Our Holiday Dinners Make Your Celebrations Easy
Do you have your holiday dinner planned yet? Christmas may not be as big and boisterous as we’re used to this year, but that doesn’t mean your celebration dinner should be lackluster! With our cook-at-home Holiday Dinner packages, you can serve a fantastic meal for 4-12 people, with all the sides and trimmings, in just a few easy steps. You’ll cook your main course, either Prime Rib or Crab Crusted Salmon, from scratch using our provided ingredients. Then simply heat your chosen sides, including veggies, potatoes, and bread, and dinner is served. And don’t forget to save room for dessert!
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Our Holiday Dinners are available to order anytime between December 14th and December 31st, excluding Christmas Day. We require 24 hours notice, but recommend ordering sooner so you can be sure your selections will not be sold out on the day you need them.
What will the cooking process be like?
If you’d like a preview of what you can expect when it comes time to prepare your Burtons Grill Holiday Dinner, you’re in the right spot! Whether you’re an experienced cook or a newbie in the kitchen, our simple cooking instructions make it easy to prepare an amazing meal at home.
Just need the play-by-play? Click here to download our cooking instructions PDF for simple, bullet pointed instructions.
If you need a little more guidance, put on your chef hat (or Santa hat) and keep reading for a thorough explanation, along with pro tips from our scratch kitchen to yours.
Jump to Crab Crusted Salmon instructions
How to roast a Burtons Grill & Bar Prime Rib
Total time, including rests:
4 lb roast: 2.5 hours
6 lb roast: 3 hours
12 lb roast: 5 hours
4 lb roast: 1.5 hours
6 lb roast: 2 hours
12 lb roast: 4 hours
Left: seasoning the roast. Right: ready to eat.
Step 1: Remove your roast from refrigeration in advance
Bringing your prime rib up to room temperature before cooking is an essential step to ensure a juicy and evenly cooked roast. If your roast goes in the oven straight from the refrigerator, it will take longer for your oven’s heat to reach the center. This leads to overcooking and dryness on the outside before the proper temperature is achieved on the inside.
PRO TIP: Get your prime rib out to warm up at least 30 minutes ahead. The longer your roast stays out, the more evenly cooked your final results will be. But don’t get carried away – raw meat is safe to leave out at room temperature for 2 hours max, and no longer.
Step 2: Season early
So you’ve got your Prime rib out on the counter to take off the chill… don’t leave it unseasoned while you wait! The earlier you season, the more time your roast has to absorb those seasonings (especially salt) deep under the surface, so the center will taste just as amazing as the crust. Using the provided seasoning, liberally coat your entire roast on all sides as soon as it comes out of the fridge. You’ll be thankful you did when it comes time to eat.
PRO TIP: You can season your roast the night before you plan to cook it for even deeper flavor enhancement. Clear some space in your fridge where you can set down a wire rack. Remove your roast from its packaging, and pat all over with paper towels to remove any excess moisture. Liberally coat with seasoning all over, and place uncovered on the wire rack in your fridge overnight. Being exposed to the air inside your fridge will allow the outside of the roast to slightly dry out, leading to incredible crust development in the oven the next day.
Step 3: Pre-heat the oven to 475°
Don’t forget to pre-heat the oven! Getting your oven screaming hot before you put in your roast will ensure you achieve that amazing prime rib crust we all crave. We’ll partially cook at this very high temperature to start, then lower the temp for the remainder of our cooking time.
PRO TIP: Before it gets too hot, take a moment to arrange your oven racks so your roast will be sitting in the center of the oven.
Step 4: Roast uncovered, fat-side down, for 5 minutes per pound at 475°
4 lb roast: 20 minutes
6 lb roast: 30 minutes
12 lb roast: 1 hour
Fill the bottom of your roasting pan with the provided mixture of carrots, onions, and celery, and rest your roast (fat-side down) on top. If you have an oven probe, now would be an excellent time to break it out. Time to pop your roast in the oven!
PRO TIP: The moisture from the veggie mix, called mirepoix, will prevent your roasting pan from drying out and smoking up your house. These vegetables are edible if you don’t want to toss them, but will be quite mushy after a long time in the oven. For the best of both worlds, strain out any juices from the vegetables and save the liquid to use as a gravy or soup base in the future. The flavor will be incredible!
