Christmas Roast
Christmas Roast makes the perfect holiday meal. Savory beef is roasted perfectly for a hearty and elegant meal that everyone will love.
Servings: 8
Ingredients
- 4-5 pound beef ribeye roast bone-in or boneless
- 4 tablespoons olive oil divided
- 4 cloves garlic minced
- 2 tablespoons fresh rosemary finely chopped
- 2 tablespoons fresh thyme finely chopped
- 1 tablespoon Dijon mustard
- 1 tablespoon kosher salt
- 1 teaspoon black pepper
- 1 teaspoon smoked paprika
- Zest of 1 lemon
Instructions
- Preheat the oven to 450°F. Place the beef roast on a rack inside a large roasting pan.
- In a small bowl, mix together 2 tablespoons olive oil, minced garlic, rosemary, thyme, Dijon mustard, salt, pepper, smoked paprika, and lemon zest.
- Rub the roast all over with the remaining 2 tablespoons of olive oil, then spread the herb mixture generously over the entire roast, pressing it into the meat to create a crust.
- Place the roast in the preheated oven and cook at 450°F for 15 minutes to sear and create a golden crust. After 15 minutes, reduce the oven temperature to 325°F. Continue roasting for 1 hour to 1 hour 15 minutes, or until the internal temperature reaches 125°F for medium-rare, 135°F for medium.
- Remove the roast from the oven and cover loosely with foil. Let it rest for 15 minutes before slicing.
- After resting, slice the roast and serve with your choice of side dishes. Enjoy!
Video
Notes
For a more pronounced crust, you can sear the roast in a hot skillet before applying the herb paste and roasting. Just make sure to pat the roast dry before searing to get a good crust! Don't skip the resting step! This keeps the roast juicy and tender.
Refrigerate any leftovers in an airtight container for up to 5 days.
Nutrition
Calories: 341kcal | Carbohydrates: 2g | Protein: 50g | Fat: 15g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 129mg | Sodium: 4307mg | Potassium: 667mg | Fiber: 1g | Sugar: 0.1g | Vitamin A: 224IU | Vitamin C: 105mg | Calcium: 650mg | Iron: 5mg
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