The holidays are coming that means cooking for a crowd. In my family Thanksgiving usually means turkey and Christmas means ham. While I'm fine with the turkey, I'm not all that fond of ham. More and more I find people are turning to beef roasts at the holidays. I've only ever roasted beef one time so I'm a little bit intimidated by roasting a large piece of beef but I think it would make a stunning centerpiece for a holiday meal.
I was recently introduced to the Certified Angus Beef® brand Roast Perfect App. It's a really great app for people who aren't sure how to make a roast. We recently invited a few friends over to dinner and I wanted to cook a roast. All I had to do was type in the type of roast and how many people were coming and the Roast Perfect app told me what size roast to buy. The one thing I did know was that I was going to buy a Certified Angus Beef® brand roast because it's the highest quality beef on the market and my husband and I love it.
My husband is the one that actually went to our Giant Eagle store to pick up the roast. He said they had a lovely selection of steaks and roasts. He spoke with the man in the meat department and said he was a wealth of information. He eventually chose a 5 pound boneless ribeye roast and brought it home for me to roast.
The next day I turned to the Roast Perfect app and simply typed in the size of roast I had along with the temperature I wanted it and the app gave me all of the instructions I needed to make the perfect roast. Since I was still nervous about cooking it, I found a video on the app from Chef Michael Ollier. I had met Chef Michael this summer at Food and Wine Conference, saw him do a few cooking demonstrations, and tasted his amazing beef so I totally trusted his instructions. After watching his video I felt prepared to make a roast for my friends. I also decided to make my own video showing how I prepared my Certified Angus Beef® Brand Ribeye Roast...check it out below!
I started out by cutting a few slits in the top of the ribeye roast and putting in some garlic cloves for flavor. Then I made a rub of sea salt, black pepper, sugar, rosemary, and parsley and rubbed it all over the roast. I put it in the oven to sear for 15 minutes and when the timer beeped I was relieved to see the delicious crust that had formed on my roast. I lower the oven temperature to 325 degrees and let my beef roast for 1 hour 45 minutes.
The smell in my house was amazing. My husband came into the kitchen twice and all I could hear was him saying, "Man that smells good!" under his breath. I had to agree, it smelled delicious. After the timer went off I used a meat thermometer to check the internal temperature of the roast and then took a piece of foil and covered the roast. The theory is that the roast will increase in temperature by 5-10 degrees as it rests. It also causes the juices to collect in the center for a tender and juicy roast.
After allowing the roast to rest I had my husband come out and help me cut it. He was able to cut it into 6 beautiful steaks. They were tender, juicy, and a perfect medium rare. The outside had a nice crust on it and the inside was so moist and flavorful. All of our guests thoroughly enjoyed their steaks and my husband and I enjoyed ours as well. I heard nothing but good comments on the beef and the meal.
Since I think all meat needs a sauce to go with it, I made a simple red wine sauce which was a nice compliment. Everyone tried the sauce and said that it only enhanced the delicious flavor of the beef. I was so happy that the roast turned out well and that it was really easy to make! I can't wait to make another for the holidays.
For the roast:
- 5 lb. Certified Angus Beef Brand Boneless Ribeye Roast
- 5 garlic cloves
- 2 teaspoons rosemary
- 2 Tablespoons fresh ground black pepper
- 2 Tablespoons sea salt
- 1 teaspoon sugar
- 2 teaspoons parsley
For the red wine sauce:
- 1 large shallots, minced
- 1 Tablespoon olive oil
- 2 garlic cloves, minced
- 3 Tablespons balsamic vinegar
- ¾ c. dry red wine
- 1 c. beef broth
- Preheat the oven to 500 degrees.
- Cut each garlic clove into 4 strips.
- Using a knife, cut 1 inch slits into the top of the Ribeye roast. Stuff each slit with a piece of garlic clove.
- In a small bowl combine the rosemary, black pepper, sea salt, sugar, and parsley. Mix to combine then rub the spice mixture all over the Ribeye Roast.
- Place the Ribeye Roast on a rack inside a roasting pan, fat side up.
- Sear in a 500 degree oven for 15 minutes. Reduce the temperature to 325 degrees and continue cooking for 1 hour 45 minutes.
- Once the beef is done remove from the oven and check the internal temperature. The middle of the roast should be between 130-135 degrees for a medium rare roast.
- Tent a piece of foil over top of the beef and allow it to rest for 10 minutes.
- Meanwhile, heat the olive oil in a small saucepan over medium high heat. Add the shallots and saute for 3-4 minutes. Add in the garlic and cook for 1 minute.
- Add the balsamic vinegar to the pan and cook for 3 minutes or until it begins to get thick. Add the red wine and stir well. Allow it to come to a boil and cook for 5-7 minutes or until it is reduced by half.
- Add the beef broth to the pan and boil for 5 minutes. Pour into a pitcher or gravy boat for serving.
- Remove the foil from the beef roast and slice the roast into 12-16 ounce portions. Serve with the red wine sauce.
A Hezzi-D Original Recipe
This post is sponsored by Certified Angus Beef in conjunction with a social media campaign through Sunday Supper LLC. All opinions are my own.
More Holiday Beef Roast Recipes:
- Apple Cider Dijon Marinated Tip Roast by Cupcakes & Kale Chips
- Beef Pot Roast by Peanut Butter and Peppers
- Beef Roast and Cabbage by Cindy’s Recipes and Writings
- Boneless Rib Roast with Roasted Garlic and Herbs by Bobbi’s Kozy Kitchen
- Sirloin Roast with Red Wine Onion Gravy by Grumpy’s Honeybunch
- Fennel and Herb Crusted Beef Tenderloin by Casa de Crews
- Mustard Crusted Roast Beef by Curious Cuisiniere
- Petite Sirloin Roast Chasseur (Hunter's Style) by Palatable Pastime