holiday dinner

Celebrate the holidays and special occasions with this easy, elegant, and incredibly delicious Slow Roasted Beef Tenderloin served with Horseradish Cream Sauce. You’ll slow roast, reverse-sear your way to ultra-tender, perfectly pink tenderloin with a flavorful browned crust.

Slow Roasted Beef Tenderloin with Horseradish Cream Sauce

beef tenderloin

salt

garlic powder and black pepper

olive oil

thyme

rosemary

oregano

sage leaves

butter

cream cheese, room temperature

milk

horseradish

½ tablespoon each of fresh oregano and thyme leaves

Dijon mustard

½ lemon, juiced

Kosher salt and pepper

olive oil, divided

baby potatoes, halved

mushrooms,

fresh oregano or thyme leaves

Preheat oven to 250 degrees F.

Line a large, rimmed baking sheet pan with foil and set a roasting rack inside the pan.

Tie the meat with butcher’s twine in 1 to 2-inch intervals, folding the thin end underneath to keep the tenderloin the same thickness as much as possible. Place tenderloin on prepared sheet pan.

In a small bowl, whisk the salt, dried thyme, rosemary, oregano, cumin, garlic powder and black pepper until combined.

Evenly coat the tenderloin with olive oil.

Rub the dried herb mixture all over the meat.

Tuck bunches of the fresh herbs under the twine.

Roast tenderloin in preheated oven for 80-90 minutes for medium-rare* and rotate the pan halfway through cooking time. (Use an instant read thermometer to check the tenderloin’s temperature after an hour to see where you are.)

When you’ve reached desired doneness, remove tenderloin from oven.

Heat butter in a large skillet over medium-high heat.

When butter has melted and begins to foam, add the tenderloin to the skillet and sear 1-2 minutes on each side.

Tent the tenderloin with foil and let rest 15 minutes before slicing.

Serve tenderloin on a platter with desired veggies and Horseradish Cream Sauce on the side. Enjoy!!

Beef Tenderloin

Whisk all ingredients in a medium bowl until well combined. Season to taste with salt and pepper. (Can be made 3 days ahead. Cover and chill. Let sit at room temperature 30 minutes before serving.)

Horseradish Cream Sauce

Preheat oven to 400 degrees F.

In a large, oven-proof skillet heat 1 tablespoon olive oil over medium-high heat.

When oil is shimmering, add potatoes to skillet. Season with salt and pepper. Cook potatoes until browned on edges, about 10 minutes, stirring frequently.

Stir mushrooms into skillet with potatoes and remaining tablespoon of olive oil. Cook 5 minutes until mushrooms begin to soften, stirring frequently.

Transfer skillet to preheated oven. Roast potatoes and mushrooms 10-15 minutes until potatoes are fork tender.

Carefully remove skillet from oven and stir in fresh oregano or thyme. Season to taste with salt and pepper. Enjoy! (Can be made 1 day ahead. Cover and chill. Rewarm in low oven with tenderloin or microwave.)

Roasted Potatoes and Mushrooms (optional)

A well-cooked prime rib is juicy, full of flavor, and not at all difficult to make. It will be perfect every time with this technique. 

Perfect Prime Rib

standing rib roast (about 1/2 pound per person)

tbsp. kosher salt

black pepper

Excellent, super easy recipe and process! Totally useing this every time I fix a rib roast; at least 3 times a year.

The cooking method in this rib recipe was spot on. My oven, however, cooks very hot so I was concerned about 450 degrees to sear the roast so I only left the temp at 450 for 15 minutes, then I turned it down to 400 for 15 minutes, then as recommended, to 350 for the remaining time. We then let the roast sit with foil over it until before dinner which was about 1 1/2 hours--about 10 minutes before dinner we put it back in the oven at 325 degrees.  The roast was perfectly medium rare. I am glad I read this recipe because I've had a problem in the past knowing how long the roast will take ahead of time so that I know when dinner will be served, but this method allowed me to plan the timing for the Yorkshire pudding to sync with the meat. I did not season the meat per this recipe; we prefer simple salt and pepper and not tons of salt, but this cooking method was really good. The meat was juicy yet there was a lot of juices for the Yorkshire pudding. Perfect!

