Let Omaha Steaks help you create your holiday story by serving the best holiday dinner you’ve ever enjoyed. Omaha Steaks perfectly aged chateaubriand or prime rib beef roasts, reverse-seared for amazing results… clever, delicious toppings that we guarantee will get rave reviews from the whole family… easy gourmet sides and a holiday dessert where Omaha Steaks does all the work… creating a whole meal is simpler than ever. It’s all part of Christmas with Omaha Steaks.
Here’s what you’ll learn:
- Making a reverse-seared beef roast
- Making beautiful holiday roast toppings
- Using easy Omaha Steaks sides & desserts to complete the meal
How to Make a Reverse-Seared Roast
The Reverse Searing Method results in a stunning, well-browned holiday roast with an evenly cooked interior that’s tender and flavorful. The preparation is easy and forgiving, but it takes forethought. Here’s the basic idea:
- A day before you cook, dry brine or season your roast and leave it uncovered in the fridge to develop crust and flavor. This dries the outside of the roast and forms a layer that allows even browning. The salt in the seasoning locks in moisture within the roast.
- Place your roast in the oven at a low temperature the roast to cook evenly from edge to edge. Take it out at an interior temperature of 5 to 10 degrees below your desired finished temperature – it will cook a little more while resting and during the final step of searing.
- Sear your roast at the end of the cook (hence “reverse searing”) in a broiler, grill, or a hot pan to create the perfect delicious crust.
Reverse Sear Holiday Roast Cooking Chart
|Rare||Medium Rare||Medium||Well Done|
Roasted Internal Temperature
|Chateaubriand Roast||2 lb.||110°-120°F||120°-130°F||130°-140°F||150°-160°F|
|Prime Rib Roast||4 lb.||110°-120°F||120°-130°F||130°-140°F||150°-160°F|
4 lb. Bone-In Frenched Prime Rib Roast (Reverse Sear)
Thaw roast completely in the refrigerator before cooking; allow 48-72 hours. Season the roast with Omaha Steaks Private Reserve® Rub 12-18 hours in advance and leave uncovered in refrigerator overnight.
When ready to cook preheat the oven to 225°F. Place the roast on an elevated rack in a roasting pan.
Roast for 3 hours and 15 minutes at 225° or to an internal temp between 120°F to 125°F.
Let roast rest for 30 to 45 minutes.
Sear in a hot skillet, 2 minutes on each side or until a delicious brown crust uniformly covers your roast.
For easier carving when the roast is hot and ready to serve, trim the roast free from the bones prior to cooking. Stand the rib roast on end so the ribs are pointed up. Using a sharp knife cut along the bone, careful not to cut into the roast. Tie the roast up with butcher’s twine to hold it together while cooking.
Watch the Recipe Video
2 lb. Chateaubriand (Reverse Sear)
- Thaw roast completely in the refrigerator before cooking; allow 48-72 hours.
- Season the roast with Omaha Steaks Private Reserve® Rub 12 – 18 hours in advance and leave uncovered in refrigerator overnight. When ready to cook preheat the oven to 225°F. Place the roast on an elevated rack in a roasting pan.
- Roast for 2 hours at 225° or to an internal temp between 120°F to 125°F.
- Let roast rest for 30 to 45 minutes.
- Broil on high 2 inches from the broiler, 4 minutes on one side, 2 minutes on the other side or until a delicious brown crust uniformly covers your roast.
“Not Your Mom’s” Toppings: The Perfect Complement to a Reverse-Seared Roast
You’re updating how to you cook a roast, so why not re-think the dollops that go along with it? The chefs in the Omaha Steaks Test Kitchen recommend these not-too-difficult twists on the traditional to accompany your reverse-seared chateaubriand or prime rib beef roast.
- Active Time: 30 minutes
- Total Time: 30 minutes
- ½ cup mayonnaise
- 3 tablespoons prepared horseradish
- 1 tablespoon + 1 teaspoon white vinegar
- 1 teaspoon kosher salt
- 1/8 teaspoon cayenne pepper
- 1/8 teaspoon black pepper
- ½ cup heavy whipping cream
- If using fresh horseradish, slightly increase the salt and vinegar & add a bit of mustard
- Whisk together mayonnaise, horseradish, vinegar, salt, cayenne, and black pepper in a medium mixing bowl.
- Whip cream to soft peaks using a stand mixer. Gently fold into the mayonnaise mixture.
- Chill until ready to serve or eat with chips…its delicious!
Accoutrements: Figgie Onion Jam
Active Time: 30 minutes
Total Time: 1 hour
- 2 tablespoons unsalted butter
- 1 medium red onion, peeled, cut into ¼-inch dices
- 1 cup dried black Mission figs, de-stemmed
- 1 cup water, divided
- ½ cup balsamic vinegar, divided
- ½ cup sugar
- ¾ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon vanilla extract
- Melt butter over low heat in a 4-cup sauce pot. Add onions. Cover and cook on low for 15 minutes until onions have softened.
- Add figs, ¼ cup of the water, ¼ cup of the vinegar, sugar and salt to the pot. Cover and cook on low for another 15 minutes until figs have softened.
- Remove the pot from the heat and add black pepper and vanilla extract. Pour into a blender or use an immersion blender to process until smooth. The final texture is up to you – add remaining water and vinegar to blender for a smoother jam or stop now to leave it more chunky.
Omaha Steaks Sides
Omaha Steaks side dishes take almost all the work out of making a holiday dinner. We’ve come up with the recipes, we’ve done all the prep… all you need to do is put them in the oven and get ready to serve! Combined with an easy reverse-seared beef roast and a clever dessert, it’s a complete meal! We recommend these Omaha Steaks sides with a holiday meal:
- Brussels Sprouts with Shallots and Bacon
- Roasted Root Vegetables
- Asparagus Spears with Hollandaise Sauce
- Roasted Garlic Mashed Potatoes
- Smashed Red Potatoes
Omaha Steaks Dessert: Sticky Toffee Pudding Cakes
The new Omaha Steaks holiday dessert is…. Sticky toffee pudding cakes! It’s as good as it sounds. These individually sized cakes are made only with real, premium ingredients – baker’s quality brown sugar, dates, cream, and butter. All you need to do is pop them in the oven straight from the freezer.