holiday roast

This Slow Roasted Pork Shoulder is so flavorful and is really quite simple. Slow cook until juicy. Garlic and a couple herbs make this roast sing! Use the left-over bone for stocks or when cooking up red beans and rice!

Slow Roasted Pork Shoulder

olive oil

garlic (chopped, plus 1 garlic clove, thinly sliced)

rosemary (chopped)

sage (chopped)

salt and black pepper

lb pork butt (shoulder)

Pre-heat the oven to 350 F.

Liberally sprinkle salt and pepper all over the roast.&nbsp;

In a small bowl, mix together the olive oil, garlic, rosemary, and sage.

Using a small brush, or your hands, spread the mixture all over the pork butt.

Make slits in the meat, about 1/2-inch wide and deep. Insert the garlic slices into the slits.

Set the meat on a rack in a roasting pan.

Cook until an instant-read thermometer inserted into the thickest part of the roast reads 145°F, about 25 minutes per pound.  

Remove the roast from the oven and let stand for 15 minutes.

Slice and serve!

https://embed.mediavine.com/videos/zb09yw6v0aqdo5oeh7vo

Follow these easy step-by-step video instructions from Kris and Wesley of How To Feed a Loon for making a delicious Slow Roasted Pork Shoulder.

INSTRUCTIONS FOR PREPARING SLOW ROASTED PORK SHOULDER

Here's what you need: butter, garlic, fresh rosemary, fresh thyme, salt, pepper, boneless ribeye roast, flour, beef stock, mashed potato, green bean

Prime Rib With Garlic Herb Butter Recipe by Tasty

butter, softened

garlic,

rosemary,

thyme,

salt

pepper

lb boneless ribeye roast, trimmed

flour

beef stock

potato,

green bean, to serve

The official home of all things Tasty, the world’s largest food network. Search, watch, and cook every single Tasty recipe and video ever - all in one place!

Tasty

Mix together the butter, garlic, herbs, salt, and pepper in a bowl until evenly combined.

Rub the herb butter all over the rib roast, then place on a roasting tray with a rack.

Bake for 5 minutes per pound (10 minutes per kilo) of meat, so a 5-pound (2.2 kg) roast would bake for 25 minutes.

Turn off the heat and let the rib roast sit in the oven for 2 hours, making sure you do not open the oven door or else the residual heat will escape.

Once the 2 hours are up, remove the roast from the pan and pour the pan drippings into a saucepan over medium heat.

Add the flour, whisking until there are no lumps, then add the beef stock, stirring and bringing the sauce to a boil.

Remove from heat and strain the sauce into a gravy dish.

Carve the prime rib into ¾-inch (20 mm) slices.

Serve with the mashed potatoes, green beans, and sauce!

https://vid.tasty.co/output/17790/mp4_640x640/1481739386

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.

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!

Roast

This easy Garlic Rosemary Beef Tenderloin is my go-to easy recipe for entertaining. It’s perfect for the holidays and comes out so tender and flavorful!

Garlic Rosemary Beef Tenderloin Recipe

extra virgin olive oil

garlic (minced)

beef

Preheat oven to 375 degrees F. Line a baking sheet with foil and coat with oil spray.

In a small bowl, combine olive oil, garlic, rosemary, salt and black pepper.

Using paper towels, pat tenderloin dry. Season all over with garlic mixture, gently pressing to adhere.

Place tenderloin onto the prepared baking sheet. Place into oven and bake until it reaches an internal temperature of 125 to 130 degrees F for medium-rare, about 45 minutes to 1 hour, or until desired doneness. Let rest 10 minutes before slicing.

Serve immediately.

Great recipe! I like to add a little thyme, and I reduce to 3 cloves garlic (personal preference). I like to give it a 5 min broil to sear at the end of cooking. again, a fantastic recipe that you can add your personal touches to.

Thank you for sharing, this was phenomenal!! Made a 2.15lb roast and it was a perfect medium (135) at 35mins. Let it ready for 10mins as recommended and it was delicious!

This came out so good!  I made 1/2 of the recipe since it was only for 4 of us.  It was so delicious and easy to make.  Clean up was a breeze as well!  I look forward to making this the next time I host friends/family.

Made this on my traeger the other night. Didn't have to change a thing. Brought it up to 130° internal temperature and it was phenomenal.

I made this for our New Year's Eve family dinner and it came out perfect!

Fixed this evening with the roasted potatoes and creamed spinach. Really good. As good as steakhouse.  Will fix again

Made this for new years and it was a huge hit! Came out perfectly and was so tasty!

Made this for NYE.  Family approved!  Tender and very flavorful.  Thanks  Gina!

Haven't tried it yet but will be trying it soon

Seems delicious. I will definitely try it!

Haven't tried it. Sounds good!! Will follow up.

A succulent pork loin coated in a flavorful herb crust and finished with a sweet and tangy apple cider glaze. This dish is perfect for a special occasion or a comforting weeknight meal.

Delicious Herb Crusted Pork Loin: 1 Amazing Recipe

pork loin roast

panko breadcrumbs

parsley

rosemary

thyme

apple cider

Dijon mustard

honey

Rub the pork loin with olive oil, salt, and pepper.

In a small bowl, combine panko breadcrumbs, parsley, rosemary, thyme, and minced garlic.

Press the herb mixture firmly onto all sides of the pork loin.

While the pork is roasting, whisk together apple cider, Dijon mustard, and honey in a small saucepan. Bring to a simmer over medium heat and cook for 5 minutes, until slightly thickened.

After 20 minutes, brush half of the glaze over the pork loin.

Continue roasting for another 20-30 minutes, or until the internal temperature reaches 145°F (63°C). Brush with the remaining glaze during the last 10 minutes of cooking.

Let the pork loin rest for 10 minutes before carving.

Top 6 holiday roast recipes from across the web

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

Top Tags

Slow Roasted Pork Shoulder

Prime Rib With Garlic Herb Butter R...

Roast Beef with Yorkshire Pudding

Prime Rib Roast | Standing Rib Roas...

Garlic Rosemary Beef Tenderloin Rec...

Delicious Herb Crusted Pork Loin: 1...

Top 6 holiday roast recipes from across the web

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

Top Tags

Slow Roasted Pork Shoulder

Prime Rib With Garlic Herb Butter R...

Roast Beef with Yorkshire Pudding

Prime Rib Roast | Standing Rib Roas...

Garlic Rosemary Beef Tenderloin Rec...

Delicious Herb Crusted Pork Loin: 1...

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