All I want for Christmas is Prime Rib Roast
A different type of meat this Christmas:
Prime Rib Roast with Exotic Mushroom Sauce and Pak Choy
As South Africans, we love making an elaborate Christmas lunch or dinner, with a lot of meat. Usually, turkey and gammon are staples on our Christmas table, but why not mix it up and add this amazing beef roast to the menu?
This is the perfect recipe for any South African who still wants to make a braai on Christmas Day.
Ingredients
1.5kgs - 2kgs prime rib roast
250ml cream
200g Pak Choy
1 onion
280g exotic mushroom mix
Olive oil
Sesame oil
Salt and freshly ground pepper to taste
How to prepare Prime Rib on the Braai
Take the meat out the fridge an hour before cooking letting the meat come to room temperature.
Start a hot fire.
Generously cover the roast in olive oil and season generously with salt and freshly ground pepper.
Over hot coals (flames are good) brown the meat. Once browned, take off the fire and into a braising tray.
Preheat the oven to 180 degrees Celsius.
Flash fry the pak choy with sesame oil in a frying pan. Season with salt and freshly ground pepper while cooking.
Dice the onion and fry until golden in the same frying pan used for the pak choy (fewer dishes!).
Slice the mushrooms and add to the onions
When the onions and mushrooms are cooked, add the cream off the heat and stir.
Lower the heat and leave to simmer for 20 minutes.
Place the prime rib in a braising tray into the oven at 180 degrees Celsius for 20-25 minutes per 500g for medium rare.
Leave the steak to rest for 15 minutes, covered in tin foil.
Once rested, slice your prime rib roast and assemble your dish:
First the pak choy then the prime rib roast slices, and finally cover with the mushroom and onion creamy sauce.
Enjoy! Please tag me on Instagram if you’ve made this recipe, I’d love to see it!
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I have linked to some more Christmas recipes underneath the newsletter block.
More Christmas Recipes
About Shawn Godfrey
Photo credit: Niki M Photography
Shawn Godfrey is an entrepreneur based in Cape Town, South Africa. After the Covid-19 lockdown saw his business in financial distress, cooking was the creative outlet that helped to keep him sane. To keep track of his recipes, and encourage friends and families to join him, he starts his instagram account The Roasted Dad.
Fast-forward to late 2021 - on a whim Shawn (encouraged by his wife Lianne) enters MasterChef South Africa. It is a crazy time of life: running a 200 people business and struggling to keep it profitable, two small children with a third on the way, and about to move into a new house. But when Shawn gets selected to be one of the 20 contestants participating in the fourth season of MasterChef South Africa, he decides to go all in. Leaving his 7-month-pregnant wife to look after their then three and one-year-old children, he battles it out and comes back home five weeks later with the trophy and a million rand prize money in his pocket.
It all started with an Instagram account, but The Roasted Dad is so much more now. Shawn has stayed his entrepreneurial self and whilst he hosts Private Dinner Parties and Cook-with-Me Demos, does Restaurant Take-Overs, he still runs the lighting company and several other businesses.
On his blog, Shawn shares Restaurant Reviews and Accommodation Reviews, and gives an insight into the wild and wonderful life he leads together with his wife Lianne, and their three children Aiden (6), Olivia (4) and Harvey (2).
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After Christmas there are often many leftovers. Why not make a Gammon Braai Broodjie with your leftover gammon on boxing day?