For those looking for something other than turkey, here’s a no-fail recipe for another holiday classic from our friends at Sub-Zero and Wolf.
Roasted Prime Rib
Ingredients
Makes 6 to 8 servings.
For the marinade:
2 cups Düsseldorf mustard
2 tablespoons minced garlic
1/4 cup chopped fresh thyme
2 teaspoons freshly ground black pepper
1 teaspoon salt
For the prime rib roast
1 (7 to 10-pound) prime rib roast
Oven Probe Recommended
Preparation Method
The Day before Roasting
Combine mustard, garlic, thyme, pepper, and salt. Spread evenly over entire surface of prime rib. Wrap in plastic wrap and chill in Sub-Zero refrigerator overnight.
Roasting Day
Two to 3 hours before roasting, remove prime rib from refrigerator and allow to sit at room temperature. Position oven rack to rack position 2. Preheat Wolf oven in CONVECTION ROAST mode at 500° F. Place prime rib on a roasting rack in a large roasting pan. When the oven temperature reaches 500° F, place the prime rib in the oven. Insert the internal temperature probe in the center of the roast, and set it for 125°F. Roast for 30 minutes. Then reduce oven temperature to 300°F. Continue to cook 2 1/2 hours, or until internal temperature has reached 125° F. Remove from oven and allow to “rest” for at least 20 minutes before carving.
Pumpkin Pie
The perfect dessert for a holiday meal.
Ingredients
Makes 6 to 8 servings.
For the crust:
1 1/2 cups flour
3/4 cup cold unsalted butter, cut into small cubes
3/4 teaspoon salt
2 tablespoons ice water
For the pie filling:
1 (15 oz.) can pumpkin
1 1/2 cups heavy cream
3/4 cup sugar
2 large eggs
1 teaspoon cinnamon
1/2 teaspoon ginger
1/8 teaspoon salt
1/8 teaspoon ground cloves
For brushing crust:
1 egg yolk
Preparation Method
In a medium bowl, combine flour, butter, and salt with fingertips and palms until the butter is fully incorporated. Add ice water, and gently knead until just combined.* Flatten out into a 6” circle, wrap in plastic wrap, and chill for at least an hour.
Position oven racks to #2 and #4. Preheat Wolf oven in CONVECTION BAKE mode at 375°F (191°C). Remove crust from Sub-Zero refrigerator and roll out on floured surface with rolling pin until it is a 14” circle. Fit dough into 9.5-inch glass or ceramic pie dish. Fold edges of dough under the rim and crimp with fingers to make a decorative edge. Line shell with foil, and fill with either dry beans or dry pasta. Place pie dish on Rack 2 in center of oven, and bake 20 minutes. Remove pie crust from oven, and remove foil with beans. Prick with a fork. Return to the oven on Rack 2, and bake another 2 minutes. Brush crust with egg yolk, and bake another 2 minutes on Rack 2.
Meanwhile, combine all ingredients for pie filling in a large bowl with a whisk. When shell is done, pour filling into shell. Place back in oven on Rack 4, and bake 1 hour or until the filling moves like gelatin when lightly shook. Allow to cool completely before slicing.
*For Easy Preparation:
The crust can be combined using a 10-cup or larger food processor bowl and cutting blade. Place flour, butter, and salt in the bowl. Pulse until the mixture resembles coarse meal. Add ice water, and pulse until mixture resembles peas. Remove onto floured surface and continue as above.
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