Friday, January 8, 2010

Christmas Eve Dinner

This is a bit late, but at least I didn't forget what I made! I've always wanted to make a tradional standing rib roast, and finally got to make one. I kind of did a bit of a take on a "surf and turf" since I made shrimp along with the beef. There was a roast I saw the recipe for on Food Network that was wrapped in prosciutto and roasted with black mission figs. I couldn't find figs at the grocery store and figured a plain roast was going to be good as is.

Roast Beast with Rosemary and Thyme
(standing rib roast)

Old Bay Sweet Shrimp with Garlic Butter

Herb Roasted Baby Red Potatoes with Rosemary and Garlic

Sauteed Haricot Vert with Butter and Cracked Pepper
(thin french green beans)

Roasted Simple Root Vegetables (carrots and parsnips)

Dinner was good, though the meat wasn't cooked to my sister and mother's liking (they like it WELL DONE). At least the chef got to enjoy the meal. : )


P.S. I have a photograph of the roast beast that I need to edit and add to this post. It looks scrumptious in the photo.


  1. Oh beef well done is a terrible thing. I have family members like that. I tend to put their slices back in the oven for a few minutes.

    We had a traditional Goose this year, was absolutely lovely, but we now have a glut of goose fat to use. Not the healthiest thing in the world, but it does make the best roast potatoes.

  2. I kept offering to cook it more for them both, but they kept saying no... Pain in the butt! I mean, you can always cook it more, but you can't take it back once it's cooked too much.

    Never had goose before. How do you cook it? I had duck once and that was good.