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This post is sponsored by the Certified Angus Beef ® brand in conjunction with a social media campaign through Sunday Supper LLC. All opinions are my own.
I can’t believe how quickly the holidays have come this year. I feel like it was just August and I was feeling pretty good about the next four months. Fast forward to today and I feel like I don’t have a second to sit down! Between teaching, blogging, cooking, holiday shopping, and having a toddler, my time is accounted for from the moment I get up in the morning until the moment I go to bed.
Thankfully I know that I can make a delicious holiday roast whenever we have guests over for dinner with minimal effort. I always head over to my local Weis Market and check out the selection of Certified Angus Beef ® brand roasts. Last weekend when I went they didn’t have a single roast out in the case! I went over to the meat counter and spoke with the butcher. He went in the back to check and found that he didn’t have any cut. He told me if I could wait about 10 minutes he would cut me one.
I asked for a Bone In Standing Roast that was about 4 pounds. He quickly went in the back and came out with a huge piece of beef. It was really interesting watching him cut it down and choose the final piece for my roast. He wrapped it up and handed it to me asking if it looked ok. I’ll be honest, it looked more then ok and I couldn’t wait to get home and cook it!
Now I often make Certified Angus Beef ® brand roasts around the holidays because they are easy to make, my family and friends always enjoy them, and they always come out perfect thanks to the free Roast Perfect app. If you haven’t downloaded this app yet grab your phone and do it today! This easy app lets you choose the type of beef roast you are cooking and how big it is. Then it tells you how long to sear it, when to turn the oven down, and how long to let it rest. Plus, if you don’t already have a recipe in mind you can search the wide variety of roast recipes!
While Certified Angus Beef ® brand roasts don’t need a whole lot added to them sometimes I like to get a little bit fancy, especially around the holidays. Don’t confuse fancy with hard to make or crazy to find ingredients. I’m simply talking about making a more complex flavor for my beef instead of a simple salt, pepper, and garlic.
I decided to make a Lemon Dijon Beef Roast. Since I was using Dijon and lemon I knew that I wasn’t going to be able to make my usual dry rub. Instead I combined Dijon mustard, lemon juice, olive oil, and balsamic vinegar with salt, pepper, garlic, and sage. After mixing it all together I rubbed it all over my roast and let it sit for a few minutes to make sure it was going to stick to the beef.
Then I set my Roast Perfect app timer, put the roast in the oven, and went to work on other things. I love that you can just leave a roast in the oven and do other things for a few hours and when you come back it’s ready to eat and so impressive! That’s why making a Certified Angus Beef ® brand roast is the perfect choice for the holidays.
Once the roast came out of the oven I drizzled it with a little bit of lemon sage butter then covered it and allowed it to rest. When it was time to cut it I was very excited to see that it was right in between medium rare and medium which is the perfect temperature for my husband and I. I loved the bite from the Dijon mustard paired with the spices and the brightness of the lemon. It’s really a lovely flavor pairing for this hearty cut of beef. Pair it with a potato side dish and a vegetable and your holiday dinner is served!
For the beef roast:
- 4 lb. Certified Angus Beef ® brand Bone-In Standing Rib Roast
- 1 Tablespoon kosher salt
- 2 teaspoons black pepper
- 2 teaspoons garlic powder
- 1 teaspoon sage
- 2 Tablespoons Dijon mustard
- 1 Tablespoon olive oil
- 2 teaspoons balsamic vinegar
- 1 Tablespoon lemon juice
For the lemon herb butter:
- 2 Tablespoons butter, melted
- 1 Tablespoon lemon juice
- 1 Tablespoon fresh sage, chopped
- Preheat the oven to 450 degrees.
- In a small bowl combine the salt, pepper, garlic powder, and sage.
- Add the Dijon mustard, olive oil, vinegar, and lemon juice to the bowl with the seasonings and mix well.
- Place the rib roast on a rack inside of a roasting pan.
- Cover the rib roast with the mustard mixture.
- Place the rib roast in the oven for 15 minutes. Reduce heat to 325 degrees and continue cooking for 1 hour 59 minutes (for medium-rare roast).
- Remove from the oven.
- In a small bowl combine the butter, lemon juice, and sage. Brush this mixture on the hot rib roast.
- Cover and let stand 10-15 minutes.
- Cut the roast in between the bones and enjoy!
A Hezzi-D original recipe