SOURCE: Omaha Creative Group

December 13, 2010 05:00 ET

A Toast to the Holiday Roast

MISSION, KS--(Marketwire - December 13, 2010) - (Family Features) 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.

By following a few simple guidelines, you can easily prepare and serve a holiday roast that will receive rave reviews from all your guests.

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.

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
Roasted Baby Red Potatoes 
Serves 4 to 6 
2 pounds baby red potatoes
2 tablespoons olive oil
1 tablespoon garlic, chopped
1 teaspoon rosemary, chopped
1 teaspoon oregano, chopped
1/2 cup Romano cheese, grated
2 teaspoons kosher salt
1/2 teaspoon black pepper, ground

Preheat oven to 250°F.
Wash and quarter potatoes. Add potatoes to a bowl and mix with remaining ingredients.
Place potatoes on a foil lined sheet pan.
Bake for 45 minutes. Stir potatoes well, being sure to flip them all over.
Increase oven temperature to 400°F. Bake potatoes an additional 30 minutes or until brown.

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.

Holiday Green Beans 
Serves 4 to 6 
1 pound green beans, trimmed
1 lemon, cut in half
1 cup croutons, coarsely ground
6 slices bacon, cooked and coarsely chopped
2 tablespoons butter, thinly sliced
1/2 teaspoon kosher salt

Preheat oven to 350°F.
Blanch green beans in boiling water or steamer for 6 to 8 minutes until al dente. Cool in an ice bath and drain well.
Spread cooled green beans in a 9 x 13-inch casserole dish. Squeeze lemon juice evenly over green beans. Sprinkle top of green beans with ground croutons and bacon bits.
Place butter slices evenly throughout the dish. Sprinkle salt over the top.
Bake for 15 to 20 minutes.
Prepare the casserole a day ahead of time and place in the refrigerator overnight. Bake as directed.