A Juicy Prime Rib for the Holidays: Shopping List and Timeline
Plan ahead and shop early
The key to making Suzanne Goin’s spectacular holiday menu doable and stress-free is to plan ahead and shop early. To help you get organized, we’ve put together an itemized shopping list and a handy timetable that’ll allow you to build this dinner in steps.
For the recipes, tips, and wine suggestions for this menu, see her article, "A Juicy Prime Rib for the Holidays," in the December 2006 issue of Fine Cooking (#82).
Menu
• White Bean Soup with Wild Mushrooms & Chive Mascarpone
• Arugula, Mint & Apple Salad with Walnuts & Buttermilk Dressing
• Slow-roasted Prime Rib
• Smashed Potatoes with Horseradish Crème Fraîche
• Roasted Carrots & Shallots with Oil-Cured Olives & Gremolata
• Chocolate Caramel Tart with Macadamia Nuts & Crème Fraîche Whipped Cream
Shopping List
One week ahead
Groceries
1 Tbs. fennel seeds
2 cups dried cannellini beans
1/2 cup mayonnaise
3/4 cup walnuts
3 Tbs. fleur de sel
3 Tbs. prepared horseradish
1 1/4 cups macadamia nuts
1/4 cup light corn syrup
1/2 vanilla bean
6 oz. bittersweet chocolate
Dairy
1/2 cup mascarpone cheese
9.5 oz. (19 Tbs.) unsalted butter
1 1/4 cup crème fraîche
1/4 cup buttermilk
1 quart heavy cream
1 large egg
1/2 cup whole milk
Pantry Staples
Extra-virgin olive oil (about 1-1/2 cups)
Kosher salt
Black peppercorns
Granulated sugar (about 1-1/2 cups)
Unbleached all-purpose flour (1-1/3 cups)
Two days ahead
Fresh Produce
7 6-inch sprigs rosemary
1 chile d’árbol
1 yellow onion
1 fennel bulb
2 bunches thyme
6 medium shallots
1 bunch chives
1/2 lb. wild mushrooms (such as shiitake, oyster mushrooms, chanterelles, black and white trumpets, and maitake)
2 bunches flat-leaf parsley
1 lemon
2 apples (preferably Gala, Fuji, or Pink lady)
1/2 lb. baby arugula
4 oz. radicchio (about 1 medium head)
1 bunch mint
2 heads garlic
2 lb. medium carrots
1 1/2 lb. small fingerling potatoes or baby potatoes (such as Yukons or red bliss)
Meat and Poultry
6 lbs. 3-bone beef rib roast, preferably close to the loin and prime grade
Other Groceries
1/2 cup oil-cured olives
Menu Timeline
One week ahead:
Make the tart crust, roll it out, and freeze
The day before:
Make the soup
Clean and dry the mushrooms
Make the chive mascarpone
Clean and prep the carrots
Slice the shallots for the carrots
Slice the olives
Make the horseradish cream
Defrost the tart crust in the fridge
In the morning:
Wash and spin-dry the greens for the salad
Toast the walnuts
Make the buttermilk dressing
Make the gremolata
Boil the potatoes
Cut the herbs for all the recipes
Make the tart
Take the beef out of the fridge to come to room temp
In the afternoon:
Sauté the mushrooms
Prepare the butter for the beef
Smash the garlic for the beef
Heat the oven
Sear and roast the beef (about 2 hours 45 minutes before you want to serve it)
Just before dinner:
Slice the apples and assemble the salad (don’t dress it until you’re ready to serve it)
Reheat the soup and the mushrooms
Open the wine
Roast the carrots and finish the potatoes, while the roast is resting
Make the whipped cream just before serving the tart
Suzanne Goin is the chef and co-owner of Lucques and AOC wine bar in Los Angeles.
From Fine Cooking #66, pp. 30-31
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