Be the host with the roast this holiday season with our beef roast cooking tips. Your guests will love you and be back for seconds.<\/p>\n
Select your Ideal Roast<\/strong><\/h2>\nWhen selecting your roast, plan for approximately \u00bd pound per person. If you are serving a bone-in roast or a group with larger appetites, serve \u00be pound or 12 ounces pound per person. There are two iconic holiday roasts: chateaubriand and prime rib. Each roast has a unique flavor profile, both create an amazing holiday meal.<\/p>\n
\t![\"Omaha](\"https:\/\/assets.omahasteaks.com\/transform\/ab706471-6115-4a5a-9225-a118bad06c8e\/mt_rt_055a?io=transform%3Acrop%2Cwidth%3A1600%2Cheight%3A1600&io=transform%3Afill%2Cwidth%3A500%2Cheight%3A500\")
<\/div>\tOmaha Steaks Frenched Bone-In Prime Rib Roast 1 Piece 4 lbs<\/div>\t\t\t\u00a0\u00a0\t\t\t#2709WCV<\/span>\t\t<\/div>\t<\/div><\/div>\t\t\t<\/div>\t\t\t\t\t$169.99\u00a0|\u00a0<\/span>save 48% <\/span><\/span><\/span>\t\t<\/div>\t<\/div><\/div><\/a>\t\t\t<\/span> Add<\/div><\/a>\t<\/div><\/div><\/div>\t![\"Omaha](\"https:\/\/assets.omahasteaks.com\/transform\/bf45185b-73ec-4dcd-ae7e-db8be96be90e\/mt_rt_023d?io=transform%3Acrop%2Cwidth%3A1600%2Cheight%3A1600&io=transform%3Afill%2Cwidth%3A500%2Cheight%3A500\")
<\/div>\tOmaha Steaks Butcher's Cut Chateaubriand 1 Piece 2 lbs<\/div>\t\t\t\u00a0\u00a0\t\t\t#3142WCV<\/span>\t\t<\/div>\t<\/div><\/div>\t\t\t<\/div>\t\t\t\t\t$139.99\u00a0|\u00a0<\/span>save 44% <\/span><\/span><\/span>\t\t<\/div>\t<\/div><\/div><\/a>\t\t\t<\/span> Add<\/div><\/a>\t<\/div><\/div><\/div>\t![\"Omaha](\"https:\/\/assets.omahasteaks.com\/transform\/85c4bb5d-a931-4312-913d-446251891d7f\/pr_rt_022a?io=transform%3Acrop%2Cwidth%3A1600%2Cheight%3A1600&io=transform%3Afill%2Cwidth%3A500%2Cheight%3A500\")
<\/div>\tOmaha Steaks Private Reserve Chateaubriand Roast 1 Piece 3 lbs<\/div>\t\t\t\u00a0\u00a0\t\t\t#3342WCV<\/span>\t\t<\/div>\t<\/div><\/div>\t\t\t<\/div>\t\t\t\t\t$199.99\u00a0|\u00a0<\/span>save 47% <\/span><\/span><\/span>\t\t<\/div>\t<\/div><\/div><\/a>\t\t\t<\/span> Add<\/div><\/a>\t<\/div><\/div><\/div>\t![\"Omaha](\"https:\/\/assets.omahasteaks.com\/transform\/f52480cc-0f43-49d0-b414-37c1bad055d3\/mt_rt_026b?io=transform%3Acrop%2Cwidth%3A1600%2Cheight%3A1600&io=transform%3Afill%2Cwidth%3A500%2Cheight%3A500\")
<\/div>\tOmaha Steaks Boneless Heart of Prime Rib Roast 1 Piece 4 lbs<\/div>\t\t\t\u00a0\u00a0\t\t\t#686WCV<\/span>\t\t<\/div>\t<\/div><\/div>\t\t\t<\/div>\t\t\t\t\t$239.99\u00a0|\u00a0<\/span>save 43% <\/span><\/span><\/span>\t\t<\/div>\t<\/div><\/div><\/a>\t\t\t<\/span> Add<\/div><\/a>\t<\/div><\/div><\/div><\/div>\nChateaubriand<\/strong><\/a><\/h3>\nThe chateaubriand<\/a> is a tenderloin roast – a roast-size filet mignon. It is a fork-tender roast with mild flavor that pairs perfectly with rich sauces. This decadent roast has excellent presentation and is memorable.<\/p>\n[\/et_pb_text][et_pb_image src=”https:\/\/www.omahasteaks.com\/blog\/wp-content\/uploads\/2019\/11\/featured-image-chateau.jpg” alt=”How to Cook the Perfect Holiday Roast” title_text=”How to Cook the Perfect Holiday Roast” align=”center” _builder_version=”4.16″ z_index_tablet=”500″ box_shadow_horizontal_tablet=”0px” box_shadow_vertical_tablet=”0px” box_shadow_blur_tablet=”40px” box_shadow_spread_tablet=”0px” global_colors_info=”{}”][\/et_pb_image][et_pb_text _builder_version=”4.27.4″ width=”100%” custom_margin=”0px|0px|0px|0px” custom_padding=”0px|0px|0px|0px” z_index_tablet=”500″ text_text_shadow_horizontal_length_tablet=”0px” text_text_shadow_vertical_length_tablet=”0px” text_text_shadow_blur_strength_tablet=”1px” link_text_shadow_horizontal_length_tablet=”0px” link_text_shadow_vertical_length_tablet=”0px” link_text_shadow_blur_strength_tablet=”1px” ul_text_shadow_horizontal_length_tablet=”0px” ul_text_shadow_vertical_length_tablet=”0px” ul_text_shadow_blur_strength_tablet=”1px” ol_text_shadow_horizontal_length_tablet=”0px” ol_text_shadow_vertical_length_tablet=”0px” ol_text_shadow_blur_strength_tablet=”1px” quote_text_shadow_horizontal_length_tablet=”0px” quote_text_shadow_vertical_length_tablet=”0px” quote_text_shadow_blur_strength_tablet=”1px” header_text_shadow_horizontal_length_tablet=”0px” header_text_shadow_vertical_length_tablet=”0px” header_text_shadow_blur_strength_tablet=”1px” header_2_text_shadow_horizontal_length_tablet=”0px” header_2_text_shadow_vertical_length_tablet=”0px” header_2_text_shadow_blur_strength_tablet=”1px” header_3_text_shadow_horizontal_length_tablet=”0px” header_3_text_shadow_vertical_length_tablet=”0px” header_3_text_shadow_blur_strength_tablet=”1px” header_4_text_shadow_horizontal_length_tablet=”0px” header_4_text_shadow_vertical_length_tablet=”0px” header_4_text_shadow_blur_strength_tablet=”1px” header_5_text_shadow_horizontal_length_tablet=”0px” header_5_text_shadow_vertical_length_tablet=”0px” header_5_text_shadow_blur_strength_tablet=”1px” header_6_text_shadow_horizontal_length_tablet=”0px” header_6_text_shadow_vertical_length_tablet=”0px” header_6_text_shadow_blur_strength_tablet=”1px” box_shadow_horizontal_tablet=”0px” box_shadow_vertical_tablet=”0px” box_shadow_blur_tablet=”40px” box_shadow_spread_tablet=”0px” global_colors_info=”{}”]<\/p>\n
