In my family the holidays bring multiple generations into the kitchen. Like many clans, we have a handful of favorite holiday dishes that are made without fail each year.
Pistachio-Crusted Rib Roast and Loaded Baked Potatoes are among my family’s favorite Christmas recipes. While the dishes may sound fancy, they are surprisingly simple to make.
Follow the recipes carefully and you too can celebrate the holidays with these scrumptious seasonal eats:
PISTACHIO-CRUSTED RIB ROAST
Ingredients:
1 beef rib roast (2 to 4 ribs), small end, back bone removed (6 to 8 pounds)
1/2 cup unsalted shelled pistachios, finely chopped
1/4 cup coarsely crushed coriander seeds
2 tablespoons finely chopped fresh thyme
2 tablespoons extra virgin olive oil
1 teaspoon coarse grind black pepper
Ingredients for Sauce:
2 tablespoons extra virgin olive oil
4 ounces button mushrooms, sliced
1/4 cup finely chopped shallots
1 cup beef broth, divided
1 cup water
1 tablespoon cornstarch
1/8 teaspoon black pepper
1 teaspoon fresh thyme leaves
Salt
Directions:
Heat oven to 350 degrees.
Combine seasoning ingredients; press evenly onto all surfaces of roast.
Place roast, fat side up, in shallow roasting pan.
Insert ovenproof meat thermometer so tip is centered in thickest part of beef, not resting in fat or touching bone. Do not add water or cover. Roast in oven for 2-1/4 to 2-1/2 hours for medium rare; 2-3/4 to 3 hours for medium doneness.
Remove roast when meat thermometer registers 135 degrees for medium rare or 150 degrees for medium.
Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15 to 20 minutes.
In the meantime prepare sauce.
Heat olive oil in large nonstick skillet over medium heat until hot. Add mushrooms and shallots; cook and stir 6 to 9 minutes or until mushrooms are tender and browned. Remove from skillet; keep warm.
Add 3/4 cup broth and water to skillet; cook and stir over medium heat 12 to 16 minutes.
Combine remaining 1/4 cup broth and cornstarch in small bowl. Whisk cornstarch mixture and pepper into broth mixture; bring to a boil. Cook until sauce thickens, stirring occasionally.
Remove from heat; add thyme and mushroom mixture.
Carve roast into slices and serve with sauce.
LOADED BAKED POTATOES
Ingredients:
4 large Russet potatoes, about a pound each
Olive oil
Kosher salt and black pepper
3/4 cup sour cream
1/2 cup milk
2 tablespoons butter, melted
1 tablespoon cream
1 1/2 cups shredded sharp cheddar cheese
6 strips bacon, cooked and crumbled
2 sliced scallions
Directions:
Preheat oven to 400 degrees.
Poke each potato in several places with fork.
Rub the potatoes with a little olive oil and season with salt.
Place potatoes on the middle rack on the oven and cook for 1 hour and 15 minutes, or until the potatoes are cooked through.
Allow potatoes to cool to touch.
Place cooled potatoes on cutting board horizontally.
Slice the top third off the potatoes.
Use a spoon to scoop out the insides, leaving about 1/4 inch of potato on the skin.
Place the scooped out potato insides, sour cream, 1/4 cup milk, cream and butter into a large bowl. Mash with a potato masher until desired consistency. Season with salt and pepper. Stir in one cup of cheese and all but a little of the bacon. Spoon fillings into potato shells. Sprinkle with extra cheese and bacon.
Heat oven to 350 degrees.
Place potatoes in a 9 by 13-inch pan and bake 15 to 20 minutes until heated through.
Garnish with scallions before serving.
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