Recipe Thread: How to Cook Prime Rib, and Other Christmas Dishes

Good Morning, Q Treepers! Merry Christmas! I promised Plain Jane a recipe for her Prime Rib, but thought the recipe might get lost in the comments, meaning she would not see it. Therefore, a post might grab her attention. Yet, we can use this post as a recipe thread for all kinds of wonderful tidbits to share. Please feel free to post away and include your family favorites.

Here’s the Prime Rib

This is for Plain Jane – “How to cook the Prime Rib, from Karl, the old Milwaukee Butcher.” I received this recipe in the early 90’s, and we’ve done it this way for decades in our home with great success. Tried and true recipe = no fear.

The size of the roast makes no difference. Have Rib Roast at room temp; season well. Place in a preheated 375 degree oven and roast for one hour.
Then, turn oven off.

DO NOT open the door for any reason.

Roast may sit this way for 4-5 hours. Turn oven back on when ready to serve. Roast 30 minutes for rare, and 40 minutes for medium rare.

Carve and serve at once.

Note: I take the Prime Rib out of the fridge, season with salt and pepper and fresh minced garlic….. then spray well with PAM, which seals juices and makes a nice crust. I let the roast stand on the counter for about an hour to rise to room temp, THEN put it in the oven on a rack with pan underneath. That way you get a crust, all the way around.

Merry Christmas!

Not quite THAT MUCH pepper.

68 thoughts on “Recipe Thread: How to Cook Prime Rib, and Other Christmas Dishes

  1. Im making a 4lb london broil pot roast. Only Mr Gil eats beef so its a Christmas gift. I have to salt and pepper and then sear the outside. Then transfer to the crock pot. I used this sauce last year from Williams Sonoma. Yes its expensive but he said I made the best roast he’d ever eaten. I also added cooking wine, even though it has stout in it. Add in the carrots, onion, and celery as the recipe says. Im not putting potatoes in this time. Im going to make garlic mashed russets instead.

    Liked by 9 people

    1. Good idea on omission of potatoes. Potatoes absorb a lot of flavor. (If served unmashed, they can be cooked separately then hit with drippings upon serving.)
      By the way, an over salted preparation has been saved with temporary addition of potato pieces.

      Liked by 6 people

    2. I ALWAYS use a good dinner table wine instead of a cooking wine. You are looking for the flavor of the wine, so you want to use one you would like and would drink.

      I used a cooking wine ONCE when I was newly married and I will never do that again. Ruined what would have been a very nice beef stroganoff.

      Liked by 2 people

  2. Daughn, I have never cooked prime rib but have enjoyed eating a Lot of it, pref. very rare. It sounds delicious. I am cooking a rump roast, hoping it turns out as I like as I will be the one eating it. Any tips from a pro? I’ll let it sit out, coat with salt and pepper and lots of garlic, and greek herbs, coat with good extra-virgin olive oil, and I usually just roast at 350, think Il’ll cook my potatoes and carrots separately.

    Liked by 7 people

    1. Let it rest for 30 minutes or so. That allows the carryover cooking to subside and the juices to draw back up into the roast.

      Also, take it out of the oven when it it 10 degrees under what you want as the carryover cooking will add those last 10 degrees while the roast rests.

      Liked by 7 people

  3. I use daughn’s butcher’s method for prime rib also. Works like a charm but, don’t give in to the temptation to open the oven door and take a peak.
    By the way, anybody had any experience with an air fryer?
    We got a Ninja Foodi on cyber Monday. So far I’ve cooked air fried buffalo wings, marinated pork tenderloin. brussel sprouts. fries both Idaho and sweet potatoes and hard boiled eggs. Pressure cooked chix thighs then air fried until crispy and air frying uses no oil except a spray of x-tra virgin olive oil to keep it crispy yet moist.
    Impressed so far.

    Liked by 4 people

      1. I love it so far…built like a tank.. Best chic wings (considerering no oil used ,no greasy fingers at all) crispy and moist inside. Guilt free fried food🍟
        Check it out on youtube. Just search air fryers recipes.

        Liked by 1 person

    1. When my workhorse Cuisinart pressure cookers finally died a couple months ago I replaced it with the Emeril air fryer. Still adjusting to it but no complaints…wish there were better directions and suggestions.
      If you haven’t cooked white corn on the cob with it (3 minutes) you are missing one of life’s little pleasures!

