Christmas Roast
Transform your holiday dinner table into a celebration of flavor with this succulent Christmas Roast recipe. Featuring a tender, bone-in beef rib roast coated in a fragrant blend of fresh garlic, rosemary, thyme, and olive oil, this dish delivers a show-stopping centerpiece that’s as aromatic as it is delicious. Roasted alongside caramelized carrots, parsnips, red potatoes, and onions, and finished with a luscious pan sauce made from beef stock and butter, every bite harmonizes the essence of comfort and indulgence. Perfectly cooked to medium-rare, this roast achieves its signature crust from an initial high-temperature sear, ensuring an impressive presentation for festive gatherings. Whether you’re hosting an intimate family dinner or a grand holiday feast, this Christmas Roast guarantees a memorable dining experience.
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Recipe Information
Ingredients
- 4 lbs Beef rib roast (bone-in)
- 6 cloves Garlic cloves (minced)
- 2 tablespoons Fresh rosemary, chopped
- 2 tablespoons Fresh thyme, chopped
- 2.5 teaspoons Kosher salt
- 1 teaspoon Black pepper (freshly ground)
- 3 tablespoons Olive oil
- 4 medium Carrots (peeled and cut into chunks)
- 3 medium Parsnips (peeled and cut into chunks)
- 1.5 lbs Red potatoes (quartered)
- 2 Yellow onion (quartered)
- 2 cups Beef stock
- 2 tablespoons Unsalted butter
Instructions
Remove the beef rib roast from the fridge 1 hour before cooking to allow it to come to room temperature.
Preheat your oven to 450°F (230°C).
In a small bowl, mix together minced garlic, rosemary, thyme, kosher salt, black pepper, and olive oil to create a paste.
Pat the roast dry with paper towels and rub the herb paste evenly over the entire surface of the meat.
Place the roast on a rack in a large roasting pan. Arrange the chopped carrots, parsnips, potatoes, and onions around the roast, ensuring they are evenly distributed.
Pour the beef stock into the bottom of the roasting pan to help keep the meat moist during cooking.
Place the roasting pan in the preheated oven and cook at 450°F for 20 minutes to create a golden crust.
Reduce the oven temperature to 325°F (165°C) and continue roasting for approximately 1.5 hours, or until a meat thermometer inserted into the thickest part of the roast reads 130°F (54°C) for medium-rare.
While the roast cooks, baste the vegetables with the pan juices every 30 minutes for extra flavor.
When the roast is done, remove it from the oven and transfer it to a cutting board. Tent it loosely with aluminum foil and let it rest for 20 minutes to allow the juices to redistribute.
Return the vegetables to the oven if they need additional roasting time or are not sufficiently tender.
To make a quick sauce, skim excess fat from the pan juices, then place the roasting pan over medium heat. Add 2 tablespoons of unsalted butter, whisking it into the juices to create a rich finish.
Carve the roast into thick slices and serve with the roasted vegetables and pan sauce.
Nutrition Facts
Calories |
6838 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 496.2 g | 636% | |
| Saturated Fat | 193.7 g | 968% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 1423 mg | 474% | |
| Sodium | 4451 mg | 194% | |
| Total Carbohydrate | 219.2 g | 80% | |
| Dietary Fiber | 36.8 g | 131% | |
| Total Sugars | 40.3 g | ||
| Protein | 378.0 g | 756% | |
| Vitamin D | 3.2 mcg | 16% | |
| Calcium | 546 mg | 42% | |
| Iron | 47.8 mg | 266% | |
| Potassium | 9788 mg | 208% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