Prime Rib Roast<\/strong><\/a><\/h3>\nPrime rib roasts<\/a> are cut from the rib primal and have rich, buttery flavor you love with ribeye steaks. This roast is well-marbled and the fat melts into the roast as it cooks, leaving you with a flavorful, tender beef roast.<\/p>\nPrime rib<\/a> roasts can be boneless or bone-in. Bone-in cuts have a juicier more robust flavor through insulating the beef through cooking. Another variation of bone-in prime rib roast is frenched style – the bone portion of the rib is fully cleaned for beautiful presentations and easier carving. Any prime rib roast you select is an iconic classic American roast.<\/p>\n[\/et_pb_text][et_pb_image src=”https:\/\/www.omahasteaks.com\/blog\/wp-content\/uploads\/2022\/11\/Pepper-Crusted-Prime-Rib-with-Horseradish-Sauce-Blog.jpg” alt=”Medium-rare prime rib sliced and served with horseradish sauce” title_text=”Pepper-Crusted Prime Rib with Horseradish Sauce Blog” url=”https:\/\/www.omahasteaks.com\/buy\/Meats\/Roasts?SRC=RZ0636″ align=”center” _builder_version=”4.27.4″ z_index_tablet=”500″ box_shadow_horizontal_tablet=”0px” box_shadow_vertical_tablet=”0px” box_shadow_blur_tablet=”40px” box_shadow_spread_tablet=”0px” global_colors_info=”{}”][\/et_pb_image][et_pb_text _builder_version=”4.27.4″ width=”100%” custom_margin=”0px|0px|0px|0px” custom_padding=”0px|0px|0px|0px” z_index_tablet=”500″ text_text_shadow_horizontal_length_tablet=”0px” text_text_shadow_vertical_length_tablet=”0px” text_text_shadow_blur_strength_tablet=”1px” link_text_shadow_horizontal_length_tablet=”0px” link_text_shadow_vertical_length_tablet=”0px” link_text_shadow_blur_strength_tablet=”1px” ul_text_shadow_horizontal_length_tablet=”0px” ul_text_shadow_vertical_length_tablet=”0px” ul_text_shadow_blur_strength_tablet=”1px” ol_text_shadow_horizontal_length_tablet=”0px” ol_text_shadow_vertical_length_tablet=”0px” ol_text_shadow_blur_strength_tablet=”1px” quote_text_shadow_horizontal_length_tablet=”0px” quote_text_shadow_vertical_length_tablet=”0px” quote_text_shadow_blur_strength_tablet=”1px” header_text_shadow_horizontal_length_tablet=”0px” header_text_shadow_vertical_length_tablet=”0px” header_text_shadow_blur_strength_tablet=”1px” header_2_text_shadow_horizontal_length_tablet=”0px” header_2_text_shadow_vertical_length_tablet=”0px” header_2_text_shadow_blur_strength_tablet=”1px” header_3_text_shadow_horizontal_length_tablet=”0px” header_3_text_shadow_vertical_length_tablet=”0px” header_3_text_shadow_blur_strength_tablet=”1px” header_4_text_shadow_horizontal_length_tablet=”0px” header_4_text_shadow_vertical_length_tablet=”0px” header_4_text_shadow_blur_strength_tablet=”1px” header_5_text_shadow_horizontal_length_tablet=”0px” header_5_text_shadow_vertical_length_tablet=”0px” header_5_text_shadow_blur_strength_tablet=”1px” header_6_text_shadow_horizontal_length_tablet=”0px” header_6_text_shadow_vertical_length_tablet=”0px” header_6_text_shadow_blur_strength_tablet=”1px” box_shadow_horizontal_tablet=”0px” box_shadow_vertical_tablet=”0px” box_shadow_blur_tablet=”40px” box_shadow_spread_tablet=”0px” global_colors_info=”{}”]<\/p>\n
How to Cook a Holiday Beef Roast<\/strong><\/h2>\nFollow these steps for a perfect roast cooked to your desired doneness.<\/p>\n
Thaw Completely<\/strong><\/h3>\nDon\u2019t forget to thaw your roast completely in the refrigerator for 48-72 hours. Use our refrigerator thawing chart<\/a> to allow enough time for your roast size to completely defrost. Set a reminder now to make sure you give yourself enough time to thaw the beef before the big event.<\/p>\nUse a Meat Thermometer<\/strong><\/h3>\nCooking your roast to your desired doneness is best measured with a meat thermometer. Make sure to monitor your roast during the cooking process and use these temperature guidelines for doneness.<\/p>\n
\n- Rare 120-130 \u00b0F<\/li>\n
- Medium rare 130-140 \u00b0F<\/li>\n
- Medium 140-150 \u00b0F<\/li>\n
- Well done 160-170 \u00b0F<\/li>\n<\/ul>\n
Not sure what doneness to cook your roast? We recommend medium rare for the juiciest, most flavorful bite. Check out our steak doneness chart<\/a> to learn how the final internal temperature affects flavor.<\/p>\nCook to Perfection<\/strong><\/h3>\nCooking a perfect holiday roast can seem intimidating, but it\u2019s actually very easy.\u00a0 There are three simple methods you can use for cooking a delicious holiday roast: quick roast, sear and slow roast or reverse-sear and roast.<\/p>\n
Quick Roast<\/strong><\/h4>\nOne of the easiest methods for cooking a large roast is the quick roast method where you use a higher temp oven to sear the roast during the cooking process. Use these instructions for quick roast:<\/p>\n
Preheat oven to 400\u00b0F. Lightly oil and season roast. Place on an elevated rack in a roasting pan. Roast uncovered, using the times below. Allow 20-40 minutes resting time before slicing.<\/p>\n
[\/et_pb_text][et_pb_image src=”https:\/\/www.omahasteaks.com\/blog\/wp-content\/uploads\/2019\/11\/Screen-Shot-2019-11-18-at-11.17.42-AM.png” alt=”How to Cook the Perfect Holiday Roast” title_text=”Cooking Chart” align=”center” _builder_version=”4.16″ z_index_tablet=”500″ box_shadow_horizontal_tablet=”0px” box_shadow_vertical_tablet=”0px” box_shadow_blur_tablet=”40px” box_shadow_spread_tablet=”0px” global_colors_info=”{}”][\/et_pb_image][et_pb_text _builder_version=”4.27.4″ width=”100%” custom_margin=”0px|0px|0px|0px” custom_padding=”0px|0px|0px|0px” z_index_tablet=”500″ text_text_shadow_horizontal_length_tablet=”0px” text_text_shadow_vertical_length_tablet=”0px” text_text_shadow_blur_strength_tablet=”1px” link_text_shadow_horizontal_length_tablet=”0px” link_text_shadow_vertical_length_tablet=”0px” link_text_shadow_blur_strength_tablet=”1px” ul_text_shadow_horizontal_length_tablet=”0px” ul_text_shadow_vertical_length_tablet=”0px” ul_text_shadow_blur_strength_tablet=”1px” ol_text_shadow_horizontal_length_tablet=”0px” ol_text_shadow_vertical_length_tablet=”0px” ol_text_shadow_blur_strength_tablet=”1px” quote_text_shadow_horizontal_length_tablet=”0px” quote_text_shadow_vertical_length_tablet=”0px” quote_text_shadow_blur_strength_tablet=”1px” header_text_shadow_horizontal_length_tablet=”0px” header_text_shadow_vertical_length_tablet=”0px” header_text_shadow_blur_strength_tablet=”1px” header_2_text_shadow_horizontal_length_tablet=”0px” header_2_text_shadow_vertical_length_tablet=”0px” header_2_text_shadow_blur_strength_tablet=”1px” header_3_text_shadow_horizontal_length_tablet=”0px” header_3_text_shadow_vertical_length_tablet=”0px” header_3_text_shadow_blur_strength_tablet=”1px” header_4_text_shadow_horizontal_length_tablet=”0px” header_4_text_shadow_vertical_length_tablet=”0px” header_4_text_shadow_blur_strength_tablet=”1px” header_5_text_shadow_horizontal_length_tablet=”0px” header_5_text_shadow_vertical_length_tablet=”0px” header_5_text_shadow_blur_strength_tablet=”1px” header_6_text_shadow_horizontal_length_tablet=”0px” header_6_text_shadow_vertical_length_tablet=”0px” header_6_text_shadow_blur_strength_tablet=”1px” box_shadow_horizontal_tablet=”0px” box_shadow_vertical_tablet=”0px” box_shadow_blur_tablet=”40px” box_shadow_spread_tablet=”0px” global_colors_info=”{}”]<\/p>\n
