The holidays are a time for cherished traditions, and for many families that means enjoying a beautifully roasted cut of beef as the centerpiece of Christmas dinner. With so many options to choose from how do you select that perfect cut of beef that will wow your guests? This ultimate guide covers everything you need to know to pick the ideal beef roast and pull off an unforgettable Christmas feast.
Why Beef Makes the Best Christmas Dinner
While turkey and ham certainly have their place at the holiday table, beef reigns supreme when you want to create a truly special Christmas dinner. Here’s why it’s the best choice
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Versatility – Beef offers tremendous variety, with cuts that can be roasted, braised, grilled or smoked. This allows you to get creative and cook the beef exactly how you want.
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Hearty Flavor – The beefy, savory flavor of a good cut of beef is hard to beat. It makes a satisfying centerpiece that even picky eaters will devour.
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Impressive Presentation – A glistening roast beef fresh from the oven will wow your guests. It looks elegant and luxurious.
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Satisfying Leftovers – Roasted beef makes amazingly tasty leftovers. Sandwiches, salads, nachos – the possibilities are endless!
How to Select the Best Cut of Beef
With so many cuts to choose from, it can get overwhelming trying to select the right one. Here are the key factors to consider:
Tenderness
Tenderness is crucial for a pleasant eating experience. Cuts from the loin or rib areas tend to be the most tender. Chuck or round cuts have more connective tissue and require slow cooking to get tender.
Fat Content
You want a balance of fat. Some fat within the muscle (marbling) keeps the meat juicy. But too much visible fat can make the roast greasy. Choose a roast with modest marbling throughout.
Bone-In or Boneless
Bone-in cuts like prime rib offer the most flavor but require carving. Boneless roasts allow easier serving but may be less succulent. Choose based on your skill level and preferences.
Budget
Premium cuts like tenderloin and prime rib offer supreme tenderness but at a hefty price. Shoulder or round cuts cost less but benefit from slow cooking. Decide how much you want to spend.
The 6 Best Cuts of Beef for Christmas Dinner
After considering all the factors, these are the top recommended cuts of beef that will make for a flawless Christmas dinner:
1. Prime Rib Roast
Tender, flavorful and dramatic, prime rib roast is a timeless choice for Christmas. The bone-in cut has beautiful marbling and roasts to a perfect medium-rare. Carve into juicy slices for a classic holiday meal.
2. Beef Tenderloin Roast
Buttery smooth and extremely tender, beef tenderloin makes an incredible celebration feast. This pricey boneless cut roasts quickly. Slice into elegant, melt-in-your-mouth medallions.
3. Tri-Tip Roast
Shaped like a small football, tri-tip offers great beefy flavor at a budget price. Cook hot and fast to medium-rare for the best texture. Let rest before slicing across the grain.
4. Chuck Eye Roast
For those who like fall-apart tender beef, choose a boneless chuck eye roast. Cook low and slow until ultra-tender. Shred for sandwiches or carve into juicy slices.
5. Brisket
While untraditional, smoked brisket makes a Texas-inspired holiday meal. Cook very slowly on a smoker or in the oven until super moist and tender. Slice across the grain.
6. Sirloin Tip Roast
An affordable and leaner roast, sirloin tip has lots of flavor. Cook to medium-rare, wrap in foil and let rest before slicing thinly against the grain to prevent chewiness.
How to Cook the Perfect Beef Roast
Preparing the perfect roast beef requires carefully following some key steps:
- Generously season the roast all over with salt, pepper and herbs. Let sit at room temperature for 1 hour.
- Sear the roast on all sides in a hot pan to develop a flavorful crust. Use oil or butter.
- Place the seared roast in a roasting pan and insert a meat thermometer. Do not add liquid.
- Roast in the oven at 450°F for 10 minutes to develop a crust. Then reduce heat to 325°F and finish roasting to desired doneness:
- Rare: 120-125°F
- Medium Rare: 130-135°F
- Medium: 140-145°F
- Once cooked, tent loosely with foil and let rest for 15-20 minutes before carving.
Follow these steps for perfectly cooked, incredibly delicious Christmas roast beef your whole family will love. The right cut paired with proper roasting technique will lead you to holiday dinner success.
Expert Tips for the Best Roast Beef
Here are some additional pro tips from the experts on how to nail roast beef every time:
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“Bring your roast to room temp before cooking so it cooks evenly. And never peek while cooking!” – Chef Steps
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“Dry brine the roast uncovered in the fridge for 1-2 days to boost flavor and tenderness.” – J. Kenji Lopez-Alt
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“For a nice crust, coat with a mix of mustard and herbs before searing. It gives great flavor.” – Allrecipes
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“Use a meat thermometer for perfect doneness. Carryover cooking will raise the temp 5°F more.” – Food Network
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“After removing from oven, tent loosely with foil and let rest for half the cooking time.” – The Spruce Eats
Common Questions about Roast Beef
Here are answers to some frequently asked questions about cooking the perfect holiday roast beef:
What is the most popular cut of beef for Christmas dinner?
The prime rib roast is hands-down the most beloved cut for Christmas dinner. It’s tender, juicy, elegant and feeds a crowd.
How long does it take to roast beef?
Cooking times vary based on size and cut, but roughly 15-20 minutes per pound at 325°F. A 4 lb roast takes about 1 hour 15 mins.
Should roast beef be cooked at high heat?
