Uploaded December 2023 | Updated September 2026, 57 minutes ago
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Cooking up a Julia Child Christmas Roast Beef feast all in one day! I found all these recipes (except for the Yorkshire pudding) in The Way To Cook cookbook. Also, I face off against my kryptonite: A.ROLLED.UP.CAKE
Support the Channel
Patreon → patreon.com/antichef
Follow Me On
Instagram → instagram.com/antichefjamie
🚩What I Use (Amazon Store)
amazon.com/shop/antichefjamie
(As an Amazon Associate, I earn from qualifying purchases)
Buy Mastering the Art of French Cooking Vol 1 & 2:
amzn.to/3lTownp
Buy The French Chef cookbook:
amzn.to/3uWMAgA
Buy the The Way to Cook cookbook:
amzn.to/3IJWnva
Music: epidemicsound.com
#jamieandjulia #antichef #juliachild
The Recipes:
Roast Prime Rib:
(12 to 16 people)
5-rib 12 pound roast of beef (I used a 4-rib/8.5 lb ribeye roast)
2 tb cooking oil (I used olive oil)
1/2 cup each chopped carrots and onions
1/2 tsp thyme
salt and pepper
**I cooked 8 1/2 lb roast for 1 hour and 45 mins. Medium rare registering 125 °F on the ends**
"Au Jus" sauce: 1 cup of beef stock in pan after roasting
---------
Horseradish Sauce:
White sauce: 2.5 tbs butter with 3 tb flour cooked together without coloring; off heat 1,5 cups hot milk blended in; season and simmer 3 minutes
4 to 5 tb bottled horseradish
droplets of white-wine vinegar
2 tb dijon mustard
2 egg yolks
1/3 to 1/2 cup heavy cream
salt and white pepper (I used black pepper because I can't ready good)
---------
Broccoli sautéed in olive oil and garlic:
head of broccoli
a layer of olive oil in the pan
couple cloves of finely minced garlic
---------
Yellow Squash, julienned and sautéed in butter
I used 3 yellow squashes (but had way too much)
2 to 3 tb butter
**don't over cook this.. 3 to 4 minutes is enough.. trust!!**
---------
Yorkshire Pudding/Popover:
(for 5 to 6)
1 cup whole milk (or 2%)
3 eggs
2 Tbs. melted butter
1 cup flour
1/2 tsp. salt
For softer popovers – – 425F for 25 minutes… then lower to 325F for 15 – 20 minutes
For crustier popovers – – 425F for 25 minutes… then lower to 350F for 15 – 20 minutes
(thanks to this website for the recipe: myyellowfarmhouse.com/tag/julia-childs-popover-recipe/)
---------
Holiday roulade cake:
2 tb softened butter in a "jelly roll" pan (I used a baking pan close to 11x 17)
orange almond cake:
3 egg yolks
1/2 cup sugar
grated rind of 1 medium orange and 1/4 to 1/3 cup strained juice
3/4 cup blanched almonds (no skin) pulverized in in a blender with 3 tb sugar
1/4 tsp almond extract
1/2 cup cake flour
egg whites:
3 egg whites
pinch of salt
1/4 tsp cream of tartar
1 tb sugar
powdered sugar
2 cups whipped cream
1 tb vanilla extract
2 cups Italian meringue (2 eggs whites, 3/4 cup sugar and 1/4 cup water boiled to "soft ball" stage (235 to 240 °F))
1 cup pulverized almond parlin (4 1/2 cups sugar, 1 1/2 cups water, 3 cups blanched, skinned and roasted almonds and 1/2 salt will give you a very HEALTHY amount of pralin)
1 cup rum imbibing syrup (1/4 cup sugar, 3/4 cup water, 3 tbs white rum)
decorative suggestions: candied cherries (hell yeah!) .. the green thing: angelica (nah...)
If there are any typos or unintentional omits, just compare with the video as I don't think I made any mistakes this time
Visit thrivemarket.com/AntiChef to get 30% off your first order + a free gift worth up to $60!
