"So what are you making for dinner?": Christmas 2021

Saturday, December 25, 2021

Christmas 2021

Table for two again this year.

Today was an incredibly relaxed day.

Our menu for the day - (we are saving the Cupalets for tomorrow's dinner!)

If it's Christmas there are Penguins!

The Only Roast Beef Recipe I will use. It is from What's Cooking America.

Ingredients-

1 Prime Rib Roast standing rib roast at room temperature (very important)

2 tablespoons butter at room temperature

Method-

Preheat oven to 450 degrees F. Pat the room-temperature standing rib roast (prime rib roast) dry with paper towels or napkins. Smear the cut ends only of the roast with the butter.

Previously Frozen Roast: If your prime rib roast is frozen, let it thaw completely in the refrigerator. Remove the roast from the refrigerator about 2 to 4 hours before cooking to let it come to room temperature. Depending on the size of your roast, the time to come to room temperature may vary. Use your best judgment!

Room Temperature: To cook evenly, the roast must not be cold - let it stand at room temperature, loosely covered, for about 2 to 4 hours. This time can vary depending on how big or small your roast is. If you do not let the roast come to room temperature, if will take longer to cook your roast, your roast won't cook evenly, and you will end up with well-done slices on the end and raw meat in the center. Use your best judgment on room temperature times!

Do NOT salt the outside of your prime rib roast, as salt draws out moisture from the meat while cooking. You can use a prime rib rub containing other seasonings if desired, but it is not necessary. Some people do salt their prime rib roast before cooking, but trust the author of this amazing recipe and do no salt - the result will be a juicy, delicious roast to serve your family and guests!

Roasting Pan: Place the roast, ribs down or fat side up, in a heavy stainless-steel Roasting Pan or other metal roasting pan. Select a roasting pan that has sides at least 3-inches deep. (I do not recommend using nonstick pans, as these pans yield fewer of the cooked-on bits that make the tasty au jus juice or gravy.) The rib bones are a natural rack; you will not need a metal one.

Cooking Temperatures: Sear the rib roast for 15 minutes at the higher oven temperature (450 degrees F.), then turn the oven to the lower temperature (325 degrees F.) for the rest of the cooking time. Every 1/2 hour, baste the cut ends of the roast with the fat accumulated in the roasting pan. Do Not Cover the roast.

You will want to estimate about 12 minutes per pound of meat for the cooking time. See charts to make it easy to determine Prime Rib Roast Cooking Times. About 45 minutes before the estimated end of the roasting (bake) time, begin checking the internal temperature (use a good instant-read digital meat thermometer). Play it safe and start checking early, as you do not want anything to go wrong.

If you ignore every other bit of advice I have given, please pay attention to this: For a perfectly cooked rib roast, invest in a good meat thermometer. Internal temperature, not time, is the best test for doneness and you do not want to blow this meal!

When checking the temperature of your prime rib roast, insert meat thermometer so tip is in thickest part of beef, not resting in fat or touching bone. Cook until rib roast reaches an internal temperature of 120 degrees F. (or your desired temperature). See chart to determine Prime Rib Roast Internal Cooking Temperatures for rare, medium-rare, medium, medium-well and well-done. Remove from oven, cover loosely with aluminum foil, and let sit approximately 15 to 20 minutes. Cutting into the meat too early will cause a significant loss of juice. Do not skip the resting stage.

Residual Heat or Carry-Over Cooking: Remember, the rib roast will continue to cook as it sets. The internal temperature will rise to 125 degrees F. to 130 degrees F. (medium rare) in approximately 15 to 20 minutes. If allowed to rest as long as an hour, the internal temperature will rise even higher. So, pay attention to how long you let the cooked prime rib roast sit.

Holding Cooked Rib Roast: To hold cooked roast until serving time, immediately turn off the oven and leave the door ajar after removing roast. Let roast sit 15 minutes on the counter and then return roast to the oven, door closed, for up to an hour or even 2 hours for the biggest roasts. Check the temperature every 15 minutes. If will rise approximately 10 degrees F. at first, then gradually subside.

