- Beef Rib Roast
- Mashed Potatoes
- Au Jus
- Peas & Onions
- Rosemary Honey Dinner Rolls
- Creekview Vineyards 2009 Melodius Red Wine
- Martinelli's Sparkling Cider
- Chocolate Soufflé
Even though the kids are grown, Christmas is a special day, a day for a special meal. (Diane and I have always been the biggest kids around here, anyway.) We generally have a nice roast beef for Christmas dinner, often served with Yorkshire pudding or popovers. This year I considered several different recipes for roast beef utilizing different cuts of beef, but in the end I decided to go with a rib roast. Prime rib is expensive to buy so we only have it on special occasions and it is relatively easy to prepare.
expecting something like the Parker House rolls that we used to get from Lynch's Bakery back in my home town of Chittenango. I used 1 tablespoon of honey but I think they could have used more. The rosemary came from a plant in or garden and the flavor wasn't very strong in the rolls, I blame this on our old rosemary plant rather than on the recipe.
written about before, and I have now posted a recipe. Except for the final baking all of the work can be done ahead of time. I should have read my previous post before baking the soufflé as I would have noted that in our oven it needs to bake for a full 20 minutes. The first few souffleés that we ate were a little underdone. Still good, but a little gooey in the middle. Nonetheless they were an excellent finish to an excellent Christmas dinner.
Beef Rib Roast from Food Wishes
Beef Au Jus from Food Wishes
Rosemary Honey Pull Apart Dinner Rolls from Food Wishes
Individual Chocolate Soufflés from Cook's Illustrated