17 Christmas Prime Rib and Roast Beef Dinners Worth Gathering Around

Jump to All 17 Christmas Beef Recipes ↓

Table of Contents

1. Before You Buy: Match the Roast to Your Christmas Plans
2. Classic Prime Rib Recipes for a Christmas Centerpiece
3. Leaner Roast Beef Cuts for a Beautiful Holiday Dinner
4. Slow-Cooked and Smoked Beef for a Relaxed Christmas
5. Turn Christmas Roast Beef Leftovers Into Another Great Meal
6. How to Keep Christmas Dinner on Schedule
7. Three Techniques That Matter More Than Fancy Seasonings
8. What to Serve with Christmas Prime Rib and Roast Beef
9. Christmas Beef Dinner FAQs
10. A Christmas Beef Dinner Worth Remembering

A Christmas beef dinner should feel special long before the roast reaches the table. The aroma of garlic and rosemary, a deeply browned crust, a rich pan gravy, and a platter of beautifully carved beef can make the holiday meal feel like a celebration.

But choosing the right beef recipe isn’t always straightforward. Prime rib offers generous marbling and traditional holiday appeal, while beef tenderloin brings exceptional tenderness. Sirloin and round roasts can make a more economical centerpiece, and slow-braised dishes such as Beef Bourguignon or short ribs are especially convenient when the oven schedule is already crowded.

These 17 Christmas prime rib and roast beef dinners are organized around the way you actually cook and serve them: classic rib roasts, leaner cuts, slow-cooked favorites, and easy meals made from Christmas leftovers.

Along the way, you’ll find practical guidance on selecting beef cuts, planning portions, building a flavorful crust, managing oven space, carving across the grain, and serving each dish with the right sides.

Before You Buy: Match the Roast to Your Christmas Plans

The best roast depends on more than its price per pound.

For a traditional centerpiece, prime rib is hard to beat. Its marbling gives it a rich flavor, and the bone-in version makes an impressive presentation. Remember, though, that part of the purchased weight is bone and fat rather than carved meat.

Beef tenderloin is a better fit when tenderness and neat presentation matter most. Because it is relatively lean, it benefits from careful temperature monitoring and a flavorful sauce.

Top sirloin, eye of round, and bottom round offer different advantages. Sirloin generally has a beefier, more forgiving texture, while round cuts are leaner and benefit from thin carving and plenty of gravy.

If Christmas Day is already busy, choose a braise. Beef Bourguignon and short ribs can be prepared ahead, cooled promptly, refrigerated, and reheated thoroughly before serving.

Quick Christmas Roast Selection Guide

Your priority	Best choices	Why
Traditional holiday presentation	Classic Prime Rib, Garlic Herb Prime Rib	Rich flavor and dramatic carving
An elegant smaller dinner	Beef Tenderloin	Tender, evenly portioned slices
A practical family budget	Top Sirloin, Eye of Round, Bottom Round	More economical cuts with satisfying beef flavor
Prepare most of dinner ahead	Beef Bourguignon, Braised Short Ribs	Slow cooking develops tenderness and sauce
Outdoor cooking	Smoked Prime Rib, Smoked Brisket	Deep smoke flavor and distinctive crust
Next-day meals	Sliders, French Dip, Roast Beef Hash	Make good use of cooked beef

For a 4–6 lb bone-in rib roast, USDA’s roasting chart gives approximately 23–25 minutes per pound at 325°F. A boneless rib roast of the same weight may take longer per pound. Treat these as planning estimates and use a thermometer to determine when the roast is ready.

Classic Prime Rib Recipes for a Christmas Centerpiece

1. Classic Prime Rib with Glazed Carrots

This traditional Christmas roast pairs the richness of prime rib with buttery, lightly sweetened carrots. Garlic, rosemary, salt, and cracked black pepper create a savory exterior without overpowering the beef.

Cook the carrots separately so their texture can be controlled, then glaze them just before serving. The contrast between deeply flavored beef and bright, tender vegetables makes this a particularly balanced holiday plate.

