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Started By
Message
Best fancy-ish Xmas Eve dinner for 4?
Posted on 12/12/24 at 10:39 am
Posted on 12/12/24 at 10:39 am
Sister and brother and their families are doing Xmas themselves this year and not traveling so it will only be me, the SO, and my parents.
Most holiday meals I’ve ever prepared are for big groups and don’t feel like they would scale down well. Could you even do something like prime rib for 4 and not have an eternity left over?
I’m thinking braised short rib. Got any other ideas?
Most holiday meals I’ve ever prepared are for big groups and don’t feel like they would scale down well. Could you even do something like prime rib for 4 and not have an eternity left over?
I’m thinking braised short rib. Got any other ideas?
13
Posted on 12/12/24 at 10:42 am to NolaLovingClemsonFan
Osso Bucco
Short Ribs
Ciappino
Short Ribs
Ciappino
Posted on 12/12/24 at 10:46 am to NolaLovingClemsonFan
Beef Wellington
Posted on 12/12/24 at 10:53 am to NolaLovingClemsonFan
You can easily get a 3 bone prime rib. Easier to cook and much cheaper.
Posted on 12/12/24 at 11:01 am to NolaLovingClemsonFan
Instead of rib roast you could do a Chateaubriand in similar fashion with similar sides.
Or could so individual steaks?
Braised short ribs over creamy polenta another great cold weather meat option.
Or could so individual steaks?
Braised short ribs over creamy polenta another great cold weather meat option.
Posted on 12/12/24 at 11:09 am to tiger rag 93
quote:
Instead of rib roast you could do a Chateaubriand in similar fashion with similar sides.
Do something like this with it and it will be a hit.
Filet of Beef with Gorganzola Sauce
Posted on 12/12/24 at 2:28 pm to theliontamer
quote:
You can easily get a 3 bone prime rib. Easier to cook and much cheaper.
Hmmm, cook same as any other prime rib? Neither my gf nor my parents eat all that much so seems like it’d be enough food.
Posted on 12/12/24 at 2:30 pm to NolaLovingClemsonFan
paella
Posted on 12/12/24 at 2:35 pm to NolaLovingClemsonFan
I'm doing a 3-4 lb tri-tip with chimichurri for 5 people, so similar numbers.
Posted on 12/12/24 at 4:08 pm to NolaLovingClemsonFan
Last year for my family of 5 I cooked braised short ribs in a red wine reduction over creamy polenta. Use a Dutch oven if you can. Makes a big difference.
Posted on 12/16/24 at 8:04 am to NolaLovingClemsonFan
Yea cooks the same. Just takes less cook time because it's smaller.
Posted on 12/16/24 at 8:13 am to NolaLovingClemsonFan
Braised short ribs are simple to do but take time and are really good this time of year
Posted on 12/16/24 at 9:01 am to NolaLovingClemsonFan
French Onion soup as a side (or even a main) is a good one that can even be made ahead of time.
Posted on 12/16/24 at 9:27 am to NolaLovingClemsonFan
I made Ina Garten's beef bourguignon a month or so ago. I've made it several times and it's delicious. It's easily made ahead of time and it makes for a pretty plate. She serves it over a toasty slice of sour dough bread, I believe. We had mashed potatoes with toasted bread on the side for dipping. Was in a time crunch, so I used Bob Evans refrigerated mashed potatoes and they were creamy and very tasty to my surprise.
Look up Sassy's salad in the TD cookbook. It has strawberries or whatever fruit you'd like. It balances the richness of the bourguignon nicely.
Look up Sassy's salad in the TD cookbook. It has strawberries or whatever fruit you'd like. It balances the richness of the bourguignon nicely.
Posted on 12/16/24 at 2:39 pm to Y.A. Tittle
quote:
Gorgonzola Sauce
I've been on a Gorgonzola kick lately and this sounds delicious.
Noticed this in the recipe for the sauce.
"Bring the heavy cream to a full boil in a medium saucepan over medium-high heat, then continue to boil rapidly for 45 to 50 minutes, until it’s thickened, like a white sauce, stirring occasionally."
That sound like a long time to rapidly boil heavy cream. Have you made it? Is that correct?
Posted on 12/16/24 at 2:55 pm to Professor Dawghair
Did a beef short ribs test run with the gf yesterday. I absolutely NAILED the short ribs, beyond perfectly cooked and flavorful. I fvcked up the reduction, but I got feedback on what to do better.
Pumped to crush Xmas Eve dinner. Thanks all!
Pumped to crush Xmas Eve dinner. Thanks all!
Posted on 12/16/24 at 3:11 pm to NolaLovingClemsonFan
quote:
Did a beef short ribs test run with the gf yesterday. I absolutely NAILED the short ribs
Mind sharing what/how you did it? What you would do different?
This post was edited on 12/16/24 at 3:12 pm
Posted on 12/16/24 at 4:05 pm to Professor Dawghair
quote:
"Bring the heavy cream to a full boil in a medium saucepan over medium-high heat, then continue to boil rapidly for 45 to 50 minutes, until it’s thickened, like a white sauce, stirring occasionally."
That sound like a long time to rapidly boil heavy cream. Have you made it? Is that correct?
I didn't use nearly as much cream as she called for. Maybe a cup and a half. Seemed like from what i remember it took maybe 30 minutes to get to the consistency i wanted.
Posted on 12/16/24 at 4:36 pm to NolaLovingClemsonFan
I did surf and turf one year. It was delicious. I served cheesecake for dessert
Posted on 12/16/24 at 5:28 pm to slinger1317
quote:
Mind sharing what/how you did it? What you would do different?
Pretty straightforward braising recipe:
5 short ribs, used my Dutch oven and some oil to brown each short ribs on all sides (about 3 minutes per side)
I then tossed in the standard 2/1/1 onion/carrots/celery mirepoix and cook these for about 8 minutes.
Then I add in a bunch of cloves of minced garlic, cook til fragrant, then pour in 2/3 of a bottle of wine (saved enough for a glass ha) and simmer this til about half reduced
Then I toss in a couple tablespoons of tomato paste and cook for a couple minutes to cook the tomato out
At that point, I put the short ribs back in and fill with stock so that it is just fully covered. I set this in the oven at 270 for 5 hours. I didn’t even worry about topping it up throughout the braise and felt it had the perfect balance of juicy enough while also not so fall off the bone that no texture
I wouldn’t really change anything about the short ribs cook. They were perfect. I gotta work on the sauce, but the short ribs were incredible
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