Step 5: Lower the oven temp to 325° and continue roasting for an additional 15 minutes per pound
4 lb roast: 1 hour
6 lb roast: 1.5 hours
12 lb roast: 3 hours
For the rest of our cooking time, we want to go slow and low to be sure the roast doesn’t dry out. Set your timer and relax for a bit while the oven does the work!
PRO TIP: Take a peek at your roast through the oven door every once in while to make sure the crust isn’t getting too dark. If it is, you can tuck a sheet of tin foil around the roast to stop it from taking on any more color.
Step 6: Temp your roast and remove from the oven when it’s done
If you set up your oven probe, you can rely on it to alert you when your prime rib is cooked to your liking. If not, break out your instant read thermometer 15-30 minutes before you expect your roast to be finished and test the temperature (the larger the roast, the earlier you should check on it). Make sure your thermometer penetrates as close to the center of the roast as you can get. Use the results to judge how much more time your roast will need. If it’s not done yet, put your roast back in the oven for 10-20 minutes and temp again until you reach your desired level of doneness.
Temperature Guide (Prime Rib)
Medium Rare: 130°F
Medium Well: 150°F
Well Done: 160°F (but we don’t recommend it)
PRO TIP: The less time your oven door spends open, the better. When you test the temperature of your roast, best practice is to remove the entire pan from the oven and close the door while you await the results. This retains the heat, so when your roast goes back in the oven it will get back to cooking right away.
Step 7: Rest your prime rib for 20-30 minutes before serving
Once your roast is cooked to perfection, remove it from the oven and loosely cover with a sheet of foil to keep it warm. Resting your prime rib will ensure that when you start slicing, the juices you’ve cultivated don’t run all over the counter instead of making it to your plate. Now’s the perfect time to get all of your sides warmed up and ready to go!
PRO TIP: Use a slicing or carving knife to carve your roast if you have one. A chef’s knife, while essential for most things, is simply not the right tool for the job.
Step 8: EAT!
Slice your perfectly cooked prime rib as thick or as thin as you like and serve. Dinner awaits!
How to cook Burtons Grill & Bar Crab Crusted Salmon
Prep time: 5 minutes
Cook time: 15-20 minutes
Step 1: Preheat the oven
Get your oven nice and hot before you put in your salmon. This ensures that your fish won’t end up getting dried out while it cooks.
PRO TIP: Before it gets too hot, take a moment to arrange your oven racks. Put one rack in the center and one rack near the top.
Step 2: Prepare the salmon
Get out your favorite baking sheet and coat the bottom surface with a thin layer of olive or vegetable oil (you can use a paper towel to spread it out evenly). Coat your salmon filets on both sides with the provided seasoning, then lie them flat side down on the tray. Leave a bit of space between each portion to ensure even cooking.
PRO TIP: Unlike prime rib, salmon and other seafoods are more delicate proteins. Seasoning too far in advance can break down those proteins and leave your dish with an unpleasant texture. Best practice with most seafood is to season immediately before cooking.
Step 3: Apply the crab crust*
Gently break apart the provided crab crust and sprinkle it evenly over the tops of the salmon filets. Let the crust sit loosely atop the salmon – resist the urge to squash it down!
*Preparing our bronzed salmon? Just skip this step – the rest of the instructions are the same!
PRO TIP: The joy of crab meat is that it’s so flaky and tender; handling it too roughly will impart an unpleasant rubbery texture instead. Sprinkle your lumps of crabmeat like snowflakes instead of packing them down tightly.
Left: before cooking. Right: After cooking.
Step 4: Bake the salmon
Place the tray of salmon on the center rack of your pre-heated oven and cook for 15-20 minutes. Look for even browning and flaky texture as an indication of doneness. If your salmon is still dark pink in the center, it needs a bit more time.
Temperature Guide (Salmon)
Medium Rare: 125°F
Medium Well: 145°F
Well Done: 155°
PRO TIP: If you’re using a convection oven, your salmon should be nice and brown just baking on the center rack. For conventional ovens, we recommend putting your salmon under the broiler on the top rack for the last 1-3 minutes of cooking time. This will get your crab crust looking golden and beautiful.
Step 5: EAT!
Crab Crusted Salmon is a simple recipe, but the results are fabulous. No rest time needed – you can enjoy your main course right away!
That’s all the knowledge we have to share when it comes to cooking your Burtons Grill & Bar Holiday Dinner at home! Have any further questions? Email us at email@example.com or call your local Burtons Grill & Bar – we’ll be happy to help.
You can view our Holiday Dinners menu below, and place your order online or by phone any time. Happy Holidays and have fun cooking!