The weather is starting to change and things are cooling down, so you know what that means? It's Holiday time! Halloween, Thanksgiving, Christmas and The New Year just one right after the other and I am all about it! You know what goes hand and hand with the holidays? Awesome food, parties and get togethers with friends and family and you know we are all about that! So stick around and I am gonna show you one of our favorite holiday meals!
Holiday Dinner Ideas!
The Perfect Holiday Meal!
Tim Van Doren
10
45 minutes
3.5 hours
American
Holiday Meals
Aight Guys!! When it comes to holiday meals, we usually focus on 2 main meals and that is Thanksgiving lunch/dinner and Christmas Eve Dinner. The rest of the time it's holiday snacks and sweets and all the things that make you fat and happy! So for this particular recipe, we decided to focus on what would be our Christmas Eve dinner. My whole family loves prime rib, so that is always on the menu for our Christmas Eve dinner. Just imagine pairing that glorious prime rib with a grilled caesar salad, cheesy scalloped potatoes and a creamy horseradish sauce! It'll make your tongue slap your brain! Now let's get into it and I'll show you how we do it!
Ingredients
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5 - Hearts of Romaine cut in half
2/3 - Cup of Parmesan Cheese
2/3 - Cup of Vegetable Oil
2 - Eggs
2 - Tbsp of Lemon Juice
Garlic Salt to taste
Pepper to taste
1 - Bag of Seasoned Croutons
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1 - 7 to 8 Lb Ribeye Roast
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2 - Sticks Unsalted Butter softened
2 - Tbsp of Minced Garlic
4 - Tbsp of Olive Oil
2 - Tbsp of Fresh Rosemary finely chopped
2 - Tsp of Soy Sauce
2 - Tsp of W Sauce
1 - Tbsp of Salt
1 - Tbsp of Pepper
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4 - Lbs of Russet Potatoes peeled and sliced ¼” thick
2 - Cups Shredded White Cheddar Cheese
1 - Onion finely diced
2 ½ - Cups of Heavy Cream
Aight Guys!! AbsolutelyFreakinKiller AP Rub
1 - Tbsp of Salt
1 - Tbsp of Pepper
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4 - Tbsp of Prepared Horseradish
½ - Cup of Blue Plate Mayonnaise
1 - Tbsp of W Sauce
Salt and Pepper to taste
Directions
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Put all ingredients in a bowl and mix until well combined.
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Preheat Pellet Smoker to 250 degrees.
Trim your Rib Roast to your liking and cover well on all sides with the Rosemary Garlic Prime Rib Butter Rub.
Place Rib Roast on the pellet smoker and allow to cook until it hits an internal temperature of 123 degrees. I flipped mine halfway through the cook.
When your prime rib reaches 123 internal temperature, place on a cutting board, tent with foil and allow to rest for 20-30 minutes.
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Pour heavy cream, onions, and salt and pepper into a bowl and mix well.
Spray a 9” X 13” pan with cooking spray.
Add a layer of potatoes in the bottom of the pan slightly overlapping each other and season with my Aight Guys!! AbsolutelyFreakinKiller AP Rub.
Sprinkle a cup of shredded cheese over the potatoes.
Add another layer of potatoes, season with my AP Rub and pour the heavy cream mixture over the top.
Top with remaining cheese, cover with foil and place in a preheated 350 degree oven/smoker for 1 hour.
After 1 hour, remove foil and allow to cook for another 45 minutes.
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In a bowl, mix together parmesan cheese, vegetable oil, eggs, lemon juice and salt and pepper until well combined. Place in the refrigerator for at least 30 minutes to an hour.
Brush each half of romaine with olive oil and season with salt and pepper.
Fire up your gas/charcoal grill to high heat and place the romaine cut side down on the grill and allow to lightly char.
To plate your salad, place romaine cut side up, drizzle with salad dressing and top with croutons.
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Mix all ingredients in a bowl and mix well. Place in the refrigerator for at least 30 minutes to an hour.
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Slice your prime rib into ½” slices and it’s time to get everything plated up! Grab you a slice of prime rib, some scalloped potatoes, a romaine half and some of that creamy horseradish sauce! Dig in and Enjoy!