What are your favorites sides to serve with Christmas dinner prime rib?

War_Eagle_2244

Recipes appreciated.  TIA

CtTOPGUN

 I am going to do the Pioneer Woman's 9 hour burgundy mushrooms as a side this year.Saw it on her Christmas episode. Remembered seeing it mentioned on here previously with favorable reviews.

 

   Jim

hapster

Twice baked potatoes using smoked Gouda was a hit last year

Richard Fl

As mentioned baked potatoes & burgundy mushrooms- lot of work but to die for.  DO NOT do in crock pot the flavor is not the same. 3-4 oz baby lobster tails, asparageese, brussel sprouts plenty of  Tiger sauce the one made with either sour cream/mayo and horse radish.

http://tastykitchen.com/recipes/sidedishes/burgundy-mushrooms/?print=1/#size3x5

RRP has some great notes in this post for mushrooms.  

http://eggheadforum.com/discussion/1169580/9-hour-burgundy-mushrooms-a-kick-butt-side-dish

I like to get them in 10# case lots from my local produce wholesaler

Acn

This is going to be a side for us, either Xmas eve or the day itself.

http://www.seriouseats.com/recipes/2014/11/bacon-braised-green-bean-recipe.html

bucky925

Red potatoes cut in half with skin on, boil until soft.  Add horse radish  and sour cream.  Preheat a cast iron skillet in the oven.  spread the potatoes in the skillet and cook until crispy  on top.  Easy and taste's great. 

RRP

This isn't really a side, but I have an au jus recipe I keep tweaking that really enhances the meat and the presentation. It also is great to use for a Bloody Bull. Can't get to the recipe right this minute, but will post it later.

Legume

Blistered potatoes - lots of ways to do them, but basically toss in evoo, kosher salt and whatever herbs you want, then roast hot for a long time - like 90-120 minutes at 375. Works really well with smaller potatoes or quartered larger ones. Just stir them around once in a while. They crust up really nicely and stay tender on the inside. We use garlic and rosemary usually.

Richard Fl

RRP said:

This isn't really a side, but I have an au jus recipe I keep tweaking that really enhances the meat and the presentation. It also is great to use for a Bloody Bull. Can't get to the recipe right this minute, but will post it later.

Here it is from a few tweaks ago.  Has it changed much since then?

Beef, Prime Rib, Roast, Au Jus, RRP

It's a basic recipe that I got off the Internet years ago, but have tweaked 9 times now so I believe I can sort of lay claim to it! An earlier version is also posted on Thirdeye's site.

INGREDIENTS:

1 14 Ozs Box Swanson Beef Broth (box – not the can)

1 10 1/2 Ozs Can Campbell's French Onion soup

1/2 Can of the soup can cold water

1/2 tsp white sugar

2 tsp Worcestershire sauce

1/2 tsp garlic salt

2 Wyler’s brand beef bouillon cubes

PROCEDURE:

1. Bring ingredients to a boil in saucepan, letting it boil for 1 minute then strain and discard onions. Serve au jus dipping sauce hot.

Yield: 3 Cups

Recipe Type: Beef, Main Dish, Sauce

Tips

Can be made 2 days ahead. Makes 3 cups

Source

Source: BGE Forum, RRP, 2010/10/03

Web Page: http://eggheadforum.com/discussion/1140806/reheating-prime-rib#latest

Author Notes

2012/09/26--RRP--Thanks for posting, Richard. Since then I've tweaked it more and dropped the sugar all together, replaced it with 1/2 tea celery salt, doubled the garlic salt to 1 full tea, plus doubled the bouillon cubes to 4.

It still makes a great Bloody Bull too!

RRP

Thanks Richard, but here is my latest work in progress - as simple as it is!

RRP's Au Jus Recipe - Version # ? - 12-12-14

This began as a basic recipe off internet which I tweaked many many times so it's mine! LOL


1  14 oz Swanson Beef Broth (box – not the can)


1  10-1/2 ounce can of Campbell's French Onion soup


½  of the soup can cold water


1 Tablespoon Worcestershire sauce


1  teaspoon of garlic salt

1/2 tea ground garlic


2   Wyler’s brand beef bouillon cubes OR 1 T Pensey’s Beef Soup Starter


Bring ingredients to a boil in saucepan, letting it boil for 1 minute then
strain and discard onions.  Serve au jus dipping sauce hot. Can be made 2
days ahead.  Makes 3 cups. BTW I also make a batch of this and then pour
it in large ice cube trays. Two melted cubes make a wonderful Bloody Bull!

RRP

Then for horseradish that won't knock your taste buds out of line:

Mix equal parts of prepared horseradish and sour cream and half as much half & half. Add a dash or two of salt and mix well. Best if you make and refrigerate a day in advance.

GrannyX4

@RRP it is a great aujus recipe. I make it often. My tweaks are a little red wine and 1/2 stick of butter. Happy eating ;;)