My Holiday Dinner Menu…Including Foolproof Prime Rib!

prime rib dinner 11

Happy Saturday everyone! I hope everyone had a great and today will be the start of a great WEEKEND! Let’s kick it off right with this throwback post from last year at this time. It’s my Prime Rib Dinner Party MENU and it rarely varies at all from year to year. As a matter of fact this is the very thing I am serving TONIGHT at our Family Christmas party that I am hosting.

WELCOME to “Save My Sanity Saturday” at One Good Thing By Jillee….where I attempt to avoid having a nervous breakdown by actually giving myself a day off from blogging once a week!

So pull up a chair and sit back and enjoy an “oldie but goodie” from the One Good Thing By Jillee archives.

For the last couple of days I have been obsessing about planning for my Annual Prime Rib Christmas Dinner Party. It’s a tradition I started several Christmases ago and one that my meat-loving extended family looks forward to with great anticipation. That is because thanks to HOURS AND HOURS of research into it, I discovered how to make THE PERFECT Prime Rib! Even my Uncle SY, who is a self-proclaimed prime rib connoisseur, LOVED it! This is from a man who has traveled all over the world and had prime rib at some of the most expensive restaurants. I kid you not.

I’ll admit, the first time I made it the anxiety over whether I would ruin this enormous piece of meat was intense! And although each year I do it I get less nervous about it, there are always a few butterflies when you’re dealing with the possibility of ruining a roast you spent over $100.00 on! But that being said, I haven’t ruined one yet! Not even my first one….not in the slightest. It really is foolproof IF you follow the instructions PRECISELY.

But before we get to the “star of the show”…I wanted to share the menu for my Holiday Feast. All the dishes are tried and true crowd-pleasers so I thought I would share with you in case you could use some inspiration for your own get-togethers this holiday season.

 

Christmas dinner menu

 

Personally I just can’t imagine having a wonderful steak or piece of prime rib without a salad to accompany it! My absolute FAVORITE salad is my sister-in-laws recipe for Spinach Salad…which we creatively call…Marianne’s Spinach Salad. :-) It’s a BIT involved….so if you’re in charge of the prime rib…I say delegate this dish to someone else. If you can’t do that….a lovely green salad with homemade ranch dressing would be WONDERFUL too! 

 

prime rib dinner

Marianne’s Spinach Salad

Ingredients

Salad:

  • 2 bunches of spinach
  • 1 head of lettuce (I use green leaf)
  • 3 c. grated swiss cheese
  • 1 container cottage cheese
  • 1 lb. bacon, cooked and crumbled
  • 3/4 c. sliced mushrooms (fresh)
  • 1/2 red onion, sliced thinly

Dressing:

  • 1/2 to 1 c. oil (I use canola oil)
  • 3/4 c. red wine vinegar
  • 3/4 t. dry mustard
  • 1 1/2 T. poppy seeds
  • 3/4 c. sugar
  • 1 1/2 t. salt

Directions

Wash & dry spinach and lettuce. Take stems off spinach, cut up lettuce. Place in large enough bowl to toss in. (This is a BIG salad!) Add swiss cheese, cottage cheese, bacon, mushrooms & red onion. Toss with dressing. Serve immediately! (Don’t toss with cottage cheese and dressing until just before serving or it will get soggy.)

 

prime rib dinner 9

 

The first year I did a Prime Rib Roast I spent literally HOURS researching online how to cook the perfect medium-rare prime rib roast! After contrasting and comparing dozens of methods I figured out that at the heart of a perfect prime rib is cooking it at an INTENSE temperature for a short time (usually 25 to 30 minutes)…followed by low and slow. There were lots of variations on this theme, but I decided on this particular recipe because it had all the essentials and because the guy who wrote it was funny! When in doubt….go for the person with the sense of humor. Either I got REALLY lucky…or this theory holds true. :-) So here it is: a FOOLPROOF way to make the PERFECT PRIME RIB…courtesy of “Nebraska Football Fan who also enjoys Catfishing”.