The cook times here are way too long.  We just cooked a 21 pound rib roast and thank God I set the oven at 325 instead of 350, and I checked it often but actually not often enough.  At 3.5 hours total, 30mins at 450 and 3 hours at 325 it measured 140 internal temp.  Way too done.  The total cook time was actually 10 mins per pound, not 15 to 20 and yes my oven is calibrated and accurate.  Our guests won't arrive for 3 more hours so I guess the thing will have to rest for 3 more hours instead of 30 mins.

This recipe came out wonderfully. This was my first time making prime rib it came out perfectly! I actually made in my Le Creuset and it was perfect.

This was the 1st time I have ever cook a prime rib. I followed this recipe and the results were fantastic. My prime rib was a hit and gladly to say I had no left overs. The only thing I did do different was to add dry and fresh herbs. It made this roast that much better.

https://streaming.hearstdigitalstudios.com/3936602f-45a8-4f58-a13f-12f3e86d764b/video_rover_16x9_1080p_hd_1608167907_956.mp4

It's the rib roast recipe you'll go back to again and again.

Here's How to Make the Perfect Prime Rib No Matter What Holiday You're Celebrating.

A Prime rib roast that is tender, juicy and delicious. This roast is cooked low and slow at 200°F with an internal temp of 130°F to bring out the natural flavors and retain the juices.

This process takes longer than traditional methods but it gives spectacular results. Make sure you plan the time accordingly. See the chart in the notes for general timelines.

Prime Rib Roast

(9-pound) prime

Kosher salt

vegetable oil*

garlic,

beef broth

chicken broth

red wine

garlic clove, grated or crushed

butter, softened

flour

Using a sharp knife, cut slits, spaced 1...

Using a sharp knife, cut slits, spaced 1 inch apart, in the surface layer of fat cap in crosshatch pattern, being careful to cut down to, but not into, the meat. Rub 2 tablespoons kosher salt over entire roast and into the slits. 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. To help cook the roast evenly, tie the roast with kitchen twine parallel to the rib bones at least at each end or tie between each pair of ribs.

Adjust oven rack to middle position and heat...

Adjust oven rack to middle position and heat the oven to 200°F. Set a wire rack in a rimmed baking sheet. Heat oil in a 12-inch skillet 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 a roast pan with a wire rack and season with pepper, garlic and rosemary. Insert thermometer-probe in the center of the roast without touching any bone. I roasted it until the meat registered 120°.

Remove roast from oven but leave it on...

Remove roast from 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 bring the meat to 135 for medium-rare and will be tender and juicy.

Add the beef broth, chicken broth and red...

Add the beef broth, chicken broth and red wine to a saucepan and over medium-high heat bring it to a boil, decrease the heat to low and simmer until the mixture is reduced to 2 cups.

In a small dish add the butter and...

In a small dish add the butter and flour and mash them together with the back of a tablespoon to make a paste. Remove the reduced broth mixture from the heat and add the paste, whisking together to melt the paste. Set the saucepan back on the heat and boil briefly, whisking continuously for another minute until thickened. Transfer to a serving pitcher and pass to guests.

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

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 let it sit on the counter for an hour to raise the roast temperature.

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.

A spicy flavored brine with an intense flavor that soaks into the meat ensuring meat that is moist, succulent, and loaded with taste. Boning the turkey first then roasting is a guarantee you don&#039;t overcook it.

Perfect Roast Turkey: Brine it; Debone it; Roast it

lemon juice

oranges (halved)

brown sugar

onions

jalapenos (minced (with their seeds))

cilantro

Tablespoons chopped garlic

chili powder

cumin

turkey

unsalted butter

onion (med. size thinly sliced)

white wine (dry)

All Our Way seasoning

Combine all of the ingredients with 1 1/2 gallons of water in a large nonreactive container, large pot or brining bag and stir to dissolve the sugar and salt.