Sear and Slow Roast<\/strong><\/h4>\nThe sear is important on a roast, because it gives the roast a nice crust and adds flavor. You can sear before or after cooking it in the oven. To sear before roasting, use these instructions:<\/p>\n
Preheat the oven to 250\u00b0F. Lightly oil and season roast. Sear roasts in a large pan, with small amount of oil, or on the grill for 2-3 minutes on each side or until well browned. Place the roast on an elevated rack in a roasting pan. Refer to\u00a0this roast cooking chart<\/a>\u00a0for approximate cooking times. Allow 15-20 minutes resting time before slicing and serving.<\/p>\nReverse-Searing Method<\/strong><\/h4>\nThe reverse-searing method results in a stunning, well-browned holiday roast with an evenly cooked interior that\u2019s tender and flavorful. The preparation is easy and forgiving, but it takes forethought. Here\u2019s the basic idea:<\/p>\n
Roast slowly using this chart<\/a> for approximate cooking times and cook to 5-10 degrees below your desired finish temperature. Let the roast rest for 30 to 45 minutes, then sear in a hot skillet for 2 minutes on each side or until a delicious brown crust uniformly covers your roast.<\/p>\nIf you want to smoke your holiday roast, it is a great cooking option and it frees up your oven. Cooking instructions for smoking will vary depending on your smoker and weather conditions. You can try our recipe for bacon-wrapped smoked chateaubriand<\/a>.<\/p>\nLet it Rest<\/strong><\/h3>\nIt\u2019s important to give your roast time to rest after cooking is done. This allows the juices to flow from the center back to the exterior resulting in juicier cuts. We recommend at least 20 minutes of rest time for your roast.<\/p>\n
Beef Roast Recipes<\/strong><\/h3>\nElevate your holiday dinner with our exclusive recipes.<\/p>\n
Chateaubriand Recipes<\/strong><\/h4>\n\n- Duxelles-Roasted Chateaubriand<\/a><\/li>\n
- Roasted Chateaubriand With Red Wine Gravy<\/a><\/li>\n
- Pan-Seared Chateaubriand With Miso-Shiitake Mushrooms<\/a><\/li>\n
- Chateaubriand With Dijon-Hollandaise<\/a><\/li>\n
- Spinach-Pesto Stuffed Chateaubriand With “Broken Spaghetti”<\/a><\/li>\n<\/ul>\n
Prime Rib Recipes<\/strong><\/h4>\n\n- Dijon-Herb Prime Rib Roast With Garlic Butter Mushrooms<\/a><\/li>\n
- Pepper-Crusted Prime Rib With Creamy Horseradish Sauce<\/a><\/li>\n
- Horseradish-Crusted Prime Rib With Roasted Garlicky Cauliflower<\/a><\/li>\n
- Prime Rib Roast With Rosemary and Thyme au Jus<\/a><\/li>\n
- Prime Rib With Jalape\u00f1o Crema<\/a><\/li>\n<\/ul>\n
Chateaubriand<\/strong><\/a><\/h3>\nThe chateaubriand<\/a> is a tenderloin roast – a roast-size filet mignon. It is a fork-tender roast with mild flavor that pairs perfectly with rich sauces. This decadent roast has excellent presentation and is memorable.<\/p>\n[\/et_pb_text][et_pb_image src=”https:\/\/www.omahasteaks.com\/blog\/wp-content\/uploads\/2019\/11\/featured-image-chateau.jpg” alt=”How to Cook the Perfect Holiday Roast” title_text=”How to Cook the Perfect Holiday Roast” align=”center” _builder_version=”4.16″ z_index_tablet=”500″ box_shadow_horizontal_tablet=”0px” box_shadow_vertical_tablet=”0px” box_shadow_blur_tablet=”40px” box_shadow_spread_tablet=”0px” global_colors_info=”{}”][\/et_pb_image][et_pb_text _builder_version=”4.27.4″ width=”100%” custom_margin=”0px|0px|0px|0px” custom_padding=”0px|0px|0px|0px” z_index_tablet=”500″ text_text_shadow_horizontal_length_tablet=”0px” text_text_shadow_vertical_length_tablet=”0px” text_text_shadow_blur_strength_tablet=”1px” link_text_shadow_horizontal_length_tablet=”0px” link_text_shadow_vertical_length_tablet=”0px” link_text_shadow_blur_strength_tablet=”1px” ul_text_shadow_horizontal_length_tablet=”0px” ul_text_shadow_vertical_length_tablet=”0px” ul_text_shadow_blur_strength_tablet=”1px” ol_text_shadow_horizontal_length_tablet=”0px” ol_text_shadow_vertical_length_tablet=”0px” ol_text_shadow_blur_strength_tablet=”1px” quote_text_shadow_horizontal_length_tablet=”0px” quote_text_shadow_vertical_length_tablet=”0px” quote_text_shadow_blur_strength_tablet=”1px” header_text_shadow_horizontal_length_tablet=”0px” header_text_shadow_vertical_length_tablet=”0px” header_text_shadow_blur_strength_tablet=”1px” header_2_text_shadow_horizontal_length_tablet=”0px” header_2_text_shadow_vertical_length_tablet=”0px” header_2_text_shadow_blur_strength_tablet=”1px” header_3_text_shadow_horizontal_length_tablet=”0px” header_3_text_shadow_vertical_length_tablet=”0px” header_3_text_shadow_blur_strength_tablet=”1px” header_4_text_shadow_horizontal_length_tablet=”0px” header_4_text_shadow_vertical_length_tablet=”0px” header_4_text_shadow_blur_strength_tablet=”1px” header_5_text_shadow_horizontal_length_tablet=”0px” header_5_text_shadow_vertical_length_tablet=”0px” header_5_text_shadow_blur_strength_tablet=”1px” header_6_text_shadow_horizontal_length_tablet=”0px” header_6_text_shadow_vertical_length_tablet=”0px” header_6_text_shadow_blur_strength_tablet=”1px” box_shadow_horizontal_tablet=”0px” box_shadow_vertical_tablet=”0px” box_shadow_blur_tablet=”40px” box_shadow_spread_tablet=”0px” global_colors_info=”{}”]<\/p>\n