      Liked by 2 people

  4. Roasted Sweet Potato Pie:

    I don’t know why, but it’s better than pumpkin, IMHO. My family asks for it every year since I started making it:

    2 large or 3 medium dark orange or red yams
    1 pie crust (I make my own)
    1/2 c butter, softened
    1/2 c dark brown sugar
    1/2 c granulated sugar
    1/2 c whipping cream
    2 T bourbon or 1 tsp vanilla
    1/2 tsp cinnamon
    1/2 tsp nutmeg
    1/4 tsp salt
    2 eggs

    1) heat oven to 400F. Line cookie sheet with foil. Place sweet potatoes on cookie sheet. Roast one hour until tender. Cut potatoes in half and scoop out pulp into bowl. Discard skins.

    2) Reduce oven to 350F. Line 9-inch deep dish pie plate with crust. Beat sweet potato pulp with mixer on medium speed until creamy. Add rest of ingredients; beat one minute or until blended. Pour filling into crust.

    3) Bake one hour, 15 minutes (at 350F) or until knife inserted in center comes out clean. Cool on rack; store in refrigerator

    And did I wish everyone MERRY CHRISTMAS!!!!!!

    Liked by 6 people

    1. Be sure to pierce the skins of the sweet potatoes. One woman in my home town had a few explode in her oven and what a mess.

      I also grease the sweet potatoes first with a little cooking oil.

      The ‘candy’ syrup that collects on the pan when sweet potatoes are slow baked is one of life’s little pleasures.

      Liked by 2 people

      1. I often buy several small -sized sweet potatoes, pierced and put on foil and then slow baked for about an hour. As ga/fl writes,…they caramelized into delicious goodness and are pickup snacks in our house. I often make 6-8 at a time and hubby loves them when he returns from the golf course.

        Liked by 3 people

    2. In case readers are still on this thread, and considering making this recipe: I forgot to mention that the amount of sugar called for makes a very sweet pie. You can easily cut the sugar in half (it’s what I do) and your pie is delicious!

      Liked by 1 person

  5. I don’t know that we’ve ever tried prime rib, but will have to give this a shot…when the “lord of the manor” and his sons are not in the house. (They open the oven, and take the lid off the crock pot under threat of castration or not.)

    Liked by 5 people

  6. Christmas recipes…,

    The family recipe is a pastry known as “bollinas” in the remote part of northern Spain from where my great-grandmother’s family hails.

    6 cups flour
    2 tbsp. sugar
    1 tbsp.salt (I use sea salt)
    1 1/2 cups (3 sticks) BUTTER (Margarine doesn’t work as well)
    3 egg yolks
    1 cup warm water

    Filling (this is never enough for a whole batch)

    1/2 cup sugar
    1 cup pecans, chopped

    Form dough into balls the size of a walnut. Flatten (VERY THIN) into a circle. Moisten the edges with water. Place a teaspoon of filling in the center. Fold in half and seal the edges with a fork.

    Heat oil in a skillet to 375-400 (350 on our electric skillet is high enough). Fry until golden, turning once. Remove from oil and drain on a rack. While warm, roll in granulated sugar.

    Notes from all the years of making these:

    Never make on rainy days. The dough gets too wet to seal.

    The dough needs to be cold to really work with it. We chill over night, or put it in the freezer for a while.

    The dough can be used for empanadas.

    For a different filling, use PRESERVES. Jelly is too runny, and put them in the oil at the end.

    Liked by 4 people

      1. The night before that party, I started yelling, Take the kids, the keg and the dogs and GET OUT, all of you. OUT OUT OUT. So, my brothers picked up the keg, one nephew and the dogs and went into the back yard. MY one SIL went into the family room to watch TV, the other…I think I scared her.

        Anyway, my sister and I got started, and darn if my nephews weren’t eating them as fast as we could fry them. I mean, Mom was on sugar rolling duty, and they’d hit the drying racks, and H & Q were chowing down.

        Naturally, we went to the party the next day, and came home with none.

        Liked by 1 person

      1. It’s been a project in my copious free time (sic) to start organizing a WQTH cookbook…

        Sadly working too much overtime for weeks on end makes fun projects not so much fun…

        Liked by 1 person

  7. BUSY days here right now…I kind of lost my mind and am having 3 dinner parties within 10 days for about 30 people…so far. Two are formal and one is very casual (Second Table).
    Am trying to finish Xmas cards tonight to get that stuff out of sight and mind.

