Holiday Roasting 101
It's that time of year again, holidays, family get to gethers, holiday celebrations and parties, the perfect opportunity to impress your guests by cooking a holiday roast!
Below are roast buying and cooking tips, carving tips and holiday roast recipe ideas!

If you would like to obtain a copy of
"Deck the Hall w/ Holiday Roasts"
Answers to your Holiday Roast Questions, please give us a call @ 315-339-6922

 

Savor the Flavor of an Oven Roast

Larger or thicker cuts of beef benefit most from roasting in the oven.  Although it requires more time, roasting is the simplest method because it requires little attention. And the flavor of a roast is distinctly different from that of any other cooking method, inspiring impressive meals that bring together families and friends. For ideas on how to beef up any special occasion, visit Celebrate with Beef.

3 Easy Steps to Oven-Roasting Beef

Step 1: Preheat oven to temperature specified in chart below.  (Confirm temperature with an oven thermometer.)

Step 2: Remove roast from refrigerator, place fat side up on rack in shallow roasting pan and season, as desired. Insert ovenproof meat thermometer in the roast so tip is centered in thickest part, but not resting in fat or touching bone. Do not add water; do not cover.

Step 3: Roast according to timetable. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15 to 20 minutes. (Temperature will continue to rise 5ºF to 10ºF to reach desired doneness, and roast will be easier to carve.)


Download "Roasting" Guidelines

Determining Doneness

If you don’t have an ovenproof thermometer, you can test doneness by inserting an instant-read thermometer toward the end of the cooking time for about 15 seconds, being careful not to strike bone or fat.

Remove thermometer and continue cooking if the temperature has not reached the desired temperatue as indicated in the chart.

To Carve a Beef Rib Roast 

How to carve a roast step 1

1. Cutting the Slice

If necessary, remove a wedge-shaped slice from large end so roast will stand firmly on carving board. Place roast on its large end on the board. Insert fork from the side, below the top rib. Carve across the "face" of the roast toward the rib bone.
 

How to carve a roast step 2

2. Cutting from Bone

Cut along the rib bone with tip of knife to release slice of beef. Slide knife under beef slice; steady it from above with the fork and lift slice onto serving plate.

 

Walnut-Crusted Roast with Blue Cheese Mashed Potatoes


Walnut-Crusted Roast with Blue Cheese Mashed Potatoes Total recipe time: 1-3/4 to 2 hours Makes: 8 to 10 servings

Ingredients

  1. 1 beef eye round roast (2 to 3 pounds)
  2. 4 cups prepared mashed potatoes, warmed
  3. 1/2 cup crumbled blue cheese
    Walnut Crust:
  1. 1/2 cup finely chopped walnuts
  2. 3 tablespoons finely chopped green onion
  3. 1/2 teaspoon pepper

Instructions

  1. Heat oven to 325°F. Combine Walnut Crust ingredients; press evenly onto all surfaces of beef roast.
  2. Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef. Do not add water or cover. Roast in 325°F oven 1-1/2 to 1-3/4 hours for medium rare doneness. (Do not overcook.)
  3. Remove roast when meat thermometer registers 135°F. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15 to 20 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare.)
  4. Meanwhile combine mashed potatoes and cheese in large bowl; keep warm.
  5. Carve beef roast into thin slices; season with salt and pepper as desired. Serve with mashed potatoes.

Nutritional Information Per Serving

1/8 of recipe

Nutrition information per serving, 1/8 of recipe: 320 calories; 12 g fat(4 g saturated fat; 3 g monounsaturated fat); 61 mg cholesterol; 403 mg sodium; 21 g carbohydrate; 0.6 g fiber; 31 g protein; 6.1 mg niacin; 0.7 mg vitamin B6; 1.5 mcg vitamin B12; 2.9 mg iron; 29.3 mcg selenium; 4.9 mg zinc.

Tip: This recipe is an excellent source of protein, niacin, vitaminB6, vitaminB12, selenium and zinc; and a good source of iron.


Peppery Beef Rib Roast


Peppery Beef Rib Roast Total recipe time: 2-3/4 to 3-1/2 hours Makes: 8 to 10 servings

Ingredients

  1. 1 beef rib roast (2 to 4 ribs), small end, chine (back bone removed (6 to 8 pounds)
  2. 1 can (14 to 14-1/2 ounces) ready-to-serve beef broth
  3. 2 teaspoons chopped fresh thyme
  4. Salt
    Rub:
  1. 2 tablespoons pepper seasoning blend
  2. 2 tablespoons minced garlic

Instructions

  1. Heat oven to 350°F. Combine rub ingredients in small bowl; reserve 2 tablespoons for au jus. Press remaining rub evenly onto all surfaces of beef roast.
  2. Place roast, fat side up, in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef, not resting in fat or touching bone. Do not add water or cover. Roast in 350°F oven 2-1/4 to 2-1/2 hours for medium rare; 2-3/4 to 3 hours for medium doneness.
  3. Remove roast when meat thermometer registers 135°F for medium rare; 150°F for medium. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15 to 20 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.)
  4. Combine broth and reserved rub in small saucepan; bring to a boil. Reduce heat; simmer 5 minutes. Stir in thyme; continue simmering 2 minutes.
  5. Carve roast into slices. Season with salt, as desired. Serve with au jus.

