Donna M. Skolnick February 4 2025
Consumer, Recipes, Outdoor Kitchen Design, outdoor kitchens
Favorite Holiday Season Recipes
As the holiday season approaches, it's time to fire up your outdoor kitchen and prepare a memorable Christmas dinner. At Casa Bella Outdoor, we've curated the top three Christmas dinners that are perfect for cooking in your outdoor kitchen. Outdoor kitchens are generally in a large space, allowing your guests to get in on the cooking fun. They also make cooking easy. Let's explore these festive favorites and why they're ideal for al fresco holiday cooking.
Herb-Crusted Prime Rib
Nothing says luxury like a perfectly cooked prime rib. This showstopper is ideal for outdoor cooking, as the high heat of a grill can create a beautiful crust while keeping the interior juicy. Cooking Prime Rib in your outdoor kitchen is easy. Let us know how you good your prime rib was.
The Secret to Prime Rib Roast with Horseradish Cream
The real secret behind a memorable prime rib roast with horseradish cream? It’s all in the flavor-forward, herb-packed butter rub. Before grilling, generously slather your prime rib with a blend of softened butter, minced garlic, fresh rosemary and thyme, salt, and black pepper. This not only creates a golden, crisp crust over the fire, but also ensures every slice is infused with fragrant holiday aromas.
To take your presentation up a notch, serve thick slices of the roast alongside a zesty homemade horseradish cream. Its cool, tangy kick perfectly balances the rich, tender beef and creates that classic steakhouse experience—right in your outdoor kitchen.
Three-Ingredient Prime Rib Roast
If you're looking to keep things simple without sacrificing flavor, a three-ingredient prime rib roast does the trick. All you need is ground coffee, a pinch of vanilla bean, and a generous sprinkle of salt and pepper. The coffee brings a rich, earthy note, while the vanilla adds an unexpected hint of warmth—creating a unique crust that locks in those juices.
Simple Sea Salt Rib Roast
For a classic, foolproof prime rib, you don’t need much more than high-quality sea salt and freshly cracked pepper. Generously season your rib roast all over with a blend of coarse sea salt (we love Maldon for those big, crunchy flakes) and a touch of sel gris if you have it handy. Let the roast sit at room temperature for at least an hour to absorb those flavors.
Fire up your grill or smoker, aiming for a hot sear at first to develop a golden crust. Once browned, move the roast to indirect heat, close the lid, and cook to your desired level of doneness. A finishing sprinkle of flaky sea salt just before serving brings out all the savory, beefy notes—no complicated gravies needed. This method lets the quality of your meat (and the magic of simple seasoning) shine through.
Pro Tip: Vodka Marinade for Extra Tenderness
Looking to up the flavor and tenderness of your prime rib? Try this clever vodka marinade. Simply combine a splash of vodka with your favorite herbs and spices—think freshly cracked pepper, garlic, and rosemary. Let your rib roast marinate for a few hours; the vodka helps break down the meat fibers and infuses every bite with subtle aromatics.
Before grilling, make sure to salt your roast generously. This draws out flavor and helps create that signature crust during the high-heat sear. Once you're ready, start roasting at a high temperature for a golden exterior, then lower the heat to finish cooking gently and keep the interior juicy. Recipe:
- 6-pound bone-in prime rib
- 1/2 cup softened butter
- 6 minced garlic cloves
- 2 tablespoons fresh herbs (rosemary, thyme)
- 1 tablespoon kosher salt
- 1 teaspoon black pepper
Mix the butter, garlic, herbs, salt, and pepper. Rub the mixture all over the meat. Grill at high heat (450°F) for 20 minutes, then reduce to medium (325°F) until internal temperature reaches 130-135°F for medium-rare. Rest for 20-30 minutes before carving.
For an extra depth of flavor, you can try experimenting with different rubs or marinade techniques. Some cooks like to add a touch of ground coffee or a hint of vanilla bean to their rub for an earthy, aromatic crust. Others swear by a quick marinade with vodka or soy sauce to help tenderize the beef and lock in juiciness. If you have time, rubbing the prime rib with your seasoning blend and refrigerating it overnight allows the flavors to really penetrate the meat—just be sure to bring it to room temperature before grilling for the best results.
Once your prime rib has finished cooking, let it rest before slicing. This helps the juices redistribute and ensures every slice is tender and juicy. If you want to impress your guests, serve the roast with a simple pan sauce made from the drippings, a splash of Cognac or brandy, and a touch of cream—whisked together while the meat rests.
Your outdoor kitchen is the perfect setting for this spectacular holiday centerpiece, and the combination of crusty exterior and juicy interior will have everyone coming back for seconds.
Sauces and Gravies to Elevate Your Prime Rib
After mastering that perfect crust on your prime rib, don’t forget the magic that happens on the side—I'm talking about sauces and gravies that turn a great roast into an unforgettable meal. Here are a few options that always earn compliments around the outdoor kitchen:
- Classic Creamy Horseradish Sauce: A traditional favorite, mixing prepared horseradish with sour cream, a dash of Dijon mustard, and a squeeze of lemon juice brings the right amount of zing.
