We started the tradition of cooking a prime rib on Christmas a few years ago, and my family loves it. It’s a great choice for us, because the ends come out well-done and make my no-pink-in-the-meat mother happy, but the center stays rare, just like I like it.
We serve this meat with store-bought horseradish sauce on the side, but the meat is delicious without anything but salt and pepper.
It’s a great choice for Christmas, because though it’s fancy, it’s fairly easy to cook. I prepare green bean casserole in advance, as well as a baked potato casserole (though baked potatoes would go nicely, if you don’t want to go to the trouble to make the casserole.) So your Christmas doesn’t have to be spent in the kitchen. Add a salad and some rolls (I use the frozen ones, which are yummier than anything I can make and take so much less time), and you’ve got yourself a fancy and delicious Christmas meal.
Purchase a good quality prime rib, and figure about 2 people per bone, which should translate to about 1 pound per person. If you’re making a lot of great side-dishes, you could possibly get by with less. (On the other hand, the meat is yummy leftover on prime rib sandwiches.)
Sprinkle the roast with salt and pepper. Bake at 425 degrees for 30 minutes. Then lower the oven’s temperature to 325 and cook approximately 20 minutes per pound. I cook mine a little less, because I like it rare in the center. If you like it rare, take the roast out when the thermometer reads 125 to 130 degrees—because in those last 20 minutes before you slice it, it’ll continue cooking. If you like it medium, take it out at 150 degrees. It should cook to 160 before you slice it.
Let the roast rest for 20 minutes before you cut it.
Baked Potato Casserole
6 baking potatoes, washed, wrapped in foil, and baked until finished
½ cup butter, melted
1 cup sour cream
2 cups cheddar cheese, grated
1 cup crispy bacon, crumbled
salt and pepper
2-4 green onions, sliced
Cut baked potatoes into bite-sized pieces. You don’t need to peel them first, but you can if you want.
Mix potatoes, butter, sour cream, and cheddar. Season the mixture with salt and pepper to taste, and place it in a casserole dish.
Bake at 375 for 30-40 minutes. (If you make it a day ahead, it may take longer to heat up. Don’t be afraid to stir the mixture during cooking to help it heat evenly.)
Toss with bacon and green onions and serve.
Robin Patchen lives in Edmond, Oklahoma, with her husband and three teenagers. Her third book, Finding Amanda, released in April, and its free prequel, Chasing Amanda, released in July. When Robin isn’t writing or caring for her family, she works as a freelance editor at Robin’s Red Pen, where she specializes in Christian fiction. Read excerpts and find out more at her website, robinpatchen.com.