 

prime rib dinner

Easy Prime Rib

1. Get a prime rib roast at your grocery store or local butcher shop. It’s usually labeled bone-in ribeye roast.
2. Mix up equal parts of onion salt, seasoned salt, and garlic powder. Approx 1/4 cup total.
3. Pat the salt mixture on both ends and the fat side of the roast. The salt may not stick as well on the fat side. Don’t worry about it.
4. Pre-heat oven as high as it will go. Usually 500 degrees, but NOT broil.
5. Stick the roast in a dutch oven preferably on a small rack that will lift it off the bottom. Bone side down (fat side up). Get a meat thermometer and stick it in the middle of the roast.
6. Cook the roast UNCOVERED in the oven for 5-6 minutes per pound and then shut the oven off.
DO NOT OPEN OVEN DOOR FOR TWO HOURS UNDER PENALTY OF DEATH.
7. After two hours take it out and check the temp. If its 140 degrees it’s perfect. If it’s cooler, put it back in the oven at 375 degrees until it hits 140 degrees.
8. This procedure will yield a PERFECT MEDIUM RARE PRIME RIB. (Don’t ask me how to do medium or well done because cooking prime rib roast past medium rare is a felony.)
9. Get a package of Au Jus mix in the spice section of your supermarket and make following directions.
10. INVITE ME OVER FOR DINNER.

I decided to put my full faith into his instructions and followed them to the letter!  I even printed out a sign that said “DO NOT OPEN OVEN DOOR UNDER PENALTY OF DEATH” and taped it to the oven door…essentially taping it shut. My family, as usual, thought Mom had “lost it”…but I definitely had the last laugh on this one. :-)

The ONLY thing I did different was I took the suggestion of several other recipes I read and, using a small knife, cut slits in the fat side of the meat and stuck in slivers of fresh garlic before roasting. mmmm mmmm mmmm. I do love garlic…and this method allows it to just MELT into the fat and the meat while it cooks.

 

prime rib dinner 6

 

In our family we like to serve the prime rib room temperature with au jus and Creamy Horseradish Sauce. Well, I personally am not a fan of the horseradish…but everyone else seems to LOVE it.

 

prime rib dinner 8

Creamy Horseradish Sauce

Ingredients

  • 1 cup heavy cream
  • 1 pinch white pepper, or to taste
  • 1 dash hot pepper sauce (such as Tabasco) (optional)
  • 3 tablespoons prepared horseradish

Directions

Whisk the cream in a mixing bowl until stiff peaks form. Lift your beater or whisk straight up: the cream should form a sharp peak that holds its shape. Season with the white pepper, hot sauce, and horseradish. Stir to combine. Note: This sauce doesn’t keep very well. Just plan to use it the same day you make it.

 

prime rib dinner 9

 

Growing up in Southern California we used to frequent a restaurant in Orange County called Gulliver’s. They are known for their Prime Rib, Spinach Souffle, and CREAMED CORN! My entire extended family LOVES this stuff, and I fear if it wasn’t on the menu year after year I would have a mutiny on my hands.

 

prime rib dinner 7

Gulliver’s Famous Creamed Corn

(I have never made this recipe without doubling it…but this is the way I received it. Just something to keep in mind)

Ingredients

  • (1) 24 oz bag of frozen shoepeg corn (I buy the Pictsweet brand)
  • 8 oz. heavy cream
  • 8 oz. milk
  • 1 tsp. salt
  • 6 tsp. sugar
  • 2 T. melted butter
  • 2 T. Flour (or cornstarch for GF)
  • pinch white pepper (black pepper is just fine too)
  • 1/2 cup shredded Parmesan cheese

 

Directions

Put corn, cream and milk in saucepan and bring to a boil. (At first it will be a solid frozen mass….just give it time….it will warm up and liquify)

Melt butter in microwave and add flour to make a roux (thickener). Will be the consistency of paste.

Mix this into the corn. Continue to cook until thickened. Add pepper. Pour into casserole dish (9 x 13 if you doubled it) and top with Parmesan cheese. Put into 350 degree oven for 20 minutes (or until cheese is good and melted!)

I have made this recipe for years to rave reviews….the shoepeg corn and the Parmesan cheese make it extra special!

 

prime rib dinner 9

 

Since I only have one oven and it is occupied by an enormous piece of meat…I have taken to cooking the baked potatoes for my soiree in the crockpot. The great thing about this idea is if you’re off on your timing a little (or even a lot!)…the potatoes will wait patiently until you are ready.

