February 13, 2011
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The Menu

As night follows day, Christmas roast beef follows the Thanksgiving turkey at my holiday table. This grand cut of meat-like a present in itself-easily feeds eight or more for dinner, with ample leftovers. Potatoes sizzle in rich pan drippings, which also flavor the accompanying Yorkshire pudding. And no roast beef is complete without a tangy, spicy horseradish sauce to cut through its deep flavor.

Supporting players come together easily. Toasted pecans accentuate the earthiness of roasted brussels sprouts and parsnips. Peas and pearl onions with fresh mint brighten the palate. Chocolate Bundt cake, drizzled with glaze and paired with seasonal citrus, completes the meal.

For a setting befitting the holiday, add decoratively wrapped Christmas crackers, filled with trinkets, to each plate. Small ornaments scattered like jewels around the table also help create a celebratory backdrop for an uncomplicated yet spectacular gathering.

Wine-Pairing Tip

A light-bodied Pinot Noir from Burgundy is a foolproof pairing for a standing rib roast, although the nuanced flavors of a Pinot from any region can stand in at this rich meal with equal grace.

Cook's Countdown

1 week ahead

Order rib roast from butcher.

Up to 1 day ahead

Make and refrigerate horseradish cream. Bake cake, but do not glaze; wrap tightly with plastic. Set table.

Early in the day

Boil potatoes, toss with olive oil, cover, and refrigerate. Blanch and peel pearl onions; cover, and refrigerate. Glaze cake; cover well.

3 hours ahead

Start roasting brussels sprouts and parsnips; remove before adding pecans. Start rib roast. Whisk batter for Yorkshire pudding; cover, and refrigerate.

1 1/2 hours ahead

Add potatoes to roast.

45 minutes ahead

Remove roast from oven, and let rest. Finish roasting brussels sprouts, parsnips, and pecans. Bake Yorkshire pudding. Cook peas and pearl onions, and keep warm over low heat.

Shopping List

1 rib roast (9 to 10 pounds) with 4 to 6 ribs 8 medium

Yukon Gold potatoes (about 4 pounds)

1 piece fresh horseradish (or 1/3 cup prepared)

2 pounds brussels sprouts

6 medium parsnips

10 ounces red pearl onions

1 bunch fresh mint

8 to 10 tangerines

2 packages (10 ounces each) frozen petite green peas

8 large eggs

3 1/2 cups whole milk

1/2 cup heavy cream

2 containers (8 ounces each) sour cream

1 cup pecan halves

1/2 cup chopped walnuts (optional)

3 ounces bittersweet chocolate

Cognac or rum (optional)

Pantry Items

Extra-virgin olive oil

All-purpose flour

Coarse salt and fine salt

Freshly ground pepper

Sugar

White vinegar

Unsalted butter

Unsweetened cocoa powder

Baking soda

Pure vanilla extract

Text by Lucinda Scala Quinn

Comments (1)

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