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Holiday Roast Recipe | Hostess with the Roast-ess

The holiday's are right around the corner and with my family coming to visit, I am in desperate need of group dinner recipes. After last week's Sprouts Holiday Meat Up I am feeling very confident in cooking a roast. I got to hang with 11 other local bloggers like Sweet C's Designs and The Cookbook Junkies. All I can say is we drank a lot of wine and ate a lot of beer.

At the event, I put my beef skills to the test and learned three ways to make a roast. This class was perfect for me because the National Cattlemen's Beef Association Chefs were very thorough in their instructions and gave us simple, yet delicious recipes. My favorite was the Presidential Cut Prime Rib oven roast with the red-wine reduction sauce recipe that I have at the end of this blog. The other methods we learned were the tenderloin dry rub roast and the beef strip roast.

Here are some quick steps for those who would also like to be the Hostess with the Roast-ess.

  1. Choose your meat from Strip, Ribeye, or Tenderloin. If you are unsure of what type of meat to buy for a roast or the cut, just ask your local Sprouts Meat person to do it for you.

  2. Prepare your meat with a dry rub, seasoning, or reduction sauce. My favorite method was the red-wine reduction (recipe below)

  3. Place your meat in a roasting pan, fat side up and let cook.

  4. Remove meat after cooking, let it rest15-20 minutes.

  5. Carve and serve. Don't forget to enjoy all the compliments your guests will give you.


If you do not have a roasting rack you can use tin foil to lift the meat off the pan or vegetables (carrots and potatoes work wonders).



1 TBSP ​Grapeseed Oil (or choice of oil)

2 cups Mirepoix

1 cup Red Wine

1/4 cup Beef Broth (you can use the juice in the bottom of your pan)

1 cup Water

1 Sprig of Rosemary

3 Sprigs ofThyme

3-5 Bay Leaves

  1. In a large skillet, heat oil on medium until hot, but not smoking. Add the Mirepoix and cook until lightly browned.

  2. Add red wine and let simmer until reduced by half.

  3. Add the beef broth, water, and sprigs of rosemary, thyme, and bay leaves

  4. Let the flavors marry and then server over the top of your cooked roast.

Here is the final product from our class:

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