Christmas Dinner & Christmas Leftovers - pic heavy

normally for Christmas we go to see my wife's family in NY but due to the pandemic we stayed home in MD this year. so with nothing to do other than cook we decided to make a prime, bone in rib roast with oxtail jus, horseradish sauce, duck fat smashed potatoes, green bean casserole, and some parker house rolls. honestly the hardest part was making the chicken stock from scratch the day before (used it for the au jus base). 

3 bone, dry aged, prime rib roast on the egg. salted it the morning before and let it sit overnight in the fridge. this is around 110 degrees internal temp... pulled at 115. let sit for 20min then blasted it at 800 degrees on all sides. only used the dry salt brine this time and didn't' add more salt or pepper to it prior to putting it on the egg. 



oxtail au jus after being on the stove for around 5 hours. SUPER beefy flavor:



horseradish sauce I made the day before:



duck fat potatoes topped with some rosemary and green bean casserole with fried shallots:



plated dish. hit the prime rib with some fresh cracked pepper:



dinner is served, with a 2015 Odette Estate Cab. the mini Staub cocottes had the horsey sauce in one and au jus in the other:



and then leftovers for some prime rib sangwiches the next day:



started to saute some onions:



some Parker rolls brushed with room temp butter, and dusted with salt and garlic powder:



shaved prime rib goes into the oxtail jus for a quick dip:



down the hatch:



fin. time to go on a diet.