Prime rib, standing rib roast, and beef tenderloin are special-occasion cuts that are perfectly suited to the holiday table. All these roasts need is a simple seasoning rub to add to their already mouthwatering flavor, and an easy pan sauce or a dish of horseradish cream on the side.
A glorious prime rib of beef roast marinates overnight in a rub of orange zest, dried bay leaves, and chopped fresh sage. Parboiled potatoes roast to a golden brown in the aromatic pan drippings as the meat cooks.
Standing rib roast, also called prime rib, is rubbed with a mixture of olive oil, flour, salt, pepper, and sugar, which forms a golden crust as the meat roasts. Serve this roast with the traditional accompaniments of horseradish cream, roasted potatoes, and Yorkshire pudding.
A boneless rib-eye roast gets a simple seasoning of salt and pepper, and then roasts for 30 minutes in a 500-degree oven to create a flavorful seared crust. The meat finishes cooking to a juicy medium-rare at 325, and is served with balsamic-glazed shallots and a red-wine pan sauce.
Mash together rosemary, lemon zest, garlic, and anchovy fillets to create the fragrant and flavorful seasoning rub for this prime rib roast from British television chef Jamie Oliver. Serve the roast with a creme fraiche, horseradish, and marjoram sauce.
This beef tenderloin roast is seasoned with horseradish, grainy mustard, garlic, rosemary, and thyme, and seared in the oven at 500 degrees to create a flavorful crust. For maximum juiciness, be sure to let the tenderloin rest for at least 15 minutes before slicing.
The holiday season is the perfect time to go all out and make the elegant, classic beef Wellington. A beef tenderloin is coated with chicken liver mousse and sauteed mushrooms, then enclosed in puff pastry and baked until the pastry is golden and the beef is medium rare.
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