    AND, I’ve been making a very easy token gift to give that I’m sharing…
    Cinnamon Honey Butter
    1 cup butter, softened
    1 cup honey
    1 cup powdered sugar
    2 teaspoons cinnamon, Vietnamese is choice
    Put all in mixer, using wire blade attachment, and beat for 7 minutes.

    That’s it. Put in containers of choice with lid. Refrigerate.
    Great on the usual…hot biscuits, toast, pancakes…and even hot white rice with a little “White stuff” on top. Consider using it on cooked carrots or sweet potatoes, as well.

    Liked by 3 people

  8. The biggest thank you DNW. I’ve been leaning to the turn off the oven style of roasting them….2 – 8 lb. roasts. This sounds like a nearly a piece of cake. I’ve used other methods in the past, but got intimidated by visualizing 16 pounds of roast over or under cooked.

    Going with polenta with the prime rib instead of potatoes. Am contemplating if I need to make a gravy with that or go with just the au jus from the drippings.

    Can’t wait to eat it. THANK YOU AGAIN DNW. MerryChristmas and Happy Hanukah all.

    Liked by 1 person

      1. I would do that if One of the DIL’s didn’t HAVE to stick to the AIP diet so strictly. Am hoping if I make the garlic swim in olive oil prior to “painting” it on, it will work also. I have avocado oil spray, but that doesn’t set well with her either, even in small amounts even though avocados work well for her. Must be something in the processing of the oil.

        Liked by 1 person

      2. Am wondering if the refined expeller pressed coconut oil (no taste to it) might work to hold the garlic and juices in. Just might give it a go.


      3. One question; when you turn the oven back on for the second cooking, do you start the timing from when you turn the oven on, or from when it reaches the 375 degrees? I am giving this method a try for Christmas Day!

        Liked by 1 person

    1. Horseradish is a must.
      2-3 heaping TBSP of good quality hr in a small jar. I think it’s a 2 oz. jar and I use the whole thing.
      About 1 cup of sour cream
      About 1-2tspn of fresh cracked black pepper.
      Fridge for at least an hour, and mix and taste test to adjust.

      Liked by 2 people

      1. I processed some last week, but came out too granular. Have a new root setting on my counter to grate. And yes, sour cream for most, but again DIL is completely dairy free, so none for her.

        Liked by 1 person

        1. Horseradish can go in separate dish? Those who want it, can partake. That way the majority does not have to suffer for the one DIL?

          And ohhh gosh, I’ve made a nightmare out of fresh horseradish.

          Liked by 1 person

          1. Thought HR was just forserving, but I was pretty sleepy and interpreted it to mean it might be slathered before roasting, but that sounded strange. LOL.

            One of my brussel sprout stalks had very stubborn support stem dohickies under EVERY sprout and was making me dumb when I was reading and responding.

            Shoot, I couldn’t fall asleep last night…only 5 hours sleep and I go for my knee surgical impact test in 2 hours. Hope I pass.

            Liked by 1 person

  9. Okay, I have to give you all the killer recipe for Christmas Morning. Occasionally, I will make this for guests. Since I found the recipe in 1989, I’ve never had leftovers when serving it. It’s a win, every time.

    Scratch Corned Beef and Hash.

    The secret is in the prep of the Corned Beef.
    Buy a packaged corned beef at the store (I’ll do two at a time). Throw it into a crockpot and discard the juice from the packet. It will come with a seasoning packet. Add that to the crockpot. Cover with about 3-4 beers, I use Budweiser or whatever is in the house. Add:
    1TBSP each of Mustard seed, Minced Garlic, Dill Seed, and
    about 1/2tsp of pepper (no salt)
    Turn the crock pot on low, in another room, for about 18 hours – ON LOW.
    Remove the corned beef from the crockpot and place on a board with drain catch. Cover with a towel for about 15-20 minutes.
    If any fat remains on an edge, trim and discard.
    The result is perfectly lean corned beef.
    Cut into slices about 3/8″ thick and it will fall apart, into fine shavings.
    I do this a day before, or a week/month before and freeze it.

