SUNDAY
Chicken Skewers with Meyer Lemon Salsa | Coriander Rice | Steamed Broccoli
MONDAY
Gruyère & Apple Cider Fondue | Green Apples, Sausages and a French Baguette
TUESDAY
Buttery Roasted Chestnuts | Champagne
Madeira-Roasted Prime Ribs of Beef | Horseradish Sauce
Balsamic-Glazed Cipollini with Lemon & Bay Leaves
Spinach & Shiitake Bread Puddings
Panna Cotta with Strawberries & Balsamic Vinegar
WEDNESDAY
THURSDAY
Crispy Tilapia Filets with Fennel-Mint Tzatziki | Couscous with Fresh Cilantro & Lemon Juice
FRIDAY
Creamy Tomato Soup | Broccoli Rabe & Provolone Grinders
Wishing you all a Merry Christmas, enjoyed with those you love!
I will be doing the same so, no posts this week at The Dinner Concierge. I will return, next weekend, with the first weekly dinner menu of the New Year.
Before I go, I leave you with the recipe for my holiday prime rib…
Madeira-Roasted Prime Ribs of Beef
- 4-5 rib, prime rib beef roast {trimmed & tied by your butcher}
- Sea salt & freshly ground pepper
- Light brown sugar
- 3 cups beef broth {preferably homemade}
- 2 cups Madeira
- 1½ cups dry red wine
- 2 tablespoons unsalted butter {at room temperature}
- 2 tablespoons all-purpose flour
- Position rack in the center of oven and preheat to 475°F.
- Place beef, fat side up, in a roasting pan containing a roasting grate. Season the roast all over with the salt and pepper. Cover the top of the roast with a generous layer of brown sugar {about a cup}. Add 1½ cups beef broth, ½ cup madeira and ½ cup red wine to the bottom of the roasting pan.
- Roast the beef for 20 minutes and then reduce oven temperature to 300°F. Continue to roast the meat until a thermometer inserted into the center of the beef registers 125°F for medium-rare {roughly 1½ - 2 hours}.
- When meat is done, remove pan from oven and transfer roast to a cutting board. Tent lightly with foil and let rest for 30 minutes.
- Remove roasting grate from pan and place roasting pan over a burner on the stovetop. To the roasting liquid & pan drippings, add the remaining broth, Madeira and red wine. Heat over a medium-high flame and bring to a boil, stirring often. Boil until mixture is reduced by half.
- Mix butter & flour in a small bowl to blend and then whisk into sauce in pan. Simmer until smooth and slightly thickened, about 3 minutes. Season with salt & pepper. Serve beef, sliced, with sauce.
I have been making this prime rib for over ten years. I have occasionally ventured off the path to try different recipes…herbed, salt-crusted, etc., but I always come back to this gem. This is the prime rib my family begs for & it has more than satisfied many a dinner guest. There is NEVER a question regarding our choice for Christmas dinner…it is always this prime rib. Now kids, you have the recipe!
- 4-5 rib, prime rib beef roast {trimmed & tied by your butcher}
- Sea salt & freshly ground pepper
- Light brown sugar
- 3 cups beef broth {preferably homemade}
- 2 cups Madeira
- 1½ cups dry red wine
- 2 tablespoons unsalted butter {at room temperature}
- 2 tablespoons all-purpose flour
- Position rack in the center of oven and preheat to 475°F.
- Place beef, fat side up, in a roasting pan containing a roasting grate. Season the roast all over with the salt and pepper. Cover the top of the roast with a generous layer of brown sugar {about a cup}. Add 1½ cups beef broth, ½ cup madeira and ½ cup red wine to the bottom of the roasting pan.
- Roast the beef for 20 minutes and then reduce oven temperature to 300°F. Continue to roast the meat until a thermometer inserted into the center of the beef registers 125°F for medium-rare {roughly 1½ - 2 hours}.
- When meat is done, remove pan from oven and transfer roast to a cutting board. Tent lightly with foil and let rest for 30 minutes.
- Remove roasting grate from pan and place roasting pan over a burner on the stovetop. To the roasting liquid & pan drippings, add the remaining broth, Madeira and red wine. Heat over a medium-high flame and bring to a boil, stirring often. Boil until mixture is reduced by half.
- Mix butter & flour in a small bowl to blend and then whisk into sauce in pan. Simmer until smooth and slightly thickened, about 3 minutes. Season with salt & pepper. Serve beef, sliced, with sauce.
