The British are coming for Christmas. Or at least those of English heritage and traditions. And technically one of them flew in by air; the other I married several years ago and she keeps me around for some reason.
Anyway, my wife’s family had a tradition of ham for Easter instead of Christmas. Which leads to an annual, um… discussion around what the main course will be on Christmas. This year I solved the problem by cooking a prime rib for dinner tonight, and the plan is for ham tomorrow.
The prime rib was sprinkled with Montreal steak seasoning and then slathered with a paste of garlic, olive oil, red wine, and fresh thyme and rosemary, then put on a rack over a bed of carrots, onions, and beef broth. Bubba Ho-Keg was set up to cook indirect at about 250°F and the prime rib spent the next 3 1/2 hours cooking away.
That funny-looking bun thingie in the back of the picture is Yorkshire pudding. And no, I didn’t make it on the grill. And for those of you that like your prime rib a bit more on the rare side, please remember that I had to satisfy those that like their meat with no pink whatsoever.
The things you do to make people happy at Christmas. Judging from the noises made at the table, I succeeded…