Best serving idea: Arrange carved prime rib on a warm platter with glazed carrots, a little pan jus, and fresh rosemary.

2. Garlic Herb Prime Rib

Garlic herb butter is a natural partner for prime rib. Rosemary and thyme provide a fragrant, earthy finish, while the butter helps the seasonings adhere to the surface.

For a more flavorful roast, season the beef with salt ahead of time and refrigerate it uncovered on a rack. Add the garlic-herb butter before cooking.

Best serving idea: Pair with mashed potatoes and green beans, then serve extra jus separately.

3. Reverse Sear Prime Rib

Reverse searing uses gentle roasting followed by a short, high-temperature finish. The goal is to build an evenly cooked interior and a deeply browned exterior without exposing the roast to intense heat throughout cooking.

The important detail is planning for the temperature increase during the finishing stage. A high-heat sear applied after the roast has already reached its desired final temperature can lead to overcooking.

Best serving idea: Carve immediately after the final browning stage and serve with horseradish cream.

4. Horseradish Crusted Prime Rib

Prepared horseradish, Dijon mustard, garlic, and herbs add a lively, peppery contrast to richly marbled prime rib.

A light breadcrumb coating can create extra texture, but it should be applied evenly and monitored during roasting so the crust browns without scorching.

Best serving idea: Serve with crispy potatoes and a simple green vegetable to balance the rich coating.

5. Prime Rib with Crispy Potatoes

A holiday roast with golden potatoes is an especially satisfying combination, but the potatoes deserve their own cooking space.

Parboil the potatoes until their edges begin to soften, roughen the surfaces slightly, and roast them on a spacious baking sheet. Finish them at high heat while the beef rests.

Best serving idea: Spoon beef jus over the carved meat, keeping the potatoes crisp until they reach the table.

6. Smoked Prime Rib

Smoked prime rib combines the familiar richness of a holiday rib roast with a gentle wood-fired aroma.

Oak and pecan are excellent choices for a beef-forward smoke flavor. Keep the seasoning straightforward and monitor both the smoker chamber and the meat’s internal temperature.

Best serving idea: Serve with horseradish sauce, roasted Brussels sprouts, and creamy potatoes.

Leaner Roast Beef Cuts for a Beautiful Holiday Dinner

7. Eye of Round Roast Beef

Eye of round is a lean, compact cut that works particularly well when carved into thin slices.

Garlic, black pepper, and thyme provide a classic roast-beef flavor. Because the cut contains relatively little marbling, serve it with warm beef jus or gravy.

Key detail: Slice as thinly as possible against the grain for a more pleasant texture.

8. Tri-Tip Roast

Tri-tip has a robust, steak-like flavor and an attractive browned exterior. Smoked paprika, garlic, oregano, and black pepper complement the beef without requiring an elaborate sauce.

Its most important carving detail is the grain: the muscle fibers change direction across the roast.

Key detail: Divide the cooked roast where the grain changes, then slice each portion across its fibers.

9. Beef Tenderloin

Tenderloin is ideal for a Christmas dinner where elegant presentation and tenderness are the priorities.

Tuck the thin end underneath and tie the roast to create a more consistent thickness. A mushroom sauce or rich pan reduction complements the lean beef beautifully.

Key detail: Avoid cooking by time alone; tenderloin can change temperature quickly near the end.

10. Top Sirloin Roast

Top sirloin is a flavorful alternative to more expensive holiday cuts. Garlic, thyme, and black pepper create a traditional roast-beef profile.

Serve the carved beef with onion gravy, roasted carrots, and Yorkshire puddings for a classic family-style dinner.

Key detail: Cut thinly across the grain and serve with sauce to keep each portion enjoyable.

11. Bottom Round Roast with Pan Gravy

Bottom round makes a practical holiday roast when a flavorful gravy is part of the plan.

A roasting pan with well-browned drippings gives the gravy a richer base. Deglaze thoroughly, then whisk in stock and thicken until smooth.

Key detail: Rest the roast before slicing, then carve thinly and serve with plenty of gravy.

