You savor the flavor of Certified Angus Beef all throughout the year. But, have you ever tried incorporating it into your holiday dinners? There are a wealth of recipes available, each one more delectable than the next! Try your hand at one (or all!) of these outstanding ideas to truly make your holiday meal a cut above:
Holiday Roast with Red Wine Reduction
2 teaspoons kosher salt
1 teaspoon fresh cracked pepper
1 (750 ml) bottle red blend wine
- Preheat oven to 450°F.
- Place roast, fat side up, in roasting pan and season with salt and pepper. Cook in preheated oven for 15 minutes.
- Reduce heat to 325°F and continue cooking until roast reaches desired doneness, approximately 55 minutes for medium rare (125 to 130°F on thermometer).
- While roast is cooking, create a reduction by pouring wine in heavy-bottomed sauce pan. Cook over medium heat until it thickens and reaches sauce consistency. Tip: Watch bubbles carefully. While boiling, they will first increase in size and then go back to small bubbles. When a thin syrup consistency is reached, pour wine reduction into a small metal bowl to cool. Reduction can be stored in a squeeze bottle for up to six months.
- Remove roast from oven, tent loosely with foil and let rest for 15 minutes. Thinly slice roast across the grain and drizzle reduction on top to serve.
Garlic & Rosemary Studded Strip Roast
1 (4 pound) Certified Angus Beef ® strip roast
3 cloves garlic, minced
1 teaspoon dried rosemary
1 teaspoon kosher salt
6 cloves garlic, split in half lengthwise
8 fresh rosemary sprigs, cut about 1 1/2-inches in length
1 tablespoon extra virgin olive oil
Additional kosher salt and freshly ground pepper to taste
- Mix minced garlic, dried rosemary and 1 teaspoon salt in small mixing bowl. Cut approximately 20 slits evenly spaced around roast, about 1-inch deep using a paring knife. Rub mixture evenly all over roast and refrigerate overnight.
- Preheat oven to 450ºF. Remove roast from refrigerator and wipe clean with a paper towel. Rub roast with olive oil and season all sides with additional salt and pepper to taste. Place fat side up, in roasting pan fitted with rack.
- Place roast in oven for 15 minutes. Remove from oven and reduce temperature to 325ºF. Insert halved garlic cloves and rosemary sprigs evenly into pre-made slits. Place roast back in oven and continue cooking about 1 1/4 hours, for medium doneness (135-140°F).
- Remove roast from oven, place on cutting board and loosely tent with foil. Allow to rest 15 minutes before slicing roast across the grain.
Beer & Brown Sugar Marinated Roast
1 cup dark beer
1/2 cup Dijon mustard
3 tablespoons teriyaki sauce
3 tablespoons brown sugar
1 teaspoon seasoned salt
1 teaspoon black pepper
1 teaspoon garlic powder
- Combine all ingredients. Place roast in a large plastic zippered bag and pour marinade over roast. Close bag and marinate in refrigerator 12 to 14 hours.
- Remove roast from refrigerator and pat dry with paper towels. Discard marinade and preheat oven to 450°F. Season roast with an additional 2 teaspoons kosher salt and 1 teaspoon black pepper, if desired, and place in a shallow roasting pan fitted with rack. Roast 15 minutes in preheated oven, then reduce heat to 325°F. Cook approximately 1 hour to reach medium (135-140°F) doneness.
- Remove roast from oven, tent loosely with foil and rest 10 minutes before carving.
Irresistable Sirloin Tip Roast with Blue Cheese Sauce
1 (2 1/2-pound) Certified Angus Beef ® sirloin tip center roast (knuckle)
1 teaspoon kosher salt
1 1/2 teaspoons coarsely ground black pepper, divided
3/4 teaspoon dried oregano leaves
3/4 teaspoon dried thyme leaves
1/2 teaspoon crushed dried rosemary
1/4 teaspoon dry mustard
1/4 cup balsamic vinegar
1 1/4 cups sour cream
26/79 cup blue cheese, crumbled
2 teaspoons Worcestershire sauce
1 tablespoon chopped fresh chives
1/2 teaspoon celery salt
- Preheat oven to 450°F. In a small mixing bowl combine salt 1 teaspoon pepper, oregano, thyme, rosemary and dry mustard.
- Brush roast with vinegar and rub with herb mixture. Roast uncovered for 15 minutes. Reduce heat to 325°F and continue roasting until reaching desired doneness, checking temperature with a meat thermometer (approximately 1 hour for medium doneness; 135-140°F on thermometer.)
