollection is that the crust is thicker than it looks in the picture.
My favorite sweet potato recipe has about 6 large sweet potatoes, well baked, cooled, and scooped out of their skins, mashed with a stick of melted butter, fresh grated nutmeg, salt, and pepper to taste, and about 1/4 cup medium sherry or bourbon. Put it in an oven proof serving dish and reheat when you wish. (You can sprinkle a little brown sugar over the top if you want, but it isn’t necessary.)
For vegetarians and others are don’t want meat, are lactose intolerent, etc, how about a vegetarian cassoulet? Cassoulet has protein (thanks to the beans) and are delicious, can be made in advance, in a slow cooker, etc. There are a ton of recipes out there for it, and I can tell you they are tasty as heck.
In terms of meat, if you want to do a cheaper roast, try marinating the roast before cooking it, and when cooking it, do it at a slow temperature for a lot of hours (preferable 300 or so), it will end up tender and delicious.
I found this recipe online but haven’t made it yet. Going to be daring and make it for Christmas dinner:
Herb crusted Prime Rib- ( yields 8 servings)
1 large shallot
6 garlic cloves, quartered
3 tablespoons minced fresh rosemary or 1 tablespoon dried rosemary
2 tablespoons minced fresh oregano or 2 teaspoons dried oregano
2 tablespoons minced fresh thyme or 2 teaspoons dried thyme
2 tablespoons minced fresh sage or 2 teaspoons rubbed sage
2 tablespoons olive oil
3 teaspoons pepper
1 teaspoon salt
1 bone-in beef rib roast ( 4 pounds)
Sauce:
1 1/2 cups reduced sodium beef broth
1 cup dry red wine or additional reduced-sodium beef broth
1 teaspoon butter
1/2 teaspoon salt
Bake uncovered, 1 3/4 to 2 1/4 hours or until meat reaches desired doneness ( for medium rare a thermometer should read 145 degrees, meduim-160 degrees, well done-170 degrees)
Remove roast to a serving platter and keep warm, let stand 15 minutes before slicing.
Meanwhile, in a small saucepan bring the broth and wine to a boil, cook until liquid is reduced to 1 cup. Remove from heat, stir in butter and salt. Slice roast and serve with sauce.
Prime rib is the best! However, how does one attempt to cook a prime rib for 20 adults using one oven?
Leg of lamb? I know some don’t like lamb, but at holiday times, I can get it cheaper than prime rib or some other beef cuts.
Thanks for the suggestion, but out of the twenty people coming only my mother enjoys lamb. Sigh
Here is my Christmas Waldorf salad recipe. I LOVE these make ahead recipes! For a sweeter salad use Gala or Fuji.
1 Cup mayo
1 tsp lemon juice
1/2 tsp salt
6 Granny Smith apples (abt. 2 1/2 lbs) unpeeled and cut into 1/2 inch pieces
1 1/2 cups chopped celery
1 1/2 cups chopped radishes ( I back off on this a wee bit)
3/4 cup dried cranberries (I use the orange flavored ones)
1/2 cup finely chopped red onion
1 1/2 cup pecan pieces - toasted
*2 heads of radicchio, washed, leaves separated
Combine first 3 ingredients in a medium bowl, stirring well. Toss apples with next 4 ingredients in a large bowl. Add mayo dressing and toss to coat. (Salad can be prepared earlier in the day).
Before serving, fold toasted pecans into salad. Line a serving bowl with radicchio leaves and spoon in salad or arrange radicchio leaves on each plate.
*Or do as I do an skip the radicchio altogether.
10 servings.
If this is family and friends, I hope you are asking them each to bring something.
“vegetarian cassoulet”
I would tolerate vegetarian cassoulet only if you make a special dispensation for duck fat. And serve mine with a side of duck confit and sausage.
@carly135, I would hope that you would be deglazing the pan with that broth and wine, then reducing it, then straining it into another pot and swirling in the butter.
ACME grocery is have a sale. Lancaster brand USDA choice beef bone in rib eye roast is $4.99 a pound. That is prime rib right? Can I even cook a 7 rib 16 lb roast in my standard oven? Help?