How big a roast do I need?

two (2) people – one (1) rib roast

six (6) people – three (3) rib roast

eight (8) people – four (4) rib roast

ten (10) people – five (5) rib roast

twelve (12) people – six (6) rib roast

fourteen (14) people – seven (7) rib roast

Approximate Prime Rib Cooking Time Per Pound until

Internal Temperature reaches 120 degrees F:

1 rib (2 to 2.5 pounds) – 22 to 24 minutes

2 ribs (4 to 5 pounds) – 60 to 70 minutes

3 ribs (7 to 8.5 pounds) – 1-1/2 to 1-3/4 hours

4 ribs (9 to 10.5 pounds) – 1-3/4 to 2-1/4 hours

5 ribs (11 to 15 pounds) – 2-1/4 to 3 hours

6 ribs (15 to 16 pounds) – 3 to 3-1/4 hours

7 ribs (16 to `8.5 pounds) – 3-1/4 to 4 hours

Beef Roast Cooking Internal Temperatures:

Rare – 120 to 125 degrees F. – center is bright red, pinkish toward the exterior portion

Medium Rare – 130 to 135 degrees F. – center is very pink, slightly brown toward the exterior portion

Medium – 140 to 145 degrees F. – center is light pink, outer portion is brown

Medium Well – 150 to 155 degrees F. – not pink

Well Done – 160 degrees F. and above

Sour Cream Horseradish Sauce- (I cut this recipe in half)

1/4 to 1/2 cup prepared horseradish (according to your taste)

1 pint (2 cups) sour cream

2 tablespoons fresh-squeezed lemon juice

1 teaspoon salt

Method-

In a medium-sized bowl, combine horseradish, sour cream, lemon juice, and salt; thoroughly mix. Refrigerate until ready to serve. Can be made 2 days in advance. Cover and refrigerate.

To serve, pass the horseradish sauce on the side.

Makes approximately 2 1/2 cups.

Now about those potatoes. These got rave reviews.

I found this recipe on Simply Recipes.

Ingredients-

2 large russet potatoes, about 1 pound each

Extra virgin olive oil

1/4 cup sour cream

1/4 cup milk

1 tablespoons butter, softened

1/2 tablespoon cream

Method-

Bake the potatoes:

Preheat the oven to 400°F. Scrub the potatoes clean under running water. Poke each potato in several places with the tines of a fork so that when the potatoes are cooking they don't explode.

Rub the potatoes all over with a little olive oil.

Cook for 1 hour and 15 minutes, or until the potatoes are cooked through. They should give a little when pressed.

If short on time you can bake the potatoes in the microwave, 10 minutes on high heat for 2 potatoes, 15 minutes for 4 potatoes. The skins of microwave baked potatoes aren't nearly as crispy, so you may want to rub a little olive oil on them and finish them in a conventional oven at 400°F for 10 minutes.

Make potato "boats"-

Allow the potatoes to cool to touch. Slice the top third lengthwise off the potato.

Use a spoon to scoop out the insides, forming a potato "canoe", leaving about 1/4 inch of potato on the skin.

After scooping, brush the potato with melted butter, sprinkle salt and pepper and bake boats alone 5- 10 minutes for a crispy potato boat.

The potato boats-

Mash potato insides with sour cream, milk, butter:

Place the scooped out potato insides, sour cream, milk, cream, and butter into a large bowl.

Mash with a potato masher. If you want a creamy texture, beat with an electric beater until desired consistency. Do not over-beat the potatoes! They can turn gluey if you do.

Stuff potato shells with filling-

Spoon fillings into the potato shells.

Bake-

Reduce the oven temperature to 350°F. Place potatoes on a roasting pan or baking sheet and bake 15 to 20 minutes until heated through.