“Yule” love these recipes—standing rib roast, savory stacked potatoes, and a delightfully delicious dessert dish: the classic Yule log.
When it comes to the table, I see my challenge as putting delicious food on it and gathering loved ones around it while not turning into Scrooge. This is never more present than during holidays, when we all take our dishes up a festive notch. Each year, in the spirit of Christmas, I strive to create a plan-ahead menu that really knocks my family’s stockings off. And, as a little gift to myself, the menu must be manageable, so I can stay ever-present with them.
We’re going to start off our celebration with a succulent standing rib roast recipe. It received its unique namesake because the beef is roasted while standing on its rib bones, which keeps the meat elevated above the pan. And, because it’s the prime cut from the beef ribs, it turns out exceptionally tender. But what I love most about this recipe is the time it allows me to hang with my family while the roast does its thing. To start, the roast stands at room temperature for an hour before it is rubbed with seasonings. (We can all handle that much on a busy Christmas morning.) Then the roast cooks for an hour before standing again for another three hours while still in the oven. That’s when the “DON’T OPEN THIS DOOR!” sign gets hung on the oven handle.
Once more I up the heat for the finishing stage, giving me the perfect window to focus on the rest of my holiday menu: chimney potatoes. Whoever came up with this concept is a genius. The potatoes are left unpeeled, sliced into thin rounds on a mandolin, then tossed with butter, garlic, thyme, and seasonings. Finally, they’re stacked upright in a cupcake tin to hold the tall shape. These herb potatoes pair beautifully with the savory beef and make for a jolly presentation whether choosing to plate or platter. I found the timing of this recipe extremely helpful because the potatoes bake at the same temperature and for the same amount of time as the finishing stage of the rib roast.
I must admit, I was a bit stumped for an easy dessert until I remembered my Nana’s traditional Yule log recipe. Not only is this a festive Christmas Day dessert, it’s also a fun and creative activity for all of Santa’s helpers. Set aside some family time a few days before Christmas to create this holiday favorite and “yule log” some time to unwind and join in the Christmas Day festivities. Remember, being present is your present to them.
Standing Rib Roast
Makes 6 servings
Ingredients
5 lbs. standing rib roast
olive oil (to coat)
2 tsp. salt
1 tsp. black pepper
1 tsp. garlic powder
Directions
Place rib roast on a rack in a half-sheet pan at room temperature for one hour. Preheat oven to 375 degrees. Combine seasonings in a small bowl. Coat the roast with oil then rub the seasonings to cover the roast. Place roast fatty-side up and rib-side down, allowing the roast to stand up in the pan. Roast in oven for one hour. Turn off the oven. Leave the roast inside for three hours without opening the oven door. Turn the oven back on to 375 degrees and reheat the roast for 30 to 40 minutes. The internal temperature should be 145 degrees. Remove the roast from the oven and let it rest for 10 minutes before carving.
Chimney Potatoes
Makes 4-6 servings
Ingredients
5 potatoes (thinly sliced, unpeeled)
4 Tbsp. butter (melted)
1-1/2 c. Gruyere cheese (shredded)
1 c. Parmesan cheese (divided)
1 Tbsp. fresh thyme (finely chopped)
4 cloves garlic (minced)
1 tsp. salt
1/2 tsp. black pepper
Directions
Preheat oven to 375 degrees. Rinse and dry potatoes. Use a mandolin to thinly slice potatoes (leaving skin on) and place in a bowl. Drizzle potatoes with melted butter, add 2/3 cup of Parmesan cheese, and all the Gruyere cheese and seasonings. Hand-toss potatoes making sure all are well-coated. Stack the potatoes in the muffin cups divided evenly. Cover the muffin tins with aluminum foil and bake for 40 minutes. Remove foil and increase heat to 400 degrees and bake another 10 to 15 minutes. Remove from the oven and gently run a butter knife around the edges of each cup to release the stacks from the tin. Stack potatoes on a platter or plate. Garnish with remaining Parmesan and sprigs of fresh thyme.
Yule Log
Makes 6-8 servings
Sponge Cake Ingredients
3/4 c. all-purpose flour
1/3 c. dark cocoa powder
1 tsp. baking powder
1/2 tsp. salt
4 large eggs (separated)
3/4 c. sugar
1/4 c. sour cream
1/4 c. butter (melted)
1 tsp. vanilla extract
Filling Ingredients
1-1/4 c. heavy whipping cream
3/4 c. powdered sugar (plus more for dusting)
1 tsp. vanilla extract
1/8 tsp. salt
8 oz. tub mascarpone cheese (softened)
Ganache Ingredients
8 oz. semi-sweet chocolate (chopped)
1 c. heavy whipping cream
Fresh cranberries (for decoration)
Fresh rosemary (for decoration)
Directions
Preheat oven to 350 degrees. Line the sheet pan with parchment paper, allowing sides to run over. In a medium bowl, gently stir together the first six dry ingredients for the sponge cake. In a separate, larger bowl, add sugar, yolks, sour cream, butter, and vanilla. Add dry ingredients to the wet ingredients and combine well. In a mixing bowl, whip egg whites until soft peaks form. Gently fold egg whites into cake batter until well combined. Transfer batter to the parchment paper and spread evenly. Bake for 10–12 minutes. Remove the cake from the pan by lifting the parchment edges and place cake on the counter. Immediately begin rolling up the cake on the short side. Set the cake aside to cool completely.
Meanwhile, make the filling by adding the ingredients to a mixing bowl and whip until soft peaks form. Unroll the cooled cake, removing the parchment paper as you go. Spread the filling evenly, then roll the cake back up and place in plastic wrap, seam-side down. Place in refrigerator for one hour to several days.
To decorate the log, place the cream for the ganache in a small pan on low heat and add the chocolate. Whisk to combine, then remove from heat and cool to room temperature. Transfer the chocolate mixture to a mixing bowl and whip on high until lighter in color and thick enough to spread. Using a serrated knife, cut a four-inch section at the top on a slight diagonal for a smaller log. Use the ganache to attach the small log to the larger log (like a branch for a tree). Pour the remaining ganache over the cake and spread. Using the tines of a fork, create bark-like marks all over the log. Add fresh rosemary and cranberries to decorate the cake. Refrigerate the cake until ready to serve.
Laura Schupp is the author of Our Newlywed Kitchen: The Art of Cooking, Gathering & Creating Traditions. Learn more about Laura at OurNewlywedKitchen.com.
These recipes originally appeared in the December 2024 issue of HomeLife Magazine. For more delicious dish ideas, check out our dish ideas for “after the feast”!