Sear at 450°F to develop a crust, then reduce heat to 325°F to gently finish roasting the center without overcooking the outside.
Is roast beef better cooked slow or fast?
Tender cuts like ribeye and tenderloin are best cooked hot and fast. Tougher cuts like chuck and brisket are better slowly braised or smoked low and slow.
What is the minimum resting time for roast beef?
Letting the roast rest is crucial to allow juices to redistribute. Rest for at least 10-15 minutes, but ideally rest for half the total cooking time.
What are the best side dishes for roast beef?
Classic pairings like mashed potatoes, Yorkshire pudding, green beans and roasted vegetables complement roast beef perfectly.
It’s Time to Feast!
With all this knowledge on your side, you can confidently select, prepare and carve an incredible Christmas roast beef that becomes the stuff of legend in your family. May your holiday table be filled with love, laughter and perfectly cooked beef!
Crown Roast of Pork
A crown roast is created by taking a bone-in pork loin and assembling it into a circle with the ribs pointed upward. It is a showstopper and perfect for special occasions like Christmas. These roasts come with 12 to 16 ribs, which you can slice into individual chops for serving. When it comes to cooking time and temperature tips, look no further than our crown roast cooking instructions. Decorate your meat with gold foil chop frills for an extra special touch, available for purchase at the Butcher Boy meat counter.
Prime rib are sold either bone-in or boneless. When serving boneless prime rib, plan on 3/4 to 1 pound per person. If you opt for bone-in, one rib for every two people is a safe bet. Whether you serve bone-in or boneless, consult our guide to find the cooking temperature that works best for each cut. Pick up our delicious homemade au jus, ideal for dipping or drizzling on top.
For ease with your big crowd, serve a spiral pre-sliced ham. Our hams come pre-cooked, so follow these directions for heating the ham to keep it nice and juicy. Pour Butcher Boy’s ham glaze on top while heating for some added sweetness. We also carry a traditional raisin sauce that can be served on the side.
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For over 30 years, I’ve been helping customers pick out that perfect celebratory Christmas roast. This is truly the part of my job that I love the best, helping them decide on beef, pork, lamb, or poultry. There are a few things to consider when choosing your roast. Do you want something with a bone, or boneless, fat, or no fat, maybe a roast with a real WOW factor when placed on your Christmas dinner table! Which ever roast you decide on; visit your local butcher shop early to place your order! Here are my 12 favorite Roasts of Christmas:
BEEF
- Prime Rib is a very traditional cut. A full seven ribs may weigh between eighteen to twenty pounds when fully trimmed. Each rib will feed approximately 2 to 3 people. Prime Rib has a beautiful presentation, it’s big, it has bones and it has fat… everything I love!!
- Beef Tenderloin on the other hand has no bones, and very little fat. It’s very tender, but you need to season it well. Beef tenderloin is relatively easy to prepare, cooks up pretty quickly compared to other beef roasts. Fully trimmed tenderloin will weigh four to five pounds.
- Top Sirloin boasts a nice beefy flavor. It’s less expensive than some of the other beef roasts. Top Sirloin is relatively lean, but will still be tender and juicy as long as you don’t over cook it.
- N.Y. Strip Roast, yes… most people think of N.Y. Strip only as a steak, but let me tell you, it makes for one fantastic roast! Not as fatty as Prime Rib, but still packed with flavor.
PORK
- Crown Roast is one of my favorites to make at Christmas; it has one of the loveliest presentations. Crown roast of pork will weigh between 8 to 10 pounds, and have about 18 ribs. I suggest 1 to 1 ½ ribs per person. You can even stuff the middle of the Crown for something extra special!
- Rack of Pork is basically one half of the Crown Roast, about 8 to 10 ribs. Still have a nice presentation, and the same serving size. Both Crown, and Rack come from the same rib section of the pork loin. The Rack is straight, not bent around like the Crown.
- Boneless Pork Loin is one of those roasts that you can do so much with. You can simply season it and roast it whole, and serve it with a gravy or sauce. Or, have your butcher butterfly it open and stuff it with an array of fruits, nuts, or fresh herbs. A few of my favorites include; apple and cranberry, sausage and apple, apple and walnuts, or apricots. Ask your butcher to give you some twine to tie up your stuffed roast, and to leave a layer of fat on it!
- Pork Rib Roast comes from the rib end of the pork loin, just next to the shoulder. It will only weigh about 4 to 5 pounds, so it’s perfect for a smaller crowd, or an addition to another meat item.
LAMB
- Leg of Lamb absolutely makes my list. We prepare the leg in two different ways; Semi-boneless, where we remove the hipbone and the shank, and boneless. The boneless can be butterflied open to be stuffed with fresh herbs or spices, also can be laid flat for grilling. You will need about ¾ of a pound per person with a semi leg, and about ½ pound boneless.
- Crown Roast of Lamb really has an impressive appearance on your holiday dinner table. Lamb Crowns are perfect for that smaller intimate dinner, serving about six guests.
POULTRY
- Turkey is a holiday favorite. The bird can be made in many different ways, and can satisfy small to large dinners. Turkey is a good complement to another meat being served.
- Goose is a European favorite for Christmas dinner. In fact, in Germany it’s a staple on the holiday table. The geese today are farm raised, and have dark and flavorful meat. The average size of a goose is 8 to 12 pounds.
Merry Christmas, and happy grilling!!!