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.
- 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
- Season properly
- Roast with the fat cap up
- Cook for proper doneness
- Don’t forget to rest
- Ribeye Roast can also be called: Rib Roast; Prime Rib Roast
- This cut can be bought bone-in or boneless
- Chocolate port sauce may be prepared up to 1 day ahead. Cover and refrigerate. Reheat gently before serving. Do not boil.
- Tenderloin Roast can also be called: Center Cut Tenderloin Roast; Filet Mignon Roast
- Sirloin Cap Roast can also be called: Coulotte Roast; Top Sirloin Cap; Top Sirloin Cap Roast