Although I love a pinch of traditionalism over the holidays when I step up to the plate of a big meal, I want variety. If I’m going to spend several hours sweating over a meal, it better be more than bland ham and tired potatoes. (Please excuse the primitive pictures; I was really excited to eat/cook my meal :) )
This year I wanted to take my Christmas meat up a notch by adding a beer marinade. I love experimenting with all different types of alcohol, especially beer, and wanted to make sure my prime rib was anything but traditional boring.
Baird Brewing Company’s Korofune Porter is downright delicious and adds the right chocolate-y/coffee tang that I wanted for the prime rib. Definitely recommend it as a drink for the meal if you decide to take your prime rib on the path traveled by many with rosemary, salt, and pepper.
After adding two ice-cold beers (next year I will use double) to the prime rib marinade bag, I added minced garlic, rosemary, a few bay leaves, salt, pepper, and a tad of Salt Lick Bar-B-Que’s dry rub. A little bit of the ol’ standard and a little bit of new. After 48 hours of marinating, I stuck it in the oven and used the Serious Eats reverse sear method with the recipe (also see beer pairings for holiday meals; very insightful). Anyone who wants to cook prime rib the right way, a.k.a. the way that’s perfect on the inside and crispy on the outside, should use this method.
In addition to the beer-marinated prime rib, I whipped up stuffing cups (cook stuffing in muffin tins with lemon zest, basil, parsley, and apples), homemade buttermilk biscuits (very simple recipe, except I don’t use the sugar topping, use salted butter, and use only ¼ teaspoon of Kosher salt), whoopee pies with basil/peppermint filling, mashed potatoes (rosemary, thyme, salted butter, heavy cream, salt, pepper, a pinch of dry rub), and steamed broccoli.