10 Traditional Christmas Roasts to Try This Year
Christmas is a time to celebrate with family and friends, and nothing says celebration like a mouthwatering roast on the table.
This article will show you ten traditional Christmas roasts this year, from classic prime rib to succulent pork loin. We will also share some tips and recipes for making your roast tender, juicy, and flavorful.
Prime Rib
What is it? Prime Rib is a large cut of beef from the rib section, which is a celebratory roast often associated with grandeur and elegance. The well-marbled meat, veined with fat, promises a tender, juicy outcome.
Why choose it? Prime Rib is an impressive centrepiece for any Christmas feast. Its rich, beefy taste is iconic, and its beautiful presentation will surely wow your guests.
How to cook it: Generously season the roast with salt, pepper, garlic, and herbs. Start by roasting it in a preheated oven at high heat for 15 minutes, then lower the heat and let it cook to your desired doneness. Let it rest before carving to keep it juicy.
Wine Pairing: A bold red wine like Cabernet Sauvignon with its robust flavour profile, complements the rich taste of Prime Rib.
Recipe: Three-Ingredient Prime Rib Roast
Traditional Christmas Roasts Beef Tenderloin
What is it: A long and thin cut of beef from the loin section, Beef Tenderloin is lean, with no bones and very little fat, yet incredibly tender.
Why choose it? It’s perfect for smaller groups or those who prefer a leaner cut of meat. Its tenderness is unmatched, providing a gourmet dining experience.
How to cook it: Tie the roast with kitchen twine to maintain its shape, season it with salt, pepper, and your favourite herbs or spices. Sear it in a skillet over high heat, then transfer it to the oven and roast until it reaches your preferred level of doneness. Allow it to rest before slicing.
Wine Pairing: A light red or a robust white like Pinot Noir or Chardonnay, respectively, can pair well, balancing the delicate flavour of the tenderloin.
Recipe: Herb-Crusted Beef Tenderloin
Top Sirloin
What is it: A large and lean cut from the sirloin section, Top Sirloin has no bones with some marbling, offering a nice beefy flavour without the higher cost associated with other cuts.
Why choose it? It’s a more budget-friendly option without compromising on taste. It’s relatively lean but will still be tender and juicy if cooked properly.
How to cook it: Season the roast with salt, pepper, garlic, and rosemary. Roast it in a preheated oven at low heat for about 2 hours or until it reaches your desired level of doneness. Baste occasionally with pan juices, and let it rest before carving.
Wine Pairing: A medium-bodied red like Merlot, with its soft tannins, pairs well with Top Sirloin’s beefy yet lean profile.
Recipe: Rosemary-Pepper Beef Rib Roast with Porcini Jus
Traditional Christmas Roasts N.Y. Strip Roast
What is it? The N.Y. Strip Roast is a thick, boneless cut of beef from the short loin section. Its modest fat marbling and tender meat texture make it a desirable choice for roasting.
Why choose it: Often revered as a steak, the N.Y. Strip unveils a new level of culinary delight when roasted. It’s relatively easy to carve, making it a less daunting but equally delightful option for the festive feast.
How to cook it: Seasoning is vital. A generous rub of salt, pepper, garlic powder, and thyme, followed by a high heat sear in the oven for 15 minutes, then a reduction in heat to cook to your desired doneness, will yield a roast that’s tender, juicy, and packed with flavour.
Wine Pairing: A full-bodied red wine such as a Shiraz or Syrah, with its spicy notes, pairs well with the robust flavours of the N.Y. Strip Roast.
Recipe: Garlic-Thyme Strip Roast
Traditional Christmas Roasts Crown Roast of Pork
What is it? This cut arranges two racks of ribs into a crown shape, creating a spectacular presentation. It’s a visual and gastronomic centrepiece, embodying the festive spirit.
Why choose it? Its regal presentation is a conversation starter, and the succulent Pork encased in an herb crust is a melody of flavours that dance on the palate.
How to cook it: Season well with salt, pepper, sage, and rosemary. Fill the cavity with your stuffing of choice, cover rib tips with foil, and roast on low heat until done.
Wine Pairing: A chilled glass of Riesling, with its crisp acidity, complements the rich, succulent Pork.
Recipe: Crown Roast of Pork with Apple-Cranberry Stuffing
Rack of Pork
What is it: A straight cut from a rack of ribs, the Rack of Pork is a smaller yet equally grand version of the Crown Roast of Pork, perfect for a smaller gathering.
Why choose it: Its beautiful presentation, coupled with the tender, flavorful meat, makes it a desirable choice for a cozy family Christmas dinner.
How to cook it: A good rub of salt, pepper, garlic, and fennel seeds before roasting and basting with pan juices while it roasts will ensure a succulent and aromatic outcome.
Wine Pairing: A slightly oaky Chardonnay would pair well, cutting through the richness of the Pork with its bright acidity.
Recipe: Fennel-crusted rack of Pork
Boneless Pork Loin
What is it: An extended, lean cut from the loin section, the Boneless Pork Loin is versatile, lending itself to various cooking styles and flavour pairings.
