Standing Rib Roast December 17, 2009

  Christmas Traditions

       

       

       

Traditional Christmas Menu

Standing Rib Roast

Creamed Spinach

Parsley Potatoes

Butternut Squash

Pumpkin Pie

Eggnog

         Standing Rib Roast

1 whole Prime Rib choice cut (serves 16 - figure 3/4lb per person if you choose to buy a smaller cut)

Salt

Pepper

Garlic powder

3 cups Mirepoix (carrot, onion and celery - chopped)

½  bottle of Merlot wine

½  bottle of inexpensive Port wine

Preheat oven to 450 f

Wash meat and remove back plate. Cover meat with a thin coat of olive oil. Rub Salt, pepper, and garlic powder over meat. Place into large roasting pan then add merlot and port wines and 3 cups mirepoix. Place into oven and cook for 1 ½ hours. Remove and let stand for 30 min. Reserve juices from roasting pan and strain to make aux jus. Slice roast into approximately 1 ¼ inch pieces. The roast will be med rare at the center and the ends will be med well. Serve with aux jus.

         Christmas Eggnog

12 egg yolks

5 whole cloves

4 cups milk

4 cups cream

3 cups light rum

1¾ cups sugar

2½ teaspoons vanilla essence

1 teaspoon ground cinnamon

¾ teaspoon ground nutmeg

In a saucepan over low heat, stir milk, cinnamon, cloves and half a teaspoon of the vanilla. Keep stirring while mixture heats, and remove from heat just before boiling point. Whisk sugar and egg yolks n a bowl. Add very slowly the heated milk mixture while continuously whisking. Pour mixture into your saucepan over a medium heat while continuing to whisk. Keep stirring until your mixture starts to resemble custard. Never let the mixture boil. Pour and strain the mixture into a pitcher, making sure to remove the cloves. Refrigerate for about 1½  hours. Stir in the cream, light rum, remaining vanilla and ground nutmeg. Refrigerate overnight. Serve in cups with a little extra ground nutmeg, cinnamon or baking cocoa sprinkled lightly on top.