I do prime rib in a countertop roaster oven. Comes out really good and saves oven space for other things. I can post the recipe if anyone wants it.
Prime rib is prime, not choice. It’s the same cut, though.
@swimcatsmom, yes, please post the counter top roaster prime rib recipe. I think we’re going beef instead of poultry or pork for Christmas this year!
Also, what size roaster do you use? I need to replace mine - do you have a brand you like?
I think mine is an Oster or a Rival - just the basic you can get at wally world - I think they just come in one size (roaster, not slow cooker).
The recipe I follow produces a really nice rare roast that is evenly pink all the way through:
- remove from fridge
- smear with oil and kosher salt and pepper (don’t use too much salt or the au jus may be too salty - I’ve had mixed success with the au jus - sometimes great, sometimes not)
- bring to room temperature
- heat regular oven to 500 degrees
- Put the roast in a large pan (I use a big cookie pan) and sear the roast in oven at 500 for 25 minutes (I have also read that it is better to sear at the end but have never tried it).
- Heat counter top roaster to 225 degrees (yes, 225 - it is very low). Don’t add any liquid.
- Move roast to rack in roaster after searing
- Cook for @15 minutes a pound (not including searing time) until it reaches 125 to 130 degrees (for rare
- Take out and tent loosely for 20-25 minutes to let it rest and finish cooking (the temperature will raise to about 145 degrees.)
If most people like rare (like us) but others like more well done, I have read that you can put a slice in the au jus to finish cooking it. Have never tries it as we all like ours pink.
Alton Brown has a good recipe for Au Jus and also for a cream horseradish sauce made with fresh horseradish.
After many years of trying different things, I find that everyone who comes over is happiest when I make lasagna, meatballs, and a big salad so I’ve settled on that. And the great thing is I pretty much make everything the day before so on Christmas I can really enjoy being with my family.
Thanks, @swimcatsmom. christmas dinner plans are coming together much more easily than past years. Maybe I’ve finally learned to be reasonable rather than making every single side dish I’ve ever enjoyed!
I have a pescatarian, a seafood allergic and a celiac coming to a large holiday meal on the 26th. I will make a veggie risotto and two options to have with it. I already made and froze the short ribs (a variation of Ann Burrell’s) and will make a thick clam/shrimp chowder/stew. Most guests will try it all.
Our tradition for awhile is a prime rib. Yes it is expensive. But I and H rarely eat red meat. So this really is special for us.
But this Christmas our D1 will not be with us for the first time since she was born. She will be w/ bf’s family as they were with us Thanksgiving. And D2 is a vegetarian. So it is just me, H, S and a big prime rib! (The rest of my and H’s living family live hours away in other states.)
D1 will be coming with BF the day after Christmas. I’m sure we will have left over prime rib and will serve it when they are here. But I am sure it will not be gone. So I am not really sure why we bought it. But H insisted we buy the same size.
I guess S, who eats red meat more often, will be eating prime rib for a while. After a few days we will freeze it and he will get to keep eating it.
Yesterday I made the final decision to have ham braised in Madiera with duxelles for Christmas dinner.
Christmas Eve likely to be Tuna Cakes Maryland Style, a really delicious old recipe from Gourmet. I can mix them up and form them, and leave them chilling while we are out for a few hours.
We will have ham for Christmas dinner, and Christmas Eve is tamales here in Texas.
http://www.npr.org/templates/story/story.php?storyId=121791809
Menu help needed again: I agreed to go over to my friend’s house for a couple of hours on Christmas Eve. I thought we’d have some cookies, play some Pandemic and Bananagrams, and that would be it. Somehow, this morphed into a big Christmas Eve lunch at another friend’s house, with turkey and all the trimmings. I’ve agreed to bring a green salad.
What would be good additions to a green salad, to make it colorful and festive? Sadly, the pears, walnuts and cheese I’d like are no good because Mr. Fang is allergic to milk products.
Pomegranate seeds add a pop of red! If you want to go fancy:
^^Exactly what I was going to suggest - had them on salad last night and today at lunch- truly refreshing!
Another idea - candied pecans or just plain pecans. We often pair a fruit like pomegranate seed or strawberries with a nut and then feta!
I love the pomegranate seeds on a salad.
Another option could be a spinach salad with strawberries, dried cherries, or cranberries.
http://www.foodnetwork.com/recipes/spinach-salad-with-strawberries-recipe.html#!
For a nice winter salad, I like to include avocado, grapefruit and thinly sliced fennel with a small amount of arugula, and maybe some sliced shallots, with a white wine vinegarette. I’d pack the ingrediently separately and arrange on a relatively shallow bowl or flat platter so that the grapefuit stays intact and doesnt get everything soggy.
Make a spinach salad. Add cucumber pieces, and dried cranberries. Put the blue cheese and nuts in bowls on the side. Serve with a raspberry or strawberry vinnegrette.
Having 30 people so a turkey, a ham, a prime rib and a lasagna. Plus appetizers, sides and desserts. I only make the meats, sweet potato casserole and blackberry pie
Thanks for all your suggestions. I’m going to go with Asian pear, craisins, toasted walnut and greens with a mustard vinagrette, crumbled blue cheese on the side for those who like it.
@Cardinal Fang, I don’t need it for Christmas, but will you post or send me the recipe for that salad? It sounds great. And also tell me what kind of greens you use. Thanks
I don’t have a recipe, exactly. I’ll just take some green leaf lettuce, cut up some Asian pear, add some toasted walnut and some craisins, throw them in a bowl and put in some oil & vinegar dressing emulsified with Dijon mustard.