 

prime rib dinner

Crockpot Baked Potatoes

Wash potatoes….wrap in foil…pierce with small knife in several places…set in crockpot….cover…cook. Depending on how much time you have….LOW for 6 to 8 hours….or HIGH for 3 to 4 hours.

Trimmings we enjoy: butter, sour cream, chives, bacon, and cheese.

 

prime rib dinner 9

 

Last, but of course not least…..DESSERT! When I was a little girl, my Aunt Betty would always make the most BEAUTIFUL and TASTY English Trifle in her big, beautiful trifle bowl. Sadly, I don’t have the recipe and she passed several years ago, but I BELIEVE the following Classic English Trifle Recipe is pretty close to what my Aunt Betty would treat us to!

 

prime rib dinner

Classic English Trifle

Ingredients

1 pre-made cake (I like to use angel food cake)
2 boxes of instant vanilla pudding or custard mix
2 lbs fresh fruit (I use strawberries and/or raspberries, and bananas)
1/3 cup sugar
1/2 cup whipped cream
additional fresh fruit (to garnish)
1/3 cup sherry wine, juice or water

Directions

Prepare pudding or custard according to directions and let cool.
Mix the fruit with the sherry (or juice, or water)
Cut the cake into 1″ chunks and place 1/2 of the chunks in the bottom of a trifle bowl.
Layer 1/2 of the fruit on top of the cake layer and top with 1/2 the pudding.
Repeat layering.
Top with whipped cream and garnish with fresh fruit.
Chill well before serving.

 

prime rib dinner 9

 

Putting this post together has made me SO excited for my upcoming party! (Not to mention VERY HUNGRY!) Here’s to a holiday season filled with delicious dishes!

 

What are some of YOUR favorite holiday dishes? I would LOVE to hear about them!

 

 


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Comments

  1. says

    Ever since I had three out of four kids in diapers, we’ve opted for a simpler holiday meal on Christmas so that it’s actually a holiday for me too! LOL! We do London Broil on the grill, steamed shrimp, 7 layer salad, homemade rolls, some kind of potato (usually on the grill too), pumpkin pie and apple dumplings. This year, I think I’m doing cole slaw instead of potato. The shrimp and apple dumplings are two things my Mom used to make and since my Dad and brother are both unmarried, they enjoy eating things that Mom used to make when she was living so that is my gift to them each year. (I also make them ginger cream cookies which is their favorite cookie that Mom used to do.)

    • Murphy says

      You weigh your meat first (or the butcher did, it may be on the package), and cook at 5 minutes per pound (so 12 pounds would be 60 minutes or 1 hour). Then, turn the oven off without opening the door and leave it in there for the rest of the time. The oven will slowly cool off, that is the rest of your cooking heat, and energy efficient, too :-) hope this helps!

  2. Bella says

    Wow, can our gang join you? I love your menu. I may copy it when we celebrate at home. For now, we are traveling to our parents in another state. I have a question about the prime rib, as I’ve never attemp it before. At the minimum, how many people would a smallest prime rib serve? And can you serve the leftover prime rib again for the next day? As prime rib or something else?
    Thanks for sharing your tradition and your family. Merry Christmas !

    • Deserae says

      I usually plan for 1/2 pound per person. Some will eat more and some less.
      I like to serve it as french dips the next day and as stew a following day. I have also found that you could freeze leftovers for stew or even another roast if it isn’t sliced.
      Another thing I do is buy french onion soup packets instead of au jus. I find it has better flavor. You can also add some roast drippings if you want.

        • Sheila Sullivan says

          “Du jour” means “of the day”.
          “Au jus” basically means “thin gravy”

          This is an easy recipe for Au Jus:

          1/4 cup beef fat drippings from a prime rib or other roast beef
          1 1/2 tablespoons all-purpose flour
          2 cups beef broth
          salt and ground black pepper to taste

          Directions

          Melt fat in a skillet over medium-high heat. Whisk flour into beef fat; cook, whisking constantly, until the mixture thickens, about 3 minutes.
          Pour beef broth into fat mixture; increase heat to high and bring mixture to a boil.
          Boil mixture until it thickens slightly; season with salt and pepper to taste.

          I sometimes add a bit of garlic, just for more flavor.

