Reverse-Seared Roast Dinner Your Omaha Steaks Holiday

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Reverse-Seared Roast Dinner Your Omaha Steaks Holiday
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... plus clever, delicious toppings that we guarantee will get rave reviews from the whole family.
Ingredients
  • 2 lb. Chateaubriand or 4 lb. Bone-In Frenched Prime Rib Roast
  • 1 recipe Horseradish Cream
  • 1 recipe Figgie Onion Jam
Horseradish Cream
  • 1/2 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
  • 1/2 cup heavy whipping cream
NOTE: If using fresh horseradish, slightly increase the salt and vinegar & add a bit of mustard

Figgie Onion Jam
  • 2 tablespoons unsalted butter
  • 1 medium red onion, peeled, cut into 1/4-inch dices
  • 1 cup dried black Mission figs, de-stemmed
  • 1 cup water, divided
  • 1/2 cup balsamic vinegar, divided
  • 1/2 cup sugar
  • 3/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon vanilla extract
Preparation
2 lb. Chateaubriand
Active Time: 30 minutes
Total Time: 4 days

  1. Thaw roast completely in the refrigerator before cooking; allow 48-72 hours.
  2. Season the roast with the 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.
  3. Roast for 2 hours at 225° or to an internal temp between 120°F to 125°F.
  4. Let roast rest for 30 to 45 minutes.
  5. 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.
4 lb. Bone-In Frenched Prime Rib Roast
Active Time: 30 minutes
Total Time: 4 days

  1. Thaw roast completely in the refrigerator before cooking; allow 48-72 hours.
  2. Season the roast with Omaha Steaks Private Reserveˊ 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.
  3. Roast for 3 hours and 15 minutes at 225° or to an internal temp between 120°F to 125°F.
  4. Let roast rest for 30 to 45 minutes.
  5. 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.
Horseradish Cream
Active Time: 30 minutes
Total Time: 30 minutes

  1. Whisk together mayonnaise, horseradish, vinegar, salt, cayenne, and black pepper in a medium mixing bowl.
  2. Whip cream to soft peaks using a stand mixer. Gently fold into the mayonnaise mixture.
  3. Chill until ready to serve or eat with chips...its delicious!
Figgie Onion Jam
Active Time: 30 minutes
Total Time: 1 hour

  1. 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.
  2. Add figs, 1/4 cup of the water, 1/4 cup of the vinegar, sugar and salt to the pot. Cover and cook on low for another 15 minutes until figs have softened.
  3. 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 chunkier.
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