cmcadams
Quintessential Chatty Farker
Saturday, my small group from church finally had our Christmas dinner... Delayed twice. Once for an appendectomy, once for weather. So I had a 10 lbs. prime grade prime rib to cook, and got the BGE going at 225 to put the beast on about 1:00, hoping to take it off about 6:00 pm.
I did a kosher salt crust, which is my preferred way to do prime rib. I made smashed red potatoes with it, smashed with sour cream, salt, pepper and chives. Once smashed, the potatoes went into coated cast iron dishes that were buttered, mixed with truffle gouda cheese, then baked at 400 for a half hour, followed by a couple of minutes under the broiler.
I didn't get any photos of the meal last night, but I did make a great leftover sandwich with aged gouda and sour cream horseradish sauce, with some cheddar on the potatoes.
Prepping the roast:
on the BGE:
Potatoes:
Ready to serve Prime Rib:
And the sandwich tonight:
I did a kosher salt crust, which is my preferred way to do prime rib. I made smashed red potatoes with it, smashed with sour cream, salt, pepper and chives. Once smashed, the potatoes went into coated cast iron dishes that were buttered, mixed with truffle gouda cheese, then baked at 400 for a half hour, followed by a couple of minutes under the broiler.
I didn't get any photos of the meal last night, but I did make a great leftover sandwich with aged gouda and sour cream horseradish sauce, with some cheddar on the potatoes.
Prepping the roast:
on the BGE:
Potatoes:
Ready to serve Prime Rib:
And the sandwich tonight:
