MISSION, Kan., Nov. 27, 2017 (GLOBE NEWSWIRE/Korea IT times) -- (Family Features) Make your perfect holiday story complete by serving one of the best holiday dinners you’ve ever enjoyed. A prime rib roast paired with savory toppings is guaranteed to earn rave reviews from the whole family. Add easy gourmet sides and a holiday dessert to create a memorable meal that may well become a new holiday tradition. Best of all, it’s even easier than you may expect.
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Upscale side dishes can make the meal complete. If you’re short on time or want to eliminate some of the fuss, you can take almost all the work out of a holiday dinner by using prepared side dishes from Omaha Steaks. Options like Brussels Sprouts with Bacon and Shallots, Roasted Root Vegetables or Roasted Garlic Mashed Potatoes can lend a special touch to your holiday feast.
No festive feast is complete without dessert, and individual-sized Sticky Toffee Pudding Cakes are a perfect solution. They’re made with real, premium ingredients, so all you need to do is pop them in the microwave straight from the freezer.
Find more recipes for a holiday dinner to remember at OmahaSteaks.com.
Reverse-Seared Chateaubriand
Active time: 30 minutes
Total time: 4 days
2 pound Omaha Steaks Chateaubriand Roast
any variety Omaha Steaks Rub
Thaw roast completely in refrigerator before cooking; allow 48-72 hours. Season roast with rub 12-18 hours before cooking and leave uncovered in refrigerator overnight.
When ready to cook, heat oven to 225 F. Place roast on elevated rack in roasting pan. Roast 2 hours, or to internal temperature of 120-125 F. Let roast rest 30-45 minutes.
Broil on high 2 inches from broiler, 4 minutes on one side, 2 minutes on other side, or until brown crust uniformly covers roast.
Reverse-Seared Prime Rib Roast
Active time: 30 minutes
Total time: 4 days
4 pound Omaha Steaks Bone-In Frenched Prime Rib Roast
any variety Omaha Steaks Rub
Thaw roast completely in refrigerator before cooking; allow 48-72 hours. Season roast with rub 12-18 hours before cooking and leave uncovered in refrigerator overnight.
When ready to cook, heat oven to 225 F. Place roast on elevated rack in roasting pan. Roast 3 hours and 15 minutes, or to internal temperature of 120-125 F. Let roast rest 30-45 minutes.
Broil on high 2 inches from broiler, 4 minutes on one side, 2 minutes on other side, or until brown crust uniformly covers roast.
Tip: For easier carving, trim roast from bones prior to cooking. Stand rib roast on end so ribs are pointed up. Using sharp knife, cut along bone, being careful not to cut into roast. Tie roast up with butcher’s twine to hold it together while cooking.
Michael French
mfrench@familyfeatures.com
1-888-824-3337
editors.familyfeatures.com
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