Roast a Holiday Meal to remember
Simple to prepare and easy to carve, all you need to do is season (or marinate), roast and serve.
Find more recipes and tips to create a holiday dinner to remember at OmahaSteaks.com.
Whiskey Marinated Holiday Roast
Cook: 2-3 1/2 hours | Total: 4 days | Yield: 4-6 servings
Marinade: Roast:
4 ounces water 2 pound chateaubriand or 4 pound
2 ounces whiskey bone-in frenched prime rib roast,
1/4 teaspoon baking soda thawed completely (allow 48-72 hrs)
1 package Omaha Steaks Private
Reserve Rub
To make marinade: In large, re-sealable bag, mix water, whiskey and baking soda.
To make chateaubriand: Place roast in bag and marinate in refrigerator 30 minutes.
Remove roast from marinade. Discard marinade.
Season roast with rub 12-18 hours before cooking and leave uncovered in refrigerator overnight. When ready to cook, heat oven to 225 F. Place roast on elevated rack in roasting pan.
Roast 2 hours, or until roast reaches internal temperature between 120-125 F.
Let roast rest 30-45 minutes.
Broil on high 2 inches from broiler, 4 minutes on one side then flip and broil 2 minutes on other side, or until brown crust uniformly covers roast.
To make bone-in frenched prime rib roast: Place roast in bag and marinate in refrigerator 45 minutes.
Remove roast from marinade. Discard marinade.
Season roast with rub 12-18 hours before cooking and leave uncovered in refrigerator overnight. When ready to cook, heat oven to 225 F. Place roast on elevated rack in roasting pan.
Roast 3 hours and 15 minutes, or until roast reaches internal temperature between 120-125 F.
Let roast rest 30-45 minutes.
Broil on high 2 inches from broiler, 4 minutes on one side then flip and broil 2 minutes on other side, or until brown crust uniformly covers roast.
Red Pepper Cranberry Sauce
Total: 30 minutes | Yield: 2 cups
1 tablespoon olive oil
2 medium red bell peppers, finely diced
1 cup red wine
1/4 cup red wine vinegar
1/3 cup white sugar
2 teaspoons yellow mustard seeds
6 tablespoons dried cranberries
6 tablespoons dried currants
1/4 teaspoon salt
Heat medium skillet on medium-high heat.
Add olive oil and diced red pepper; saute 3-5 minutes.
Add red wine, red wine vinegar, sugar, mustard seeds, cranberries, currants and salt. Bring mixture to boil then turn temperature to low and simmer 20 minutes, or until liquid is mostly evaporated and thickened.
Bring to room temp-erature before serving alongside holi-day roast.
Note: Red Pepper Cranberry Sauce can be made up to 3 days in advance.