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Holiday Beef Roast (Herb-Crusted & Perfectly Juicy)
Make the centerpiece of your holiday table unforgettable with an herb-and-garlic crusted beef roast that’s evenly rosy from edge to edge, crowned with a crackly exterior, and finished with a luxurious pan gravy. This guide is built for stress-free success—covering which cut to buy, the most reliable roasting method, exact internal temperatures, timing, carving, and smart make-ahead tips so you can entertain without breaking a sweat.
Why You’ll Love This Roast
- Show-stopper results, weeknight effort: Simple prep + a thermometer deliver prime-rib level juiciness.
- Bulletproof method: Reverse-sear gives even doneness and a shatteringly crisp crust.
- Flexible cuts: Works with ribeye/prime rib, strip loin, top sirloin, or tenderloin—choose the price point that suits you.
- Entertaining-friendly: Built-in resting time and make-ahead gravy options keep your schedule calm.
- Customizable flavor: Herb rubs, garlic butter, peppercorn crust, or rosemary & thyme—make it yours.
Best Cuts for a Holiday Roast
- Standing Rib Roast (Prime Rib): Rich marbling, classic holiday look, ultra-juicy and beefy.
- Strip Loin Roast (New York Roast): Leaner than ribeye but still tender, slices beautifully.
- Top Sirloin Roast: Excellent value, flavorful, slightly firmer bite. Fantastic with a pepper-herb crust.
- Beef Tenderloin: Most tender, mild flavor, shorter cook time—great for smaller gatherings.
Ingredients (Serves 8–10)
- 1 bone-in ribeye roast, strip loin, top sirloin, or tenderloin (4–6 lb / 1.8–2.7 kg), patted dry
- 2 tbsp kosher salt (use less if roast is smaller)
- 2 tsp freshly ground black pepper
- 2 tsp garlic powder
- 2 tsp onion powder
- 1–2 tsp dried thyme or 2 tbsp fresh thyme, chopped
- 1–2 tsp dried rosemary or 2 tbsp fresh rosemary, chopped
- 1 tsp smoked paprika (optional)
- 3 tbsp olive oil or softened butter
- 4 cloves garlic, finely minced (for fresh garlic lovers)
For the Pan Gravy (Au Jus or Classic Gravy)
- 1 cup dry red wine or low-sodium beef broth (for deglazing)
- 2 cups beef stock/broth (preferably low-sodium)
- 1–2 tsp Dijon mustard (optional, for brightness)
- 1–2 tsp Worcestershire sauce (optional, for umami)
- 2 tbsp butter (to finish)
- For thicker gravy: 2 tbsp flour + 2 tbsp butter or 1 tbsp cornstarch + 1 tbsp cold water
Reverse-Sear Method (Most Reliable)
1) Season & Prep
- Pat roast completely dry. Mix salt, pepper, garlic powder, onion powder, thyme, rosemary, and smoked paprika. Rub all over with olive oil or butter, then coat with the herb-spice mix. Add minced fresh garlic if using.
- For best flavor and crust, refrigerate uncovered 12–24 hours. If short on time, proceed immediately.
2) Slow Roast
- Preheat oven to 250°F (120°C). Place roast fat-side up on a rack set in a roasting pan. Insert a probe thermometer into the thickest part (avoid bone).
- Roast until the internal temperature is 10–15°F (6–8°C) below your target doneness (see chart). This typically takes ~20–30 minutes per pound.
3) Rest
- Transfer roast to a board and tent loosely with foil 20–30 minutes. This pause is crucial for juicy slices and gives you time to make gravy.
4) Final Sear
- Increase oven to 500°F (260°C) or heat a cast-iron skillet until hot. Return roast for 6–10 minutes or sear on all sides until crust forms.
Doneness Guide
- Rare: Pull 110–115°F, final 120–125°F
- Medium-rare: Pull 120–125°F, final 130–135°F
- Medium: Pull 130–135°F, final 140–145°F
- Medium-well: Pull 140–145°F, final 150–155°F
- Well-done: Pull 150–155°F, final 160°F+
Carving & Serving
- Rib roast: Separate bones, then slice across grain.
- Boneless roast: Remove twine, slice across grain.
- Save juices and add to gravy for more flavor.
Sides & Pairings
- Creamy mashed potatoes or Yorkshire pudding
- Green beans almondine or roasted carrots
- Horseradish cream sauce
- Wine pairing: Cabernet Sauvignon, Bordeaux, or Syrah
Quick Recipe Card
Prep: 15 min | Cook: ~2–3 hrs (4–6 lb roast) | Rest: 20–30 min | Serves: 8–10
- Season 4–6 lb beef roast with salt, pepper, garlic, onion powder, rosemary, thyme, paprika, and oil/butter.
- Roast at 250°F (120°C) until 10–15°F below final temp (~20–30 min/lb).
- Rest 20–30 min. Increase oven to 500°F (260°C); sear 6–10 min for crust.
- Make gravy by deglazing pan with wine/broth, add stock, reduce, thicken if desired.
- Carve against the grain, serve with sides, and enjoy.
Final Thoughts
A Holiday Beef Roast is more than a meal—it’s a tradition. With a simple seasoning, steady roasting, and a quick final sear, you’ll serve slices that are perfectly tender and full of flavor. Pair with classic sides and a good wine, and you’ll have a centerpiece worthy of every holiday table.