For this holiday dinner, I am going back to the basics and grilling over a live-fire on the Bull Bison Grill, Argentinean style. Get ready for a cooking experience that will ignite all the senses!
This week on the menu, a holiday feast that will be the talk of your town. To start, a roasted winter solstice crudité platter with a caramelized onion and roasted garlic dipping sauce. For the entree, wood-fired bone-in prime rib roast served with horseradish sour cream. To ring in the evening, Amy’s smoked rosemary vodka tonic. Cin cin!
Everyone loves a seasonal crudite platter with dip to nosh on as the main entree is roasting away in the Bull grill. To start the evening off, treat your guests to a roasted winter solstice crudité platter with dipping sauce. With winter’s gems on full display in the veggie isle, it’s like picking out candy from my favorite candy store. As the hot embers glow in the Bison grill, the intense heat and smoky aroma add wonderful flavor to the often overlooked holiday veggie platter. The world is your oyster when choosing your veggies. I guarantee this app will have your guests asking for the recipe!
Argentinean style wood-fired bone-in prime rib roast, nuff’ said! Trussed and seasoned with salt and pepper, the roast is cooked next to the crackling fire on the Bison grill. The smoke of the low burning logs and hot embers hug the roast, creating a crackling, golden brown crust on the outside of the meat. Flavorful fat drips down and around the roast and bastes the meat…an ancient style of grilling that will be enjoyment for the entire family. With a turn of a knob, you can control the intensity of the heat by raising or lowering the rack that the hot embers sit on. Cook to medium rare and slice around one inch thick. Don’t forget the horseradish sour cream for the side!
Make a toast to a wonderful evening, dinner, and new year with Amy’s smoked rosemary vodka tonic. The aromatic smoke from the rosemary ignited by the hot embers of the grill adds a delicious, smoke-infused layer to a holiday classic. Wow your guests with this clever cocktail that will blow their minds!
Chef’s Notes: Grilling and roasting the veggies on Bull’s medium and small veggie grids prevents any of the veggies from falling to the deep, dark depths of the bbq. Do yourself a favor and pick up a set this holiday season! Click on this link to learn more.
- Roasted Veggies:
- 1 head cauliflower, cut into florets, roasted
- 2 bunches broccolini, roasted
- 4 beets, roasted, sliced into quarters
- 1 bunch rainbow carrots, roasted
- 2 cups cherry tomatoes
- 2 each fennel, roasted, cut into quarters
- 1 head garlic, roasted
- 8 ounces mushrooms, roasted
- 16 ounces breadsticks
- 16 ounce bag potato chips
- 16 ounces fig crackers
- Caramelized Onion Dip:
- 2 cups sour cream
- 1 cup greek yogurt
- 2 large onions, julienned, caramelized
- 6 cloves roasted garlic, mashed
- 1 teaspoon kosher salt
- ½ teaspoon cracked black pepper
- 1 tablespoon chives minced
- Dip: Click here to learn how to caramelize the onions and roasted garlic. Once the onions are cool, transfer to a medium sized bowl and add the sour cream, yogurt, salt, pepper and chives. Mix well, cover and place into refrigerator for one hour.
- Roasted veggies: click on the following links for the roasted cauliflower, roasted broccolini, roasted beets,roasted carrots, and roasted mushrooms.
- To plate: Transfer the dip into a small dish. On a large, decorative platter, arrange the roasted veggies. Add the potato chips, crackers and breadsticks around the roasted veggies. Don’t forget the dip! Enjoy and Merry Christmas.
Once the roast is finished, use scissors to carefully remove the twine from the hot meat. Place foil over the meat while it rests for 10 minutes. If the twine is removed after the roast rests, you run the risk of removing the golden brown crust from the roast.
Stocking stuffer tip…. To make a delicious pan gravy for the sliced prime rib, just add flour to this pan drippings and whisk. To finish, add some stock, season with salt and thicken next to the hot fire and you are set!
- 1 (6 pound) bone-in prime rib roast, trussed
- 4 teaspoons kosher salt
- 2 teaspoons cracked black pepper
- Sour cream with horseradish, optional
- Preparing the grill: Remove all except for the center grate from the Bison grill. This is where the roast will sit inside the roasting pan to roast. Click here on how to build a fire in the pizza oven or click here on how to build a fire using Bull’s chimney starter and charcoal.
- Preparing the roast: Remove the trussed roast from the fridge and let it sit out at room temp for 35-40 minutes. Season the roast with salt and pepper.
- Placing the roast onto the grill: Place an aluminium pan on the center grill grate. Using Bull's ash shovel and pit mitts, carefully transfer the low burning logs and hot embers from the pizza oven over to the Bison grill. Place the embers to the left and right side of the center grill grate and pan, away from the roast to cook with indirect heat.
- Roasting the prime rib: Turn the knob on the Bison grill to raise the grill rack with the hot embers as close as it can go to the roast. Target roasting temperature is 350-400 degrees. With the lid closed allow the roast to cook over the indirect, intense heat for 20-30 minutes, until a golden brown crust has formed on the outside of the roast. Open the lid and turn the knob, moving the grill rack with the hot embers halfway down inside the grill. If needed, cover the roast and/or bones with foil to keep them from burning. Close the lid and continue roasting the meat at 350-380 degrees F, until the internal temperature reaches 125 degrees F. Check the temperature using Bull’s flip tip quick reading digital thermometer.
- Resting the roast: Remove the roast from the pan and place onto Bull’s bamboo chopping block. With scissors, remove the twine. Place foil over the roast and allow it to rest for 10 minutes.
- To serve: Carve the roast, slicing as thin or thick as desired. Place onto a decorative holiday platter. Merry Christmas!
Chef’s Note: If you can’t find tonic syrup, substitute with 4 ounces of tonic water.
- 2 ounces top shelf vodka
- 1 ounce tonic syrup
- ¼ ounce fresh lime juice
- Splash soda water
- Extra large round or square ice cube
- Rocks cocktail glass
- Place fresh rosemary sprigs directly on the hot embers of the Bison grill or ignite the springs with a kitchen torch lighter. Once the leaves are blazing with smoke, remove them from the fire and place onto a glass dish. Cover the smoking rosemary with a cocktail glass, smoldering the rosemary and capturing the infused smoke in the glass. In a martini shaker add ice, vodka, tonic syrup and lime juice. Place martini lid on top and shake, shake, shake! Turn the smoked infused glass over and strain/pour the drink into the glass. Add an oversized ice cube slowly and carefully into the drink, garnish with another piece of smoldering rosemary lit with a hand torch, serve and drink up! It is amazing! Cin cin!
🎄🤶 Chef Amy