Bridget Moynahan carving a standing rib roast at a dinner table

In need of some holiday dinner inspiration? Bridget Moynahan and The Blue Bloods Cookbook are here to help.

Photo: St. Martin's Press

Serve up a Reagan Family–approved feast with full recipes for these dishes from The Blue Bloods Cookbook!

By Nate Millado

No one does family dinners quite like the Reagans on Blue Bloodsespecially during the holidays!

Of course IRL, there's so much pomp and circumstance surrounding Thanksgiving and Christmas that it's easy to lose sight of what the holiday should really be about: spending time with people you love. And what better way to spend that time than with a long, leisurely dinner full of chatting and laughing? Here are a few family favorites from The Blue Bloods Cookbook—co-authored by Erin Reagan herself, Bridget Moynahan!

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Standing Rib Roast With Cipollini Onion Sauce

Close up shot of a standing rib roast

Standing Rib Roast is one of 120 mouth-watering recipes from The Blue Bloods Cookbook.

Photo: St. Martin's Press

Both the fictional Frank Reagan and the man who plays him, Tom Selleck, are down-to-earth, no-apologies meat eaters. You can't get much meatier than a standing rib roast, especially one treated with simple seasonings and allowed to cook to luscious tenderness. We serve ours with a to-die-for cipollini onion sauce that would go just as well over chicken breasts or even on sturdy pasta. The secret lies in the red wine base that accents and brings out the sweet flavors of the roasted onions. Serve the sauce on the side for those meat eaters who don't want to dilute the pure pleasure of an excellent cut of meat perfectly cooked.
Serves 6 to 8

1/4 cup plus 2 tablespoons extra-virgin olive oil
2 teaspoons balsamic vinegar
2 pounds cipollini onions, trimmed and peeled
1 tablespoon unsalted butter
3 garlic cloves, minced
Kosher salt and freshly ground black pepper
3 cups high-quality dry red wine

1/2 cup kosher salt
1/4 cup freshly ground black pepper
1/4 cup garlic salt
One 6- to 8-pound standing rib roast

  1. Preheat the oven to 425°F.
  2. Roast the onions for the sauce: In a large bowl, combine 1⁄4 cup of the olive oil with the vinegar. Add the onions and toss until they are completely coated. Transfer the onions to a rimmed baking sheet and drizzle with any remaining dressing.
  3. Roast the onions for 50 to 60 minutes until well browned and completely soft. Transfer to a cutting board.
  4. Increase the oven temperature to 450°F.
  5. Make the rib roast: In a small bowl, combine the kosher salt, pepper, and garlic salt for the roast and stir until thoroughly mixed. Coat the roast with the rub all around. Put the roast in a roasting pan equipped with a rack and roast for 20 minutes.
  6. Lower the oven temperature to 350°F, and roast for about 18 minutes per pound, or until the internal temperature registers 125°F for medium-rare (130° to 135°F for medium). Remove from the oven and let rest for 15 to 20 minutes before slicing.
  7. When the roast has about 30 minutes of cooking time left, start the sauce: Using a sharp knife, finely dice the roasted onions.
  8. In a large skillet over medium-high heat, combine the remaining 2 tablespoons olive oil and the butter. When the butter has melted, add the garlic and cook for 3 minutes. Season with kosher salt and pepper.
  9. Add the wine and onions, reduce to maintain a gentle simmer, and cook for about 40 minutes, or until the liquid reduces and thickens to the consistency of syrup. Serve the roast, sliced, with the sauce on the side.

Caesar Salad

Close up shot of Caesar salad

Caesar salad is a classic for a reason.

Photo: St. Martin's Press

Here's yet another salad that comes complete with its own backstory.Credit for the salad goes to Caesar Cardini, a restaurant owner who, in the 1920s, whipped up a basic but amazingly tasty salad to make up for a depleted pantry during a Fourth of July dinner rush. It became an instant hit, adored for the compelling combination of delectable crunch and satisfyingly salty flavors. The anchovies add a rich, savory goodness all their own, but the original Caesar salad didn't include them, so you don't have to either (we'll understand).
Serves 4

3 anchovy fillets
2 tablespoons Dijon mustard
1 1⁄2 tablespoons champagne vinegar
1 1⁄2 teaspoons Worcestershire sauce
1 large garlic clove, minced
Juice of 1⁄2 large lemon
1⁄2 cup extra-virgin olive oil cheese
1⁄4 cup grated Parmesan cheese
Freshly ground black pepper

1 large head romaine lettuce
1 cup seasoned croutons
2 tablespoons shredded Parmesan

  1. Make the dressing: In the bowl of a food processor, combine the anchovies, mustard, vinegar, Worcestershire sauce, garlic, and lemon juice. Pulse until incorporated, scraping down the sides of the bowl as necessary.
  2. With the food processor running, add the olive oil in a slow stream. Run the processor until the dressing has emulsified.
  3. Add the grated Parmesan and pepper to taste, and pulse until incorporated. Transfer to a small bowl, cover, and refrigerate for at least 1 hour and up to overnight.
  4. Assemble the salad: Trim the base of the romaine and separate the leaves. Reserve the outer leaves for another use or discard. Wash and dry the leaves of the heart.
  5. Divide the romaine heart leaves among four large salad plates. Drizzle with the dressing. Scatter croutons and sprinkle some of the shredded Parmesan over each plate. Serve any leftover dressing on the side.