Slow-Cooked and Smoked Beef for a Relaxed Christmas

12. Beef Bourguignon

Beef Bourguignon turns chuck roast into a rich French-inspired holiday dinner with mushrooms, carrots, pearl onions, red wine, and aromatic herbs.

Browning the beef in batches creates a more flavorful foundation. Gentle braising then softens the connective tissue and allows the sauce to develop depth.

Make-ahead advantage: Prepare it the day before Christmas, refrigerate promptly, and reheat thoroughly before serving.

13. Braised Short Ribs

Short ribs offer a deeply savory alternative to a carved roast. Their connective tissue softens during long, gentle cooking, producing tender beef and a rich sauce.

Brown the ribs well, use enough braising liquid to surround rather than completely submerge them, and remove excess fat before serving.

Best serving idea: Spoon the ribs and sauce over creamy mashed potatoes or polenta.

14. Smoked Brisket

Brisket is an excellent choice for a relaxed holiday gathering, especially when serving a larger group.

It requires patience. The cooking process must allow enough time for the connective tissue to soften, while the smoker maintains steady heat.

Key detail: Check both internal temperature and tenderness. A properly finished brisket should slice cleanly without feeling firm or rubbery.

Turn Christmas Roast Beef Leftovers Into Another Great Meal

15. Roast Beef Sliders

Layer thinly sliced cooked beef, provolone, Dijon mustard, and caramelized onions inside soft slider buns.

Brush the tops with seasoned butter and bake until golden and thoroughly heated.

Best occasion: A casual Boxing Day lunch or an easy holiday gathering.

16. French Dip Sandwiches

Warm sliced roast beef in a savory broth made with beef stock, onions, and Worcestershire sauce.

Serve inside toasted rolls with melted provolone and small bowls of hot jus for dipping.

Key detail: Toast the rolls first so they hold their shape when dipped.

17. Roast Beef Hash

Turn leftover beef into a hearty skillet meal with golden potatoes, onions, bell peppers, and parsley.

Parboiling the potatoes helps them develop a crisp exterior without leaving the centers undercooked.

Best serving idea: Add separately cooked eggs for a substantial post-Christmas brunch.

How to Keep Christmas Dinner on Schedule

For a holiday roast, work backward from the time you plan to serve dinner.

Two days ahead: Confirm the roast weight, check your thermometer, and shop for sauces, herbs, and side dishes.

Christmas Eve: Prepare seasoning blends, wash vegetables, and make braised dishes if using them. Refrigerate perishable food promptly.

Christmas Day: Allow time for preheating, roasting, resting, carving, and finishing the side dishes.

For prime rib, avoid scheduling crispy potatoes and other high-temperature sides to cook at the same time as a roast requiring gentler heat. Instead, use the resting period strategically.

You can round out the menu with one of these winter salads or a comforting dish from these high-protein casserole dinners.

Three Techniques That Matter More Than Fancy Seasonings

1. Match the Cooking Method to the Cut

Prime rib and tenderloin suit roasting. Chuck and short ribs benefit from slow, moist cooking. Brisket requires a longer process that allows connective tissue to soften.

2. Check Temperature at the Thickest Point

Insert a food thermometer into the thickest part of the beef, avoiding bone and large fat pockets.

USDA recommends a minimum internal temperature of 145°F with a three-minute rest for whole beef roasts. For safe oven roasting, FoodSafety.gov recommends an oven temperature of at least 325°F.

3. Carve Against the Grain

Cutting across the muscle fibers makes beef easier to chew. This is especially important for tri-tip and lean round roasts.

What to Serve with Christmas Prime Rib and Roast Beef

Rich prime rib pairs beautifully with horseradish cream, crispy potatoes, glazed carrots, and green beans.

Tenderloin works well with mushroom sauce and roasted asparagus.

Braised short ribs and Beef Bourguignon are particularly satisfying with mashed potatoes, buttered noodles, or polenta.

For smoked brisket, serve crunchy coleslaw, pickled vegetables, and roasted sweet potatoes.