Nutritional Information Per Serving

Nutrition information per serving (1/8 of recipe): 318 calories; 12 g fat (5 g saturated fat; 5 g monounsaturated fat); 114 mg cholesterol; 468 mg sodium; 4 g carbohydrate; 0.1 g fiber; 48 g protein; 13.9 mg niacin; 1.0 mg vitamin B6; 2.6 mcg vitamin B12; 3.1 mg iron; 57.2 mcg selenium; 8.8 mg zinc.

Tip: This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, selenium and zinc; a good source of iron.

ROASTED BEEF RIBEYE & ROOT VEGETABLES


Roasted Beef Ribeye & Root Vegetables Total recipe time: 2-1/2 hours Makes: 8 servings

Ingredients

  1. 1 well-trimmed beef ribeye roast, small end (about 4 pounds)
  2. 2 tablespoons vegetable oil
  3. 3 medium baking potatoes, quartered
  4. 2 large sweet potatoes, halved, quartered
  5. 4 small onions, halved
    Seasoning:
  1. 2 tablespoons minced fresh rosemary or 2 teaspoons dried rosemary
  2. 4 cloves garlic, minced
  3. 1 teaspoon salt
  4. 1 teaspoon dry mustard
  5. 1 teaspoon cracked black pepper

Instructions

  1. Heat oven to 350°F. Combine seasoning ingredients; press 1/2 onto beef roast. Combine remaining seasoning with oil in large bowl. Add vegetables; toss.
  2. Place roast, fat side up, on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef, not resting in fat. Do not add water or cover. Roast in 350°F oven 1-3/4 hours for medium rare; 2 hours for medium doneness. After 15 to 30 minutes, place vegetables on rack around roast; roast vegetables 1-1/2 hours or until tender.
  3. Remove roast when meat thermometer registers 135°F for medium rare; 150°F for medium. Tent with foil. Let stand 15 to 20 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.) Carve roast. Serve with vegetables

Ancho Chili-Rubbed Beef Roast


Ancho Chili Rubbed Beef Roast Total recipe time: 2 to 2-3/4 hours Makes: 6 to 8 servings

Ingredients

  1. 1 beef round (sirloin) tip roast (about 3 to 4 pounds)
    Ancho Rub:
  1. 2 tablespoons ground ancho chili powder
  2. 1 tablespoon minced garlic
  3. 2 teaspoons unsweetened cocoa powder
  4. 1 teaspoon ground cinnamon
  5. 1 tablespoon vegetable oil
  6. 2-1/2 pounds sweet potatoes, peeled, cut into 1-inch pieces
  7. Salt

Instructions

  1. Heat oven to 325°F. Combine Ancho Rub ingredients in small bowl. Reserve 2 tablespoons rub for potatoes. Press remaining rub mixture evenly onto beef roast.
  2. Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef, not resting in fat. Do not add water or cover. Roast in 325°F oven 1-3/4 to 2 hours for medium rare; 2-1/4 to 2-1/2 hours for medium doneness.
  3. Remove roast when meat thermometer registers 140°F for medium rare; 155°F for medium. Transfer to carving board; tent loosely with aluminum foil. Let stand 15 to 20 minutes. (Temperature will continue to rise about 5°F to reach 145°F for medium rare; 160°F for medium.)
  4. Meanwhile combine reserved rub with oil in large bowl. Add sweet potatoes; toss to coat evenly. Place potatoes on metal baking pan sprayed with cooking spray. Cover with aluminum foil and roast for 1 hour. Uncover potatoes; stir and continue roasting 10 to 15 minutes or until tender.
  5. Carve beef roast into thin slices; serve with potatoes. Season beef and potatoes with salt, as desired.

Nutritional Information Per Serving

Nutrition information per serving (1/6 of recipe): 472 calories; 14 g fat (4 g saturated fat; 5 g monounsaturated fat); 150 mg cholesterol; 139 mg sodium; 36 g carbohydrate; 6.1 g fiber; 50 g protein; 9.7 mg niacin; 1.0 mg vitamin B6; 2.6 mcg vitamin B12; 5.9 mg iron; 53.7 mcg selenium; 8.6 mg zinc.

Tip: This recipe is an excellent source of fiber, protein, niacin, vitamin B6, vitamin B12, iron, selenium and zinc.