Stuffed Tomatoes

Stuffed tomatoes topped with bread crumbs

Basil, provolone, and bread crumbs combine into a heavenly tomato filling.

Photo: St. Martin's Press

Italian cuisine is famous for making so much out of so few ingredients. We've exploited that in this recipe, where a little basil, some tangy provolone, and bread crumbs combine into a heavenly tomato filling. Once cooked, the tomatoes become wonderfully self-contained, single-serving sides. The tomatoes themselves are more about adding texture because the stuffing flavors dominate. That said, you can put your own stamp on the dish by the tomatoes you use—heirloom varieties, for instance, would create a wonderful varied and pretty look on the table.
Serves 4

4 large vine-ripened or beefsteak tomatoes
1 cup panko bread crumbs
1 small garlic clove, minced
2 teaspoons minced shallot
1/4 cup chopped fresh basil
1 cup grated provolone cheese
1/4 cup extra-virgin olive oil

  1. Preheat the oven to 400°F.
  2. Slice the tomatoes in half horizontally. Using a spoon, scoop out the pulp and seeds, being careful not to puncture the tomato halves.
  3. In a large bowl, combine the bread crumbs, garlic, shallot, basil, provolone, and olive oil. Stir to combine, until the bread crumbs are evenly coated with oil.
  4. Scoop the filling into the tomato shells, firming and mounding it. Arrange the tomatoes on a small baking sheet, spacing them evenly.
  5. Bake for about 30 minutes, or until the tomatoes are soft and the tops are browned. Serve warm.


Popovers in a basket

Drop the bread—popovers are fun, cloud-like treats.

Photo: St. Martin's Press

Don't you dare buy plain bread when you can easily whip up these fun, cloud-like treats. Unlike denser breads, popovers are filled with air. They look wonderful on the table and go with just any main course you can dream up. The pocket inside can be used to hold butter, Irish Stew, tomato sauce, honey, whipped cream, or just about any sweet or savory filling, depending on how you want to use the popovers. No matter what goes on (or in!) them, they are simply satisfying without being too filling.
Serves 4 to 6; makes about 10 popovers

2 tablespoons unsalted butter
2 large eggs, at room temperature, beaten
1 cup half-and-half
1 cup all-purpose flour
1/2 teaspoon table salt
1 tablespoon grated Parmesan cheese

  1. Preheat the oven to 400°F. Liberally grease the cups of a 12-cup muffin pan with the butter. The butter should be thickly applied in each individual cup.
  2. In a small bowl, combine the eggs and half-and-half and whisk until the mixture is a uniform color and texture.
  3. In a large bowl, sift together the flour and salt. Whisk to ensure they are thoroughly blended, then pour in the egg mixture. Add the Parmesan and whisk until only tiny lumps remain.
  4. Preheat the muffin pan in the oven for 4 minutes. Right before you take the pan out of the oven, whisk the batter. Pour the batter into the hot muffin pan, filling each cup a little less than halfway.
  5. Bake for 25 minutes without opening the oven door. The popovers should be browned and crisp. Serve warm with butter.

Roasted Root Vegetables

Roasted root vegetables

Roasted root vegetables make for a fun and festive addition to any holiday table.

Photo: St. Martin's Press

Nothing makes a winter dinner quite like a big pan of roasted root vegetables coming out of the oven. Roasting brings out a remarkable depth of flavor and the inherent sweetness in these root vegetables. That flavor is boosted when you coat the vegetables lightly in high-quality olive oil and sprinkle them with rosemary. The mix of colors is fun and festive on any holiday table, but don't hesitate to substitute or add other vegetables, such as yellow squash or zucchini, as the season dictates.
Serves 4 to 6

16 heirloom carrots
2 large parsnips
2 large beets
1 head garlic
2 large sprigs fresh rosemary
1/4 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper

  1. Preheat the oven to 400°F.
  2. Scrub the vegetables clean and trim them. Cut the carrots diagonally into 1-inch slices. Cut the parsnips and beets into 1-inch cubes.
  3. Peel and trim the cloves from the head of garlic. Leave the cloves whole.
  4. Strip the leaves off the rosemary sprigs, discard the stems, and mince the leaves.
  5. In a large bowl, stir together the oil and rosemary. Add the vegetables and toss to coat. Sprinkle with salt and pepper and toss again, ensuring that the vegetables are entirely coated.
  6. Spread out the vegetables evenly in a single layer on a rimmed baking sheet. Roast for 50 minutes, or until the edges of the vegetables begin to char and the vegetables are fork-tender. Serve hot.

Cover image of The Blue Bloods Cookbook featuring Bridget Moynahan cutting a roastThe Blue Bloods Cookbook

All recipes reprinted with permission from The Blue Bloods Cookbook.

Watch Blue Bloods Fridays at 10 p.m. ET/PT on CBS and streaming on Paramount+.

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