Brisket vs. Prime Rib : Thanksgivukkah Recipes


SpoonFed: Via The Jewish Journal 

by Elana Horwich


Ingredients: for 8-10 hungry people plus leftovers

  • 1 6-8 pound brisket, kosher and/or antibiotic, hormone free
  • onions, coarsely chopped
  • 2-3 stalks celery with leaves, coarsely chopped
  • 2-3 carrots, coarsely chopped
  • 2-3 cloves peeled garlic, whole
  • bay leaves
  • 2-3 branches of rosemary
  • 2-3 stems of fresh thyme (if you have)
  • 5-6 fresh basil leaves (if you have)
  • 1/2 bottle wine (an oaked chardonnay or medium bodied red like chianti or whatever leftover wine you have in the kitchen)
  • 1 28 oz. can San Marzano whole peeled tomatoes
  • Homemade or store bought chicken broth (if needed for more liquid, or just more wine- you want brisket to be just about covered with liquid)
  • salt- about 2 very generous teaspoons
  • extra virgin olive oil [...] read more



Piccolo Pete’s Prime Rib

SpoonFed: Via Saveur



¼ cup coarsely ground black pepper
3 tbsp. dried basil
2 tbsp. dried oregano
1 tbsp. dry mustard
½ tbsp. celery salt
15 cloves garlic, roughly chopped
Kosher salt, to taste
Butchers’ string, for tying
5 lb. boneless prime rib
1½ cups dry red wine


1. Heat oven to 200°. Purée pepper, basil, oregano, mustard, celery salt, garlic, and salt in a food processor into a paste; set aside. Using butchers’ string, tie meat securely at 1″ intervals; place in a roasting pan. Pour wine into pan and cover pan tightly with aluminum foil. Roast until an instant-read thermometer inserted into the thickest part of the meat registers 105°, 2½–3 hours. Remove from oven and increase oven temperature to 500°. Uncover meat and rub with spice paste. Return to oven and cook, uncovered, until the meat’s internal temperature reaches 120°, 15–20 minutes more. Let meat rest for 20 minutes before slicing. Serve pan drippings on the side.