- Savory Mushroom Gravy: Try sautéing shallots and mushrooms—like morels or creminis—in butter, then deglaze your pan with dry sherry or Cognac. A splash of beef stock and a swirl of cream makes this rich and earthy sauce worth the extra steps.
- Red Wine Jus: Simmer beef drippings with red wine and fresh thyme; reduce until concentrated, then strain for a glossy, elegant finish. Perfect for drizzling over those thick, juicy slices.
- Garlic-Thyme Butter: Melted butter infused with fresh garlic and thyme is a simple yet aromatic way to baste or serve on the side. A little goes a long way, but your guests will thank you.
- Peppercorn Crust and Soy Glaze: For a twist, coat your roast with coarsely cracked black pepper and a touch of soy sauce before grilling. The pan juices left behind can be whisked together with more soy, a pinch of ground chile, and a splash of cream for a sauce with a kick.
No matter which you choose, these accompaniments will round out your prime rib and leave everyone wanting seconds.
Pepper-Crusted Prime Rib Roast with Mushroom-Armagnac Sauce
If you’re ready to impress, try a pepper-crusted prime rib roast paired with a savory mushroom-Armagnac sauce. This crowd-pleasing dish really benefits from a good layer of fat left on the roast, locking in moisture and flavor while grilling. Here’s how to make it shine on your outdoor kitchen grill.
What you'll need:
- 6-pound bone-in prime rib (fat cap left on, tied by your butcher)
- 2 tablespoons coarsely ground black pepper
- Salt to taste
- 1/2 cup unsalted butter
- 1 pound assorted mushrooms, sliced (cremini, shiitake, or button)
- 2 shallots, finely chopped
- 1/4 cup Armagnac or brandy
- 1 cup beef stock
Step-by-step:
- Pat the roast dry, then season generously with salt and press the cracked black pepper all over the surface.
- In a large cast-iron skillet or grilling pan, melt the butter over medium-high heat. Sear the roast on all sides until a crust forms—about 3-4 minutes per side.
- Place the roast on your grill, fat side up, over indirect heat (325°F). Roast until the internal temperature hits 130-135°F for medium-rare, basting with pan drippings occasionally. Rest for at least 20 minutes before slicing.
- For the sauce, add mushrooms and shallots to the pan drippings and sauté until soft. Carefully pour in the Armagnac and cook until reduced by half. Add beef stock and simmer until the sauce thickens.
- Serve the prime rib with hearty spoonfuls of the mushroom-Armagnac sauce.
This elegant twist on classic prime rib is sure to delight your holiday crowd, especially when enjoyed al fresco in your outdoor space.
Salt and Pepper-Crusted Prime Rib with Sage Jus
If you're after a classic prime rib with a twist, this salt and pepper-crusted version served with sage jus is sure to win over your guests—and it’s simpler than you might think. Here’s how you can make it outdoors with minimal fuss:
- Season the Roast: Generously coat your prime rib with kosher salt and cracked black pepper to form a flavorful crust.
- Roast on the Grill: Place the seasoned roast in your preheated outdoor grill, and let it cook until it reaches your desired doneness (130–135°F for medium-rare), letting the grill do most of the work.
- Create the Sage Jus: While the meat is resting, use the drippings to make a quick jus. Simmer the juices with fresh sage, letting the flavors blend for a few minutes before straining.
No need to hover—the beauty of this dish is in its hands-off approach. Let the roast cook while you prep sides or just enjoy time with your friends and family.
Beef Rib Roast with Shallot-Cognac Gravy
For another indulgent centerpiece, consider a beef rib roast paired with an elevated shallot and Cognac gravy. It’s a go-to for those who appreciate both flavor and flair, and it’s right at home in your outdoor kitchen.
Beef Rib Roast:
- 1 bone-in beef rib roast (about 6–8 pounds)
- Kosher salt
- Freshly ground black pepper
Generously salt the rib roast on all sides and let it chill in the refrigerator overnight—this simple step draws out moisture and deepens the beefy flavor. Before grilling, bring the roast to room temperature and season with black pepper. Grill as you would for the prime rib: sear at high heat, then lower the temperature to cook until your preferred doneness, aiming for a rosy pink center.
Shallot-Cognac Gravy:
While the roast rests, turn pan drippings into a truly special gravy.
- 4 shallots, finely chopped
- 2 tablespoons capers, drained
- 1/4 cup Cognac (or brandy)
- 2 cups beef stock
- 1/2 cup heavy cream
- Salt and black pepper, to taste
Sauté shallots in pan drippings until soft, then add capers and deglaze the pan with Cognac, scraping up any browned bits (the secret to intense flavor). Stir in beef stock and simmer until slightly reduced. Finish with heavy cream for silkiness, and adjust seasoning as needed.
Serve generous slices of rib roast topped with this rich, aromatic gravy—you’ll turn your backyard into the coziest steakhouse in town.
