This showstopping, crowd-pleasing, mouthwatering roast gives your holiday dinner an elegant fancy feel, yet is foolproof to make. I’ve amped up the red wine sauce with mushrooms and blue cheese so every bite is luscious and feels holiday worthy (and the sauce can be made-ahead!)
The potatoes feel rich and elegant with the simple addition of duck fat and couldn’t be easier to make.
The brussels sprouts are a perfect holiday one-pan side dish. Done in 30 minutes while the roast finishes. The cast iron skillet absorbs all the bacon flavor and creates the crispiest most delicious brussels sprouts ever.
This trifecta of foods is classic and modern all at once. Wow your guests with this memorable holiday meal.
- For The Ribeye Roast:
- 1 (3-4 pound) boneless rib-eye roast, left at room temperature for 2 hours before cooking
- 2 Tbls. olive oil
- 1 Tbls. Kosher salt
- 1 Tbls. ground black pepper
- 8 large garlic cloves, chopped
- 2 Tbls. minced fresh rosemary
- 1 tsp. paprika
- 1/4 tsp. cayenne pepper
- For The Red Wine Blue Cheese Sauce:
- 2 Tbls. butter
- 8 ounces bella mushrooms, sliced
- 1/2 cup finely chopped shallots
- 1 1/4 cups chicken stock, divided
- 2 cups favorite red wine
- 1 Tbls. cornstarch
- 1 tsp. fresh rosemary, minced
- 2 Tbls. blue cheese
- Salt and pepper to taste
- Preheat oven to 350°. Drizzle olive oil over roast and rub with salt and pepper.
- In a food processor or blender, add garlic, rosemary, paprika and cayenne. Process until paste-like. Remove from processor and rub all over roast.
- Place roast on a rack in a roasting pan, fat side up.
- Roast, uncovered, until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°), 1-1/2-2 hours. Remove from oven; tent with foil. Let stand 10 minutes before slicing.
- Meanwhile prepare the Red Wine Blue Cheese Sauce. Heat butter in large nonstick skillet over medium heat until hot. Add mushrooms and shallots; cook and stir 5-7 minutes or until mushrooms are tender and browned. Remove from skillet.
- Add 1 cup broth and wine to skillet; cook and stir over medium heat 10 minutes. Combine remaining 1/4 cup broth and cornstarch in small bowl. Whisk cornstarch mixture into wine mixture; bring to a boil. Cook 2-3 minutes or until sauce starts to thicken, stirring occasionally. Add blue cheese and swirl in pan until incorporated. Finsh sauce by adding rosemary and mushroom mixture. Season with salt and pepper and keep warm over low heat.
- Carve roast into slices; season with salt, as desired. Serve with Holiday Wine Sauce.
- 2 pounds small yellow potatoes (I used Klondike golden yellow)
- ¼ cup duck fat, melted
- 2 tsp. kosher salt, plus more to taste
- ½ teaspoon ground black pepper
- 8 thyme sprigs
- Heat oven to 450 degrees. On a rimmed baking sheet, toss together the potatoes, duck fat, salt and pepper. Lay thyme sprigs on top.
- Roast for 30 minutes, then reduce oven heat to 350 degrees. Continue to roast until potatoes are fork-tender, another 15 to 25 minutes. Remove thyme and bay leaves and serve around roast or in serving bowl.
- 2 Tbls. butter
- 1/2 pound bacon, diced
- 2 pounds brussels sprouts trimmed and cut in half
- 1/2 teaspoon kosher salt
- 1/4 teaspoon coarse ground black pepper
- 1 cup of walnuts
- 1 cup shredded Parmesan cheese
- Preheat the oven to 400 degrees.
- Cook the bacon in a cast-iron skillet over medium high heat until crisp.
- Remove the bacon and add in the butter to melt.
- Add the brussels sprouts and toss in the butter mixture. Season with salt and pepper.
- Bake the brussels sprouts for 25- 30 minutes.
- Remove from oven and add walnuts and Parmesan. Toss thoroughly. Serve.