Here's How To Make The Best Holiday Roast

The days of putting a roast on the table every Sunday are ancient history for most people. So when the holidays come around and someone wants to make a fancy, elegant dinner, they don't know where to begin.

Here's How To Make The Best Holiday Roast

Cooking for a big crowd of 10 or above, a boneless rib is your best bet, because you can cut the slices in any thickness. Same goes for a tenderloin.

What To Prepare And How To Buy?

A quick-read thermometer is a must-have investment for cooking the Christmas roast because ovens are as different as the cooks who use them. Most are often too hot or too cold and rarely just right.

Special equipment

Start with the meat as close as possible to room temperature. You might leave a roast out for up to two hours, depending on its size. The idea is to take off the chill so the outside won't overcook before the center is done.

Before You Cook

Rib roasts take 15 minutes a pound at 325 degrees; tenderloin roasts go 8 minutes a pound at 325 degrees or 4 minutes a pound at the higher 500 degrees; a sirloin roast cooks 15 minutes a pound at 325 degrees.

Time And Temperature

When do you pull out that roast? Figuring in that the temperature of roasted food rises by 5 to 10 degrees after being removed from the oven, removing the roasts when they measure 125 to 130 degrees guarantees a medium-rare roast.

Time And Temperature

While the roast is resting, it's time to make a sauce. Tip out excess oil or fat from the roasting pan. Then put the roasting pan right on the stovetop to start cooking.

Sauce It

Add some shallots, garlic and white wine, and heat the liquid over medium-high heat, stirring and scraping the pan to loosen the browned bits.

Sauce It

Order half a pound of meat for each person you will serve. Remove the silver skin or have a butcher do it.

Easy Tenderloin Roast For A Crowd

When you are ready to cook, generously season the roast with salt and coarse black pepper and any spices you'd like to add. That means using enough salt to create a crust when you sear the meat.

Easy Tenderloin Roast For A Crowd

2 to 4 rib roast of beef (4-12 pounds) All-purpose flour Salt and freshly ground pepper to taste Remove the roast from the refrigerator 2 1/2 to 4 hours before cooking. The longer time is for the largest roast.

High-Temperature Rib Roast of Beef

Preheat the oven to 500 degrees. Place the roast in a large, shallow roasting pan, fat side up. Sprinkle with a little flour, rubbing into the fat lightly. Season with salt and pepper. Put the roast in the oven and bake according to the time chart below, timing exactly.

High-Temperature Rib Roast of Beef

When the cooking time is up, turn off the oven. Do not open the door at any time. Leave the roast in the oven until it is lukewarm, about 2 hours.

High-Temperature Rib Roast of Beef

Roasting Times Cook at 500 degrees 4 1/2 to 5 pounds: 25 to 30 minutes 8 to 9 pounds: 40 to 45 minutes 11 to 12 pounds: 55 to 60 minutes

High-Temperature Rib Roast of Beef

This works out to be about 15 minutes per rib, or about 5 minutes cooking time per pound of trimmed, ready-to-cook roast. If you prefer medium to well-done beef, add 10 minutes to the maximum cooking time for each size roast.

High-Temperature Rib Roast of Beef

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