Newspaper Page Text
A Festive 9VLeCLlto Remember
FAMILY FEATURES
M ake your perfect
holiday story
complete by
serving one
of the best holiday dinners
you’ve ever enjoyed. A prime
rib roast paired with savory
toppings is guaranteed to
earn rave reviews from the
whole family. Add easy
gourmet sides and a holiday
dessert to create a memorable
meal that may well become
a new holiday tradition. Best
of all, it’s even easier than
you may expect.
Upscale side dishes can
make the meal complete. If
you’re short on time or want
to eliminate some of the fuss,
you can take almost all the
work out of a holiday dinner
by using prepared side dishes
from Omaha Steaks. Options
like Brussels Sprouts with
Bacon and Shallots, Roasted
Root Vegetables or Roasted
Garlic Mashed Potatoes can
lend a special touch to your
holiday feast.
No festive feast is com
plete without dessert, and
individual-sized Sticky Toffee
Pudding Cakes are a perfect
solution. They’re made with
real, premium ingredients, so
all you need to do is pop them
in the microwave straight from
the freezer.
Find more recipes for a
holiday dinner to remember at
OmahaSteaks.com.
Maw
Reverse-Seared Prime Rib Roast
Active time: 30 minutes
Total time: 4 days
4 pound Omaha Steaks Bone-In Frenched Prime Rib Roast
any variety Omaha Steaks Rub
Thaw roast completely in refrigerator before cooking; allow 48-72 hours. Season roast with mb
12-18 hours before cooking and leave uncovered in refrigerator overnight.
When ready to cook, heat oven to 225 F. Place roast on elevated rack in roasting pan. Roast 3
hours and 15 minutes, or to internal temperature of 120-125 F. Let roast rest 30-45 minutes.
Broil on high 2 inches from broiler, 4 minutes on one side, 2 minutes on other side, or until
brown crust uniformly covers roast.
Tip: For easier carving, trim roast from bones prior to cooking. Stand rib roast on end so ribs
are pointed up. Using sharp knife, cut along bone, being careful not to cut into roast. Tie roast
up with butcher’s twine to hold it together while cooking.
Reverse-Seared Chateaubriand
Active time: 30 minutes
Total time: 4 days
2 pound Omaha Steaks Chateaubriand Roast
any variety Omaha Steaks Rub
Thaw roast completely in refrigerator before cooking; allow 48-72 hours. Season roast with mb
12-18 hours before cooking and leave uncovered in refrigerator overnight.
When ready to cook, heat oven to 225 F. Place roast on elevated rack in roasting pan. Roast 2
hours, or to internal temperature of 120-125 F. Let roast rest 30-45 minutes.
Broil on high 2 inches from broiler, 4 minutes on one side, 2 minutes on other side, or until
brown crust uniformly covers roast.
Horseradish Cream
Active time: 30 minutes
Total time: 30 minutes
1/2 cup mayonnaise
3 tablespoons prepared
horseradish
1 tablespoon white vinegar,
plus 1 teaspoon
1 teaspoon kosher salt
1/8 teaspoon cayenne pepper
1/8 teaspoon black pepper
1/2 cup heavy whipping cream
In medium mixing bowl, whisk together
mayonnaise, horseradish, vinegar, salt,
cayenne and black pepper. Whip cream
to soft peaks using stand mixer. Gently
fold into mayonnaise mixture. Chill
until ready to serve.
Figgie Onion Jam
Active time: 30 minutes
Total time: 1 hour
2 tablespoons unsalted butter
1 medium red onion, peeled
and diced into 1/4-inch
pieces
1 cup dried black Mission
figs, stems removed
1 cup water, divided
1/2 cup balsamic vinegar,
divided
1/2 cup sugar
3/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon vanilla extract
In 4-cup sauce pot, melt butter over
low heat. Add onions. Cover and
cook on low 15 minutes until onions
have softened. Add figs, 1/4 cup
water, 1/4 cup vinegar, sugar and
salt. Cover and cook on low another
15 minutes until figs have softened.
Remove pot from heat and add
black pepper and vanilla extract.
Pour into blender or use immersion
blender to process until smooth.
Add remaining water and vinegar to
blender for smoother jam or leave
as-is for a more chunky texture.
Reverse-Seared Roasting
The reverse searing method can lead to a well-browned holiday roast with an evenly cooked interior that’s tender and flavorful.
1. A day before cooking, dry brine or season roast and leave it
uncovered in the refrigerator to develop crust and flavor. This
dries the outside of the roast and forms a layer that allows
even browning while locking in moisture.
2. Place roast in the oven at a low temperature to cook evenly from edge to edge. 3. Remove from oven and sear
Take it out at an interior temperature of 5-10 degrees below desired finished roast in a broiler, grill or hot
temperature; it will cook a little more while resting and during searing. pan to create the crust.
