Prime Rib, Brussels Sprouts & Popovers: The Perfect Winter Meal

If you’re looking to put together a winter meal that’s both hearty and inventive, then you’ll definitely want to try this triple punch combination using tried and trusted recipes from 2013 Austin FOOD & WINE chefs Sarah Grueneberg, Ned and Jodi Elliott, and Rene Ortiz. Whether cooking for company or setting the table for just your family, you’re bound to impress with the simple yet rich flavors of these three dishes.

Sarah Grueneberg’s Slow-Roasted Prime Rib

As Executive Chef of Chicago’s Spiaggia, Sarah Grueneberg is a bonafide pasta-making master. Her culinary skills extend well beyond the classically carb-filled dishes, so give this Slow-Roasted Prime Rib a spin!

Image courtesy of Tasting Table.

Jodi Elliott’s Black Pepper Gruyére Popovers

With their restaurant, Foreign & Domestic, husband and wife team Ned and Jodi Elliott have created a unique niche for themselves in Austin’s ever-expanding culinary scene. Recently, they’ve set their sights on two satellite outposts of Jodi’s wildly popular Bake Sales, set to open in December. These simple and savory popovers are the perfect accompaniment to an evening meal or can even be enjoyed on their own for the next morning’s breakfast.

Image courtesy of Be What We Love.

Rene Ortiz’s Coles de Brussels

Rene Ortiz serves this rendition of the classic winter side dish at the St. Helena outpost of La Condesa. The flavor combination of bacon and grapes makes for a pleasant blend of salty and sweet to complement the green crunch of the sprouts themselves.

Image courtesy of Forks Up.

And if you’re looking for a dessert option, check out any one of these delicious holiday-inspired treats from 2013 Austin FOOD & WINE featured chefs Christina Tosi, Jodi Elliott, Jon Shook & Vinny Dotolo and Philip Speer.