On Friday I got on the interwebs and ordered gifts for six of the beloveds on my Christmas list. Like ripping off a Douglas Fir scented band-aid (wouldn’t that be festive), giving has begun. And it feels great. Admittedly, it’s likely as much to do with getting closer to finishing the gift procurement process as it is the rush of picking something great for someone else. But don’t worry, I’ll get my jingle bells on here soon.
I do love Christmas, everything it stands for and all of the additional trappings. A couple of years ago, my side of the family was finally delivered out of the childless era. Kids just bring the party, you know? But you might be the family that we were, in that stage where you can’t even find a second cousin under the age of twelve. It kind of sucks. Can I share the silver lining? When the kids table is populated by college kids, you have the liberty to put all of your energy and creativity into that delicious, memorable Christmas dinner. It’s the least you can do for yourself if you won’t have the entertainment of watching a baby rip wrapping paper and try to eat it for the first time. Before there was Ranch Baby, I did this:
Black Tie Beef Roast with Chocolate-Port Sauce with Goat Cheese Mashed Potatoes
Total Recipe Time: 2-1/2 to 3 hours
Makes 8 to 10 servings
1 beef Ribeye Roast Bone-In (2 to 4 ribs), small end, chine (back) bone removed (6 to 8 pounds)
Chopped fresh parsley (optional)
Goat Cheese Mashed Potatoes (recipe follows)
3 tablespoons freshly grated orange peel
2 tablespoons finely chopped fresh thyme
1 tablespoon finely chopped garlic
1 tablespoon coarse grind black pepper
3 tablespoons butter
3/4 cup finely chopped shallots
1-1/2 teaspoons finely chopped fresh thyme
1-1/4 cups port wine
1 can (14 to 14-1/2 ounces) ready-to-serve beef broth
3/4 cup whipping cream
1 tablespoon soy sauce
3/4 ounce bittersweet chocolate, finely chopped
Salt and ground black pepper
Heat oven to 350°F. Combine seasoning ingredients; press evenly onto all surface of beef roast.
Place roast, fat side up, in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef, not resting in fat or touching bone. Do not add water or cover. Roast in 350°F oven 2-1/4 to 2-1/2 hours for medium rare; 2-1/2 to 3 hours for medium doneness.
Chocolate-Port Sauce: Melt butter in large nonstick skillet over medium heat. Add shallots and thyme; cook and stir 4 to 6 minutes or until shallots are lightly browned. Add port; cook 5 to 7 minutes or until reduced by one half, stirring occasionally. Add broth; bring to a boil. Reduce heat to medium; cook 15 to 17 minutes or until reduced by one half, stirring occasionally. Stir in cream and soy sauce; cook 3 to 5 minutes or until slightly thickened, stirring frequently. Remove from heat. Add chocolate; stir until melted. Season with salt and pepper, as desired. Keep warm.
Remove roast when meat thermometer registers 135°F for medium rare; 145°F for medium. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15 to 20 minutes. (Temperature will continue to rise about 10°-15°F to reach 145°F for medium rare; 160°F for medium.). Carve roast into slices; season with salt, as desired. Serve with sauce and mashed potatoes. Garnish with parsley, if desired.
Goat Cheese Mashed Potatoes: Peel 3-1/2 pounds all-purpose potatoes and cut into 2-inch pieces. Place potatoes in stockpot and add enough water to cover potatoes; add salt as desired. Bring water to a boil. Reduce heat; cover and cook 25 to 30 minutes or until potatoes are tender. Drain well. Mash potatoes with 1-1/2 cups milk, 6 ounces softened goat cheese and 2 tablespoons butter in large bowl with electric mixer until smooth. Season with 1-1/2 teaspoons salt and pepper, as desired. Keep warm.
Tip: Sauce may be prepared up to 1 day ahead. Cover and refrigerate. Reheat gently before serving. Do not boil. To prevent seasoning on roast from overbrowning, tent loosely with aluminum foil after roasting for 1 hour.
This recipe comes from the Beef. It’s What’s for Dinner culinary center where recipes are triple tested, and designed for the home cook’s success. This holiday beef roast recipe isn’t more difficult than any other recipe, but the citrus, shallot, and chocolate aroma that matches the savory beef just says “I’m fancy!” I made this particular beef roast recipe back in 2008, and clearly I’m still thinking about it. So you know it’s good.
The other idea I love for festive holiday beef this year is quite the opposite – deliciously dressed-down beef tenderloin for sandwiches a la The Pioneer Woman. Watching her Christmas Cocktail Party episode a couple times on DVR is also getting me out of the fog of a busy fall into the swing of the season. I would eat about five of everything she prepared for her get together. The cocktail party format is also adult-y. That’s all I got right now. If I happen upon some great kid-friendly holiday food tips I’ll be sure to pass them along. For now, if I can finish this post with one of RB’s toy tractors driving across my face, I’ll be doing pretty good.
Back to the giving quotient of this post. This is the first day of holiday roasting, so I want everyone to head on over to the WABeef Pinterest page for the chance to win one of twelve $50 beef gift certificates from The Double R Ranch Co. Entry is so easy a caveman with internet access could do it. And would, because the roasts and steaks offered on their site are amazing. The 12 Days of Holiday Roasting Pinboard is also a great source for more holiday beef recipes and inspiration. I’m excited to announce the first winners starting on December 15th with two winners chosen each day through the 12th day (Dec. 20).
Because I’m indeed getting into the spirit, I want to offer you an additional opportunity for bonus entry here on the blog. Just write a comment in this post thread below (making sure you include your name, and Pinterest account name if different) and describe your perfect holiday beef meal.
From our family to yours, happy holidays and happy pinning!
*The Double R Ranch Co. did not compensate me for this post. They have generously provided the gift certificates available to offer participants. Winners chosen at random. All decisions made by the Washington State Beef Commission are final.