Herb Coated Standing Rib Roast and Cauliflower Gratin
Christmas Dinner Ideas With Plenty Of Good Cheer
A Christmas Dinner To Rule Them All
If your dinner menu is not yet set, might I encourage a few things to keep it delicious on that table this Christmas Saturday?
First, I present you with the recipe for the Herb Coated Standing Rib Roast from Eat Happy Too, reprinted here with permission granted from myself to myself (full recipe below and printable PDF).
Then, my favorite winter side dish: Cauliflower Gratin. This is the latest iteration of what is the perfect NSNG, dairy-full, flavor explosion, and I filmed a short video to demonstrate the easy steps (see below for video, full recipe, and printable PDF).
Lastly, but never leastly, if you need more inspiration (ahem, Creamed Spinach), go to my Thanksgiving Recipe Round Up link here. I always do beef for Christmas, but some of y’all really love that turkey, and my Roast Turkey recipe is honestly the best way to prove to your family that you are their food savior. Plus there is no shame in repeating your Thanksgiving game on Christmas.
So enjoy my compilation of holiday classics, and imagine I’m doing my best Bing Crosby carol in your ear while you prep your joyful feast.
XOXO and Happy Merry-
Anna
Standing Rib Roast, AKA Prime Rib
Download Herb Coated Standing Rib Roast Recipe PDF here.
The standing rib roast, also known as prime rib, is a pricey, delicious hunk of meat. While I long to eat this dish year round, I save it for Christmas dinner, and my anticipation is rewarded by this centerpiece of a roast beast.
Tip: use a meat thermometer. If you prefer your roast to be on the medium rare side, make sure you pull it from the oven when the center of the roast is around 130-135 degrees. The edges will still be more well done, which will appeal to your guests who are into that sort of thing.
Make sure you reserve the juices from this roast to pour over each serving. Combine prepared horseradish and sour cream into a creamy horseradish sauce for garnish. My mouth is watering just thinking about it.
Herb Coated Standing Rib Roast (AKA Prime Rib)
(Serves 8-10)
INGREDIENTS
One 6-8 pound bone-in rib roast
Salt and pepper
1 teaspoon fresh thyme leaves
1 teaspoon fresh rosemary leaves, chopped
2 tablespoons Dijon mustard
1 tablespoon prepared horseradish
1 tablespoon olive oil
1 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon fresh ground pepper
INSTRUCTIONS
Let rib roast rest outside of fridge for 1 hour before cooking. Place rib roast, bone side down, in the roasting pan. Preheat oven to 450°. Season roast liberally with salt and pepper. Whisk together remaining ingredients into a sauce. Spread the sauce over the top and sides of the rib roast until everything is coated. Place in oven and cook for 20 minutes, then reduce oven heat to 350° and cook for additional 1.5-2 hours until a meat thermometer inserted reads 130-135° for medium rare. Remove from oven, let stand for 20-30 minutes. Rib roast will continue to cook while standing. Carve rib roast along bone, lengthwise to serve.
Cauliflower Gratin
Please watch this new video I made just for you. And while you’re at it, subscribe to my YouTube channel as I’m making more and more videos to help your cooking journey and frankly, need the support from your subscription.
Download printable PDF of Cauliflower Gratin here.
Cauliflower Gratin
(Serves 4-6)
INGREDIENTS
1 large head cauliflower, chopped into 1” pieces (about 4 cups)
1 medium sweet onion, chopped
Salt and pepper
1 1/2 cups grated white cheddar cheese
1 cup grated Swiss, Emmenthaler, or Gruyère cheese
1 1/2 cups heavy cream
1 tablespoon chopped parsley, for garnish
INSTRUCTIONS
Preheat oven to 350 degrees. Lay cauliflower pieces and onion in a 9x12 baking dish, casserole pan, or Pyrex. Season well with salt and pepper. Toss in pan with grated cheddar and Swiss cheeses. Drizzle heavy cream over cauliflower mixture and bake, uncovered for 45 minutes, or until cauliflower is cooked through and cheese is bubbly and starting to turn golden brown. Remove from oven and let stand 10 minutes. Serve garnished with parsley.