Prime Rib Roast<\/strong><\/a><\/h3>\nPrime rib roasts<\/a> are cut from the rib primal and have rich, buttery flavor you love with ribeye steaks. This roast is well-marbled and the fat melts into the roast as it cooks, leaving you with a flavorful, tender beef roast.<\/p>\nPrime rib<\/a> roasts can be boneless or bone-in. Bone-in cuts have a juicier more robust flavor through insulating the beef through cooking. Another variation of bone-in prime rib roast is frenched style – the bone portion of the rib is fully cleaned for beautiful presentations and easier carving. Any prime rib roast you select is an iconic classic American roast.<\/p>\n[\/et_pb_text][et_pb_image src=”https:\/\/www.omahasteaks.com\/blog\/wp-content\/uploads\/2022\/11\/Pepper-Crusted-Prime-Rib-with-Horseradish-Sauce-Blog.jpg” alt=”Medium-rare prime rib sliced and served with horseradish sauce” title_text=”Pepper-Crusted Prime Rib with Horseradish Sauce Blog” url=”https:\/\/www.omahasteaks.com\/buy\/Meats\/Roasts?SRC=RZ0636″ align=”center” _builder_version=”4.27.4″ z_index_tablet=”500″ box_shadow_horizontal_tablet=”0px” box_shadow_vertical_tablet=”0px” box_shadow_blur_tablet=”40px” box_shadow_spread_tablet=”0px” global_colors_info=”{}”][\/et_pb_image][et_pb_text _builder_version=”4.27.4″ width=”100%” custom_margin=”0px|0px|0px|0px” custom_padding=”0px|0px|0px|0px” z_index_tablet=”500″ text_text_shadow_horizontal_length_tablet=”0px” text_text_shadow_vertical_length_tablet=”0px” text_text_shadow_blur_strength_tablet=”1px” link_text_shadow_horizontal_length_tablet=”0px” link_text_shadow_vertical_length_tablet=”0px” link_text_shadow_blur_strength_tablet=”1px” ul_text_shadow_horizontal_length_tablet=”0px” ul_text_shadow_vertical_length_tablet=”0px” ul_text_shadow_blur_strength_tablet=”1px” ol_text_shadow_horizontal_length_tablet=”0px” ol_text_shadow_vertical_length_tablet=”0px” ol_text_shadow_blur_strength_tablet=”1px” quote_text_shadow_horizontal_length_tablet=”0px” quote_text_shadow_vertical_length_tablet=”0px” quote_text_shadow_blur_strength_tablet=”1px” header_text_shadow_horizontal_length_tablet=”0px” header_text_shadow_vertical_length_tablet=”0px” header_text_shadow_blur_strength_tablet=”1px” header_2_text_shadow_horizontal_length_tablet=”0px” header_2_text_shadow_vertical_length_tablet=”0px” header_2_text_shadow_blur_strength_tablet=”1px” header_3_text_shadow_horizontal_length_tablet=”0px” header_3_text_shadow_vertical_length_tablet=”0px” header_3_text_shadow_blur_strength_tablet=”1px” header_4_text_shadow_horizontal_length_tablet=”0px” header_4_text_shadow_vertical_length_tablet=”0px” header_4_text_shadow_blur_strength_tablet=”1px” header_5_text_shadow_horizontal_length_tablet=”0px” header_5_text_shadow_vertical_length_tablet=”0px” header_5_text_shadow_blur_strength_tablet=”1px” header_6_text_shadow_horizontal_length_tablet=”0px” header_6_text_shadow_vertical_length_tablet=”0px” header_6_text_shadow_blur_strength_tablet=”1px” box_shadow_horizontal_tablet=”0px” box_shadow_vertical_tablet=”0px” box_shadow_blur_tablet=”40px” box_shadow_spread_tablet=”0px” global_colors_info=”{}”]<\/p>\n
How to Cook a Holiday Beef Roast<\/strong><\/h2>\nFollow these steps for a perfect roast cooked to your desired doneness.<\/p>\n
Thaw Completely<\/strong><\/h3>\nDon\u2019t forget to thaw your roast completely in the refrigerator for 48-72 hours. Use our refrigerator thawing chart<\/a> to allow enough time for your roast size to completely defrost. Set a reminder now to make sure you give yourself enough time to thaw the beef before the big event.<\/p>\nUse a Meat Thermometer<\/strong><\/h3>\nCooking your roast to your desired doneness is best measured with a meat thermometer. Make sure to monitor your roast during the cooking process and use these temperature guidelines for doneness.<\/p>\n
\n- Rare 120-130 \u00b0F<\/li>\n
- Medium rare 130-140 \u00b0F<\/li>\n
- Medium 140-150 \u00b0F<\/li>\n
- Well done 160-170 \u00b0F<\/li>\n<\/ul>\n
Not sure what doneness to cook your roast? We recommend medium rare for the juiciest, most flavorful bite. Check out our steak doneness chart<\/a> to learn how the final internal temperature affects flavor.<\/p>\nCook to Perfection<\/strong><\/h3>\nCooking a perfect holiday roast can seem intimidating, but it\u2019s actually very easy.\u00a0 There are three simple methods you can use for cooking a delicious holiday roast: quick roast, sear and slow roast or reverse-sear and roast.<\/p>\n
Quick Roast<\/strong><\/h4>\nOne of the easiest methods for cooking a large roast is the quick roast method where you use a higher temp oven to sear the roast during the cooking process. Use these instructions for quick roast:<\/p>\n
Preheat oven to 400\u00b0F. Lightly oil and season roast. Place on an elevated rack in a roasting pan. Roast uncovered, using the times below. Allow 20-40 minutes resting time before slicing.<\/p>\n
[\/et_pb_text][et_pb_image src=”https:\/\/www.omahasteaks.com\/blog\/wp-content\/uploads\/2019\/11\/Screen-Shot-2019-11-18-at-11.17.42-AM.png” alt=”How to Cook the Perfect Holiday Roast” title_text=”Cooking Chart” align=”center” _builder_version=”4.16″ z_index_tablet=”500″ box_shadow_horizontal_tablet=”0px” box_shadow_vertical_tablet=”0px” box_shadow_blur_tablet=”40px” box_shadow_spread_tablet=”0px” global_colors_info=”{}”][\/et_pb_image][et_pb_text _builder_version=”4.27.4″ width=”100%” custom_margin=”0px|0px|0px|0px” custom_padding=”0px|0px|0px|0px” z_index_tablet=”500″ text_text_shadow_horizontal_length_tablet=”0px” text_text_shadow_vertical_length_tablet=”0px” text_text_shadow_blur_strength_tablet=”1px” link_text_shadow_horizontal_length_tablet=”0px” link_text_shadow_vertical_length_tablet=”0px” link_text_shadow_blur_strength_tablet=”1px” ul_text_shadow_horizontal_length_tablet=”0px” ul_text_shadow_vertical_length_tablet=”0px” ul_text_shadow_blur_strength_tablet=”1px” ol_text_shadow_horizontal_length_tablet=”0px” ol_text_shadow_vertical_length_tablet=”0px” ol_text_shadow_blur_strength_tablet=”1px” quote_text_shadow_horizontal_length_tablet=”0px” quote_text_shadow_vertical_length_tablet=”0px” quote_text_shadow_blur_strength_tablet=”1px” header_text_shadow_horizontal_length_tablet=”0px” header_text_shadow_vertical_length_tablet=”0px” header_text_shadow_blur_strength_tablet=”1px” header_2_text_shadow_horizontal_length_tablet=”0px” header_2_text_shadow_vertical_length_tablet=”0px” header_2_text_shadow_blur_strength_tablet=”1px” header_3_text_shadow_horizontal_length_tablet=”0px” header_3_text_shadow_vertical_length_tablet=”0px” header_3_text_shadow_blur_strength_tablet=”1px” header_4_text_shadow_horizontal_length_tablet=”0px” header_4_text_shadow_vertical_length_tablet=”0px” header_4_text_shadow_blur_strength_tablet=”1px” header_5_text_shadow_horizontal_length_tablet=”0px” header_5_text_shadow_vertical_length_tablet=”0px” header_5_text_shadow_blur_strength_tablet=”1px” header_6_text_shadow_horizontal_length_tablet=”0px” header_6_text_shadow_vertical_length_tablet=”0px” header_6_text_shadow_blur_strength_tablet=”1px” box_shadow_horizontal_tablet=”0px” box_shadow_vertical_tablet=”0px” box_shadow_blur_tablet=”40px” box_shadow_spread_tablet=”0px” global_colors_info=”{}”]<\/p>\n