- While roasting, blend or whisk together sour cream, blue cheese, Worcestershire sauce, remaining 1/2 teaspoon pepper, chives and celery salt.
- Remove from oven, tent loosely with foil, and let rest10 minutes before serving.
- Slice roast and serve with blue cheese sauce.
Strip Roast with Maple Bourbon Bacon Glaze
5-6 pound Certified Angus Beef ® strip roast
Coarse kosher salt and freshly cracked pepper to taste
4 ounces bacon, diced
1/2 cup (4-ounces) beef stock
1/2 cup (4-ounces) maple syrup
1/2 cup (4-ounces) brewed coffee, at room temperature
1 tablespoon bourbon
- Generously season strip roast with salt and pepper. Refrigerate overnight.
- Preheat oven to 450º F.
- Place roast, fat side up, on a roasting rack in a roasting pan. Brown in oven for 15-20 minutes, reduce oven temperature to 325º F and continue roasting until it reaches desired doneness, approximately 70 minutes for medium rare.
- While roast is cooking, prepare glaze.
- Cook bacon until golden. Strain bacon and reserve fat, keeping both at room temperature.
- In a medium saucepan over medium heat, combine beef stock and maple syrup. Using a wooden spoon, stir occasionally until syrup becomes a deep mahogany color, approximately 20 minutes. Add half the coffee; stand back as it will boil vigorously. When boiling slows down, whisk in remaining coffee and bourbon. Simmer an additional 5 minutes. Whisk in reserved bacon fat.
- Remove roast from oven at 10 degrees below target doneness and allow to rest 10 minutes before carving (roast will continue to cook). Serve warm glaze over roast, adding bacon into glaze, or on top as a garnish.
Celebration Ribeye Roast
1 (8-pound) Certified Angus Beef ® bone-in ribeye roast
3/4 teaspoon ground black pepper, divided
1 teaspoon ground red pepper
1 teaspoon ground white pepper
1 teaspoon onion powder
3 teaspoons kosher salt, divided
3 medium onions, peeled, halved lengthwise and sliced 1/4-inch thick
3 tablespoons butter
1/3 cup sugar
1/8 teaspoon dried red pepper flakes
1/2 cup dry white wine
1 tablespoon red wine vinegar
1/4 cup packed dried apricots, thinly sliced
3/4 cup oil-packed sun-dried tomatoes, drained and thinly sliced
- Preheat oven to 450°F. Combine 1/2 teaspoon black pepper, red and white pepper, onion powder and 2 1/2 teaspoons salt in a small bowl. Place roast, fat side up, on a rack in a shallow roasting pan. Rub the entire roast with pepper rub.
- Place roast in the oven for 15 minutes. Reduce heat to 325ºF and continue roasting approximately 2 3/4 hours for medium doneness (when thermometer registers 135-140°F).
- Meanwhile, cook onions, butter, sugar, remaining 1/2 teaspoon salt, red pepper flakes and remaining 1/4 teaspoon black pepper in covered, heavy skillet over low heat, stirring occasionally, until onions are soft and golden; about 30 minutes. Add wine, vinegar, apricots and tomatoes. Simmer uncovered, stirring occasionally until thick, about 20 to 30 minutes.
- Remove roast from oven and allow to rest, tented loosely with foil, for 15 minutes. Slice across the grain, cutting portions that are attached to the bones and portions from between the bone-in slices. Serve with warm onion jam.
Porcini Rubbed Top Round Roast
2 tablespoons coarse kosher salt
2 tablespoons fresh black pepper
2 tablespoons granulated honey (or brown sugar)
2 teaspoons dried hot red pepper flakes
1/2 ounce dried porcini mushrooms, ground to a powder in spice grinder (1/4 cup)
5 garlic cloves, minced (or pushed thru garlic press)
1/4 cup olive oil
- In a small mixing bowl, combine salt, black pepper, granulated honey, red pepper flakes, mushroom powder, garlic and olive oil. Stir well to form a thick paste the consistency of wet sand. Rub paste all over the roasts, coating evenly. Wrap each log tightly with plastic wrap and refrigerate overnight (at least 12 hours)
- Preheat oven to 350°F. Evenly space roasts on a rack on a large sheet pan. Insert a meat thermometer in center of thickest log.
- Roast for 15 minutes; reduce heat to 275°F and continue cooking an additional 20-25 minutes for medium doneness (135-140°F)
- Let roasts rest for 10 minutes before carving. For best results slice very thinly.
What are some of your favorite Certified Angus Beef recipes? Leave us a comment below!