Psst... We're working on the next generation of Chowhound! View >
HOME > Chowhound > Home Cooking >
Nov 23, 2007 07:33 PM

Thanksgiving is over, now what?

I am trying to plan out my Christmas dinner menu. My family does not really eat turkey, so that is not an option. For Thanksgiving I made braised short ribs in spicy wine sauce. Any ideas on what I could do for Christmas? I would like to do a beef dish (no prime rib suggestions please).



  1. Click to Upload a photo (10 MB limit)
  1. How many people are you serving? Do you want to braise something again, or is a roast an option? If you don't want to do the rib roast thing, you could do a chateaubriand. Or, what about another meat? Leg of lamb? A ham? Both of those have been crowd pleasers for me in the past.

    2 Replies
    1. re: vickib

      I agree with vicki re the lamb or ham for holiday meals. I like to encrusted racks of lamb when the guestlist is smaller. Or, also, a pork crown roast or loin roast can be done in so many ways and festive.

      For beef...labor intensive, but you could do rouladen....or, simpler, individual filet mignons au poivre...or, if you're not into pepper, filets wrapped in bacon, etc.

      If your family likes the wine braise, you could do instead a version of a carbonnade flamande.

      1. re: vickib

        I will serve a party of 6 maybe 7 tops. Leg of lamb actually sounds pretty good.


      2. Hey that sounds great.... beef huh?!?! well how about a beef wellington

        1 Reply
        1. re: barcelona

          This Thanksgiving, our host served Beef Wellington, his first time preparing the dish -- and it was FANTASTIC. Wow. Talk about *special.*

        2. How 'bout beef brisket? That's another cut that can be braised. All kinds of comestibles can be used for the braising that can then be incorporated into a gravy.

          2 Replies
          1. re: ChiliDude

            I would urge you to check out this recipe for Beef Tenderloin with Roasted Shallots, Bacon and Port. It serves 12, the sauce and reduction can be made a day ahead, the tenderloin cooked separately in a roasting pan, and the sauce poured over when serving. It's expensive, but no-fail and very elegant for the holiday. The reviews that accompany the recipe will give you many ideas for rounding out the menu. I've made this for many dinner parties and it is delicious and festive. Good luck and have fun!

            1. re: onefineleo

              That sounds wonderful. I will definitely be trying this recipe. Thank you, leo.

          2. We have made tournedos a la Julia Child recipe in vol 1 of MAFC and they were wonderful. We were only cooking for 4. I think it would be okay for 6 but not a bigger group.

            1. For a nice presentation, what about a stuffed tenderloin (pounded flat, filled and rolled)? What I like is you can be creative about what you use for filling and I love the spiral rounds when you cut it, and it's easy to cut. It's also good wrapped in bacon.

              1 Reply
              1. re: chowser

                A stuffed tenderloin would be a waste of a fine piece of meat