holiday entree

Start low and slow in the oven and finish at 500°F for the juiciest, most flavorful, evenly cooked prime rib roast.

Prime Rib Roast Recipe

standing rib roast (prime rib), 3 to 12 pounds (1.3 to 5.4kg; see note)

salt and black pepper

Preheat oven to lowest possible temperature setting, 150°F (66°C) or higher if necessary. (Some ovens cannot hold a temperature below 250°F/121°C.) Season roast generously with salt and pepper. Place roast, with fat cap up, on a V-rack set in a large roasting pan, or on a wire rack set in a rimmed baking sheet. Place in oven and cook until center of roast registers 120-125°F (49-52°C) on an instant-read thermometer for rare, 130°F (54°C)  for medium-rare, or 135°F (57°C) for medium to medium-well. In a 150°F oven, this will take around 5 1/2 to 6 1/2 hours; in a 250°F oven, this will take 3 1/2 to 4 hours.

Remove roast from oven and tent loosely with aluminum foil. Place in a warm spot in the kitchen and allow to rest for at least 30 minutes and up to 1 1/2 hours. Meanwhile, preheat oven to highest possible temperature setting, 500 to 550°F (260 to 288°C).

Ten minutes before guests are ready to be served, remove foil, place roast back in hot oven, and cook until well browned and crisp on the exterior, 6 to 10 minutes. Remove from oven, carve, and serve immediately.

Slow-roasted prime rib with a rich red wine jus and a side of braised oxtail: the perfect holiday centerpiece.

Perfect Prime Rib With Red Wine Jus Recipe

(15 milliliters) vegetable oil

beef

(450 grams) beef or veal soup bones

carrot,

onion,

dry red wine

bay leaves

thyme

parsley stems

(1L) homemade chicken stock

unsalted butter

Adjust oven rack to lower position and preheat oven to 250°F (121°C). Heat oil in a large Dutch oven over high heat until lightly smoking. Add beef shins or oxtail and soup bones. Cook, flipping and stirring pieces occasionally, until well browned on all surfaces, about 15 minutes. Using tongs, transfer beef to a large plate and set aside.

Add carrot, celery, and onion to pot and cook, stirring occasionally, until starting to lightly brown, about 8 minutes. Add wine, bay leaves, thyme, and parsley and cook, scraping up browned bits from bottom of pot. Bring to a boil and cook until reduced by half, about 10 minutes. Add chicken stock, bring to a boil, and cook until reduced by half, another 10 minutes.

Arrange beef shins/oxtail and bones in the bottom of a large roasting pan. Pour entire contents of Dutch oven on top of bones and spread vegetables around into an even layer. Place a V-rack on top, arranging meat and vegetables so that rack rests on bottom of pan.

Season rib roast generously with salt and pepper on all sides and place on rack with fat cap facing up. Place in oven and cook until center of roast registers 125°F (52°C) on an instant-read thermometer for medium-rare or 135°F (57°C) for medium, 4 to 5 hours.

Remove roast from oven, transfer to a large plate, and tent loosely with aluminum foil. Place in a warm spot in the kitchen and allow to rest while you finish the jus. Meanwhile, increase oven temperature to highest possible setting, 500 to 550°F (260 to 288°C).

Using tongs, remove shins/oxtail from roasting pan and transfer to a medium saucepan. Pour remaining contents of pan through a fine-mesh strainer into saucepan. Discard strained vegetables and bones. (Reserve marrow, if you like, for spreading on bread or mixing back into jus.)

Using a ladle, skim excess fat off top of liquid and discard. Bring liquid to a boil, reduce to a simmer, and cook until shins/oxtail are completely tender, about 20 minutes. Transfer shins/oxtail to a serving plate and tent with foil to keep warm. Season jus to taste with salt and pepper (you may not need any salt). Stir in butter off heat. Keep warm.

Wipe out roasting pan and replace V-rack. Remove foil from prime rib and place on top of rack with fat cap facing up. Ten minutes before guests are ready to be served, place roast back in hot oven and cook until well browned and crisp on the exterior, 6 to 10 minutes. Remove from oven, carve, and serve immediately, serving shin/oxtail meat on the side and passing hot jus around the table.

An easy to follow recipe for an affordable holiday roast beef made with eye of round roast and a quick gravy made from the drippings.

Christmas Beef Roast on a Budget

salt salt

brown sugar

black pepper

3 lb eye of round beef roast

Tbs oil

onion chopped

Tbs butter

soy sauce

Tbs red wine vinegar

beef broth

Combine the rub ingredients: 1 Tbs salt, 1 Tbs brown sugar and 1 Tbs ground black pepper. Then rub all over a 3 lb eye of round roast.

Let the roast sit out for 30 minutes to become room temperature and allow the rub to soak in.

Heat a cast iron pot or heavy skillet over medium high heat with 2 Tbs oil. Once it’s heated up, sear the meat 2 minutes per side until all sides are seared and browned.

Place the roast in an oven safe dish and place it uncovered in the preheated oven. Or, if you prefer, you can leave the roast in the pan it was seared in, if it&#8217;s oven safe.

Once you close the oven door with the roast inside, turn off the heat completely, leaving the roast in there with the oven door closed until the meat comes to 125F. This might take an hour or up to three, depending on the size of roast you select. A 3lb roast generally takes one hour. I generally check the roast after an hour to check the temperature.

Once the roast has reached an internal temp of 125F, remove the roast from the oven, place it on a meat-safe carving board and allow it to rest at least 20 minutes up to 45 minutes.

While the meat is resting, heat the skillet that roasted the beef over a medium high heat and add in 1/2 chopped onion and 2 Tbs butter, stirring to scrape up the beef drippings.  If you didn&#8217;t cook the meat in the pan that you used for searing, be sure to collect the drippings from the beef and add them to the pan you used for searing the meat and use that to saute the onions in the butter.

Once the onions are soft, add in 1 Tbs soy sauce, 1 Tbs red wine vinegar, and 1 cup of beef broth.  Allow this mixture to come to a simmer and allow to simmer for approximately 10 minutes or until the sauce has reduced and is slightly thickened. Once it&#8217;s reduced, use a hand blender or a regular blender to blend the mixture until smooth. At this point, the sauce is ready to serve.  You can continue to simmer on the stove it to further reduce it, or serve it right away. Or, if you aren&#8217;t eating right away, you can put the sauce on low heat on the stove and keep it covered.

Finally, once your roast has fully rested, slice up your roast into 1/2 in thick slices and serve with the sauce.

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Prime Rib Roast Recipe

Perfect Prime Rib With Red Wine Jus...

Christmas Beef Roast on a Budget

Top 3 holiday entree recipes from across the web

The most viewed holiday entree recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Prime Rib Roast Recipe

Perfect Prime Rib With Red Wine Jus...

Christmas Beef Roast on a Budget

The most viewed holiday entree recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine