A Chef’s Holiday Meal

If you want to host a holiday meal that’s both stress-free and memorable, follow along as Chef Alex Cardoza guides you through a festive Christmas Eve dinner. From a show-stopping prime rib to make-ahead sides, decadent desserts, and approachable cocktails, Alex shares the exact steps he uses to wow his family every year.

You don’t have to spend all day in the kitchen. Invest in a great prime rib and pair it with simple, delicious sides. I’ll show you exactly how to plan and prep everything for a relaxed, multi-course holiday meal.

– Chef Alex Cardoza

Meet Chef Alex Cardoza

Chef Alex takes December 24th off every year to host a family dinner. He and his wife, Tara Morgan, run Susina, a European bistro in Boise, Idaho. With years of experience in New York kitchens like The Spotted Pig, as well as catering and running restaurants in Boise, Alex has perfected the art of a celebratory holiday meal.

Chef Alex Cardoza

Chef Alex Cardoza is the co-owner of Susina, a European bistro in Boise, Idaho, which he runs with his wife, Tara Morgan. With roots in New York kitchens like The Spotted Pig and years of experience catering and running restaurants in Boise, Alex brings approachable technique and restaurant-quality flavor to every dish he creates.

Follow Alex: SusinaBoise.com | @SusinaBoise

The Holiday Menu

• The Adonis Cocktail – a light, balanced aperitif.
• SRF Bone-In Prime Rib – the show-stopping centerpiece. Find Your Perfect Holiday Prime Rib →
• Twice Baked Potatoes – creamy, make-ahead comfort food.
• Roasted Carrots with Green Herb Sauce – perfectly tender and flavorful.
• Steamed Green and Yellow Beans – quick, fresh, and colorful.
• Flourless Chocolate Cake – rich, decadent, and easy to prep.

You don’t have to spend hours in the kitchen. Invest in a great prime rib and pair it with easy, make-ahead sides.

Complete Prime Rib Guide

Cooking the perfect holiday prime rib doesn’t have to be intimidating. Follow these steps for a tender, juicy roast with a golden crust.

Choosing Your Roast

• Plan for 1 pound per guest; leftovers are a holiday bonus.
• Bone-in preferred for maximum flavor and presentation.
• Learn more about bone-in vs. boneless

Part 1: Preparation & Dry Brining

1. Rest the roast at room temperature for 2 hours. This ensures even cooking.
2. Rub with 1 teaspoon kosher salt per pound on all surfaces.
3. Refrigerate uncovered for 8 to 72 hours to dry brine.
4. Bring to room temperature again 2 to 3 hours before cooking.

Dry brining is crucial — it gives you a golden exterior and perfectly seasoned interior. Even a quick 8-hour brine will make a noticeable difference.

Part 2: Low & Slow Method (Restaurant-Quality)

For the patient cook who wants perfectly pink meat edge-to-edge:

1. Preheat oven to 250°F.
2. Roast until internal temperature reaches 125 to 130°F.
3. Optional: increase oven to 500°F for 5 to 10 minutes to crisp the exterior.
4. Rest 30 to 60 minutes before slicing.
   
   

This method produces the most evenly cooked prime rib. Use your eyes as much as your thermometer — the final sear is optional if your crust is already perfect.

Part 3: Time-Pressed Method

If you’re short on time but still want excellent results:

• Preheat oven to 425°F (375°F convection).
• Roast 2 hours, or until internal temp reaches 95 to105°F.
• Rest 1 hour at room temperature.

Carryover cooking is your friend. Pulling the roast early ensures medium-rare perfection even under time pressure.

Part 4:Temperature & Equipment

• Rare: 120°F | Medium-Rare: 130°F | Medium: 145°F max
• Oven-safe probe thermometer with alarm recommended
• Resting: minimum 30 minutes, ideally 45 to 60 minutes

A thermometer is non-negotiable. I leave mine in while resting to see exactly where the temperature ends up.

Part 5: Slicing & Portions

• Cut 2 to 3” slabs first, then slice into smaller pieces.
• Guests can choose their preferred doneness, and you maximize yield.

Family-style serving is more relaxed — each person can take exactly what they want.