First step is to rinse the turkey under cold running water. Make sure everything is out of the turkey&#39;s cavity. Trim off all extra pieces of skin and fat, including the wing tips. Discard.

Add the turkey to the brine and make sure the salt water solution covers the turkey. If necessary add more water.

Refrigerate for at least 12 hours and up to 24 hours.

When ready to roast, remove brined turkey from the flavorful solution and pat dry with paper towels. Follow the technique for All Our Way Turkey - Brine it, Bone it, Bake it.

BRINING THE TURKEY

Heat oven to 350℉. Place the boned turkey skin side down in a large pan. Make sure the pieces fit snuggly together - you don&#39;t want those pan juices to evaporate. 

Generously season the turkey with All Our Way seasoning and rub or your favorite seasoning. Scatter the thinly sliced onions over the top of the meat. Dot the entire turkey pieces with the unsalted butter. 

After 15 minutes, turn the turkey skin side up in the pan. Sprinkle the white wine over the turkey and salt and pepper this side.&nbsp;

Using a turkey baster, baste the turkey with its juices every 15 minutes. Once the thickest pieces reach an internal temperature of 160 F. remove from oven.&nbsp;

Loosely tent with aluminum foil and let it rest for 15 minutes.&nbsp;

Slice the turkey parts and then put them back into the pan. Baste with the juices of the turkey slices.

ENJOY!! This will be one moist and delicious turkey at your Thanksgiving dinner.

ROASTING THE TURKEY

This mushroom gravy is the ultimate recipe of the classic gravy! It&#x27;s surprisingly delicious and really easy to make. Perfect over mashed potatoes, steak, hamburger or salisbury steak, or meatloaf. Easy to make gluten free or paleo, too.

Mushroom Gravy

butter (see Notes)

mushrooms (sliced)

sea salt (to taste)

all-purpose flour (see Notes)

beef stock (or vegetable stock)

thyme (to taste, optional)

Heat the butter over medium heat in a saucepan until it foams.

Stir in the mushrooms and season with salt.

Simmer until the liquid evaporates, this will take about 20 minutes.

Stir in the flour, cooking and stirring for about 5 minutes then add about 1 cup of beef stock, stirring briskly until incorporated, then pour in the remaining stock and mix thoroughly. Season with plenty of fresh cracked black pepper.

Reduce heat to medium-low, and simmer until thickened, about 30 minutes, stirring often.

Stir in fresh thyme leaves to taste, optional. Serve.

https://embed.mediavine.com/videos/iqBRZOB7R

This mushroom gravy is such a classic recipe! With easy paleo and gluten free options, this delicious gravy recipe is perfect over protein, mashed potatoes, and so much more!

Mushroom Gravy Widescreen.mp4

One of the most popular Prime Rib Rub recipes online! Our prime rib rub is loaded with garlic, herbs and flavor. This dry prime rib rub has received countless 5-star reviews over the last 5+ years.

The Best Prime Rib Rub

Salt

Tbsp Dried Thyme

Tbsp Dried Rosemary

Tbsp Black Pepper

Tbsp Onion Powder

Tbsp Garlic Powder

Melt-In-Your-Mouth Garlic Prime Rib Recipe

Combine all the ingredients in a bowl and apply before cooking using your preferred prime rib cooking method.

Sous vide prime rib will be the star of your holiday dinner. Cooked low and slow in a temperature-controlled water bath and seasoned to perfection.

Sous Vide Prime Rib with Au Jus

prime rib roast (3 ½ pounds)

salt (to taste)

black pepper (to taste)

butter (softened)

garlic (minced)

juices rib

Worcestershire sauce

Place prime rib in baking dish or on baking sheet. Generously season all sides of prime rib with salt, then cover prime rib with aluminum foil or plastic wrap. Place baking dish in refrigerator and chill at least 1 hour, but no more than 12 hours.

When ready to cook prime rib, fill large pot or other large, heat-resistant container with water. Insert sous vide immersion circulator and set to 132° Fahrenheit (see Notes for alternate temperatures). Note: pot must be deep enough that water level falls between minimum and maximum indicators on circulator.

