• view all showtimes

Prime Rib Christmas Dinner by Chef David Codney

Chef David Codney of The Belvedere at the Beverly Hills' Peninsula Hotel is making one of his favorite dishes with homemade horseradish cream.
Prime Rib Christmas Dinner by Chef David Codney
Ingredients for Horseradish Cream
  • 3 Tablespoon prepared horseradish
  • 1/4 cup sour cream
  • ¼ cup Mayonnaise
  • 1 teaspoon Worcestershire sauce
  • ½ teaspoon Tobasco sauce
  • 1 tablespoon chives, chopped 
  • 1 teaspoon salt
  • 1 teaspoon cracked pepper
  • 1/3 of a lemon and all the zest
Ingredients for Parsley Potatoes
  • 2 Yukon gold potatoes, cut in 1” cube
  • 2 tablespoon olive oil
  • 1 stick butter, room temperature
  • ¼ cup chopped parsley
  • 2 cloves garlic crushed
  • 2 tablespoons kosher salt
  • Fresh cracked pepper
Ingredients for Rosemary Au Jus
  • 2 cups pan drippings
  • ½ small onion
  • 1 garlic clove crushed
  • 2 sprigs rosemary
  • Salt and pepper to taste
  • Dash of Worcestershire sauce

Directions for Horseradish Cream

Mix everything in a bowl using a whisky. Add chives last and adjust seasoning to taste.

Directions for the Potatoes

1) Place cast iron skillet on low heat with olive oil and Sautee potatoes until tender but not fully cooked, roughly 8 – 10 minutes.

2) Turn up heat to medium high. Add salt, pepper, butter and cook potatoes until butter turns golden and foamy. Add garlic and cook for one more minute.

3) Remove from heat. Add parsley and more salt if needed. Toss in bowl. Serve.

Directions for Au Jus

Once the rib is fully cooked drain the drippings into a small jar. Sautee the onion and garlic until translucent. Add fresh chopped rosemary and stir for one more minute. Add one tablespoon of flour and add the fat from the drippings that has separated from the jus. Once the flour and the fat have been cooked for another minute add the jus and bring to a simmer. Season with salt and cook for 10 min on low.

Directions for Prime Rib

1) Pull the rib out of the refrigerator 2 hours before you plan on cooking the roast. Figure 10 ounces raw weight per person. Right before you sear in a cast iron pan season liberally with salt and pepper. Sear hard until dark brown on all sides. This is the most important step. Place in a 250 degree oven until desired temp has been reached. Let rest for 20 min before you cut.

2) Insert meat thermometer into the thicket part of the rib. Place in a 250 degree oven until desired temp has been reached. (As above, Well done = 145+, Medium well = 133, Medium = 123, Medium rare = 115, Rare = 105 – for prime rib, I always do medium rare, I pull it at 108 and let it rest because it continues cooking.) Let rest for 20 min before you cut.

Download the Home & Family Holiday Cookbook Here

Get more information about this episode >>

Check out more delicious recipes at the Home & Family Pinterest Page