Rosemary-Pepper Beef Rib Roast with Porcini Jus
Looking to impress your guests with a rich, aromatic centerpiece? A rosemary-pepper beef rib roast finished with a savory porcini jus is a stunning choice for your holiday table—and your outdoor kitchen will make the whole process even more fun.
Ingredients:
- 1 (6-8 pound) bone-in beef rib roast
- 2 tablespoons coarsely ground black pepper
- 2 tablespoons fresh rosemary, finely chopped
- 1 tablespoon sea salt
- 3 tablespoons olive oil
- 1/2 ounce dried porcini mushrooms
- 2 cups beef stock
- 2 cloves garlic, minced
- 1 small shallot, diced
Instructions:
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Prep the Roast: Pat the beef dry. Stir together black pepper, rosemary, and salt. Rub this mix all over the roast. Let the roast stand at room temperature for 1 hour. Meanwhile, soak porcini mushrooms in 1 cup hot water for 20 minutes, then strain (reserve the liquid), and chop mushrooms.
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Sear Over Heat: Drizzle olive oil over the roast and grill at high heat (450°F) for 20 minutes to create a nice crust. Lower the heat to medium (325°F), close the lid, and cook until the internal temperature is 130-135°F for medium-rare.
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Make the Porcini Jus: On your grill’s side burner or a portable stove, heat a saucepan over medium heat. Sauté shallot and garlic in a splash of olive oil until soft. Add chopped porcini mushrooms and sauté another minute. Pour in reserved mushroom liquid and beef stock. Simmer until reduced by half, about 15 minutes. Strain for a silky finish.
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Rest and Serve: Allow the roast to rest for 20-30 minutes. Slice, drizzle with the warm porcini jus, and serve to a chorus of oohs and aahs.
If you love the ritual of gathering around the grill, this herb-studded roast is sure to become a new holiday tradition.
Prime Rib with Sour Cherry Conserva, Truffle, and Chocolate
If you're looking to take your prime rib to new heights, try elevating this classic with bold flavors like sour cherry conserva, a hint of truffle, and a dusting of dark chocolate. This gourmet combination brings richness, a pop of tart fruit, and an earthy finish to your holiday table—and your outdoor kitchen is the perfect stage for such a showpiece.
Here's how you can prepare it:
- 6-pound bone-in prime rib
- 1/2 cup softened unsalted butter
- 6 cloves garlic, minced
- 2 tablespoons fresh rosemary and thyme, chopped
- 1 tablespoon kosher salt
- 1 teaspoon cracked black pepper
- 1/3 cup sour cherry conserva (or high-quality sour cherry preserves)
- 2 teaspoons truffle oil or finely chopped black truffle (optional)
- 1 ounce dark chocolate (70% or higher), for grating
Mix the butter, garlic, herbs, salt, and pepper. Rub the mixture all over the prime rib. Grill at high heat (450°F) for 20 minutes to create a crust, then lower the heat to medium (325°F). During the final 30 minutes of cooking, carefully brush the roast with sour cherry conserva and drizzle with truffle oil. Finish by lightly grating dark chocolate over the top just before serving for a subtle richness that ties everything together. Rest for 20-30 minutes, slice, and drizzle with any extra cherry conserva.
With these unexpected flavors, you’ll make your outdoor Christmas dinner one to remember.
Citrus and Herb Glazed Ham
A glazed ham is perfect for outdoor cooking, as the smoke from your grill can add an extra layer of flavor.Recipe:
- 8-10 pound fully cooked bone-in ham
- 1 cup orange juice
- 1/4 cup honey
- 1/4 cup brown sugar
- 2 tablespoons Dijon mustard
- 1 tablespoon fresh rosemary, chopped
Mix glaze ingredients. Score ham in a diamond pattern. Brush half the glaze over ham. Grill at medium heat (325°F) for about 2 hours, basting occasionally with remaining glaze, until internal temperature reaches 140°F.
Spatchcocked Herb Roasted Turkey
Spatchcocking your turkey allows for even cooking and crispy skin, perfect for the grill or smoker in your outdoor kitchen.Recipe:
- 12-14 pound whole turkey, spatchcocked
- 1/2 cup unsalted butter, softened
- 2 tablespoons fresh herbs (sage, thyme, rosemary), chopped
- 2 teaspoons salt
- 1 teaspoon black pepper
- 2 lemons, quartered
Mix butter with herbs, salt, and pepper. Rub mixture under and over turkey skin. Grill at medium-high heat (425°F) for 30 minutes, then reduce to medium (350°F) and cook until internal temperature reaches 165°F, about 1.5-2 hours total. Rest for 20 minutes before carving.These recipes are perfect for showcasing the versatility of your outdoor kitchen. The flavors are enhanced by the unique cooking environment, creating unforgettable holiday meals.Ready to upgrade your outdoor cooking experience? Visit www.CasaBellaOutdoor.com to explore our range of premium outdoor kitchen cabinetry and start planning your perfect outdoor entertaining space today!
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