Sear and Slow Roast<\/strong><\/h4>\nThe sear is important on a roast, because it gives the roast a nice crust and adds flavor. You can sear before or after cooking it in the oven. To sear before roasting, use these instructions:<\/p>\n
Preheat the oven to 250\u00b0F. Lightly oil and season roast. Sear roasts in a large pan, with small amount of oil, or on the grill for 2-3 minutes on each side or until well browned. Place the roast on an elevated rack in a roasting pan. Refer to\u00a0this roast cooking chart<\/a>\u00a0for approximate cooking times. Allow 15-20 minutes resting time before slicing and serving.<\/p>\nReverse-Searing Method<\/strong><\/h4>\nThe reverse-searing method results in a stunning, well-browned holiday roast with an evenly cooked interior that\u2019s tender and flavorful. The preparation is easy and forgiving, but it takes forethought. Here\u2019s the basic idea:<\/p>\n
Roast slowly using this chart<\/a> for approximate cooking times and cook to 5-10 degrees below your desired finish temperature. Let the roast rest for 30 to 45 minutes, then sear in a hot skillet for 2 minutes on each side or until a delicious brown crust uniformly covers your roast.<\/p>\nIf you want to smoke your holiday roast, it is a great cooking option and it frees up your oven. Cooking instructions for smoking will vary depending on your smoker and weather conditions. You can try our recipe for bacon-wrapped smoked chateaubriand<\/a>.<\/p>\nLet it Rest<\/strong><\/h3>\nIt\u2019s important to give your roast time to rest after cooking is done. This allows the juices to flow from the center back to the exterior resulting in juicier cuts. We recommend at least 20 minutes of rest time for your roast.<\/p>\n
Beef Roast Recipes<\/strong><\/h3>\nElevate your holiday dinner with our exclusive recipes.<\/p>\n
Chateaubriand Recipes<\/strong><\/h4>\n\n- Duxelles-Roasted Chateaubriand<\/a><\/li>\n
- Roasted Chateaubriand With Red Wine Gravy<\/a><\/li>\n
- Pan-Seared Chateaubriand With Miso-Shiitake Mushrooms<\/a><\/li>\n
- Chateaubriand With Dijon-Hollandaise<\/a><\/li>\n
- Spinach-Pesto Stuffed Chateaubriand With “Broken Spaghetti”<\/a><\/li>\n<\/ul>\n
Prime Rib Recipes<\/strong><\/h4>\n\n- Dijon-Herb Prime Rib Roast With Garlic Butter Mushrooms<\/a><\/li>\n
- Pepper-Crusted Prime Rib With Creamy Horseradish Sauce<\/a><\/li>\n
- Horseradish-Crusted Prime Rib With Roasted Garlicky Cauliflower<\/a><\/li>\n
- Prime Rib Roast With Rosemary and Thyme au Jus<\/a><\/li>\n
- Prime Rib With Jalape\u00f1o Crema<\/a><\/li>\n<\/ul>\n
[\/et_pb_text][et_pb_image src=”https:\/\/www.omahasteaks.com\/blog\/wp-content\/uploads\/2019\/11\/featured-image-chateau.jpg” alt=”How to Cook the Perfect Holiday Roast” title_text=”How to Cook the Perfect Holiday Roast” align=”center” _builder_version=”4.16″ z_index_tablet=”500″ box_shadow_horizontal_tablet=”0px” box_shadow_vertical_tablet=”0px” box_shadow_blur_tablet=”40px” box_shadow_spread_tablet=”0px” global_colors_info=”{}”][\/et_pb_image][et_pb_text _builder_version=”4.27.4″ width=”100%” custom_margin=”0px|0px|0px|0px” custom_padding=”0px|0px|0px|0px” z_index_tablet=”500″ text_text_shadow_horizontal_length_tablet=”0px” text_text_shadow_vertical_length_tablet=”0px” text_text_shadow_blur_strength_tablet=”1px” link_text_shadow_horizontal_length_tablet=”0px” link_text_shadow_vertical_length_tablet=”0px” link_text_shadow_blur_strength_tablet=”1px” ul_text_shadow_horizontal_length_tablet=”0px” ul_text_shadow_vertical_length_tablet=”0px” ul_text_shadow_blur_strength_tablet=”1px” ol_text_shadow_horizontal_length_tablet=”0px” ol_text_shadow_vertical_length_tablet=”0px” ol_text_shadow_blur_strength_tablet=”1px” quote_text_shadow_horizontal_length_tablet=”0px” quote_text_shadow_vertical_length_tablet=”0px” quote_text_shadow_blur_strength_tablet=”1px” header_text_shadow_horizontal_length_tablet=”0px” header_text_shadow_vertical_length_tablet=”0px” header_text_shadow_blur_strength_tablet=”1px” header_2_text_shadow_horizontal_length_tablet=”0px” header_2_text_shadow_vertical_length_tablet=”0px” header_2_text_shadow_blur_strength_tablet=”1px” header_3_text_shadow_horizontal_length_tablet=”0px” header_3_text_shadow_vertical_length_tablet=”0px” header_3_text_shadow_blur_strength_tablet=”1px” header_4_text_shadow_horizontal_length_tablet=”0px” header_4_text_shadow_vertical_length_tablet=”0px” header_4_text_shadow_blur_strength_tablet=”1px” header_5_text_shadow_horizontal_length_tablet=”0px” header_5_text_shadow_vertical_length_tablet=”0px” header_5_text_shadow_blur_strength_tablet=”1px” header_6_text_shadow_horizontal_length_tablet=”0px” header_6_text_shadow_vertical_length_tablet=”0px” header_6_text_shadow_blur_strength_tablet=”1px” box_shadow_horizontal_tablet=”0px” box_shadow_vertical_tablet=”0px” box_shadow_blur_tablet=”40px” box_shadow_spread_tablet=”0px” global_colors_info=”{}”]<\/p>\n
