A couple days after Christmas we had some friends over for dinner and have our Christmas celebration. Kris and I set the menu –
Grilled Prime Rib with a mustard pepper rub
Potato and Sage Gratin
Winter Greens with bacon and mint
Blood Orange Creme Brulee
The star of this show is the Prime Rib. I used my Traeger grill to cook this bad boy and it was good. I took the beef out of the fridge about an hour before I started cooking. You want the meat to get to room temp before cooking. I poured the rub over the top and fired up the grill to get it up to temp.
I cooked this at 450 degrees for 30 minutes then turned the temp down to 250 degrees to finish the cooking. Looking good after the first 30 minutes!!!
I cooked for about 2 more hours. Keep a close eye on the temp for the last 30 minutes or so. You do not want to over cook this. Once the internal temp hit 125 degrees (medium rare) I pulled the meat off the grill, covered loosely with foil and let rest for 20 minutes before slicing. I am getting hungry again just looking at the pictures!
The best thing about having the Traeger is it leaves the oven free to cook other parts of the meal. While the prime rib was roasting on the grill I baked the potato and sage gratin. The gratin came out super creamy and tasty! Plus it is really easy to do. Just heat the cream, garlic and sage in small sauce pan. Meanwhile slice the potatoes and place in an overlapping layer in a 3 qt, buttered baking dish. Pour the cream mixture over the top and bake for about an hour. 
While the potatoes cook and the meat is resting, you can cook up the winter greens. We used about 1 1/2 Lbs of kale, mustard and collard greens. In a deep skillet heat 1/4 cup of olive oil over medium heat. Once hot add 8 slices of bacon diced. Cook for about 3 minutes then add some diced onion. Cook an additional 8 minutes. Add garlic, cook for a minute, add greens and cook. covered until greens are tender.
The dessert was made earlier in the day and was chilling in the fridge. Just before serving sprinkle with sugar and broil until the sugar caramelizes. A simple to make creme brulee with a lot of flavor. Mix the juice and cream, pour into ramekins and bake for about an hour.
Add hot water to the pan before baking. The water should come half way up the ramekins.
The only thing left to do is set a pretty table and enjoy the meal!! Cheers.