If you’re planning several family meals around Christmas, these pantry staple dinner ideas and high-protein dinner recipes can help organize the rest of the week.

Christmas Beef Dinner FAQs

How much prime rib should I buy per guest?

A useful shopping estimate is approximately one pound of raw bone-in prime rib per adult, depending on appetites and the number of side dishes. For boneless beef, a smaller raw portion may be sufficient.

Which Christmas beef dinner is easiest to make ahead?

Beef Bourguignon and braised short ribs are particularly convenient because they can be cooked ahead, chilled promptly, and reheated thoroughly.

How do I prevent lean roast beef from becoming dry?

Use a thermometer, avoid excessive cooking, allow the roast to rest, and carve thinly against the grain. Serve leaner cuts with gravy or jus.

What is the difference between prime rib and beef tenderloin?

Prime rib has more marbling and a rich, robust flavor. Tenderloin is leaner and exceptionally tender, making it suitable for a more delicate presentation.

How should I store leftover Christmas roast beef?

Refrigerate promptly in shallow, covered containers. Use refrigerated leftovers within three to four days and reheat them thoroughly to 165°F.

A Christmas Beef Dinner Worth Remembering

A beautiful Christmas dinner starts with choosing a beef recipe that suits your gathering.

Prime rib delivers traditional holiday appeal, tenderloin makes an elegant centerpiece, and sirloin or round roast can help keep the meal practical. For a slower, more relaxed approach, Beef Bourguignon, short ribs, and smoked brisket bring rich flavor and satisfying portions.

And with sliders, French dip sandwiches, and roast beef hash, even the leftovers can become something special.

Choose your centerpiece, plan the timing, and build the rest of the menu around it. The result is a Christmas dinner that feels generous, thoughtful, and genuinely enjoyable.

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1. Classic Prime Rib with Glazed Carrots

Prep20 minutes

CookAbout 2–2½ hours

TotalAbout 3 hours

Servings8

MethodOven roasting

ProteinApprox. 35–45 g/serving

Ingredients

• 1 bone-in prime rib roast, about 5 lb
• 2 tbsp olive oil
• 2 tsp kosher salt, or to taste
• 1 tsp freshly ground black pepper
• 4 garlic cloves, minced
• 2 tsp finely chopped fresh rosemary
• 2 lb carrots, peeled and cut into even pieces
• 2 tbsp unsalted butter
• 2 tbsp honey
• 1 tbsp fresh lemon juice
• Fresh parsley for serving, optional

Instructions

1. Heat the oven to 325°F. Pat the beef dry and place it fat-side up on a rack in a roasting pan.
2. Combine olive oil, salt, pepper, garlic, and rosemary. Rub the mixture evenly over the beef.
3. Roast, checking the temperature at the thickest section. A 5 lb bone-in roast generally takes around 2 hours, but use a thermometer to determine doneness.
4. Remove when the center reaches at least 145°F. Rest loosely covered for 20–30 minutes before carving.
5. While the roast rests, simmer the carrots in lightly salted water until tender, about 10–15 minutes. Drain.
6. Melt butter in a skillet, add honey and lemon juice, then toss the carrots until evenly glazed.
7. Slice the prime rib and serve with glazed carrots and warm pan juices.

Holiday tip: Finish the carrots while the meat rests so both arrive at the table at their best.

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2. Garlic Herb Prime Rib

Prep20 minutes

CookAbout 2–2½ hours

TotalAbout 3 hours

Servings8

MethodOven roasting

ProteinApprox. 35–45 g/serving

Ingredients

• 1 bone-in prime rib roast, about 5 lb
• 5 tbsp softened unsalted butter
• 5 garlic cloves, finely minced
• 1 tbsp finely chopped rosemary
• 1 tbsp finely chopped thyme
• 2 tsp kosher salt
• 1 tsp black pepper
• 1 cup low-sodium beef stock

Instructions

1. Preheat the oven to 325°F and place the prime rib on a rack in a roasting pan.
2. Mix softened butter, garlic, rosemary, thyme, salt, and black pepper.
3. Spread the herb butter across the roast, coating the top and sides.
4. Roast until a thermometer inserted into the thickest section reads at least 145°F.
5. Transfer the roast to a cutting board and rest loosely covered for 20–30 minutes.
6. Remove excess fat from the roasting pan. Add beef stock and scrape up browned bits over medium heat.
7. Simmer briefly, strain if desired, and serve the resulting jus with sliced beef.

Make-ahead tip: Mix the garlic herb butter a day in advance and refrigerate it in a covered container.

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3. Reverse Sear Prime Rib

Prep20 minutes

CookAbout 2½–3 hours

TotalAbout 3½ hours

Servings8

MethodRoast and sear

ProteinApprox. 35–45 g/serving

Ingredients

• 1 boneless prime rib roast, about 4½ lb
• 2 tbsp olive oil
• 2 tsp kosher salt
• 1 tbsp coarsely ground black pepper
• 1 tsp garlic powder
• 2 tsp finely chopped fresh thyme

Instructions

1. Pat the roast dry. Season evenly with salt, pepper, garlic powder, and thyme. Refrigerate uncovered overnight if convenient.
2. Heat the oven to 325°F. Place the beef on a roasting rack and brush lightly with olive oil.
3. Roast gently, checking the internal temperature regularly as the meat approaches the finishing stage.
4. When the center reaches approximately 135–140°F, remove the roast and allow it to rest while the oven heats to 475–500°F. The finishing stage must bring the meat to at least 145°F.
5. Return the roast to the hot oven briefly to develop a deep brown crust. Monitor internal temperature throughout the sear.
6. Once the thickest section reaches at least 145°F, remove and rest for a minimum of three minutes before carving. A longer rest may improve slicing.
7. Carve across the grain and serve with horseradish cream or warm beef jus.

Technique tip: Final searing raises the internal temperature, so plan the gentle roasting and finishing stages together rather than treating them as two independent cooking processes.

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4. Horseradish Crusted Prime Rib

Prep25 minutes

CookAbout 2–2½ hours

TotalAbout 3 hours

Servings8

MethodOven roasting

ProteinApprox. 35–45 g/serving

Ingredients

• 1 bone-in prime rib roast, about 5 lb
• 3 tbsp prepared horseradish, well drained
• 2 tbsp Dijon mustard
• 3 garlic cloves, minced
• ½ cup plain breadcrumbs
• 2 tbsp olive oil
• 2 tsp chopped parsley
• 2 tsp kosher salt
• 1 tsp black pepper

Instructions

1. Heat the oven to 325°F. Pat the roast dry and season with salt and black pepper.
2. Combine horseradish, mustard, garlic, breadcrumbs, olive oil, and parsley.
3. Press the mixture over the top and sides of the roast in a relatively thin, even layer.
4. Place on a rack in a roasting pan and cook until the center reaches 145°F.
5. If the coating begins browning too quickly, cover it loosely with foil.
6. Rest the beef for 20 minutes before slicing carefully to preserve the crust.
7. Serve with roasted vegetables and creamy mashed potatoes.

Crust tip: Drain the horseradish well to prevent excess moisture from softening the breadcrumb coating.

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5. Prime Rib with Crispy Potatoes

Prep25 minutes

CookAbout 2½–3 hours

TotalAbout 3½ hours

Servings8

MethodOven roasting

ProteinApprox. 35–45 g/serving

Ingredients

• 1 bone-in prime rib roast, about 5 lb
• 2 tsp kosher salt
• 1 tsp black pepper
• 3 garlic cloves, minced
• 2 tbsp olive oil for the beef
• 2½ lb Yukon Gold potatoes, cut into chunks
• 3 tbsp olive oil for the potatoes
• 1 tsp paprika
• 1 tsp dried rosemary
• Salt to taste

Instructions

1. Heat oven to 325°F. Rub beef with salt, pepper, garlic, and 2 tbsp olive oil.
2. Place beef on a rack in a roasting pan and roast until the thickest section reaches 145°F.
3. Meanwhile, boil the potato pieces in salted water for 8–10 minutes until their edges begin to soften.
4. Drain thoroughly and shake gently in the pot to roughen the potato surfaces.
5. Toss potatoes with remaining olive oil, paprika, rosemary, and salt.
6. When the beef is ready, remove it and rest loosely covered. Increase oven temperature to 425°F.
7. Spread potatoes on a large baking sheet and roast for 25–35 minutes, turning once, until golden and crisp.
8. Carve the beef and serve with potatoes and pan juices.

