Christmas Dinner Menu

The following is what I made for Christmas dinner.

Standing Rib Roast w/sauce:

Rib Roast (5 lbs)

Crust for Rib Roast:

1 head of garlic, 3 stalks of rosemary, salt and pepper to taste and olive oil. Combine all ingredients in food processor and chop until it becomes a paste. Smear paste all over rib roast then place in a shallow roasting pan. Place in a preheated 350 degree oven for approx 2 hrs. Remove roast when internal temp was 128 degrees and covered with tin foil on counter to rest and get internal temp of about 145 degrees (med rear).

Sauce for rib roast: Drain fat from roasting pan, leave just a little in the bottom. Put over med high heat and add a mixture of various types of mushrooms, salt pepper and a little chopped garlic. Add about cup and a half of Cabernet Sauvignon to deglaze the pan. Let wine reduce then add about 3 cups of beef stock. Allow mixture to reduce by about half.

Roasted Potatoes:

1 bag of red bliss potatoes, quartered. 1 small head of garlic, finely chopped, 2 stalks of rosemary, salt and pepper to taste, olive oil to coat potatoes. Roast in 350 degree oven for about an hour until potatoes are golden brown.

Spinach:

Half package of bacon, sliced into cubes

half a large onion, finely chopped

8 oz of baby bella mushrooms, slice

3 bags of baby leave spinach

3 cloves of garlic, finely chopped

4 oz of Gruyer cheese, grated

salt and pepper to taste

Brown the bacon in pan then add the onion to sweat. Add salt and pepper and mushrooms. Continue to saute then add garlic after a few minutes. Add spinach and mix in until wilted then transfer to a serving dish and cover with cheese.

Garlic Rolls:

Melt half stick of butter in a sauce pan then add a couple of cloves of grlic. Saute for a few minutes then remove from heat. Used store bought rolls (I'm not a baker) and covered them with garlic butter and bake in oven until rolls are warm.

Served dinner with an assortment of red wines, easily fed 5 people w/some left over.