  3. Gina says

    I love to start a holiday dinner off with an antipasto platter my first boyfriend Sergio’s mom used to make. Fina was from Sicily, so it has a definite Sicilian flair to it!
    Place romaine lettuce leaves in a flower shape on a large serving platter. Scatter black olives, short pieces of celery, marinated artichokes (I like Cento brand, be sure to reserve the marinade!), chunks of extra-sharp provolone cheese (be sure it’s the extra-stinky kind, otherwise it’s too bland) and navel orange slices (cut into half-moons) decoratively over the romaine leaves. Drizzle the whole platter with the marinate. You may also add roasted red peppers, chunks of tuna and/or anchovies if your family likes them – I stick with the basics that Fina used. Great blend of flavors……save the leftovers for your salad the next day! Enjoy!!

  4. Zoé says

    Hey Jillee, love the recipes!
    I just wanted to comment on something though: in your menu, Prime Rib is not an “entrée”, it is a “plat principal” ! Plat principal means main dish, and entrée is what you would eat before that!
    Merry Christmas from a French reader in Paris

  5. Karen423 says

    Where is the layer of beef sauté with peas and onions? Rachael’s English trifle on Friends.

    I used to do elaborate dinners at Christmas until I realized I was missing out on watching my son play with all his toys. He is grown and out of the house now, for a brief period he lived with his dad in another state and I would fly him home at Christmas. One year he arrived late during a blizzard on Christmas Eve, we put chili in the crockpot that day so it was an easy meal coming home from airport (or reheat if flight delayed). Ever since he suggested we have chili on Christmas Eve and open our gifts that night. He moved back to the same city as us last year.

    We have ham or turkey Christmas dinner with all the trimming with the rest of the family at another house.

    • says

      Just had to say I was sitting with a cup of coffee reading the comments, and did a spit-take when I got to the first line of yours (thankfully, the laptop was not hit directly)!

      At least with Jillee’s recipe, we can be sure that it won’t “taste like feet!” :)

  6. says

    Jillee,
    I have been meaning to comment on one of your blogs :) I have been following you for about 2 months and love everything you post! I found you because I was originally looking for a way to clean my oven without chemicals. Now, I go to you first for ideas when I need a cleaning/craft idea!
    Thanks for your commitment to your blog and all the great information!
    Happy Holidays!

  7. says

    Jillee, once again you defy all those naysayers (sheesh, is there any really?) and come up with an absolutely FABULOUS menu. Oh if you were standing here I’d kiss you(as a sister-friend, of course!). Everything sounds so delicious. At first the cottage cheese in the salad was a little off-putting but then the more I thought about it, it actually made sense; lending it a creamy tangy-ness.
    I have heard of your High heat-don’t open door method, but it was with a Turkey. I am so curious to try it on beef now. And believe it or not I grew up in Northern California, but I remember visitng relatives in the south and we would go to Gulliver’s as well. What a co-inky-dink! So of course I’m loving the creamed corn recipe especially now that I hail from Iowa!!
    Have a Merry Christmas and continue to spread your joy!!

  8. Derryanne says

    Hello Jillee
    I found your site quite by accident and it has become my very favourite (and I follow MANY)! After reading your bio, I felt very connected to you. I just bought the clay you recommended for the bath.
    Question: Patting the salt mixture on the roast…just on the ends, not all over?…and do you cook it covered or uncovered?

  9. Carolyn says

    We have Prime Rib on Christmas Eve and then go to Christmas Eve service. Later we come back home for dessert and open ONE present. On Christmas day we have a big turkey dinner. I changed to this timing several years ago because I wanted to be able to enjoy the family who come on Christmas Eve rather than spending so much time in the kitchen with food preparations…putting the stuffing in when the turkey comes out of the oven, collecting the turkey drippings to make gravy, carving the turkey, mashing potatoes, etc. On Christmas day, after the morning present unwrapping time, we have a nice breakfast and then no more eating until an early dinner of turkey, stuffing, mashed potatoes, gravy, cranberries, salad, squash, and green beans. Everyone helps prepare the meal on Christmas day in between playing with new toys and games and taking naps.

    I had heard from a friend about cooking the prime rib this way, but didn’t have the actual directions. I look forward to trying it this year. I assume that the dutch oven is covered the whole time…? Also, do you sear the meat to brown the outside before putting into the oven?