Crispness tip: Keep the potatoes in a single layer with space between pieces so they roast instead of steam.

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6. Smoked Prime Rib

Prep20 minutes

SmokeAbout 3–5 hours

TotalAbout 4–6 hours

Servings8

MethodSmoker

ProteinApprox. 35–45 g/serving

Ingredients

• 1 bone-in prime rib roast, about 5 lb
• 2 tbsp olive oil
• 2 tsp kosher salt
• 1 tbsp coarse black pepper
• 1 tbsp garlic powder
• 2 tsp finely chopped fresh rosemary
• Oak or pecan smoking wood

Instructions

1. Prepare the smoker for indirect cooking at approximately 275–300°F.
2. Pat the roast dry and coat with olive oil, salt, pepper, garlic powder, and rosemary.
3. Place beef on the smoker grate and insert a meat probe into the thickest section.
4. Maintain consistent smoker temperature and add smoking wood as appropriate for your equipment.
5. Smoke until the roast reaches at least 145°F internally. Cooking time varies with smoker conditions and roast shape.
6. Transfer to a board and rest loosely covered for 20–30 minutes.
7. Slice across the grain and serve with horseradish sauce or beef jus.

Smoke tip: Oak or pecan adds flavor without overwhelming the richness of the beef.

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7. Eye of Round Roast Beef

Prep15 minutes

CookAbout 1½–1¾ hours

TotalAbout 2¼ hours

Servings6

MethodOven roasting

ProteinApprox. 35–45 g/serving

Ingredients

• 1 eye of round roast, about 3 lb
• 2 tbsp olive oil
• 1½ tsp kosher salt
• 1 tsp black pepper
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp dried thyme
• 1 cup low-sodium beef stock

Instructions

1. Preheat oven to 325°F. Pat the beef dry.
2. Mix olive oil, salt, pepper, garlic powder, onion powder, and thyme.
3. Rub the seasoning over the entire roast and place on a rack in a shallow roasting pan.
4. Roast until the thickest section reaches 145°F. Begin checking before the estimated finishing time.
5. Rest loosely covered for 15–20 minutes.
6. Warm the beef stock with any pan drippings to create a light serving jus.
7. Slice very thinly against the grain and serve with the jus.

Carving tip: Thin slices make this lean cut more enjoyable than thick steak-style portions.

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8. Tri-Tip Roast

Prep15 minutes

CookAbout 45–75 minutes

TotalAbout 1½ hours

Servings6

MethodOven roasting

ProteinApprox. 35–40 g/serving

Ingredients

• 1 tri-tip roast, about 2½ lb
• 2 tbsp olive oil
• 1½ tsp kosher salt
• 1 tsp black pepper
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1 tsp dried oregano

Instructions

1. Preheat oven to 325°F.
2. Combine oil, salt, black pepper, smoked paprika, garlic powder, and oregano.
3. Rub the seasoning mixture over the entire tri-tip.
4. Place beef on a roasting rack and cook until the center reaches 145°F.
5. Rest loosely covered for 10–15 minutes.
6. Identify the two directions of the muscle grain. Separate the roast where the fibers change direction.
7. Slice each section thinly across its grain and arrange on a serving platter.

Carving tip: Tri-tip’s changing grain direction makes careful slicing especially important.

