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East Oregonian
EASTERN OREGON MARKETPLACE
Tuesday, November, 7, 2017
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
ingredi ents, 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.
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.
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 rub 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 rub 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.
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. Take it out at an interior temperature of 5-10 degrees
below desired finished temperature; it will cook a little more while
resting and during searing.
3. Remove from oven and sear
roast in a broiler, grill or hot
pan to create the crust.