The Best Turkey Dinner Features Prime Rib and Prime Rib Only

Because turkey is dry and flavourless.

Let’s face it, turkey just isn’t that good. No matter what ooey-gooey side you serve it with, the desert-dry meat of the least-edible avian creature isn’t worth the trouble of cooking. However, in our collective delusion, society has convinced itself turkey is worthy eating at least twice a year. That stops this year thanks to the Victor’s chef Garrett Blundell and his recipe for a fantastic prime rib feast. Don’t be a sheep (also better than turkey)—give beef a try this year.


Feeds 2–4 people


For the prime rib:

24–48 ounce AAA (or better) prime rib (cap on)

French mustard

Salt and pepper to taste

250 millilitres red wine?

For the truffle au jus:

2 shallots

EVOO oil

2 sprigs thyme

5 grams whole black peppercorns

250 millilitres red wine

2 litres beef stock (unsalted)

Pan drippings from the roast

500 millilitres cream

40 grams canned shaved truffle


For the Yorkshire pudding:

4 eggs

1.5 cups whole milk

1.25 cups all-purpose flour

A pinch of salt

5 tablespoons vegetable oil

For the crispy Brussels sprouts:

2 pounds Brussels sprouts

Olive oil

Sherry vinegar



Fresh cracked black pepper

For the mashed potatoes:

4 pounds Yukon gold potatoes

500 millilitres cream

500 grams butter




For the prime rib:

Rub the prime rib with French mustard. Season well with salt and fresh cracked pepper.

Set the prime rib in a roasting pan with the rack attachment in place. Add 250 millilitres of red wine to the bottom of the pan.

Pre heat oven to 300°F. Place the meat in the oven and cook for 45 minutes to 1 hour. Bring the oven up to 350°F and cook for another 15–20 minutes. this will produce a nice crust/char on the outside of the steak. Remove from the oven and let rest for half an hour.

Retain pan drippings for truffle au jus.

Once rested, slice the steak to your desired thickness and serve.

For the truffle au jus:

In a pot over medium high heat, lightly sauté the shallots in a touch of oil until they start to caramelize.

Add the thyme and peppercorns.

Add the red wine, then reduce on medium-high heat until 50 per cent evaporated.

Add the beef stock and pan drippings, then reduce the beef stock another 50 per cent.

Add the cream, and again reduce by 50 per cent. At this point the sauce should have a nice rich consistency.

Add the canned shaved truffle.

Season with salt.

Set aside.

For the Yorkshire pudding:

In a blender, combine the eggs, milk, flour, and salt. Blend until well combined and place in the refrigerator for at least 30 minutes.

Preheat oven to 425°F.

Put 1 teaspoon of oil into each section of a 12-hole Yorkshire pudding tray or muffin tray. Place in the oven on the top shelf until very hot, almost smoking.

As soon as you remove the tray from the oven, pour in the batter to 3/4 full and immediately put back in the oven.

Bake until the Yorkshire puddings are well risen, golden brown, and crisp, 15–20 minutes. Don’t open the oven door until the end, or they might collapse.

For the crispy Brussels sprouts:

Preheat the oven to 350°F.

Clean the sprouts, leaving the core intact, then cut in half.

Add a generous amount of olive oil to a heavy-bottomed wide-mouthed saucepan.

Heat over high heat until wisps of smoke appear.

Carefully add your Brussels sprouts to the pan and lower to medium heat (make sure the sprouts are dry or you will have hot oil splashing on you). Sauté briefly, being careful to not burn the sprouts.

Place the pan of sprouts in the oven, about 3–4 minutes.

Once removed from oven, the Brussels Sprouts should be cooked through. Add a splash of the sherry vinegar and a drizzle of honey. Season with salt and pepper, then serve.

For the mashed potatoes:

Peel and quarter the potatoes.

Fill a pot with cold water and add the potatoes.

Bring to a slow boil on the stove over medium-high heat.

In a separate pot, add cream and butter and melt over low heat.

Once potatoes are cooked through, strain.

Mash the potatoes until they reach an even consistency.

Add the hot cream-butter mixture and fold into the potatoes. Be careful not to overmix—the starch in the potatoes will become gluey.