After I cooked (yet had lots of help from all of the family) several traditional Finnish Christmas dishes on Christmas Eve, my hubby decided he'd make the dinner on Christmas. He chose prime rib.
Here are some pictures he took while he was making it. I know he packed it with just the right granulation and amount of salt and tested the temperature often.
When it came out of the oven, we put *yesterday's casseroles back in cooling oven to reheat as we'd opted to just have left overs for the rest of the meal:)
When it came out of the oven, we put *yesterday's casseroles back in cooling oven to reheat as we'd opted to just have left overs for the rest of the meal:)
*Christmas Eve Dinner included:SERVES 10
Ingredients
- 1 (3 lb) box of morton kosher salt
- 4-6 lbs prime rib roast
Directions
- Slowly add a little of the water to the Kosher salt and stir; then add a little more water and stir. Continue until the salt becomes the consistency of "snow" so that you can "pack" it on the roast and it sticks like snow (Sometimes you may need a little more or less of the water) -- YOU DO NOT WANT TO DISSOLVE THE SALT.
- Pat some of the salt mixture in a foil-lined pan in a rectangle big enough to put the roast on.
- Place the roast on the salt and pat the remaining salt mixture on the roast, covering completely.
- Inset a meat thermometer.
- Bake at 425 degrees for about 2 hours.
- (140 degrees for rare, 160 for medium).
- Remove the roast when the thermometer registers 5 degrees BELOW desired doneness.
- CRACK AND REMOVE ALL OF THE SALT CRUST.
smoked salmon
rye bread
havarti cheese
rye and rice pastries (karjalan piirakka)
egg butter
ham
sauerkraut salad
rutabaga casserole (my Dad made this:)
carrot and rice casserole
potato casserole
strawberry rhubarb kisseli
pulla
lingonberry juice
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