    To assemble the “Hash”
    2cups loaded of Corned Beef Shavings.
    1 medium onion, pureed
    3-4 Potatoes, skin on, cut into cubes, about 3/4″
    3-6 Cups of beef broth (I put the cubes into a big glass measuring cup, add 6 cups of water, and microwave for two minutes, cuz I’m never sure how much I will need).
    4 Tablespoons of butter.
    A big broad sided skillet with a cover. I use a 15″ chicken fryer with scooped edge.
    4-8 eggs, depending on how big your skillet is.
    DO NOT add any more seasonings, salt/pepper, anything, it doesn’t need anything.

    Melt the better and add onion, cook on medium for about 3-4 minutes.
    Add the potatoes and toss with the onions. Let them cook on medium for about 5 minutes, uncovered. Toss with hard metal spatula.
    Add the Corned Beef (more is better), and mix.
    Add enough beef broth to almost cover the mixture (don’t drown it).
    COVER the pan. Lower heat to medium low for about 15 minutes. Potatoes should be about 1/2 done at this point.
    Uncover and hard scrap bottom, turning and tossing. You might need a little more broth, but go a half cup at a time.
    Cover for another 10 minutes. Uncover, stir and toss, and taste test a potato. Are they done? Is the beef broth almost completely absorbed?
    Do they need 5 more minutes?
    You’re ready for the eggs.
    Make an indentation in the mixture with the back of a spoon, and drop a cracked egg into the indentation.
    Moving around the skillet like a clock, fit in as many eggs as you can, crack them carefully to not break yolk. Work quickly to get the eggs in at roughly the same time.
    About 5 minutes and the eggs will be done.

    Flat pancake spatula to remove to plates, like you’re removing lasagna from a pan, with the egg in one piece.

    This is almost like a lumberman’s breakfast. MEN love it. All it needs is strong coffee, OJ, and maybe fruit to lighten it up.

    Get out of the way of the men.

    Liked by 1 person

    1. I’ve never been a fan of Corned Beef, too many Irish in my family.
      This doesn’t remind me of anything like Corned Beef.


  10. I’m currently prepping Brussel Sprouts on the stalk. Repeat request from another DIL for Christmas Eve day dinner at their home. Can’t find the roasting time and temp. Have to hunt the net. Drizzle with good balsamic near end of roasting, sprinkle with cranberries here and there. Yum. Pretty also.

    Liked by 1 person

  11. A staple at our house is rice. The neighbors love it too. I use Basmati Rice. Brown if I can get it.

    Pre-chop a small onion and a couple handfuls of fresh mushrooms if you want to add them to your rice.

    1. Measure out and wash the rice
    If you want to remove a lot of the surface starch so the rice does not stick together, wash the rice! Place the rice in a large bowl and fill with water. Swirl a spoon through the water and the rice until the water goes cloudy. About a minute or so. Pour off the water, taking care not to lose any rice. Repeat until the water runs clear.

    3. Measure out spices. I use HERB-OX CHICKEN or BEEF BOUILLON PACKETS- SODIUM FREE. 1 pkg per cup of water. Turmeric (Good for you and gives a lovely golden color) Thyme, Garlic, Sage, pepper and sometimes Rosemary. All these herbs have health benefits. I don’t measure I just shake them into the spice bowl .)

    2. Measure and bring to boil the suggested amount of water in a covered pan. (I usually add an extra teaspoon or so to make up for the escaping steam)

    3. When the water comes to a boil quickly add the spices and rice, stir and cover with pan lid. Since I have an electric stove (residual heat) I just turn the heat down as low as it will go. On a gas stove let the mix return to a boil and then turn down heat.
    Cook for the suggested time.

    4. In the mean time I saute the pre-chopped small onion and fresh mushrooms in olive oil.

    5. Once the rice has cooked and soaked up all the water I add the onions and mushrooms oil and all.

    You can also add chopped leftover meat. I use chicken, turkey, pork, beef, lamb, goat, venison… to the sauteed mushrooms and onions to warm up before adding to the rice.

    I place the left over rice in the frig. Often I will saute in olive oil Bok Choy (white stems only, the leaves are added at the last minute) water chestnuts, and pea pods for a few minutes and then add the left over rice and chopped Bok Choy leaves. Saute until the leaves wilt. You can also add a splash of Soy Sauce if you wish.


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