Place prime rib in food-safe bag. Remove as much air from bag as possible with vacuum sealer or water displacement method (see Notes) and seal bag shut.

Once water bath is preheated to 132° Fahrenheit, place sealed bag in pot, making sure prime rib is fully submerged. Weigh bag down with weights or silverware attached to bottom of bag if needed. Food must be fully submerged to cook properly.

Cook prime rib in water bath 8 hours. After 8 hours, remove bag from water bath. Transfer prime rib from bag to baking sheet and set aside. Reserve cooking liquid from bag and set aside for au jus.

Preheat oven to 475° Fahrenheit. Add salt, pepper, softened butter, minced garlic, minced rosemary, salt, and pepper to small bowl. Mix together ingredients until fully combined.

Pat prime rib completely dry on all sides with paper towels. Once dried, cover prime rib with butter mixture on all sides, gently rubbing mixture into prime rib.

When entire butter mixture has been applied, place baking sheet in preheated oven. Roast prime rib 10 to 15 minutes or until outside of prime rib is golden brown. When desired coloring is achieved, remove baking sheet from oven and let prime rib rest at least 15 minutes.

While prime rib rests, heat small skillet over medium heat. When pan is warm, add reserved prime rib juices, Worcestershire sauce, and red wine. Whisk to blend ingredients, then simmer mixture 4 to 5 minutes or until liquid has reduced by 25%.

Pour in beef broth and gently whisk to incorporate. Continue simmering until liquid has reduced to desired consistency, then transfer au jus to serving container.

Carve prime rib into thick slices, working against grain of meat for tender cuts. Serve warm with au jus and desired sides.

These Italian green beans are one of the most delicious ways to eat green beans. With fresh garlic, olive oil, and Italian seasoning, this side dish recipe is super quick and easy but loaded with flavor.

Italian Green Beans

green beans (trimmed; steamed, microwaved,

Italian seasoning

red pepper flakes

In large skillet over medium heat, warm olive oil until heated through. Add garlic, salt, Italian seasoning, and red pepper flakes to hot oil and sauté 1 minute or until garlic is fragrant.

Add green beans to skillet and sauté green beans for 2 minutes, tossing continuously to coat green beans thoroughly in oil and seasoning. Serve immediately.

These turkey wings are thoroughly seasoned, then baked until perfectly tender! In just a few simple steps you&#039;ll have flavorful, fully cooked wings. Serve these delicious turkey wings alongside mashed potatoes and your favorite veggies for a fun holiday or weeknight meal!

Baked Turkey Wings

turkey wings

avocado oil

salt (more

paprika (plus more as needed)

dried oregano (plus more as needed)

basil (plus more as needed)

garlic powder (plus more as needed)

onion powder (plus more as needed)

chicken broth (or turkey broth)

Preheat oven to 350° Fahrenheit. Pat turkey wings completely dry with paper towels, then place wings in baking dish. Drizzle neutral oil over turkey wings, flipping wings as needed to oil all sides. Set baking dish aside.

In small bowl, mix together salt, paprika, dried oregano, dried basil, garlic powder, and onion powder, until spices are thoroughly incorporated. Sprinkle spice mixture over turkey wings, then lightly massage spice mixture into skin of wings. Flip wings and repeat until all sides have been seasoned, mixing up additional spices when necessary.

Pour chicken broth into baking dish, being careful not to pour broth directly on top of wings, so as not to rinse off any spices. Cover baking dish securely with aluminum foil, then place dish in preheated oven. Bake turkey wings 1 ½ hours, then remove dish from oven.

Remove foil and discard, then return dish to oven and bake wings uncovered 15 to 20 minutes. When wings are fully cooked and skins are crispy, remove baking dish from oven and serve wings with desired sides.

Spatchcock Turkey is the best turkey! Get used to evenly cooked, moist, juicy, and delicious meat – both white AND dark.

Traeger Smoked Spatchcock Turkey Recipe

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Top Tags

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Perfect Prime Rib

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