  10. Jasi says

    We bring our roast to room temp before we cook (appx 4 hours on the counter). Then our prime rib roast 225* 20 min/1 lbs. We pull it out and let it rest until we’re ready to eat (30-45 min) and then stick it under the broiler for just a few minutes for a crispy exterior. Someone explained that browning warm pieces of meat is waaay faster than browning a room temperature roast, therefore less time under high heat and less likely to brown (or grey) out the outer meat. We are medium-rare meat-eaters. This method has always come out perfect with pink color to the edges. Also our salad is baby greens, red onion, craisins, gorgonzola, candied nuts and simply dressed pomegranate dressing. YUM!

  11. Susie says

    Jillee, I absolutely love all your posts. I look forward to them every day and have read every nook and corner of your website. Such wonderful information!
    My friend and I had decided to make a prime rib roast and popovers for a Christmas dinner, I was going to research how best to cook it. Thanks for doing that for me! I am now in business.
    As for those who ask whether it should be covered or not, the recipe doesn’t say to cover it and it’s very specific about everything else. Also after thinking about it, if you covered it, it would steam and not roast. My own take on this is don’t cover.

  12. summer says

    My family and I have grilled leg of lamb for Christmas. I also have to make my stuffed mushrooms, Tater tot caserol and steamed veggies. This year I am also going to make my spinach turnovers. Simple food that I can make in no time. For My huband I am makeing a pumpkin pie and for myslef I am makeing a Chocolate moose cake thing. Please forgive my spelling I am horrible at it.

  13. cindy says

    In the past, we’ve had quiche on Christmas morning (prepped evening before then baked fresh), deli/veggie/fruit trays for Christmas day and no specific plan for Christmas eve (big family dinner with in-laws the week before). However, after reading over your menu and reader comments, I think I’ll do chili for Christmas eve and try out the prime rib/potatoes/ spinach salad and trifle for Christmas dinner. Quiche will remain the choice for breakfast, and I’m sure I’ll still have a veggie/ fruit tray for during the day snackies.

    It’s great to be thinking ahead- thanks for putting it on my radar!!

  14. Jackie Mitchell says

    Your menu sounds awesome! You didn’t mention rolls, but my dad used to make Yorkshire pudding in cupcake pans when we had prime rib and it was awesome – super easy and you just pop them in the oven while your roast is resting before you carve it, and everything is ready together!

    My favorite holiday recipe is one my family has enjoyed for over 50 years – a hot seafood appetizer my mother always served in my great grandmother’s scallop baking shells (you cook and then serve it right in the shells – and then they go right in the dishwasher – you can read about the shells here – http://www.conchking.com/Irish-Baking-Scallops.htm). It’s also super easy:

    INGREDIENTS:
    1 can of lump crab meat
    1 can of small shrimp
    1/2 cup chopped celery
    1/2 cup chopped white onion
    1/2 cup chopped red (or other color) bell pepper
    1 tsp. Worcestershire sauce
    salt and pepper to taste.

    DIRECTIONS:
    Combine all ingredients, put a large tablespoon on each scallop shell (or put the whole thing in a casserole, though I’ve never done that myself) sprinkle buttered bread crumbs over the top and bake at 350 degrees for about 25 minutes until they start to get golden brown around the edges. In our family the kids traditionally hate this dish, until they reach the age of discerning palates; it’s a rite of passage! Very fun, and I hate to miss it during the holidays so when we celebrate with another family I always volunteer to bring it!

  15. CTY says

    We do a traditional Polish dinner on Christmas Eve– Golapki (stuffed cabbage), pierogi (like a potato & cheese ravioli), baked apples, kielbasa, Polish dill pickles, fine regional cheeses, fresh baked rye bread & Chrusciki (light as air fried cookie). The beauty is that this spread is all make/assemble ahead with low preparation the day of the gathering. Even the bread dough is made ahead to give the dough a tangy taste. Just pop in the oven.
    Those who goes away hungry only have themselves to blame!