Prime Rib Roast<\/strong><\/a><\/h3>\nPrime rib roasts<\/a> are cut from the rib primal and have rich, buttery flavor you love with ribeye steaks. This roast is well-marbled and the fat melts into the roast as it cooks, leaving you with a flavorful, tender beef roast.<\/p>\nPrime rib<\/a> roasts can be boneless or bone-in. Bone-in cuts have a juicier more robust flavor through insulating the beef through cooking. Another variation of bone-in prime rib roast is frenched style – the bone portion of the rib is fully cleaned for beautiful presentations and easier carving. Any prime rib roast you select is an iconic classic American roast.<\/p>\n[\/et_pb_text][et_pb_image src=”https:\/\/www.omahasteaks.com\/blog\/wp-content\/uploads\/2022\/11\/Pepper-Crusted-Prime-Rib-with-Horseradish-Sauce-Blog.jpg” alt=”Medium-rare prime rib sliced and served with horseradish sauce” title_text=”Pepper-Crusted Prime Rib with Horseradish Sauce Blog” url=”https:\/\/www.omahasteaks.com\/buy\/Meats\/Roasts?SRC=RZ0636″ align=”center” _builder_version=”4.27.4″ z_index_tablet=”500″ box_shadow_horizontal_tablet=”0px” box_shadow_vertical_tablet=”0px” box_shadow_blur_tablet=”40px” box_shadow_spread_tablet=”0px” global_colors_info=”{}”][\/et_pb_image][et_pb_text _builder_version=”4.27.4″ width=”100%” custom_margin=”0px|0px|0px|0px” custom_padding=”0px|0px|0px|0px” z_index_tablet=”500″ text_text_shadow_horizontal_length_tablet=”0px” text_text_shadow_vertical_length_tablet=”0px” text_text_shadow_blur_strength_tablet=”1px” link_text_shadow_horizontal_length_tablet=”0px” link_text_shadow_vertical_length_tablet=”0px” link_text_shadow_blur_strength_tablet=”1px” ul_text_shadow_horizontal_length_tablet=”0px” ul_text_shadow_vertical_length_tablet=”0px” ul_text_shadow_blur_strength_tablet=”1px” ol_text_shadow_horizontal_length_tablet=”0px” ol_text_shadow_vertical_length_tablet=”0px” ol_text_shadow_blur_strength_tablet=”1px” quote_text_shadow_horizontal_length_tablet=”0px” quote_text_shadow_vertical_length_tablet=”0px” quote_text_shadow_blur_strength_tablet=”1px” header_text_shadow_horizontal_length_tablet=”0px” header_text_shadow_vertical_length_tablet=”0px” header_text_shadow_blur_strength_tablet=”1px” header_2_text_shadow_horizontal_length_tablet=”0px” header_2_text_shadow_vertical_length_tablet=”0px” header_2_text_shadow_blur_strength_tablet=”1px” header_3_text_shadow_horizontal_length_tablet=”0px” header_3_text_shadow_vertical_length_tablet=”0px” header_3_text_shadow_blur_strength_tablet=”1px” header_4_text_shadow_horizontal_length_tablet=”0px” header_4_text_shadow_vertical_length_tablet=”0px” header_4_text_shadow_blur_strength_tablet=”1px” header_5_text_shadow_horizontal_length_tablet=”0px” header_5_text_shadow_vertical_length_tablet=”0px” header_5_text_shadow_blur_strength_tablet=”1px” header_6_text_shadow_horizontal_length_tablet=”0px” header_6_text_shadow_vertical_length_tablet=”0px” header_6_text_shadow_blur_strength_tablet=”1px” box_shadow_horizontal_tablet=”0px” box_shadow_vertical_tablet=”0px” box_shadow_blur_tablet=”40px” box_shadow_spread_tablet=”0px” global_colors_info=”{}”]<\/p>\n
How to Cook a Holiday Beef Roast<\/strong><\/h2>\nFollow these steps for a perfect roast cooked to your desired doneness.<\/p>\n
Thaw Completely<\/strong><\/h3>\nDon\u2019t forget to thaw your roast completely in the refrigerator for 48-72 hours. Use our refrigerator thawing chart<\/a> to allow enough time for your roast size to completely defrost. Set a reminder now to make sure you give yourself enough time to thaw the beef before the big event.<\/p>\nUse a Meat Thermometer<\/strong><\/h3>\nCooking your roast to your desired doneness is best measured with a meat thermometer. Make sure to monitor your roast during the cooking process and use these temperature guidelines for doneness.<\/p>\n
\n- Rare 120-130 \u00b0F<\/li>\n
- Medium rare 130-140 \u00b0F<\/li>\n
- Medium 140-150 \u00b0F<\/li>\n
- Well done 160-170 \u00b0F<\/li>\n<\/ul>\n
Not sure what doneness to cook your roast? We recommend medium rare for the juiciest, most flavorful bite. Check out our steak doneness chart<\/a> to learn how the final internal temperature affects flavor.<\/p>\nCook to Perfection<\/strong><\/h3>\nCooking a perfect holiday roast can seem intimidating, but it\u2019s actually very easy.\u00a0 There are three simple methods you can use for cooking a delicious holiday roast: quick roast, sear and slow roast or reverse-sear and roast.<\/p>\n
Quick Roast<\/strong><\/h4>\nOne of the easiest methods for cooking a large roast is the quick roast method where you use a higher temp oven to sear the roast during the cooking process. Use these instructions for quick roast:<\/p>\n
Preheat oven to 400\u00b0F. Lightly oil and season roast. Place on an elevated rack in a roasting pan. Roast uncovered, using the times below. Allow 20-40 minutes resting time before slicing.<\/p>\n
[\/et_pb_text][et_pb_image src=”https:\/\/www.omahasteaks.com\/blog\/wp-content\/uploads\/2019\/11\/Screen-Shot-2019-11-18-at-11.17.42-AM.png” alt=”How to Cook the Perfect Holiday Roast” title_text=”Cooking Chart” align=”center” _builder_version=”4.16″ z_index_tablet=”500″ box_shadow_horizontal_tablet=”0px” box_shadow_vertical_tablet=”0px” box_shadow_blur_tablet=”40px” box_shadow_spread_tablet=”0px” global_colors_info=”{}”][\/et_pb_image][et_pb_text _builder_version=”4.27.4″ width=”100%” custom_margin=”0px|0px|0px|0px” custom_padding=”0px|0px|0px|0px” z_index_tablet=”500″ text_text_shadow_horizontal_length_tablet=”0px” text_text_shadow_vertical_length_tablet=”0px” text_text_shadow_blur_strength_tablet=”1px” link_text_shadow_horizontal_length_tablet=”0px” link_text_shadow_vertical_length_tablet=”0px” link_text_shadow_blur_strength_tablet=”1px” ul_text_shadow_horizontal_length_tablet=”0px” ul_text_shadow_vertical_length_tablet=”0px” ul_text_shadow_blur_strength_tablet=”1px” ol_text_shadow_horizontal_length_tablet=”0px” ol_text_shadow_vertical_length_tablet=”0px” ol_text_shadow_blur_strength_tablet=”1px” quote_text_shadow_horizontal_length_tablet=”0px” quote_text_shadow_vertical_length_tablet=”0px” quote_text_shadow_blur_strength_tablet=”1px” header_text_shadow_horizontal_length_tablet=”0px” header_text_shadow_vertical_length_tablet=”0px” header_text_shadow_blur_strength_tablet=”1px” header_2_text_shadow_horizontal_length_tablet=”0px” header_2_text_shadow_vertical_length_tablet=”0px” header_2_text_shadow_blur_strength_tablet=”1px” header_3_text_shadow_horizontal_length_tablet=”0px” header_3_text_shadow_vertical_length_tablet=”0px” header_3_text_shadow_blur_strength_tablet=”1px” header_4_text_shadow_horizontal_length_tablet=”0px” header_4_text_shadow_vertical_length_tablet=”0px” header_4_text_shadow_blur_strength_tablet=”1px” header_5_text_shadow_horizontal_length_tablet=”0px” header_5_text_shadow_vertical_length_tablet=”0px” header_5_text_shadow_blur_strength_tablet=”1px” header_6_text_shadow_horizontal_length_tablet=”0px” header_6_text_shadow_vertical_length_tablet=”0px” header_6_text_shadow_blur_strength_tablet=”1px” box_shadow_horizontal_tablet=”0px” box_shadow_vertical_tablet=”0px” box_shadow_blur_tablet=”40px” box_shadow_spread_tablet=”0px” global_colors_info=”{}”]<\/p>\n