Make-Ahead Holiday Sides

Holiday entertaining is easier when sides are prepped ahead. From creamy twice-baked potatoes to perfectly roasted carrots, these recipes can be made in advance so you can focus on your prime rib and enjoy the day with family and friends.

Twice Baked Potatoes

This classic side is perfect for entertaining and can be prepared entirely in advance. Assemble and refrigerate up to 3 days before serving, then bake when ready. Quantities are based on 12-oz russet potatoes, serving 2 (1 potato per person).

Ingredients:

• 2 large russet potatoes (~12 oz each)
• Oil and salt for rubbing potatoes
• ¼ cup butter
• ¼ cup sour cream
• ½ cup grated cheddar cheese, divided
• ¼ cup sliced scallions, divided
• ½ teaspoon salt (or to taste)
• 2 tablespoons bacon, cooked and chopped (optional)

Instructions:

First Bake:

1. Preheat oven to 375°F.
2. Wash and pat dry potatoes; prick all over with a fork.
3. Rub lightly with oil and salt.
4. Bake until tender, about 1 hour.

Prepare Filling:

1. While potatoes bake, cook and chop bacon (if using) and gather remaining ingredients.
2. Remove potatoes from oven, keeping it at 375°F.
3. Let potatoes cool until safe to handle. (Tip: Disposable gloves make this easier.)

Assemble:

1. Cut the tops off the potatoes (save for potato skins if desired).
2. Scoop out the flesh and break up gently with a fork.
3. Mix potato flesh with butter, sour cream, bacon, half the cheese, half the scallions, and salt. For best results, use a stand mixer until smooth.
4. Stuff the potato shells with the mixture.
5. Top with remaining cheddar cheese.
6. At this point, potatoes can be refrigerated up to 3 days.

Second Bake:

1. Bake at 375°F for 30 minutes, rotating once halfway through.
2. Potatoes are ready when cheese is golden and slightly puffy.
3. Garnish with remaining scallions before serving.

These potatoes can be made completely ahead of time, freeing you to focus on the prime rib and other dishes on the big day.

Perfect Roasted Carrots

Most roasted carrot recipes skip a crucial step: parboiling. This two-step method ensures perfectly tender, creamy carrots every time. You can prep them up to 3 days in advance, making them ideal for holiday entertaining. Roasting raw carrots directly in a hot oven can leave the centers undercooked — the water step is essential.

Ingredients:

• 3 lbs. fresh carrots (any variety)
• Salt for boiling water
• Oil for roasting (your preference)
• Additional salt for seasoning
• 2 to 3 tablespoon butter
• Fresh lemon juice for serving
• Salsa verde (optional)

Chef Tip: Make-Ahead Option— Roast carrots a few hours in advance and rewarm in the oven before serving.

Instructions:

Prepare Carrots:

1. Decide on your carrot prep method:
   
   
   1. Large grocery store carrots: peel and chop as desired
   2. Petite bunched carrots: wash well and leave whole
2. Place carrots in a large pot with plenty of boiling, salted water. Taste the water — it should be pleasantly seasoned.
3. Boil until tender throughout, longer than you might expect. This is not a quick blanch — the goal is fully cooked cores.
4. Remove carrots and spread on a sheet pan in a single layer to cool completely.

Roast to Finish:

1. Preheat oven to 400°F.
2. Toss pre-cooked carrots with oil and lightly season with salt if needed.
3. Arrange in a single layer on a sheet pan.
4. Roast for about 20 minutes, until edges begin to brown.
5. Add butter and roast 5 more minutes, letting it brown slightly for a warm, nutty flavor.
6. Drizzle with fresh lemon juice before serving.
   
7. Serve with salsa verde if desired.

The parboil ensures the inside is tender while roasting adds flavor and a touch of caramelization. It’s the difference between ‘good’ and ‘restaurant-quality’ carrots.

Chef’s Note: Quick Green Veggie Add-On: Steam asparagus or green beans, then season with butter, salt, and pepper for a fast, fresh addition to your holiday plate.

