• Invitation Oxford

Holiday Feast

Updated: Dec 6, 2019

Serve a festive dinner with traditional trimmings for a memorable holiday gathering.

Recipes contributed by Invitation Magazines staff


For a classic holiday feast, a prime rib roast with Yorkshire pudding can’t be beat.

A perfectly cooked prime rib roast is an elegant main dish that’s easy to prepare with the recipe below.


Yorkshire pudding was traditionally served as an appetizer, but it’s delicious alongside the roast. More of a popover than a pudding, you can bake it in a rectangular pan and cut it into squares, or in a popover or muffin pan for individual servings. Resting the batter before baking may help the pudding rise higher, but if you’re in a hurry, you can skip that step. No matter how you prepare it, be sure to serve it piping hot, with au jus from the roast spooned over the top.

PRIME RIB ROAST

Serves 6-8 People

  • One 8-pound bone-in prime rib roast

  • 1 yellow onion, quartered

  • 1 green bell pepper, quartered

  • 4 celery stalks, cut into thirds

  • 4 carrots, cut into thirds

  • 1 tablespoon kosher salt

  • 2 tablespoons black pepper

  • 1 tablespoon garlic powder or more to taste

  • 2 tablespoons dried oregano

  • 1 cup Worcestershire sauce

Heat oven to 325°F-350°F.


Place vegetables in bottom of a large roasting pan. Set meat on top of vegetables so it doesn’t touch bottom of the pan.


Combine salt, pepper, garlic powder, oregano and Worcestershire sauce, and rub all over the meat. Add water to the pan until it touches the bottom edge of the meat. Insert a meat thermometer

1/2 way down into the center of the meat. Cover loosely by tenting with aluminum foil, and roast until desired degree of doneness (approximately 21/2 to 3 hours).


Remove roast when the internal temperature reaches 120°F to 125°F for medium-rare.

(Roast will continue to cook and the temperature will rise while resting, so be careful not to overcook.)


Let roast rest in pan covered with foil for 5 minutes before slicing and serving.

YORKSHIRE PUDDING

Makes 6-12 servings

  • 1/2 cup all-purpose flour

  • 1/2 teaspoon salt

  • 1/3 cup of milk

  • 1/4 cup cold water

  • 2 eggs, lightly beaten

  • 3 tablespoons melted roast beef drippings


TO MAKE THE BATTER

Stir together flour and salt in a bowl. Add milk, a little at a time, beating at medium speed with an electric mixer or whisking by hand until smooth. Add water and eggs, and beat until bubbly. Cover loosely and allow to stand in a cool place for up to 30 minutes.

TO BAKE THE PUDDING*

*Do not open the oven while baking.


Heat oven to 500°F. Pour beef drippings into a 9-by-13-inch baking pan or spoon into cups of popover or muffin pan, and heat in oven about 2 minutes. While the pan is heating, beat the batter until bubbles reappear.


If using a baking pan, pour batter into it, and bake 10 minutes. Reduce heat to 450°F, and bake another 12-15 minutes or until browned and crisp. Cut into squares.


If using popover or muffin pan, pour batter into cups, and bake 8 minutes, reduce heat to 400°F and bake another 8-10 minutes or until risen, crisp and brown. Serve immediately, with au jus from the pan spooned over the top.



Oxford, Mississippi | United States

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