CHRISTMAS MEALS

[reinhard1]

It's that time of the year and it's coming up fast.  What is on the menu at your house?  In our house we seldom do the same anymore but most are what you would call traditional.  As a kid I grew up with pot roast, German dumplings, and red cabbage and kraut with bacon as the sides.  Yes, and plenty of great gravy.  What made that gravy so special was that my mom would roast a pork roast with the beef pot roast.  That combination makes for the best gravy.

Really want to do this again but this year it's prime rib.  Two years ago it was a all Korean meal with about 7 different dishes.  That was great.  Last year it was Roladen which has to be the most requested and really special [and lot's of prep work]  [you can look at the way I make it on my page in the Recipe page if you like].  But this year it's prime rib and I got a good size one at 11 pounds [bone-in].  Got a good deal at 7.99 lb.  Don't think it will be cheaper than that at Christmas.  Also I will be making my German dumplings  [I'll make some pics at the time for a step by step].  My German kraut with the bacon will be one of the sides if not the main side and some very good gravy.  Pies, cookies, my smoked summer and salami and more for snacks. Adult beverages for which a may sample.  The gals like good wine also.  So let's hear it guy's, what are you thinking of making?  Oh ya, I'll be making some Swedish Sausage also.  good luck.

Here is the standing rib roast triple wrapped for the freezer.

 

 

Side shot.  Really has some good marbling..

[LindellProStaf]

We have been having Prime Rib for Xmas and Lobster for New years lately.  The wife isn't big on Prime so I buy a 4 lb'er and that means I get more leftovers.  lol  I love it. Probably have yams with it and some kind of salad.  Kraut with bacon sounds great RH.   

[Boar]

Not sure whats going on, but prime rib sounds awsome! Might have to pusg for that one. How do you prepare yours R1?

[leechlake]

Potato Sausage.  At about 3pm we get together for hors-d'oeuvres and  then eat home made potato sausage around 8pm.  Year in year out...48 years in a row for me.

Prime rib recipe for an electric oven-  Heat oven to 500.  For medium rare put it in for 5.5 minutes per pound.  After that time turn oven off and never open door in 2 hours it will be done perfect.  Never fails.  You can turn it to 300 for the last 15 minutes if you want so it's a tad hotter/warmer .  Let rest for 15 once you take it out.

Has to bee an electric oven because the heating element stays hot longer.  

[bobberineyes]

+ 1 lindell on new years meal. As far as Xmas goes we'll be traveling,  not far but I won't be cooking.  Your standard monster ham , cheesy taters, salads galore for many. Next stop my side, ma and pa always do potato sausage,  Swedish  meatballs,  leftse, and a salad. Lately though they have been trying to sneak in some lutefisk,  ( not only  can I spell it I can't hardly stomach the smell) so their really is no sneaking with this stuff, although my kid eats it..weirdo 

[LindellProStaf]

Potato Sausage.  At about 3pm we get together for hors-d'oeuvres and  then eat home made potato sausage around 8pm.  Year in year out...48 years in a row for me.

Prime rib recipe for an electric oven-  Heat oven to 500.  For medium rare put it in for 5.5 minutes per pound.  After that time turn oven off and never open door in 2 hours it will be done perfect.  Never fails.  You can turn it to 300 for the last 15 minutes if you want so it's a tad hotter/warmer .  Let rest for 15 once you take it out.

Has to bee an electric oven because the heating element stays hot longer.  

That is how I do it.  And I put a meat probe in it so I can keep an eye on it.  I take it out at 135.  Cover it with foil and towels and let it get up to about 145 to 150.  Doesn't take long to rise neither.  The probe is the key for me.  Best $25 I ever spent.  Well let's say ONE of the best $25 I ever spent.  

[leechlake]

What's great about it is when you do it the first time.  You have a $80 hunk of meat and you put it in for the 500 degree part.  Then you turn the oven off and head to church the whole time thinking you're going to ruin it and have nothing for Christmas Eve dinner.  May as well skip church because your envisioning that roast going in the trash when you get home.  Temp probe is the best method but you lose the anxiety part which is half the fun.

 

[reinhard1]

I got what I do with prime rib on my Recipe page.   The key I found in prime rib is the internal temp that you prefer.  Kris I never tried your way but I have heard of that method and it sounds like a great method.  In the oven I turn the heat up to 450 or so and leave the roast in there for one hour.  Then I put the roast in the smoker at 225 or the oven until the internal reaches 130 and then I pull it out.  Put a foil tent over it for about 15 minutes or so, so the juices distribute.  I have a au jus ready to go when I slice it and put the slices in there.  That keeps the slices as tender as a butchers heart.  The temps differ depending on the size of the roast of course as far as starting off but not the internal at the finish.  good luck.

[Boar]

so the key temp is 130-135. let it sit for a bit under tinfoil, as the temp will rise some yet. and your good to go? ou got a aujus recipe on ur page R1?

[reinhard1]

Yes I got a couple on there.  The easiest is using Lipton beefy onion soup, following the direction on the package and adding some garlic to it.  I gave this to a guy who owns a store near me for his wife and his wife loved it for thin sliced bottom round she wanted to make for sandwiches.  good luck.

[bobberineyes]

If I can do it boar, u can...good eats

[smurfy]

at our house its usually a season tied rolled pork loin prepped by our favorite butcher shop cooked on a charcoal grill with indirect heat. along with that its wild rice, hobo potatoes and a veggie along with some refreshments!!!!!!!!

[Boar]

Thats sounds awsome smurf!!!

[smurfy]

Thats sounds awsome smurf!!!

oh sure...slam me in one thread..........NOW try and butter me up!!!!! yea its a favorite with the kids, and I learned not to overcook it!!!!!!!!!

[Leaky]

Smoked Brisket will be the center of attention, along with a pot luck of sides, desserts and homemade buns.