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.

FIVE TIPS FOR A FOOL-PROOF HOLIDAY ROAST:

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

Recipes:

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