Bills going to have delicious ham , then be set with great leftovers and bean stock.

Think I'll do a bone in Prime rib Roast, Yorkshire Pudding (parents were from Connecticut). Yellow corn pudding, mashed potatoes, NOT MashTaters, there's a difference. HAHA JK !!!

Gravy from pan drippings, get all those "num-nums" off the bottom of the roasting pan......

USDA Choice ANGUS or maybe Prime but there's a ton of fat in this cut already.


NEXT ???

GrandMa said Prime Rib, and she's buying. No arguments here!!

Haven't thought about it till now. Been a lot going on at the house.

Going to Louisiana and be with family, and eat a bunch of stuff that will set my tail pipe on fire.

Hopefully, we will have different kinds of Tex-Mex dish`s. We spent last Christmas Eve and Christmas day in Dallas because my grandson was in UT Southwestern Medical Center for almost 3 weeks.

Ham, turkey, cherry pie, sweet potatoes, and other goodies from my neighbors.


The ham reminds me of an old food stamp story. The cashier said, I'm sorry you can't get dog food with the stamps. The shopper replied, that's okay the dog likes ham better anyway..

We’re doing something different this year, we’re cooking filets and ribeyes since we’re all burnt out on the regular stuff. It may be a one time deal but we’re giving it a shot.

USDA Prime rib roast with horseradish cream sauce
Green bean almandine
Cheese potato casserole topped with corn flakes
Salad
An assortment of pies

Breakfast is also a big deal in my family and we have the same thing every year

3 different quiche's
bacon
venison sausage
vegetable
Monkey bread 1 recipe with pecans and one without for the one person with alergies
fruit salad

Cant wait!

yall makin me hungry.

Its okay Jimbo1, you have earned a day to be waited on !!!

Lamb Osso Bucco using the MeatEater recipe.

Prime Rib and mashed potatoes.

Would love to hear some of ya'lls recipes for prime rib in the oven.

Ribeyes.

Too many choices. I like all the above. That is what Christmas is all about.

leamonka: There are so many great ways to cook them, and as many temps and methods as you can imagine..... I have done them in ovens, roaster ovens, Dutch ovens, rotisserie out of an oil drum, and even a crock pot once. Had a good sale on them at the grocery today, so picked up several different sizes. I will do a traditional one on X-Mas, but gonna do a different one this weekend too.

Anyone here ever cooked theirs frozen?? Sounds weird, but comes out great for just two or three people!!

Catered que from 407

Going with the traditional prime rib again this year. Always one of my favorite meals.

Tex mex and Q. Enchiladas, frijoles, Quail tamales. wild pig on the smoker And lots of beer !

Possibly ham but thinking if I can catch a mess of crappie next week could be a fish fry but the wife liked the idea of boudan stuffed pork chops. Will still cook a ham got to have it for the peas and greens for new years.

K I S S

Thank you Blank and Buzzsaw. Going to try the 5 minutes per pound at 500, then shut off and don't open the oven door for 2 hrs.

The brown the outside method works good for a nice 4-6# roast for me. That's how I usually do it also.

I really have an advantage when it comes to baking, especially for large dinners. We have the regular oven on the range in the kitchen, then have a double oven mounted in the garage, right outside the door. I get all sorts of things going at different temps all the time!!!

Our son ordered que, rib's, jalapeno sausage from Tender's in Celina. We'll be chowing down with them at their place Christmas Day. Should be a butt burner.

I did one two years ago in the smoker. Piled the wood on and cranked it up to about 450. It was fantastic. I might do it again this year

Everybody has their own way, but I have perfected my prime rib to the likings of my family.

3-4 rib roast on my Easy Bake Oven for men, low and slow at 225° over mesquite pellets.

This should take 2.5 to 3 hours until the center gets to 125° IT. Then pull.

Crank up the heat to 500° with the sear grates on. 2-3 mins on each side to get good grill marks which builds to the crust.

Mouth is watering just thinking about it!!

Ribeye cap steaks with baked potatoes and all the trimmings.