Universal Green Herb Sauce

This versatile sauce is inspired by chimichurri, salsa verde, and herb sauces from around the world. It’s incredibly flexible — you can adjust the ingredients to suit your tastes or the dish you’re serving. It pairs beautifully with grilled meats, roasted vegetables, or fish, and makes about 2 cups (a strong pint).

Base Ingredients:

• 8 ounces fresh soft herbs, peppers, or seeds (see optional additions)
• 2¾ tablespoon fresh lemon juice
  
• 1½ ounce ice
  
• ¾ cup olive oil
  
• 1 clove garlic, coarsely chopped
  
• 1 teaspoon chili sauce (house chili sauce or Sriracha)
  
• ½ teaspoon fish sauce
  
• 1½ teaspoon salt

Optional Additions:

• Horseradish
• Capers
• Pickles

Instructions:

• Combine all ingredients in a food processor or high-powered blender (like a Vitamix) for the smoothest results.
• Blend until you achieve a relatively smooth paste.
• Taste and adjust seasoning as needed. Add more lemon, salt, or chili sauce depending on your preference.

This sauce is incredibly forgiving — start simple, then taste and tweak. It’s perfect for adding brightness and depth to your holiday vegetables or your prime rib.

Flourless Chocolate Cake

This decadent dessert is technically a chocolate soufflé. It will puff beautifully in the oven and naturally deflate as it cools — this is completely normal. Embrace the rustic, slightly sunken appearance; it’s part of the cake’s charm. Serves 8 to 12.

Ingredients:

• 6 tablespoons unsalted butter (3 oz.), plus more for pan
  
• Cocoa powder, for dusting
  
• 8 ounces bittersweet or semisweet chocolate, finely chopped
  
• 6 large eggs, separated
  
• ½ cup granulated sugar (100 g)
  
• Confectioner’s sugar, for dusting
  
• Sweetened whipped cream, for serving

Instructions:

Prepare Pan and Oven:

1. Preheat oven to 275°F with rack in center position.
   
2. Butter the bottom and sides of a 9-inch springform pan.
   
3. Dust the buttered pan with cocoa powder and set aside.

Make Chocolate Base:

1. Melt chocolate and butter together in a double boiler to form a smooth ganache.
2. Whisk in the egg yolks. (Note: mixture may appear “broken” — this is normal.)

Prepare Meringue and Combine:

1. In a stand mixer, beat egg whites with granulated sugar until glossy stiff peaks form.
   
2. Fold ¼ of the meringue into the chocolate mixture to lighten it.
   
3. Gently fold in the remaining egg whites until just combined.

Bake and Serve:

1. Pour batter into the prepared pan.
2. Bake 45 to 50 minutes, until the cake pulls away from the sides and is set and puffed in the center.
3. Cool completely on a wire rack, then remove the sides of the springform pan.
4. Serve at room temperature, dusted with confectioner’s sugar and topped with whipped cream if desired.

Don’t worry if the center sinks slightly — that’s what makes a flourless chocolate cake rich, rustic, and indulgent. For extra flair, serve with fresh berries or a drizzle of green herb sauce for a subtle contrast.

The Adonis Cocktail

This elegant cocktail balances sweet, fruity, and bitter flavors. Complex yet approachable, it has a low alcohol content, making it the perfect aperitif to start your holiday evening.

Ingredients:

• 1½ ounces dry sherry (Amontillado or Fino)
  
• 1½ ounces sweet vermouth
  
• 2 dashes orange bitters
  
• Orange twist, for garnish
  
  

Instructions:

1. Fill a mixing glass with ice and shake the sherry, sweet vermouth, and orange bitters until chilled.
   
2. Strain into a coupe or small cocktail glass.
   
3. Garnish with an orange twist and serve neat.

This cocktail is all about balance — take the time to shake it just enough to chill without diluting. The orange twist adds a bright, aromatic finish that pairs beautifully with the richness of a prime rib holiday meal.

Closing & Holiday Tips

Chef Alex reminds us: focus on the center-of-the-plate, invest in quality ingredients, and prep what you can ahead of time. A multi-course meal doesn’t have to be stressful when you plan wisely.

Find Your Perfect Holiday Prime Rib →

Follow this plan and your holiday meal will be remembered long after the season ends.