christmas roast

This year, give this familiar Christmas favourite an Italian twist.

Lombardy-style turkey with marsala gravy

turkey

unsalted butter, softened

onion, chopped

carrot, chopped

celery stalks, chopped

rosemary

sage leaves

tbsp plain flour

(250 milliliters) white wine

(500 milliliters) Massel chicken style liquid stock

Marsala (Sicilian fortified wine)

Watercress sprigs, to serve

olive oil

onions, chopped

garlic cloves, chopped

pancetta, chopped

fresh ciabatta breadcrumbs

(50 grams) pine nuts, toasted

flat-leaf parsley

rosemary leaves

lemon

(100 grams) finely grated parmesan

chicken stock

Roast beef with Yorkshire Pudding is a British classic, also known as the Sunday Roast.  We are using a rib roast but this is equally delicious with any cut of beef such as sirloin, tri-tip or a chuck roast.  While the beef is resting, bake the Yorkshire Pudding and watch the simple batter magically transform.  Serve with a rich beef gravy.

This particular method of cooking is very low and slow. We are cooking the roast at 200°F which gives spectacular results but takes longer than traditional methods. Make sure you plan the time accordingly. See the chart in the post for general timelines.

Roast Beef with Yorkshire Pudding

(9-pound) prime

Kosher salt

vegetable oil*

black pepper

Yorkshire Pudding

Rub 2 tablespoons kosher salt over entire roast....

Rub 2 tablespoons kosher salt over entire roast.  Transfer to a large plate, and refrigerate, uncovered, for at least 24 hours or up to 4 days.

Take the roast out of the refrigerator and...

Take the roast out of the refrigerator and let it sit on the counter for an hour to raise the roast temperature.

Adjust oven rack to middle position and heat...

Adjust oven rack to middle position and heat the oven to 200°F. Set a V-rack or wire rack in a rimmed baking sheet.

Heat oil in a 12-inch skillet or a...

Heat oil in a 12-inch skillet or a large griddle until just smoking. Sear sides and top of the roast until browned, 6 to 8 minutes total. Let meat cool for 10 minutes. Transfer roast, fat side up, to the prepared rimmed baking sheet and season with pepper and any other desired seasonings.  There is no need for further salt.  Insert a thermometer-probe into the center of the roast without touching any bone. I roasted it until the meat registered 120° (or your desired temperature).

While the roast is in the oven make...

While the roast is in the oven make the batter for the Yorkshire pudding. Cover it and let it rest until the roast is finished.

Remove roast from the oven but leave it...

Remove roast from the oven but leave it on the baking sheet, do not remove the thermometer-probe, tent loosely with aluminum foil, and let rest for another 20-30 minutes. The heat carry-over will continue to bring the roast up by about 5°F.

While the beef is resting increase the oven...

While the beef is resting increase the oven temperature to 450°F and bake the Yorkshire Pudding (follow the instructions in the recipe for the Yorkshire pudding).

Before it is time to serve the guests,...

Before it is time to serve the guests, crank the oven up to 500°F and place the roast in the hot oven for 6 to 8 minutes to get a crisp brown crust on the exterior.

Perfect prime rib is all about temperature control. Here's how to get it just right. 

How to Cook the Perfect Prime Rib Roast: Recipe

prime rib, size determined by need

Generously salt the roast, insert a thermometer probe near the edge of the roast, set the low-temp alarm of your ChefAlarm for 30°F (-1°C) and place the roast in the freezer.

Meanwhile, preheat your oven to 225°F (107°C).

When the low-temp alarm sounds, remove your roast from the freezer.

Heat a heavy skillet (cast iron is preferred here) over high heat. 

Sear the roast well on all sides in the skillet. 

Season with pepper and/or any other seasonings you like.

Place the roast on a rack set into a rimmed baking sheet. Insert a probe into the very center and set the high-temp alarm for 125°F (52°C). 

Cook the roast in the oven until the high-temp alarm sounds. Verify that there are no lower temperatures in the meat with your Thermapen Mk4. 

Remove the meat from your oven and let it rest for 30 minutes, lightly tented with foil. 

Learn how to cook prime rib roast or standing rib roast that&#39;s juicy, tender, and perfectly cooked! Read on for cooking times and temperatures using the reverse sear method. Serve with our au jus sauce on Thanksgiving, Christmas, Easter, holidays, or any occasion!

Prime Rib Roast | Standing Rib Roast

standing rib roast (prime rib with bone in) (See Note 1)

Tablespoon black pepper

sea salt (about

Apply prime rib rub and season overnight

Apply rub: Place the standing rib roast on a metal rack with a baking sheet beneath it. Liberally apply sea salt and fresh pepper all over the prime rib, including the underside. Rub it in with your fingers so it adheres to the meat. Season overnight: Set it in the fridge to season overnight, uncovered. The roast will absorb the salt, resulting in a juicier prime rib.

Set out the prime rib

Place in a roasting rack: Remove the prime rib from the fridge and set it on a roasting rack inserted into a roasting pan. Place it fat cap up and insert an oven-safe thermometer into the thickest part of the rib roast.  (Note: The salt should have fully absorbed into the prime rib.) Set it out for 1 hour on the counter to help with even cooking.

Prep the Prime Rib

Roast in oven

Roast: Position your oven rack to the lower middle of the oven and place the rib roast on top. Set the temperature to 250°F (121°C). Roast until the internal temperature reaches your desired doneness. Remove at 118°F or 48°C for medium rare. See Note 2 for complete cooking temperature chart.

Remove and rest the meat

Rest: Remove from the oven and loosely cover with foil. Let it rest for 20 to 30 minutes. You should see the internal temperature rise from the residual heat.

Reverse sear

Reverse sear for brown crust: Increase your oven temp to 550°F (288°C) or as high as it will go. Once hot, place the rib roast back in the oven just until the crust is browned and crisp, anywhere from 4 to 8 minutes, depending on your oven. Watch carefully for burning, do not walk away during this step.

Remove bone

Remove bone: Once the crust is seared, remove the roast from the oven and carve away the bones.

Carve and serve

Slice and serve: Slice the prime rib and serve immediately. Serve with our au jus sauce and enjoy!

Top 4 christmas roast recipes from across the web

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Lombardy-style turkey with marsala ...

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Top 4 christmas roast recipes from across the web

The most viewed christmas roast recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Lombardy-style turkey with marsala ...

Roast Beef with Yorkshire Pudding

How to Cook the Perfect Prime Rib R...

Prime Rib Roast | Standing Rib Roas...

The most viewed christmas roast recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine