And a great day it was! Dinner finished almost on time. Marnie, Chris and Anna joined us. The turkey tuned out fantastic – the first time I have done a spatchcock turkey and it was awesome. Veggies roasted great. Turkey was moist, tender and delicious. I took several pictures on my phone – 3 – of the dinner plated, Marnie and Robin and Chris and Anna, but they never appeared on my phone. They’re out in La-La land somewhere. Here, though, are some photos of preparing the dinner and maybe I’ll make a photo of the plated dinner – at least close to it. Cheers – This was really fun to do!
It’s not as if there was not enough for everyone to eat. There was plenty!! In a previous post on this blog, Christmas 2013 Dinner Prep, I posted some photos of the Rib-Eye being prepared and I also posted the recipe for the roast. This was not a standard cooking time. But it turned out terrific! Look at the recipe. And check out this “neat” tree ornament that Sophia made for Marnie and Mac. Great idea, as we are all Ravenswood Winery enthusiasts, as Robin helped to start it back in the mid 1970’s. Here are some photos of the dinner. Enjoy ….. We did!
Well, at least our part. This Rib-Eye Roast, 12 lbs, will – should – serve the group of us. Eight? This does not cook long, just at a high temperature. 500 degrees for 1 hour. I have put the recipe below. The beef is from Homestead Farms. A local producer and there is a link to them in the sidebar. The house smells so wonderful! The stove heat is high enough that the fire alarms went off. Just checking them! To see the photos enlarged, Left-Click. There will be more photos posted here later. But for now ……….
And of course, as promised, here is the recipe that I promised. Enjoy it!
Roast Prime Rib of Beef
Source: Chef Ron Luck, http://chefronlock.com/recipes/roast-prime-rib-of-beef/
Step 1: So, my roast is 5.75 lbs. x 5 minutes = 28.75 minutes. I will round up to 29 minutes and add 1 minute for the heat lost when opening the oven door. Keep this in the back of your mind for future reference.
1 5.75 pound prime rib roast of beef (2 bones)
The rub. There are no measurements here. Just generous amounts of the following:
Butter at room temperature
Herbs de Provence
Fresh cracked pepper
Kosher salt – a generous amount
Chef Ron Lock’s Spicy Horseradish Sauce – See below
Preheat oven to 500 degrees F (this MUST be an accurate temp)
Put roast, rib side down in roasting pan. Mix the pepper and herbs in the butter until well combined. Spread the butter mixture over the entire surface of the prime rib. The more the better.
Put the kosher salt over the entire surface of the butter. Be very GENEROUS. Use more than you think you should here. Most of the salt will run off and very little will remain on the meat. I can’t stress the “generous” enough.
Put the roast in the 500 degree oven for 30 minutes as outlined in step 1. The time will be according to the size of your roast. After the 30 minutes, simply turn the oven off and walk away from it for 2 hours. Yup, just walk away. Do NOT open the door, fiddle with it or anything else. Pretend the roast does not exist.
After 2 hours, remove the roast and LET SIT at least 15 min to allow it to rest before carving!
Slice and serve. You can remove the rib bones for easier slicing and it also makes it easier to get 4 generous servings from the roast. Save the bones! Serve with au jus or Chef Ron Lock’s Spicy Horseradish Sauce. Whatever you like. You will surely love this method. You will get a succulent, moist roast between rare and medium rare. Perfect!
Chef Ron Lock’s Spicy Horseradish Sauce
2 T Prepared Horseradish
1 T Worcestershire sauce
1 t dry Mustard
3 T Mayonnaise
½ c Sour Cream
Combine all ingredients until well blended. Taste and adjust as necessary. Chill until ready to use.
Oh, my! What a great two day Christmas celebration!! Great food! Great wines! Great family! I just love it when the extended family – at least the Idaho portion – all get together and have a good meal together. Thank- You Mac and Marnie for the Christmas dinner. And Thank-You everyone for all of the great gifts! And Mac, for making the Italian Wine Cork Retriever!!! And Buddy got his Piglet! I think he thinks he is being replaced. Not a chance!! (Left-Click any of these photos for a larger view.)
But let’s start with Christmas Eve food. Robin and I spent a nice quiet evening at home. To start with, we made a salad of Caprese Scallop Stacks and then for the entree we made Cod with Tomato Cream Sauce. I used both Cod and Sole in this recipe. These were really delicious. The photos are posted below.
Then for Christmas morning – I remember my Mom running downtown in Newark, DE., to Bing’s Bakery and picking up a Christmas Morning Pastry Wreath – Robin made these wonderful cheese Danishes. I was still asleep when I smelled this wonderful aroma, drifting through the house. It was these pastries. Yum-O!
Then in the afternoon, we packed up the car and went to Marnie and Macs for an awesome dinner. And a yummy dinner it was. Marnie made a root vegetable, slightly curried, creamy soup that was delicious. We want the recipe, Marn. (Sorry I didn’t get a photo of it.) And Mac did a great job with the lamb. But look at what they made.
And for dessert –
So there was our fantastic Christmas! And like I said before: Great Food! Great Wine! Great Family! Who could ever ask for anything more? Not me.
Such a great dinner. It was great to have all of the family and extended family join us for the Thanksgiving dinner. Marnie, Mac, Sophia, Chris, Madison, Tessa and Maggie. These are the folks that made this day so great. Thank you all for joining us and for the salads, pie, deviled eggs, bread, potatoes and oyster stuffing. We did not go hungry. Enjoy this slideshow of the dinner. Cheers! The photo here are the place settings that Robin made.
Even Buddy had his Turkey Dinner last night – small portion! And then he could not stay awake. He couldn’t even wag his tail. He was so funny. Hope everyone had as great a Thanksgiving as we did. Cheers!! Now for Christmas.
Yes, one must prepare for this dinner. This year we will have 10 over for dinner. Maggie, Tessa and Madison Hyland, their mother Deanna, Chris (goes with Madison), Mac, Marnie, Sophia, Robin and me. Let’s see ….. That’s 10! We started today, this morning, with the prep. Here are some photos. Enjoy and don’t forget to Left-Click to see these full screen.
The turkey is thawing and the stuffing has all dried ingredients mixed in. Sweet potatoes are prepped. Tomorrow will be Bedlam, but exciting and fun. Maybe a small helping of 10 year old Laphroaig will help. Probably. Cheers!
Thanksgiving morning started at 7:00am. Here’s what’s cookin’!