recipe: Prime Rib Holiday Dinner
difficulty: Easy. Seems intimidating but the technique is nearly fool proof with the right equipment.
health rating: indulgent. It’s the Holidays after all.
time: Prime Rib: 4 hours including cooking time and prep. the roast has to be seasoned the night before. Mashed Potatoes: 30 min. Creamed Spinach: 30 minutes
Cooking turkey is a big fat pain. There I said it. And this is coming from a guy who literally did a Thanksgiving cooking demo a few weeks ago. Maybe that’s why I was burnt out on the idea of more poultry for the Ultimate eating holiday but I have always been one to change things up for Thanksgiving. In years past I have had fun with cornbread and sausage or bacon and oysters when it comes to the stuffing game. And I am a big fan of dry brining though for my Thanksgiving demo I did a wet brine with a Mexican twist. Still, even with all the tips and tricks I have accumulated over the years, no roast turkey recipe can compare to the ease and glory that is the Almighty Prime Rib. This is how to absolutely nail it + a few recipes for sides.
I went with The Reverse Sear Method from Serious Eats’s J. Kenji Lopez. He is a food scientist as much as a chef, constantly tweaking recipes to find the “perfect cook”. It basically comes down to cooking the roast low and slow until it hits the desired internal cooking temp. Afterwards you remove the roast from the oven, crank the heat and pop the roast back in to get a nice crust. I set off a few smoke alarms but it was worth it for this:
Coast to coast red with a sea of juices. If you like it more done, cook it longer but no matter what you will get an even cook. Here’s the step by step break down.
There are loads of over the top creamed spinach recipes that call for Parmesan and even cream cheese. Chill on that. Go simple and let the cream take your leafy green to a place of indulgence. Start by dropping the spinach in boiling water until it wilts(like a matter of seconds) and chopping it in a food processor before setting aside.
Separately in a sauce pan, melt the butter just before it browns and add the onion. Sauté until translucent. Add the garlic and sauté for a minute or two. Add the spinach and mix well. Soon after add the half and half and simmer till a desired consistency. The saucier it is, the more it functions as a sauce, not a bad proposition.
Season to taste with salt, pepper and a pinch of nutmeg for a little aromatic lift. Serve at once.
Damn Good Mashed Potatoes
I like Yukon Golds for mashed potatoes and all I need is a good masher and plenty of butter. Start by peeling the potatoes if you like and boil them till tender(I test with a carving fork and usually it takes somewhere between 20-30 minutes of boil/simmering)
Once tender, drain and introduce the cubed butter in batches, mashing the whole time. Season with salt and white pepper. Easy and damn good if you aren’t afraid to go deep with the butter.
It is the holidays after all . . .
[…] of the best qualities of a Traeger is that it is actually a badass oven. It is my go to for Christmas Prime Rib. Kitchen real estate is scarce on Thanksgiving so use your Traeger or whatever grill/oven you got. […]
[…] As far as the Reverse Sear goes . . . I supposed you can do it for a very thick steak but at the end of the day I think sear and oven finish will work just as well. Reverse sear really does wonders with a roast. And if you happen to be doing a Prime Rib for Christmas, I’d try the reverse sear and my recipe is right here. […]
[…] very end, when a blast of heat forms a crackling crust on the roast. I’ve talked about this on my blog (another shameless plug) and have found it works exceptionally well in my Traeger pellet grill […]