Sear and Slow Roast<\/strong><\/h4>\nThe sear is important on a roast, because it gives the roast a nice crust and adds flavor. You can sear before or after cooking it in the oven. To sear before roasting, use these instructions:<\/p>\n
Preheat the oven to 250\u00b0F. Lightly oil and season roast. Sear roasts in a large pan, with small amount of oil, or on the grill for 2-3 minutes on each side or until well browned. Place the roast on an elevated rack in a roasting pan. Refer to\u00a0this roast cooking chart<\/a>\u00a0for approximate cooking times. Allow 15-20 minutes resting time before slicing and serving.<\/p>\nReverse-Searing Method<\/strong><\/h4>\nThe reverse-searing method results in a stunning, well-browned holiday roast with an evenly cooked interior that\u2019s tender and flavorful. The preparation is easy and forgiving, but it takes forethought. Here\u2019s the basic idea:<\/p>\n
Roast slowly using this chart<\/a> for approximate cooking times and cook to 5-10 degrees below your desired finish temperature. Let the roast rest for 30 to 45 minutes, then sear in a hot skillet for 2 minutes on each side or until a delicious brown crust uniformly covers your roast.<\/p>\nIf you want to smoke your holiday roast, it is a great cooking option and it frees up your oven. Cooking instructions for smoking will vary depending on your smoker and weather conditions. You can try our recipe for bacon-wrapped smoked chateaubriand<\/a>.<\/p>\nLet it Rest<\/strong><\/h3>\nIt\u2019s important to give your roast time to rest after cooking is done. This allows the juices to flow from the center back to the exterior resulting in juicier cuts. We recommend at least 20 minutes of rest time for your roast.<\/p>\n
Beef Roast Recipes<\/strong><\/h3>\nElevate your holiday dinner with our exclusive recipes.<\/p>\n
Chateaubriand Recipes<\/strong><\/h4>\n\n- Duxelles-Roasted Chateaubriand<\/a><\/li>\n
- Roasted Chateaubriand With Red Wine Gravy<\/a><\/li>\n
- Pan-Seared Chateaubriand With Miso-Shiitake Mushrooms<\/a><\/li>\n
- Chateaubriand With Dijon-Hollandaise<\/a><\/li>\n
- Spinach-Pesto Stuffed Chateaubriand With “Broken Spaghetti”<\/a><\/li>\n<\/ul>\n
Prime Rib Recipes<\/strong><\/h4>\n\n- Dijon-Herb Prime Rib Roast With Garlic Butter Mushrooms<\/a><\/li>\n
- Pepper-Crusted Prime Rib With Creamy Horseradish Sauce<\/a><\/li>\n
- Horseradish-Crusted Prime Rib With Roasted Garlicky Cauliflower<\/a><\/li>\n
- Prime Rib Roast With Rosemary and Thyme au Jus<\/a><\/li>\n
- Prime Rib With Jalape\u00f1o Crema<\/a><\/li>\n<\/ul>\n
Prime rib<\/a> roasts can be boneless or bone-in. Bone-in cuts have a juicier more robust flavor through insulating the beef through cooking. Another variation of bone-in prime rib roast is frenched style – the bone portion of the rib is fully cleaned for beautiful presentations and easier carving. Any prime rib roast you select is an iconic classic American roast.<\/p>\n [\/et_pb_text][et_pb_image src=”https:\/\/www.omahasteaks.com\/blog\/wp-content\/uploads\/2022\/11\/Pepper-Crusted-Prime-Rib-with-Horseradish-Sauce-Blog.jpg” alt=”Medium-rare prime rib sliced and served with horseradish sauce” title_text=”Pepper-Crusted Prime Rib with Horseradish Sauce Blog” url=”https:\/\/www.omahasteaks.com\/buy\/Meats\/Roasts?SRC=RZ0636″ align=”center” _builder_version=”4.27.4″ z_index_tablet=”500″ box_shadow_horizontal_tablet=”0px” box_shadow_vertical_tablet=”0px” box_shadow_blur_tablet=”40px” box_shadow_spread_tablet=”0px” global_colors_info=”{}”][\/et_pb_image][et_pb_text _builder_version=”4.27.4″ width=”100%” custom_margin=”0px|0px|0px|0px” custom_padding=”0px|0px|0px|0px” z_index_tablet=”500″ text_text_shadow_horizontal_length_tablet=”0px” text_text_shadow_vertical_length_tablet=”0px” text_text_shadow_blur_strength_tablet=”1px” link_text_shadow_horizontal_length_tablet=”0px” link_text_shadow_vertical_length_tablet=”0px” link_text_shadow_blur_strength_tablet=”1px” ul_text_shadow_horizontal_length_tablet=”0px” ul_text_shadow_vertical_length_tablet=”0px” ul_text_shadow_blur_strength_tablet=”1px” ol_text_shadow_horizontal_length_tablet=”0px” ol_text_shadow_vertical_length_tablet=”0px” ol_text_shadow_blur_strength_tablet=”1px” quote_text_shadow_horizontal_length_tablet=”0px” quote_text_shadow_vertical_length_tablet=”0px” quote_text_shadow_blur_strength_tablet=”1px” header_text_shadow_horizontal_length_tablet=”0px” header_text_shadow_vertical_length_tablet=”0px” header_text_shadow_blur_strength_tablet=”1px” header_2_text_shadow_horizontal_length_tablet=”0px” header_2_text_shadow_vertical_length_tablet=”0px” header_2_text_shadow_blur_strength_tablet=”1px” header_3_text_shadow_horizontal_length_tablet=”0px” header_3_text_shadow_vertical_length_tablet=”0px” header_3_text_shadow_blur_strength_tablet=”1px” header_4_text_shadow_horizontal_length_tablet=”0px” header_4_text_shadow_vertical_length_tablet=”0px” header_4_text_shadow_blur_strength_tablet=”1px” header_5_text_shadow_horizontal_length_tablet=”0px” header_5_text_shadow_vertical_length_tablet=”0px” header_5_text_shadow_blur_strength_tablet=”1px” header_6_text_shadow_horizontal_length_tablet=”0px” header_6_text_shadow_vertical_length_tablet=”0px” header_6_text_shadow_blur_strength_tablet=”1px” box_shadow_horizontal_tablet=”0px” box_shadow_vertical_tablet=”0px” box_shadow_blur_tablet=”40px” box_shadow_spread_tablet=”0px” global_colors_info=”{}”]<\/p>\n Follow these steps for a perfect roast cooked to your desired doneness.