Last night was a new milestone for us, serving a traditional
prime rib for Christmas Eve dinner. We
had been dreaming of this moment for a few years now, but always had other
large family gatherings on Christmas Eve.
This year we celebrated the Eve with Matt’s immediate family at his
parent’s home.
His youngest sister prepared a shrimp appetizer, some
festive cranberry cocktails, and some twice baked potatoes. The other sister brought an apple cranberry
salad. His mom made roasted asparagus,
steamed broccoli, rolls, baked chicken (some of them weren’t eating prime rib),
and a chocolate chip cheesecake.
Matt used an apple wood smoke and cooked it on his Big Green
Egg. He makes some awesome meat with the
Egg, but this was our first prime rib.
Usually we do pork shoulders, brisket, turkey, chickens, or ribs on the
Egg. For this occasion he ordered the
prime rib right after Thanksgiving from a local butcher shop. We prepped it the night before with some garlic
cloves tucked in across the top and a coating of pepper and kosher salt, enough
to look like a heavy frost.
Then it sat
in the refrigerator overnight and was brought out again late morning so it
could warm to room temperature for an hour before being placed on the Egg. We used the drippings to make Yorkshire pudding
in the cast iron skillet. If you aren’t
familiar, it is a puff pastry and not pudding at all. YUM!
The meal was a success and we hope to make it part of our
traditions with our children in the years to come.
Obviously we enjoy cooking and this is something we like to
share with others. These last few years
we have started to give each of his sisters a Dinner Certificate for their
Christmas gift.
We allow them to choose
a meat, a grain, a vegetable, and a dessert and deliver it to them. It is more than what they would eat in a meal
so they have plenty of leftovers or they can invite others to share it
with. Matt makes the meat on the Big
Green Egg and I prepare the other sides and dessert. Here is what we recently delivered when they
redeemed their certificates from last year at the same time.
Wishing you and yours a very Merry Christmas with lots of
good food and companionship. Perhaps
next year you’ll consider some delicious Fork Right Farm pork. (sorry, no beef, but I told Matt we really
need to raise our own cow now so we can eat our very own prime rib at
Christmas)
No comments:
Post a Comment