Sunday, January 23, 2011

Christmas Dinner

Our Christmas Day Dinner menu featured a prime rib roast, garlic smashed potatoes, brussels sprouts with bacon and apples, and a beet and orange salad, along with some really nice wine from Matthews Estate, provided by family friends.


For the rib roast, I followed the advice given here, and was pretty pleased with the outcome. I let the roast sit out on the counter, covered, for a couple hours to bring it up to room temperature (this helps ensure even cooking), then I cooked it at about 250F until the center reached the desired temperature (about 5 hours), followed by a 15 minute blast at 500F to brown the outside. This approach helps ensure more even cooking and I would highly recommend checking out the link above next time you make a roast.

1 comment:

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