The Perfect Holiday Roast
When it comes to holiday entertaining, there is nothing more elegant — or easy — than serving a beautiful roast. The elegance factor we can all understand, but easy? It’s true. There is no need to be intimidated by a roast ever again.
Tender roasts are always cooked uncovered using dry heat methods, which results in producing the flavorful, deep brown crusty exterior. It’s also important to allow the roast to rest before carving to ensure that the juices in the center have time to redistribute for maximum flavor and tenderness. This recipe for Blue Cheese and Cabernet Sauvignon Demi Glace is easy to make and just the right touch for the perfect holiday roast.
Roast Buyer’s Guide
Use this rule of thumb to determine how much meat you need to purchase per serving:
- Boneless Roast: 1/2 pound, uncooked
- Bone-In Roast: 1 pound, uncooked
- Standing Rib Roast, also known as a Prime Rib Roast: allow 2 servings per rib
For a free “Great Gathering Guide and Cookbook” filled with delicious recipes from Omaha Steaks, call 1-800-228-9055, or visit www.omahasteaks.com/servlet/browse/1/Roasts-Beef-Entrees/Roasts?Dsp=148.
|Blue Cheese and Cabernet Sauvignon Demi Glace|
|Serves 4 to 6|
|1/2||teaspoon olive oil|
|2||tablespoons shallots, finely chopped|
|1||teaspoon garlic, finely chopped|
|1/2||cup Cabernet Sauvignon|
|1||cup Demi Glace*|
|2||ounces Maytag Blue Cheese, crumbled|
In a sauce pan heat olive oil. Sauté shallots and garlic until transparent.
Add Cabernet Sauvignon to pan and reduce by half.
Add Demi Glace to pan and slowly bring to a boil.
Stir in blue cheese.
Serve with Beef Roast or Steak.
*Demi Glace can be made from scratch or purchased from a specialty food store such as Omaha Steaks.