Fit for a feast! Showpiece roasts turn holiday meals into unforgettable feasts

OLIDAYS
call for a certain amount of finesse or glamour. The right beef roast and recipe make a fabulous feast without a lot of fuss.
Rib and tenderloin are the two most impressive roasts. Both cuts are popular as steaks yet have advantages as roasts. They retain more natural juices than individual steaks. It's easy to adjust serving sizes with a roast. Also, oven roasting offers several levels of doneness without any extra effort. The ends of an oven-cooked roast can be medium and the center closer to medium rare.
Make the most of the tenderloin with a simple recipe. Roasted Tenderloin emphasizes the cut's natural tenderness and buttery flavor with herbs and perfects the cooking process with a little olive oil.
Jazzy Rib Roast preserves the rib roast's regal presentation while infusing a burst of fun style. It harnesses spicy-sweet accents to accompany the ultra-rich flavor of a rib roast.
When looking for a smaller roast, the sirloin tip center offers plenty of flavor and juices. Irresistible Sirloin Roast's herb bouquet and blue cheese sauce make it a festive entr & eacute;e.
ROASTED TENDERLOIN
Whole tenderloin roasts have a tapered end. For best results, simply tuck the smaller end under the roast before cooking.
5 to 6 pound tenderloin roast
2 tablespoons extra virgin olive oil
1/2 teaspoon dried garlic, minced
1/2 teaspoon ground pepper
1/2 teaspoon kosher salt
3/4 teaspoon dried rosemary, crushed
Brush roast with olive oil and season with remaining ingredients. Roast at 350 degrees for 30 minutes. Reduce temperature to 325 degrees and roast 45 minutes for medium doneness or 150 degrees internal temperature. Cover with foil part of time if tenderloin begins to get too dark.
Remove from oven and allow roast to rest, covered, for 10-15 minutes. To serve, cut into 21/2-inch portions.
Serves 6.
Nutritional information per serving: 621 calories; 31 g fat; 11 g saturated fat; 240 mg cholesterol; 0 g carbohydrate; 80 g protein; 337 mg sodium; 10 mg iron
JAZZY RIB ROAST
Prized for its intense flavor and grand appearance, this roast has one unusual characteristic. It makes three portions attached to the bone, and additional servings come from between the bone-in portions. Tolerate the bone -- chefs say it actually enriches this cut's flavor.
1 (8-pound) bone-in rib roast
1 recipe Orleans Pepper Rub (recipe below)
1 recipe Caramelized Onion Jam (recipe below)
Preheat oven to 450 degrees. Place roast, lean side down, on a rack in a shallow roasting pan. Rub the entire roast with pepper rub.
Place roast in the oven for 15 minutes. Reduce heat to 350 degrees and continue roasting 2 hours for medium doneness or 150 degrees internal temperature. Remove from oven and allow roast to rest, covered, for 10-15 minutes.
Slice across the grain, cutting three portions attached to the bone and additional portions from between the bone-in slices. Serve with onion jam on top of or with roast.
Serves 5-6.
ORLEANS PEPPER RUB
1/2 tablespoon ground red pepper
1/2 tablespoon ground white pepper
1/4 tablespoon ground black pepper
1/2 tablespoon onion powder
1 tablespoon kosher salt
Combine ingredients in a bowl and mix well.
CARAMELIZED ONION JAM
3 medium onions, halved lengthwise and sliced
3 tablespoons butter
1/3 cup sugar
1/2 teaspoon salt
1/4 teaspoon black pepper
1/8 teaspoon dried red pepper flakes
1/2 cup dry white wine
1 tablespoon red wine vinegar
1/4 cup packed dried apricots, thinly sliced
3/4 cup oil packed, sun-dried tomatoes, drained and chopped
Cook onions, butter, sugar, salt, pepper and red pepper flakes in covered, heavy skillet over low heat, stirring occasionally, until onions are soft and pale golden, about 30 minutes.
Add wine, vinegar, apricots and tomatoes. Simmer uncovered stirring occasionally until thick, about 20-30 minutes. Keep warm and serve with roast.
Nutritional information per serving: 825 calories; 49 g fat; 22 g saturated fat; 199 mg cholesterol; 26 g carbohydrate; 65 g protein; 1,383 mg sodium; 8 mg iron.
IRRESISTIBLE SIRLOIN ROAST
A lean cut, this small but sophisticated roast is best served thinly sliced.
21/2 pounds Certified Angus Beef & reg; sirloin tip center roast
1/4 cup balsamic vinegar
1 recipe Herb Bouquet rub (recipe below)
1/3 cup blue cheese
11/4 cups sour cream
2 teaspoons Worcestershire sauce
1 teaspoon coarse ground black pepper
1/2 tablespoon chopped fresh chives
1/4 teaspoon celery salt
1/4 teaspoon kosher salt
Heat oven to 325 degrees. Brush roast with balsamic vinegar and rub with Herb Bouquet. Roast uncovered for 1 hour and 10 minutes for medium doneness or 150 degrees internal temperature. Remove from oven and let stand covered 8-10 minutes.
Combine blue cheese, sour cream, Worcestershire sauce, pepper, chives and salts.
Slice roast and serve with blue cheese sauce.
Serves 6.
HERB BOUQUET
1/4 teaspoon coarsely ground black pepper
1/2 teaspoon dry mustard
1/2 teaspoon dried rosemary, crushed
3/4 teaspoon dried oregano leaves
3/4 teaspoon dried thyme
Combine ingredients and use as directed in main recipe.
Nutritional information per serving: 389 calories; 2 g fat; 12 g saturated fat; 151 mg cholesterol; 4 g carbohydrate; 46 g protein; 369 mg sodium; 5 mg iron
XVisit www.certifiedangusbeef.com for additional recipes.