{"id":16265,"date":"2017-12-20T12:17:59","date_gmt":"2017-12-20T19:17:59","guid":{"rendered":"http:\/\/isobaresoffit.com\/?p=16265"},"modified":"2018-12-19T10:13:08","modified_gmt":"2018-12-19T17:13:08","slug":"do-you-have-a-holiday-meal-tradition","status":"publish","type":"post","link":"https:\/\/isobaresoffit.com\/2017\/12\/20\/do-you-have-a-holiday-meal-tradition\/","title":{"rendered":"Do You Have a Holiday Meal Tradition?"},"content":{"rendered":"
We have mentioned before that we have certain meals that we always eat during the different holidays. On Christmas Day, we always have prime rib and Yorkshire pudding, which is typically an English tradition, but we have adopted it for ourselves. It is actually pretty easy to prepare and we usually find prime rib on sale, which makes it more economical for this special dinner. One of the best things about making prime rib are the sandwiches that you make with the leftovers during the following days, especially if you save the juice from the prime rib and make French Dip sandwiches. Last year, we were in Prague during Christmas, so we didn’t end up having prime rib, so we are looking forward to having it more than ever this year. We will be in Chicago visiting our youngest daughter for Christmas, so we will be leaving the cooking up to her. We are looking forward to seeing how she prepares our traditional dinner, but here is the recipe that we would normally prepare.<\/p>\n Ingredients<\/strong><\/p>\n Instructions<\/strong><\/p>\n Stir together the flour and salt into a bowl.\u00a0 In another bowl, beat together the eggs and milk.\u00a0 Stir the dry ingredients into the wet ingredients until fully incorporated.\u00a0 Stir in 1 tablespoon of Rosemary and 1 teaspoon of thyme.\u00a0 Cover and refrigerate for at least 4 hours or overnight.\u00a0 Preheat the oven to 350 degrees.\u00a0Place the prime rib, bone side down, into a large roasting pan that has been sprayed with cooking spray.\u00a0 In a small bowl, combine the garlic, horseradish, 3 tablespoons of the rosemary, 1 tablespoon of the thyme, sea salt, pepper, and olive oil.\u00a0 Whisk the ingredients until it forms a paste (whisking instead of stirring allows the ingredients to bind together).\u00a0 Generously rub the paste over the top (the fat cap) of the prime rib.\u00a0 Roast the prime rib in the oven for 2 – 2 1\/2 hours (approximately 20 minutes per pound) until it reaches an internal temperature of 125 degrees.\u00a0Pull the roast from the oven and set it aside, tented, for 20 to 30 minutes to rest (cutting into the roast without letting it rest will cause the juices to run out and the prime rib to be dry).\u00a0 Increase the oven temperature to 450 degrees.\u00a0 Pour the pan drippings into a 9 inch square baking dish.\u00a0 Place the baking dish into the oven for 5 minutes to get the drippings smoking hot.\u00a0 Take the baking dish out of the oven, pull the batter out of the refrigerator,\u00a0and add the cold batter to the pan drippings.\u00a0 Place the pudding back into the oven and cook until puffed and dry, about 15 to 20 minutes.<\/p>\n <\/p>\n","protected":false},"excerpt":{"rendered":" We have mentioned before that we have certain meals that we always eat during the different holidays. On Christmas Day, we always have prime rib and Yorkshire pudding, which is typically an English tradition, but we have adopted it for ourselves. It is actually pretty easy to prepare and we usually find prime rib on … <\/p>\n\n