If you are hosting a New Year’s eve dinner, Chef David has the menu already planned for you. This tried and true recipe will leave your guests delightfully full and ready to ring the New Year in with style!
Dijon Crusted Prime Rib with Horseradish Demi Glaze
- 1 whole prime rib, deboned & trimmed
- 1 cup Dijon mustard, grainy
- ¼ cup Dijon mustard, smooth
- ¼ cup sunflower oil
- 2 tablespoons smoked paprika
- 1 tablespoon thyme, dried
- 1 tablespoon black pepper
- 2 litres water
- ¼ cup liquid beef stock concentrate
- 2 tablespoons horseradish
- Salt & pepper to taste
Mix all ingredients together and rub evenly on all sides of the prime rib roast.
Preheat oven on convection bake to 450F.
Place rubbed prime rib fat side up in low-sided roasting pan and insert thermometer probe into the centre of the cut. Sear at 450F for 10 minutes or until the outside crust has browned significantly.
Switch oven setting to convection roast at 200F and set the target probe temperature for 130F (for medium/medium rare. Set 145 for medium well/well done). The prime rib will take several hours at this temperature, but the quality will be unrivaled.
Once target temperature is achieved, flip prime rib upside-down onto resting rack, being careful to save whatever juices remain in the roasting pan.
For the demi-glaze, combine stock concentrate and water in a heavy sauce pot and put over medium-high heat until reduced by half volume. Once reduced, add horseradish and prime rib drippings, season with salt and pepper, and serve hot over the prime rib.
- 10 medium carrots, peeled & cut thinly along the bias
- 3 tablespoons butter, salted
- 3 tablespoons honey
- 2 tablespoons fresh parsley, chopped fine
In a heavy saucepan, brown butter slightly over medium heat. Once browning starts, add honey and reduce to low heat.
Add in cut carrots and simmer 20-25 minutes until softened (to save time, you can steam the carrots first, then simmer 5 mins before service).
Finish with fresh parsley, season with salt & pepper.
Whipped Cheddar Garlic Potatoes
- 10 large Yukon gold potatoes, peeled & cut into quarters
- 1 cup sour cream
- 1 cup grated cheddar cheese
- 2 tablespoons garlic puree
- Salt & pepper, to taste
Peel and quarter the potatoes, then place them in a pot of COLD water. For perfect smooth potatoes, the water must start cold.
Place the pot over medium high heat and boil potatoes until softened throughout.
For perfect potatoes, this next part has to happen quickly: strain the potatoes into a colander, then immediately dump the colander into the bowl you intend to whip them in. A small amount of boiling, starchy water is necessary for the texture.
On a stand mixer, use the whisk attachment, ramping up to medium speed. If you are beating by hand, you will need to do this as quickly as possible. The potatoes need to be very hot during the initial mix to remove the lumps, so whip them immediately until smooth.
Once smooth, add in remaining ingredients, mix thoroughly and serve hot.