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9. Beef Tenderloin

Prep20 minutes

CookAbout 45–60 minutes

TotalAbout 1½ hours

Servings8

MethodOven roasting

ProteinApprox. 40–45 g/serving

Ingredients

• 1 trimmed whole beef tenderloin, about 4 lb
• 2 tbsp olive oil
• 2 tsp kosher salt
• 1 tsp black pepper
• 4 garlic cloves, minced
• 2 tsp chopped fresh thyme
• 2 tbsp softened butter

Instructions

1. Heat the oven to 425°F.
2. Tuck the thin end of the tenderloin underneath and tie the roast with kitchen twine at even intervals.
3. Rub the beef with olive oil, salt, pepper, garlic, and thyme.
4. Place on a rack in a shallow roasting pan and dot the top with softened butter.
5. Roast for approximately 45–60 minutes, checking with a thermometer until the thickest point reaches 145°F.
6. Rest for at least 15 minutes.
7. Remove the twine, slice into medallions, and serve with mushroom sauce or warm pan juices.

Presentation tip: Tying the tenderloin gives the roast a more even shape and creates neater slices.

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10. Top Sirloin Roast

Prep15 minutes

CookAbout 1½–2½ hours

TotalAbout 3 hours

Servings8

MethodOven roasting

ProteinApprox. 35–45 g/serving

Ingredients

• 1 top sirloin roast, about 4 lb
• 2 tbsp olive oil
• 2 tsp kosher salt
• 1 tsp ground black pepper
• 4 garlic cloves, minced
• 2 tsp dried thyme
• 1 cup low-sodium beef stock
• 1 tsp Worcestershire sauce

Instructions

1. Preheat oven to 325°F. Pat the beef dry with paper towels.
2. Mix olive oil, salt, pepper, garlic, and thyme. Rub the mixture all over the roast.
3. Position the beef fat-side up on a rack in a roasting pan.
4. Roast until a thermometer inserted into the thickest part reads 145°F. Start checking early because roast shape affects cooking time.
5. Transfer to a cutting board and rest loosely covered for 15–20 minutes.
6. Place the roasting pan over medium heat. Add stock and Worcestershire sauce and scrape up browned bits.
7. Simmer for 5 minutes, strain if desired, and serve with thin slices of beef.

Serving idea: Pair with roasted carrots and Yorkshire puddings for a classic holiday roast-beef dinner.

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11. Bottom Round Roast with Pan Gravy

Prep20 minutes

CookAbout 2–2½ hours

TotalAbout 3 hours

Servings8

MethodOven roasting

ProteinApprox. 35–45 g/serving

Ingredients

• 1 bottom round roast, about 4 lb
• 2 tbsp olive oil
• 2 tsp kosher salt
• 1 tsp black pepper
• 1 tsp garlic powder
• 1 tsp dried rosemary
• 2 tbsp unsalted butter
• 2 tbsp all-purpose flour
• 2 cups low-sodium beef stock

Instructions

1. Heat the oven to 325°F.
2. Rub beef with olive oil, salt, black pepper, garlic powder, and rosemary.
3. Place on a roasting rack and cook until the center reaches at least 145°F.
4. Transfer to a cutting board and rest for about 20 minutes before carving.
5. Remove excess fat from the roasting pan, leaving the browned drippings.
6. Add butter and flour, stirring over medium heat for about one minute.
7. Gradually whisk in beef stock. Simmer for 4–6 minutes until the gravy is smooth and thickened.
8. Slice the beef thinly against the grain and serve with the warm gravy.

Gravy tip: Scrape up all the browned bits in the roasting pan for extra savory flavor.

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12. Beef Bourguignon

Prep30 minutes

CookAbout 3–3½ hours

TotalAbout 4 hours

Servings8

MethodDutch oven braising

ProteinApprox. 35–40 g/serving

Ingredients

• 3 lb boneless beef chuck, cut into 2-inch cubes
• 4 oz bacon, diced
• 2 tbsp olive oil
• 1 large yellow onion, chopped
• 3 carrots, cut into thick slices
• 4 garlic cloves, minced
• 2 tbsp tomato paste
• 2 tbsp all-purpose flour
• 2 cups dry red wine
• 2 cups low-sodium beef stock
• 12 oz cremini mushrooms, quartered
• 1 cup peeled pearl onions
• 2 bay leaves
• 4 fresh thyme sprigs
• Kosher salt and black pepper to taste

