cumin-spiced prime rib with preserved lemon wasabi sauce

a decadent roasted meat for the holidays (exclusive recipe)

I feel like Christmas (or any holiday you’re celebrating) dinner is so much more ambiguous than, say, thanksgiving. for thanksgiving, everyone knows you’re getting a turkey. for Christmas dinner? is there a norm? are we still expected to suffer through overcooked turkey?

well, I say no. and I vote we should all be eating prime rib for holiday dinners (unless, of course, you don’t eat red meat. in that case, I suggest duck.) and I know it seems very intimidating but I can assure you it is actually a surprisingly easy dish to make. all it takes is some attention to detail, time, and patience.

welcome to the December Exclusive Recipe post. every month, paid subscribers to the kitchen table will receive 2 recipes (you get 4 this month!) that are only available to them!

this version of prime rib varies ever so slightly from the traditional rendition, but mostly just in the accoutrements. instead of a traditional horseradish sauce, we’re mixing it up with a wasabi (a sister veg to horseradish) + preserved lemon sauce to cut through all that fatty meat. and for seasoning the meat, I love using cumin (plus salt ofc).

beyond the paywall: below, you’ll find the full recipe with steps and ingredients, including substitutions, recipe notes & tips, and step-by-step photos to make sure you can re-create this recipe flawlessly!

the full recipe:

makes 3-5 servings