  16. Linda says

    We have a unique Christmas Eve dinner. It started when I used my Christmas bonus (cheap boss) to have a meal that was frivilous, like order only appetizers instead of meals. One time, my husband decided to make it an all seafood dinner. No salad, vegetables, side dishes, just the meat. We have lobster, dungenous crab, snow crab legs, cold boiled shrimp, oysters & anything else that my husband decides to cook (He is our seafood cook). The kids liked it so much that we continued to make it our Christmas Eve dinner. Everyone wants an invite (like my MIL), friends, etc. If my boys were dating someone, they were invited also. It is essentially for our immediate family only. Now we have enlarged the family as the boys have married & had kids. We always have shrimp & snow crab legs in our freezer. My oldest grandsons come into the house & ask my husband for crab legs & he makes it for them. They are only 7 & 9. It’s not on Christmas Eve anymore as the wives’ families have traditions on Christmas Eve. We have it as close to Christmas as possible. This year it will be on December 22nd.

  17. Sherri McNeeley says

    Awesome! I’ve been doing standing rib roast and Yorkshire Pudding, with potatoes, green beans, and fruit trifle for years! With a clergyman husband and a daughter with a Christmas Eve birthday, simple is the way to go.

  18. Annette Tracy says

    I usually do a big Mexican dinner Christmas Eve, then breakfast pizza Christmas morning, and then turkey dinner. In 08 I had back surgery and a fusion, and it was just too much to be on my feet for all that cooking, so we ordered BBQ, and it’s been such a hit we do it yearly now! It’s so nice not to spend your day in the kitchen!

    I used to go to Gulliver’s at Marina del Rey here in So Cal. I loved their prime rib, and of course corn, and the trifle was out of this world. Thanks for posting the corn recipe. I’ve made my prime rib like you mentioned, and it was a recipe from James Beard. It turns out great! Happy Holidays, Annette

  19. Emily says

    Thanks sharing this wonderful menu. I have always been afraid of making prime rib. I would hate to ruin it!
    Maybe with your help I could attempt it.
    Another thing that got my attention was that you lived Orange County. I too born and raised in Orange County. I lived in Santa Ana border of Fountain Valley until i met and married my husband in 1999. I now reside in New Jersey. Thank you for your blog and I enjoy reading daily.

  20. Sheryl Holmes says

    Jillee – Hi!
    I am Julia Warner Holmes Mother in law, and as soon as I saw Marianne’s spinach salad – I had to see the rest! I am Thrilled to see your Prime Rib recipe. My hubby is a big fan, and I would love to surprise him with this! Julia gave me the big heads up about your One good thing..which I love, and have used your inspired ideas and connections! Thank you so much!! Happy Holidays!

    • says

      Hi Sheryl! I’m so glad you took time to leave a comment! And glad you have enjoyed the website. I’ll have to remember to thank Julia. ;-) You will LOVE the prime rib…and of course Marianne’s salad is ALWAYS a hit!

  21. Lois says

    If you don’t have a rack to put in the dutch oven you can make one yourself using carrots and cellery sliced in half. I did this for my thanksgiving turkey this year and it worked great!

  22. Avis says

    Yeaaaa! You just planned my Christmas dinner! This looks fabulous and yummy, not to mention beautiful! Thanks for all of your wonderful ideas. I look forward to every day’s Good Thing!

  23. Laura says

    Love prime rib for a special dinner! If you really want to take your potatoes over the top with yumminess, bake the last 20 minutes or so on the grill. We rub the outside with vegetable oil, then salt with kosher salt and microwave until almost done and then put them on the grill (med to low heat) to finish baking and crisp the skins. A piece of hickory wood off to the side adds even more flavor.

  24. Lisa says

    Jillee, I love your blog!
    When our children were young my husband worked the afternoon shift (3pm to 11:30pm) and usually ended up working Christmas eve – making him really hate getting up on Christmas morning at 5am or earlier when all the kids are too excited to wait! Once the kiddies got past the Santa believing age-we began a new tradition of waiting up for Daddy to get home and beginning opening gifts as soon as he arrived, around midnight! Everybody opens their gifts and plays to their heart’s content. We all go to bed exhausted and sleep like the dead on Christmas day, then when I get up I begin the big Christmas feast preparation. I hate to admit, it is different every year! I am always trying new dishes and entrees, so I guess that is my tradition – to have something different!

  25. Comet says

    For Prime Rib leftovers–as if!!!!—re-season and spread a bit of melted butter on ‘em and toss them om the grill for a few minutes (sliced in to serving sizes first) Broiler or girll pan would work too—the grill pan would make those nice lines if hot enough!

