I wanted to share what has become our family tradition for a good many years now.
Our Christmas Eve Menu
Beginning with
Prime Rib with Horseradish Cream
photo credit: Christmas with Southern Living 2006
Prime Rib with Horseradish Cream
Pair roasted prime rib with homemade
Horseradish Cream for a show-stopping main dish. Garnish with kumquats,
lady apples, and pecans for extra flair.
- Yield: 10 servings
- Cook time:2 Hours, 35 Minutes
- Prep time:5 Minutes
- Other:10 Minutes
Ingredients
- 2 tablespoons prepared English mustard (we tested with Colman's)
- 2 tablespoons prepared horseradish
- 1 tablespoon chopped fresh thyme
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 (8 1/2-pound) prime rib roast
- Horseradish Cream**
- Garnishes: lady apples, kumquats, pecans
Preparation
Bake, uncovered, at 450° for 20 minutes. Reduce heat to 300°, and bake 2 hours and 15 minutes or until a meat thermometer inserted in thickest portion registers 145° (medium rare) or 160° (medium). Let stand 10 minutes before slicing. Transfer roast to a serving platter, reserving 1/4 cup drippings for Blue Cheese Yorkshire Puddings; keep warm. Serve with Horseradish Cream. Garnish, if desired.
Note: English mustard is an extremely hot condiment containing ground mustard seeds and turmeric. It contributes high flavor to the coating that bakes on the prime rib.
Christmas with Southern Living 2006 Book
My notes: Do not throw away your rib bones! Bake with vegetables to get the best out of and then boil with more vegetables to make stock...french onion soup is delicious with this stock...recipe to follow for stock later.
Hibiscus House~ Christmas Traditions & Memories 2013
(mine outer edge more cooked)
Creamed Potatoes with delicious gravy
Ginger-Rum Carrots
Roasted Turkey
Horseradish Cream
not pictured- Seasoned Steamed Green Beans
Horseradish Cream here
Creamed Potatoes here
Seasoned Steamed Green Beans here
Ginger-Rum Carrots here
