skip to Main Content

Prime Rib Night!

What’s that? You love the tradition of eating prime rib around Christmastime but aren’t a fan of all the work time and effort involved? Don’t worry Fam, of course we’re here for you with a quick(er) fix!

While certainly faster than preparing a whole rack from start to finish, this primo cut of steak does require a lil’ extra reheat time. Because we want to help ensure your ribeye stays pink and juicy, low and slow in the oven is the name of the game! Patience isn’t the easiest of virtues when it comes to tasty eats, but hey, at least now you’ve got some time to finally catch up on your gift wrapping now. Last but not least, we MUST shout out to The Popover Lady, located in Boston, whose beloved bakery supplied the exceptional light and billowy baked roll(s) in your bag.   

What’s in your bag:

  • Herb-rubbed and roasted prime ribeye
  • Local popover from The Popover Lady
  • Broccoli + cheese gratin
  • Horseradish crema

What you’ll need from home:

  • Sheet tray lined with aluminum foil
  • Extra aluminum foil 

Total prep time: 40 minutes

The Prime Rib, Popover + Broccoli Cheese Gratin

  1. Preheat your oven to 300F. While you’re waiting, wrap each slice of steak individually with foil– make sure it’s  nice and tight to keep the flavorful juices in! Then, arrange the slice(s) on your foil-lined sheet tray.
  2. Remove the lid to your broccoli + cheese gratin.
  3. Place your prime rib and tray of gratin in the oven and bake for 25-35 minutes, or until warmed to your liking. 
  4. Pop your popovers on the sheet tray with the steak for the last five minutes to heat them up.
  5. When your prime rib is ready, pull the tray out of the oven and let the steak rest for a few minutes in the foil.
  6. Now take a moment to check your gratin. If it’s not quite warmed all the way through (you can check by poking it with a knife and feel the temp of the blade) put it back in for another 10 minutes. Then, finish under the broiler for a few minutes to crisp up the top!

The Horseradish Crema

  1. Cold is the way to go! Leave it the way it is.

Alright, ready to feast? Remove the steak from the foil and position it on your plate. Drizzle some of that crema over the top (or keep in on the side for dipping, your call). Heaping spoonful of gratin goes next to it, along with your popover. 

Pro move tip (courtesy of Chef Matt): Use your popover to make a little sandwich with the steak and crema- swoon. 

That’s it! Dinner solved, dinner served. #weareWECO

Back To Top