<\/p>\n Don\u2019t forget to thaw your roast completely in the refrigerator for 48-72 hours. Use our refrigerator thawing chart<\/a> to allow enough time for your roast size to completely defrost. Set a reminder now to make sure you give yourself enough time to thaw the beef before the big event.<\/p>\n Cooking your roast to your desired doneness is best measured with a meat thermometer. Make sure to monitor your roast during the cooking process and use these temperature guidelines for doneness.<\/p>\n Not sure what doneness to cook your roast? We recommend medium rare for the juiciest, most flavorful bite. Check out our steak doneness chart<\/a> to learn how the final internal temperature affects flavor.<\/p>\n Cooking a perfect holiday roast can seem intimidating, but it\u2019s actually very easy.\u00a0 There are three simple methods you can use for cooking a delicious holiday roast: quick roast, sear and slow roast or reverse-sear and roast.<\/p>\n One of the easiest methods for cooking a large roast is the quick roast method where you use a higher temp oven to sear the roast during the cooking process. Use these instructions for quick roast:<\/p>\n Preheat oven to 400\u00b0F. Lightly oil and season roast. Place on an elevated rack in a roasting pan. Roast uncovered, using the times below. Allow 20-40 minutes resting time before slicing.<\/p>\n [\/et_pb_text][et_pb_image src=”https:\/\/www.omahasteaks.com\/blog\/wp-content\/uploads\/2019\/11\/Screen-Shot-2019-11-18-at-11.17.42-AM.png” alt=”How to Cook the Perfect Holiday Roast” title_text=”Cooking Chart” align=”center” _builder_version=”4.16″ z_index_tablet=”500″ box_shadow_horizontal_tablet=”0px” box_shadow_vertical_tablet=”0px” box_shadow_blur_tablet=”40px” box_shadow_spread_tablet=”0px” global_colors_info=”{}”][\/et_pb_image][et_pb_text _builder_version=”4.27.4″ width=”100%” custom_margin=”0px|0px|0px|0px” custom_padding=”0px|0px|0px|0px” z_index_tablet=”500″ text_text_shadow_horizontal_length_tablet=”0px” text_text_shadow_vertical_length_tablet=”0px” text_text_shadow_blur_strength_tablet=”1px” link_text_shadow_horizontal_length_tablet=”0px” link_text_shadow_vertical_length_tablet=”0px” link_text_shadow_blur_strength_tablet=”1px” ul_text_shadow_horizontal_length_tablet=”0px” ul_text_shadow_vertical_length_tablet=”0px” ul_text_shadow_blur_strength_tablet=”1px” ol_text_shadow_horizontal_length_tablet=”0px” ol_text_shadow_vertical_length_tablet=”0px” ol_text_shadow_blur_strength_tablet=”1px” quote_text_shadow_horizontal_length_tablet=”0px” quote_text_shadow_vertical_length_tablet=”0px” quote_text_shadow_blur_strength_tablet=”1px” header_text_shadow_horizontal_length_tablet=”0px” header_text_shadow_vertical_length_tablet=”0px” header_text_shadow_blur_strength_tablet=”1px” header_2_text_shadow_horizontal_length_tablet=”0px” header_2_text_shadow_vertical_length_tablet=”0px” header_2_text_shadow_blur_strength_tablet=”1px” header_3_text_shadow_horizontal_length_tablet=”0px” header_3_text_shadow_vertical_length_tablet=”0px” header_3_text_shadow_blur_strength_tablet=”1px” header_4_text_shadow_horizontal_length_tablet=”0px” header_4_text_shadow_vertical_length_tablet=”0px” header_4_text_shadow_blur_strength_tablet=”1px” header_5_text_shadow_horizontal_length_tablet=”0px” header_5_text_shadow_vertical_length_tablet=”0px” header_5_text_shadow_blur_strength_tablet=”1px” header_6_text_shadow_horizontal_length_tablet=”0px” header_6_text_shadow_vertical_length_tablet=”0px” header_6_text_shadow_blur_strength_tablet=”1px” box_shadow_horizontal_tablet=”0px” box_shadow_vertical_tablet=”0px” box_shadow_blur_tablet=”40px” box_shadow_spread_tablet=”0px” global_colors_info=”{}”]<\/p>\n The sear is important on a roast, because it gives the roast a nice crust and adds flavor. You can sear before or after cooking it in the oven. To sear before roasting, use these instructions:<\/p>\n Preheat the oven to 250\u00b0F. Lightly oil and season roast. Sear roasts in a large pan, with small amount of oil, or on the grill for 2-3 minutes on each side or until well browned. Place the roast on an elevated rack in a roasting pan. Refer to\u00a0this roast cooking chart<\/a>\u00a0for approximate cooking times. Allow 15-20 minutes resting time before slicing and serving.<\/p>\n The reverse-searing method results in a stunning, well-browned holiday roast with an evenly cooked interior that\u2019s tender and flavorful. The preparation is easy and forgiving, but it takes forethought. Here\u2019s the basic idea:<\/p>\n Roast slowly using this chart<\/a> for approximate cooking times and cook to 5-10 degrees below your desired finish temperature. Let the roast rest for 30 to 45 minutes, then sear in a hot skillet for 2 minutes on each side or until a delicious brown crust uniformly covers your roast.<\/p>\n If you want to smoke your holiday roast, it is a great cooking option and it frees up your oven. Cooking instructions for smoking will vary depending on your smoker and weather conditions. You can try our recipe for bacon-wrapped smoked chateaubriand<\/a>.<\/p>\n It\u2019s important to give your roast time to rest after cooking is done. This allows the juices to flow from the center back to the exterior resulting in juicier cuts. We recommend at least 20 minutes of rest time for your roast.<\/p>\n Elevate your holiday dinner with our exclusive recipes.<\/p>\nHow to Cook a Holiday Beef Roast<\/strong><\/h2>\n
Thaw Completely<\/strong><\/h3>\n
Use a Meat Thermometer<\/strong><\/h3>\n
\n
Cook to Perfection<\/strong><\/h3>\n
Quick Roast<\/strong><\/h4>\n
Sear and Slow Roast<\/strong><\/h4>\n
Reverse-Searing Method<\/strong><\/h4>\n
Let it Rest<\/strong><\/h3>\n
Beef Roast Recipes<\/strong><\/h3>\n
Chateaubriand Recipes<\/strong><\/h4>\n
\n
Prime Rib Recipes<\/strong><\/h4>\n
\n