I’ve been dying to share with you how to make the best prime rib dinner ever! In my family our tradition has always been on Christmas Eve we serve a prime rib dinner. Sometimes I think people are afraid to cook a prime rib. Now, you do have to decide between a bone in or boneless roast. I have cooked both and love them equally.
Mark and I used to live in Salt Lake City, Utah and every year we would order a roast ahead of time. The reason being this awesome meat store called, Snider’s Meat would sell out fast. If you didn’t order by December 5th, you would have to buy it somewhere else. Maybe that’s changed, but that’s how it was when we lived there. I always had to give them the size in inches so it would fit in our roaster pan.
We have been doing this tradition for almost 40 years now, wow, how the time has flown by for us. Now, our daughters carry on the same idea. When the family was smaller we baked our prime rib in the oven in a roaster pan. As the family grew with sons-in-law and grandkids we needed to use a large electric roaster pan to bake it.
Prime Rib Dinner
I typically buy my prime rib roast pre-seasoned. The butcher will suggest some seasonings they recommend if yours is not preseasoned. We serve it with horseradish mixed with sour cream to taste. You can make the bottle of horseradish a little milder by adding more sour cream depending on the “heat” of the brand you choose to purchase.
- Prime Rib Roast (weight of choice)
Preheat the oven to 250 degrees. Season the roast and cook fat side up uncovered in the oven. If you use an electric roaster you will bake it with the cover. A meat thermometer is recommended to ensure the desired doneness. Remove the roast from the oven when the temperature hits 138 to be rare, 148 to be medium, 158 to be well done. Larger roasts cook faster than times listed so watch over your thermometer. Your roast will continue to cook approximately 5 additional degrees once removed from the oven or roaster. Let the roast sit for at least 15 minutes before you start to carve it. Oven temperatures vary so much, please keep your eye on the temperature of the meat.
- The following temperatures will vary, so these times are approximate.
- 4-6 pounds: 2-1/2 to 4 hours
- 6-8 pounds: 4 to 5-1/2 hours
- 8-10 pounds: 5-1/2 to 6 hours
- 10-12 pounds: 6-1/2 to 7 hours
- 12-16 pounds: 7-9 hours
These potatoes are famous in Utah, they are called either cheesy potatoes or funeral potatoes. They are super yummy!
- 12 Potatoes (shredded or sliced)
- 1 Pint Sour Cream
- 2 Cans Cream of Chicken Soup
- 1/4 Cup Butter
- 2-3 Cups Cheese-grated
- 1 Cup Frosted Flakes type cereal
- Combine all of the ingredients in a large bowl, sprinkle with salt and pepper. Grease a 9 by 13-inch pan and scoop the mixture into the pan. I crush the frosted flakes and sprinkle over the casserole. Bake at 350 degrees covered with foil for 1 hour or until bubbly.
Twice Baked Potatoes
We usually decide ahead of time which potato we feel like eating with the prime rib dinner, so I’m sharing almost all of them today.
- 8 Baked Russet potatoes
- Kosher Salt
- 2 cups grated cheese
- 2 cups sour cream
- You can bake the russet potatoes covered with foil (non-shiny outside), plain or oiled and sprinkled with Kosher Salt. I poke the potatoes with a fork. I don’t know if its an old wives tale but I always do this when baking them. After baking, cut them in half lengthwise. Scoop out the insides as close to the edge of the peel as possible. I mash the insides with my potato masher with butter, sour cream, green onion and salt in a medium-size bowl. Heap the filling back into the skins and bake until heated through. Bake at 350 degrees about 30 minutes. Sprinkle with grated cheese on top when you serve them.
Mark would have these every night of the week! They really are creamy and fluffy with all that butter, milk, sour cream, or whipped cream!
- 8 Russet Potatoes
- Sour Cream, Whipped Cream, Milk, or Sour Cream
- Salt and Pepper
- Peel the potatoes and cut them into medium size chunks. Then boil them in water until a fork test shows that they are cooked enough. I drain the water and add whatever I have in the refrigerator to make them creamy and fluffy. I use either milk, sour cream, whip cream, butter, and salt, then mash them with my stainless steel masher. You can cook them in your pressure cooker as well. Easy Peasy!
I always make my homemade no-fail dinner rolls. You can make these rolls if you have fresh ingredients, I promise.
- 4 Teaspoons SAF Instant Yeast
- 1/2 Cup Water
- 2 Cups Warm Milk
- 1/4 Cup Olive Oil
- 1 Cup Sugar
- 1-1/2 Teaspoons Sea Salt
- 4 Teaspoons Dough Enhancer NutriMill (optional)
- 2 Eggs
- 6-7 Cups White bread flour (Add 1/2 of the flour and then add more until the dough pulls away from the sides of the mixing bowl)
Place all of the ingredients in order into your mixing bowl. Be careful with the eggs not to add the warm milk too slowly or you will have scrambled eggs. Add half of the flour and keep adding the rest of the flour until the bread dough pulls away from the sides of the mixing bowl. Cover with greased plastic wrap and let rise the first time, about an hour. Punch the dough down and mold into small balls about 1-1/2 inches to 2 inches in diameter. Cover with greased plastic and let rise one more time, about an hour, or until double the size. Remove the plastic wrap and bake at 350 degrees for about 15-20 minutes on a greased cookie sheet. Do not overbake. They should be golden brown. I spread a little butter on the tops after baking so the rolls are soft on top. If you like a crispier top you can skip this step.
I hope you enjoy reading about my prime rib dinner tradition for the holidays. We also have green beans, asparagus, or some other vegetable in season. Please let me know what your family does for the holidays. Please keep prepping. May God bless this world. Linda