Holiday Roasts 101

Don’t fall into the trap of thinking a beef roast for your holiday gathering has to be challenging. Ashley from the Minnesota Beef Council has fool-proof steps to share that’ll make your holiday cooking experience a breeze.


  1. Pick the right roast for your dinners and the occasion (showing 3 roasts from 3 different primals/areas of the animal) – will share some of the differences
  2. Season properly
  3. Roast with the fat cap up
  4. Cook for proper doneness
  5. Don’t forget to rest


Beef Rib Roast with Chocolate-Port Sauce and Goat Cheese Potatoes

Ashley’s Tips:

  1. Ribeye Roast can also be called: Rib Roast; Prime Rib Roast
  2. This cut can be bought bone-in or boneless
  3. Chocolate port sauce may be prepared up to 1 day ahead. Cover and refrigerate. Reheat gently before serving. Do not boil.

Garlic Roasted Tenderloin with Gremolata Sauce

Ashley’s Tips:

  1. Tenderloin Roast can also be called: Center Cut Tenderloin Roast; Filet Mignon Roast

Red eye-Rubbed Beef Sirloin Cap Roast with Roasted Garlic & Caramelized Onion Jam

Ashley’s Tips:

  1. Sirloin Cap Roast can also be called: Coulotte Roast; Top Sirloin Cap; Top Sirloin Cap Roast