Cooking up a Julia Child Christmas Roast Beef feast all in one day! I found all these recipes (except for the Yorkshire pudding) in The Way To Cook cookbook. Also, I face off against my kryptonite: A.ROLLED.UP.CAKE
Support the Channel
Patreon → patreon.com/antichef
Follow Me On
Instagram → instagram.com/antichefjamie
🚩What I Use (Amazon Store)
amazon.com/shop/antichefjamie
(As an Amazon Associate, I earn from qualifying purchases)
Buy Mastering the Art of French Cooking Vol 1 & 2:
amzn.to/3lTownp
Buy The French Chef cookbook:
amzn.to/3uWMAgA
Buy the The Way to Cook cookbook:
amzn.to/3IJWnva
Music: epidemicsound.com
#jamieandjulia #antichef #juliachild
The Recipes:
Roast Prime Rib:
(12 to 16 people)
5-rib 12 pound roast of beef (I used a 4-rib/8.5 lb ribeye roast)
2 tb cooking oil (I used olive oil)
1/2 cup each chopped carrots and onions
1/2 tsp thyme
salt and pepper
**I cooked 8 1/2 lb roast for 1 hour and 45 mins. Medium rare registering 125 °F on the ends**
"Au Jus" sauce: 1 cup of beef stock in pan after roasting
---------
Horseradish Sauce:
White sauce: 2.5 tbs butter with 3 tb flour cooked together without coloring; off heat 1,5 cups hot milk blended in; season and simmer 3 minutes
4 to 5 tb bottled horseradish
droplets of white-wine vinegar
2 tb dijon mustard
2 egg yolks
1/3 to 1/2 cup heavy cream
salt and white pepper (I used black pepper because I can't ready good)
---------
Broccoli sautéed in olive oil and garlic:
head of broccoli
a layer of olive oil in the pan
couple cloves of finely minced garlic
---------
Yellow Squash, julienned and sautéed in butter
I used 3 yellow squashes (but had way too much)
2 to 3 tb butter
**don't over cook this.. 3 to 4 minutes is enough.. trust!!**
---------
Yorkshire Pudding/Popover:
(for 5 to 6)
1 cup whole milk (or 2%)
3 eggs
2 Tbs. melted butter
1 cup flour
1/2 tsp. salt
For softer popovers – – 425F for 25 minutes… then lower to 325F for 15 – 20 minutes
For crustier popovers – – 425F for 25 minutes… then lower to 350F for 15 – 20 minutes
(thanks to this website for the recipe: myyellowfarmhouse.com/tag/julia-childs-popover-recipe/)
---------
Holiday roulade cake:
2 tb softened butter in a "jelly roll" pan (I used a baking pan close to 11x 17)
orange almond cake:
3 egg yolks
1/2 cup sugar
grated rind of 1 medium orange and 1/4 to 1/3 cup strained juice
3/4 cup blanched almonds (no skin) pulverized in in a blender with 3 tb sugar
1/4 tsp almond extract
1/2 cup cake flour
egg whites:
3 egg whites
pinch of salt
1/4 tsp cream of tartar
1 tb sugar
powdered sugar
2 cups whipped cream
1 tb vanilla extract
2 cups Italian meringue (2 eggs whites, 3/4 cup sugar and 1/4 cup water boiled to "soft ball" stage (235 to 240 °F))
1 cup pulverized almond parlin (4 1/2 cups sugar, 1 1/2 cups water, 3 cups blanched, skinned and roasted almonds and 1/2 salt will give you a very HEALTHY amount of pralin)
1 cup rum imbibing syrup (1/4 cup sugar, 3/4 cup water, 3 tbs white rum)
decorative suggestions: candied cherries (hell yeah!) .. the green thing: angelica (nah...)
If there are any typos or unintentional omits, just compare with the video as I don't think I made any mistakes this time
