Beef is the protein on this Christmas table, and the cut decides what you spend and how long it cooks. I start with prime rib, then move to leaner roasts like eye of round and tenderloin, braises, and what to do with the leftovers. Plan about 1 pound of bone-in rib roast per person. Boneless cuts stretch further.
Prime rib
Classic Prime Rib with Glazed Carrots
A bone-in rib roast seasoned with salt, pepper and garlic the night before, then roasted at 325°F. Glazed carrots and crusty bread round out the plate. I pull the roast when a thermometer reads 130°F for medium rare. For beef roasts, the FSIS safe minimum is 145°F followed by a 3 minute rest, so take it further if anyone at the table needs it done to that standard.
Garlic Herb Prime Rib
Butter mashed with garlic, rosemary and thyme gets rubbed over the roast before it goes in. The herbs crisp into the fat cap as it cooks. Let the roast sit at room temperature for 1 hour before roasting so it cooks evenly. I slice it thick and serve the pan juices on the side.
Reverse Sear Prime Rib
The roast cooks low at 225°F until it is almost done, then gets a blast at 500°F for the crust. I like this method for the even pink from edge to center. It takes longer, so start early in the afternoon. Rest it for 20 minutes before carving.
Horseradish Crusted Prime Rib
Prepared horseradish, Dijon and garlic spread over the roast form a sharp crust. Serve extra horseradish cream at the table. The bite of the horseradish cuts the richness of the beef. I mix Greek yogurt into the cream for a tangier sauce with more protein.
Prime Rib with Crispy Potatoes
Baby potatoes roast in the beef drippings while the prime rib rests. Smash them first so the edges crisp. Toss them with rosemary and flaky salt. I like that it turns the roast into a full meal with no extra pans.
Smoked Prime Rib
A rib roast smoked at 250°F over oak or hickory picks up a deep, savory crust. It takes about 4 hours for a 3 rib roast. Wrap it loosely in foil to rest while the grill heats up for a final sear. I keep the seasoning plain so the smoke comes through.
Leaner roast beef cuts
Eye of Round Roast Beef
Eye of round is one of the leanest beef roasts and costs far less than prime rib. Roast it hot at 500°F for a few minutes, then turn the oven off and let it finish with the door closed. Slice it paper thin against the grain. This is my pick for feeding a big table a lot of protein per dollar.
Tri-Tip Roast
Tri-tip is a lean cut from the bottom sirloin with a lot of beef flavor. Roast it at 425°F for about 25 minutes, then slice it against the grain, watching where the grain changes direction. A dry rub of garlic, paprika and pepper is all it needs. I serve it with chimichurri.
Beef Tenderloin
Tenderloin is the most tender roast you can buy and cooks in about 30 minutes. Tie it with twine so it cooks evenly, then sear it before roasting at 425°F. Because the cut has little fat, I serve it with a red wine or béarnaise sauce. A 4 pound tenderloin serves about 8.
Top Sirloin Roast
Top sirloin roast sits between tenderloin and round in price and tenderness. Season it the night before with salt and pepper. Roast it at 350°F and pull it a few degrees early, since it climbs as it rests. I slice it thin for the table.
Bottom Round Roast with Pan Gravy
Bottom round is lean and budget friendly, and it stays tender when roasted low and sliced thin. Roast it at 275°F, then make a quick gravy from the drippings, flour and beef broth. I save the leftover slices for sandwiches. To thaw a frozen roast, follow the CDC and thaw it in the fridge, in cold water or in the microwave, never on the counter.
Braised and smoked
Beef Bourguignon
Chuck roast braises in red wine with mushrooms, bacon and pearl onions for about 3 hours. I make it when the oven needs to be free for other dishes later in the day. Make it a day ahead and reheat it gently. Serve it over buttered noodles or mashed potatoes.
Braised Short Ribs
Bone-in short ribs sear until browned, then braise in red wine and stock for about 3 hours. The meat comes off the bone and the sauce reduces into a glaze. I chill them overnight so the fat lifts off the top. Serve them over polenta or mashed parsnips.
Smoked Brisket
A whole packer brisket smokes for 10 to 12 hours until a probe slides in with no resistance. Wrap it in butcher paper once the bark sets. Rest it for at least 1 hour before slicing. I slice the flat thin and cube the point for burnt ends.
With the leftovers
Roast Beef Sliders
Thin-sliced leftover beef goes onto slider buns with horseradish mayo and melted cheese. Warm the beef in a little broth so it stays moist. These are what I would make for lunch on December 26. Cooked beef keeps 3 to 4 days in the fridge, per FoodSafety.gov, so plan to use it up or freeze it.
French Dip Sandwiches
Sliced roast beef piled on toasted rolls with provolone, served with a small bowl of hot beef jus for dipping. Make the jus from the pan drippings and broth. Caramelized onions add sweetness. I make it the night after the big roast.
Roast Beef Hash
Diced leftover roast beef fries with potatoes, onions and peppers in a cast iron skillet. Press it down and let it crisp before stirring. I top each serving with a fried egg for extra protein. It works for breakfast or dinner.