Why choose it? Whether roast it whole or stuff it with a delightful filling, this blank canvas awaits your culinary creativity.
How to cook it: Season well, sear to lock in the juices, and roast till tender. If stuffing, many options like apricots, prunes, or aromatic herbs can elevate the flavour.
Wine Pairing: A Viognier, with its aromatic profile and medium body, complements the delicate flavour of the Pork.
Recipe: Apricot-Stuffed Pork Loin
Pork Rib Roast
What is it? A small, bone-in cut from the rib end of the loin section, the Pork Rib Roast is an economical choice without compromising on taste or presentation.
Why choose it? It’s a compact roast with a beautiful presentation, ideal for a smaller gathering or a budget-friendly Christmas celebration.
How to cook it: A coating of mustard and honey, seasoned with salt and pepper, followed by a slow roast, will yield a juicy roast with a delightful crust.
Wine Pairing: A light, fruity red wine like Pinot Noir will complement the sweet and savoury profile of the roast.
Recipe: Honey-Mustard Pork Rib Roast
Leg of Lamb
What is it? Hailing from the hind leg section, the Leg of Lamb is a large, bone-in cut, rich with fat and connective tissue that tenderizes during slow roasting, imparting a distinct, gamey flavour that’s a hallmark of lamb.
Why choose it: It’s a traditional favourite, especially in Europe and Australia, with its rich and succulent meat creating a centrepiece worthy of the Christmas table.
How to cook it: Season with a blend of rosemary, garlic, and salt, making small incisions to insert slivers of garlic and rosemary to infuse flavour throughout. Slow roast in a preheated oven until it reaches your desired level of doneness.
Wine Pairing: A glass of bold, fruity red wine like a Zinfandel or a Syrah will complement the rich flavours of the lamb.
Recipe: Garlic-Rosemary Leg of Lamb
Rack of Lamb
What is it? The Rack of Lamb is a minor cut from the rib section, often frenched for a clean bone presentation. It’s tender, flavourful, and, when cooked right, a luxurious addition to your festive menu.
Why choose it: It’s an elegant and refined choice, easy to carve into individual chops and always impressive on the plate.
How to cook it: A simple seasoning of mustard, bread crumbs, salt, and pepper, followed by a high-heat roast for about 20 minutes, will yield a tender, juicy roast with a beautiful crust.
Wine Pairing: A classic red like a Bordeaux or a Cabernet Sauvignon pairs well, its tannins cutting through the richness of the lamb.
Recipe: Mustard-crusted rack of Lamb
In conclusion, the grand tradition of Christmas roasts goes beyond the bounds of culinary tradition, entering the realm of cherished holiday memories and shared moments of joy. Each roast’s unique taste profile and cooking technique tells a story of tradition, celebration, and the simple joy of sharing a meal with loved ones. Whether you’re drawn to the classic allure of a Prime Rib, the simplicity of a Beef Tenderloin, or the festive grandeur of a Crown Roast of Pork, there’s a Christmas roast to grace every table.
Choosing Your Roast
When selecting the star of your Christmas meal, consider the size of your gathering, your budget, and your culinary comfort level. While some roasts require more culinary skills, others are forgiving and suitable for even novice cooks. Whichever roast you choose, ensure it’s sourced from a reputable butcher, prioritizing quality for a truly memorable meal.
Creating New Traditions
This year is the year to try a new roast, explore different flavours and create new traditions. As you gather around the table, may the aromas and flavours of a well-cooked roast fill your home with joy and your heart with gratitude.
Share Your Experiences
We encourage you to try one of the recipes provided or share your own favourite Christmas roast recipes. The tradition of sharing recipes is long-held, and we invite you to be a part of this culinary community, sharing and celebrating the season’s joys.
FAQs
What are some side dishes that go well with Christmas roasts?
Mashed potatoes, roasted vegetables, green beans, stuffing, cranberry sauce, gravy, and bread rolls are classic accompaniments, each bringing a different texture and taste to the table, complementing the rich flavours of the roasts.
How do I know when my roast is done?
Investing in a good meat thermometer is vital. Check the internal temperature of the meat to ensure it’s cooked to your liking. The USDA recommends a minimum internal temperature of 145°F (63°C) for beef, Pork, veal, lamb steaks, roasts, and chops, and a resting time of 3 minutes at this temperature.
When should I place an order for my Christmas roast?
It’s advisable to visit your local butcher shop early to place your order for the roast you decide on for Christmas.
What should I consider when buying a roast for Christmas?
Knowing which cut of meat to ask for at the store is a crucial part of planning your meal. It’s essential to consider the size of the roast, mainly if you’re catering to a larger group. For instance, a 3-pound cut of boneless prime rib can feed a family of six to eight. You might also ask the butcher to tie the roast to ensure even cooking. 2.
Is there a more straightforward option for a Christmas roast?
A Roast Pork Loin is an excellent option if it’s your first time hosting or you prefer to be relaxed about the main course. It’s a simple dish that incorporates meat, sauce, and a side all in one, reducing the hassle of preparing multiple courses3.