    My family comes from Birmingham England and the tradition was always Roast Beef and Yorkshire Pudding. With–no gravy! I don’t remember and my mother never mentioned what they DID serve with it–probably some version of Horseradish sauce. They would bake the Pudding IN THE PAN with the roast in the drippings. Mmmmmm—but–NO GRAVY!!!! Fortunately a neighbor taught me how to make corn starch gravy when I was a teen and now I always am the Gravy Maker. AND I still do pudding just in seperate pans.

    I also have my Great Great Grandmothers hand written recipe for Fruit Cake which I have made many times. Yum! And I don’t even LIKE Fruit Cake!!!! I do a variation on the recipe and do cup cake sizes for those who are single or who are the only FC lover in their family–a big hit!

    Now if anyone has come up with some way to KEEP the pudding PUFFED I would be THRILLED to hear it!!!!

    PS you can also do the Horseradish Sauce using Sour Cream (just be sure to get the thickest kind your market offers–we like CABOT but not sure if that is sold outside the Northeast) —this takes one step out of your hectic day and it will keep in the fridge. Also adds a nice tang that we like. Fresh grated horseradish adds a whole ‘nother taste level! If you have a hunk left over stick it in a pot and then transplant outside in the spring and you will have a lovely green plant and horseradish forever! I have had mine going for more than the 23 years we have lived in this house.

    • Vicki says

      I just made this prime rib last week and it was oh so easy…..couldn’t believe how it turned out so perfect with hardly any work to it. Mine turned out more on the rare side but that’s how I like it. I like the suggestion from Comet on “reheating” the leftovers on the grill with a little butter. Going to try that with the next prime rib…..there’s only 2 of us so we always have leftovers when it comes to roasts of any kind.

  26. Bobby says

    I have been using this same Recipe for Prime Rib for over 10 years , every birthday.. I always give my wife the well done end and I get the pink middle… Love it.. now to add the rest of meal to this years birthday ..Boxing Day..

  27. Blossom says

    Jillee,
    You are just the best! Thank you so much for updating the post to include not covering the dutch oven for the prime rib.

    My hope for you is holidays that are filled with love, laughter and gratitude! You are a gift to me from my higher power.

  28. Sharon says

    I wanted to do a test-run on the prime rib before Christmas so I tried it out this weekend. It was delicious but was not warm enough after being in the turned-off oven for two hours. What do you think about putting the oven on it’s lowest setting for a portion of the two hours?

  29. Caroline says

    This sounds so wonderful – my husband loves prime rib but I’ve always been afraid to try this. I think I’ll give it a go for New Years this year, since my family doesn’t like traditional pork and sauerkraut (blasphemy!) My question to you is: could I use my large roster (you know the one that sits on your counter, that’s become so popular in the last few years)? I believe it will reach 500 degrees but would the lid be “sealed” well enough for the slow heat release? Thanks for your great posts! I love seeing what you will educate us with each time!

  30. Victoria says

    Oh Jillee..Jillee….Jillee…… O I have never spent so much time on the puter as my grandbabies call it ……..since I accidentally found your site ……I didn’t realize I had asked for it to come on my e-mail……..it must have been one of my oops [I am or was a complete illiterate on puters!!!] but oh my what a wondeful oops I made ……now I cannot wait to hear my ding dong go off cause I know I got another e-mail from Jillee……I too have always been afraid to make prime rib roast cause on our budget I have to very very careful so I didn’t want to waste the meat by ruining it….. I love to cook especially now that I have six grandbabies along with their mommies and daddies and a great grandpa and a great Oma to cook for so this recipe I shall defintely try and the corn one too . thks so much for the recipes to-day and always A N D for all the grand hints for cleaning and crafts….. oh my !!!!….for all that you post. I am now hooked on my computer up here in Ontario Canada. …………Nana Bickie

  31. Lynn says

    Jill….just wanted to let you know that we roasted a prime rib “your” way this year. I lieu of a dry rub, I marinated the roast for 24 hours in Watkins Meat Magic, which adds a fragrant meaty-flavored crust. It truly is magic – what it does for plain ground beef is incomparable. The roast turned out a perfect medium rare! I also made the horseradish cream sauce but whisked in a pinch of salt. Rave reviews! Thanks!

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