RPCookin
Executive Chef
I have officially begun the Christmas Holiday dinner. I salted the two prime ribs (one for those who like some pink, and one for those who don't).
Next I went to the store and bought some oxtail for the au jus (stupidly expensive for what it is - thanks to Food Network for jacking the prices on stuff that used to be throwaway scraps ), browned it in my cast iron dutch oven, now it's braising in the oven. Once that's done I add a couple of cups of red wine, reduce it about half, add beef stock, reduce that. Add some fresh thyme and rosemary and simmer for a few minutes, then cool and strain. Refrigerate until Christmas day.
That makes it so I don't have anything else to do until Sunday morning. Then I do the roasts by the reverse sear method, prepare my cheesy scalloped potatoes au gratin - that way I can let the oven do most of the work. Everything else is being brought by those among our 8 guests.
I love this time of year! Anybody else already started their holiday fun?
Next I went to the store and bought some oxtail for the au jus (stupidly expensive for what it is - thanks to Food Network for jacking the prices on stuff that used to be throwaway scraps ), browned it in my cast iron dutch oven, now it's braising in the oven. Once that's done I add a couple of cups of red wine, reduce it about half, add beef stock, reduce that. Add some fresh thyme and rosemary and simmer for a few minutes, then cool and strain. Refrigerate until Christmas day.
That makes it so I don't have anything else to do until Sunday morning. Then I do the roasts by the reverse sear method, prepare my cheesy scalloped potatoes au gratin - that way I can let the oven do most of the work. Everything else is being brought by those among our 8 guests.
I love this time of year! Anybody else already started their holiday fun?
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