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New Years Eve Dinner

Updated on December 19, 2020
Carb Diva profile image

Linda enjoys searching for fascinating travel destinations, seeking relaxation and fun, and (of course) eating great food.


Let the Decadence Begin

On New Year's Eve, I always cook something wonderful, decadent, over-the-top for my family. (It's our one last bit of extravagance before the resolutions kick in.)

I vary the side dishes, salads, and dessert from year to year, but it seems our main course is always prime rib, also known as standing rib roast. Our daughters do NOT eat beef—one is a vegetarian and the other eschews anything other than poultry (white meat please) or salmon so the roast will be small—just enough for the two of us (plus leftovers).

We are having a delicious prime rib using a recipe found online for "low and slow" roasting. I have had amazing success using this method for pork roasts and chicken so I am hopeful that this method will also create a wonderfully moist and tender prime rib for Mr. Carb Diva and me.

In years past I have relied on a recipe from the December 2009 issue of Cooking Light Magazine. This year, I'm going with the wisdom of my idol, J. Kenji López-Alt of Serious Eats.

Perfect medium-rare prime rib
Perfect medium-rare prime rib | Source

Reverse-Sear Prime Rib

Kenji's method is to forego the preliminary sear and start the room-temperature roast on a low-and-slow bake in the oven. When the internal temperature registers perfection, he uses the broiler to exact the burnt, crisp bits we yearn for on the edges of our heavenly prime rib.

Although he doesn't mention this, I have a very sensitive smoke detector in my kitchen (too sensitive, if you ask me. It goes off every time I cook stir-fry). I think it would be helpful (wise) to place the roast into a clean (no drippings on the bottom) pan before going in for the final sear.

Crostini with Wild Mushrooms


  • 3 tablespoons butter
  • 1/2 pound fresh mushrooms (a mix of shitake, oyster, porcini, chanterelle) sliced
  • 1/4 pound crimini mushrooms, chopped
  • 2 garlic cloves, minced
  • 1/2 cup whipping cream
  • 1/2 cup crumbled Gorgonzola cheese (about 2 ounces)
  • 1/4 cup chopped hazelnuts
  • 1 tsp. fresh minced rosemary
  • 18 1/2-inch-thick diagonal bread slices cut from 1 sourdough baguette
  • Chopped fresh parsley


  1. Melt butter in heavy large skillet over medium-high heat. Add all mushrooms and garlic and sauté until mushrooms are cooked through and brown, about 10 minutes.
  2. Add cream and boil until liquid is completely absorbed, about 2 minutes. Remove from heat.
  3. Add Gorgonzola and stir until cheese melts. Mix in hazelnuts and minced rosemary. Season to taste with salt and pepper. Transfer mushroom topping to a bowl. (Mushroom topping can be made 1 day ahead. Cover and refrigerate.)
  4. Preheat oven to 375°F. Arrange bread slices on baking sheet. Bake until just golden, about 5 minutes. Mound 1 generous tablespoon mushroom topping on each slice. Return to oven; bake until topping is heated through, about 6 minutes. Sprinkle with chopped parsley.

Potatoes Delmonico

Rich, creamy, indulgent, over-the-top potatoes Delmonico. This is a perfect side dish for our New Year's Eve dinner of prime rib or any special meal. But plan ahead—this dish takes some time but most of it is inactive (baking in the oven).

Wilted Green Salad


  • 2 teaspoons olive oil
  • 1 shallot, minced
  • 1 tablespoon Dijon mustard
  • 2 tablespoons sherry vinegar
  • 1 head radicchio, cut into bite-size pieces
  • 2 cups baby arugula, washed
  • 2 heads Belgian endive, cut into 1/2-inch lengths, crosswise
  • pinch of Kosher salt
  • 1/2 cup dried cranberries
  • 2 tablespoons smoked almonds, chopped


  1. Heat olive oil in a large sauté pan over low heat. Add the shallots and cook until slightly softened. Remove from the heat.
  2. Add the Dijon and sherry vinegar to the pan and whisk to combine. Add the radicchio, arugula, and endive; season with salt. Toss to fully incorporate with the vinaigrette and then taste for seasoning. Allow the salad to wilt slightly.
  3. Divide the wilted salad between serving plates. Top with dried cranberries and chopped almonds.

© 2014 Linda Lum


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