Oh, the Christmas Feast! Monday night felt like the right time to bring out a particularly special meal and, while I'm at it, why not throw in a couple of new recipes? A small standing rib roast, well-seasoned and slow-roasted, was the main attraction, and it was pretty stupendous. A very nice pan sauce emerged to go with it, thanks to a few extra steps once the skillet was released from its roasting role. I tried a new recipe for potatoes au gratin, whose roots are traced to Julia Child's Dauphinoise Potatoes, rich with Gruyère. They were also rather awesome. The third item should have also been outstanding but could hardly hold a candle to what else was on the plate, but then again, I'm unlikely to turn down roasted asparagus spears. A low-key easy-going Christmas Day found a suitable wrapping up as the small crew gathered at the dinner table.
"Standing Rib Roast (Prime Rib)," from Nagi Maehashi of RecipeTinEats.com. [Published 13 December 2021 / Updated 14 December 2023]
"Potatoes au Gratin (Dauphinoise)," from Nagi Maehashi of RecipeTinEats.com. [Published 20 December 2020 / Updated 12 December 2023]
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