Instructions

1. Preheat oven to 325°F.
2. Cook bacon in a large Dutch oven over medium heat until lightly crisp. Remove with a slotted spoon.
3. Season the beef with salt and pepper. Brown it in batches in the bacon fat and olive oil, then transfer to a plate.
4. Add chopped onion and carrots to the pot. Cook for 5 minutes, stirring occasionally.
5. Add garlic and tomato paste and cook for another minute. Sprinkle over the flour and stir well.
6. Slowly pour in the red wine, scraping the bottom of the pot. Add beef stock, browned beef, bacon, thyme, and bay leaves.
7. Bring to a gentle simmer, cover, and transfer to the oven for approximately 2½ hours.
8. Add mushrooms and pearl onions. Cover and continue cooking for 30–45 minutes, until the beef is fork-tender.
9. Remove bay leaves and thyme stems. Adjust seasoning and serve with creamy mashed potatoes or buttered noodles.

Make-ahead tip: Prepare the dish the previous day, refrigerate promptly, and reheat thoroughly before serving. The sauce is especially convenient for holiday meal planning.

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13. Braised Short Ribs

Prep25 minutes

CookAbout 3–3½ hours

TotalAbout 4 hours

Servings6

MethodOven braising

ProteinApprox. 30–40 g/serving

Ingredients

• 4 lb bone-in beef short ribs
• 2 tbsp olive oil
• 1 large onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 4 garlic cloves, minced
• 2 tbsp tomato paste
• 1 cup dry red wine
• 2 cups low-sodium beef stock
• 3 fresh thyme sprigs
• 2 bay leaves
• Kosher salt and freshly ground black pepper

Instructions

1. Preheat the oven to 325°F.
2. Pat short ribs dry and season generously with salt and pepper.
3. Heat olive oil in a Dutch oven over medium-high heat. Brown the ribs on all sides, working in batches. Transfer to a plate.
4. Add onion, carrots, and celery to the pot. Cook until slightly softened, approximately 5–7 minutes.
5. Stir in garlic and tomato paste and cook for one minute.
6. Pour in red wine and scrape up browned bits. Add stock, thyme, and bay leaves.
7. Return short ribs to the pot. The liquid should come partway up the ribs rather than completely cover them.
8. Cover and braise in the oven for approximately 3–3½ hours, until the meat is very tender.
9. Remove ribs and herbs. Skim excess fat from the sauce and simmer briefly to reduce if needed.
10. Serve ribs with sauce over mashed potatoes or creamy polenta.

Flavor tip: Properly browning the ribs before braising builds the deep savory character of the finished sauce.

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14. Smoked Brisket

Prep25 minutes

SmokeAbout 10–14 hours

Rest1–2 hours

Servings12

MethodLow-and-slow smoking

ProteinApprox. 35–45 g/serving

Ingredients

• 1 whole beef brisket, approximately 8–10 lb before trimming
• 3 tbsp coarse black pepper
• 3 tbsp kosher salt
• 1 tbsp garlic powder
• 1 tbsp smoked paprika
• Oak smoking wood

Instructions

1. Trim thick, hard excess fat from the brisket, leaving a relatively even fat cap.
2. Combine black pepper, salt, garlic powder, and smoked paprika.
3. Pat brisket dry and apply the seasoning evenly to all exposed surfaces.
4. Prepare the smoker for indirect cooking at approximately 250°F, with oak wood for smoke.
5. Place brisket in the smoker. Position the thicker end toward the warmer section when the smoker has a noticeable hot spot.
6. Smoke until a dark, well-developed bark forms. Once the bark has set, wrap in unwaxed butcher paper if desired.
7. Continue cooking until the connective tissue softens and a probe slides into the thickest part with little resistance. This often occurs around 195–205°F, although texture is the deciding factor.
8. Rest the brisket in a food-safe warm holding setup, keeping it at 140°F or above if hot-holding for an extended period.
9. Separate the point and flat as needed, identify the grain direction, and carve thin slices against the grain.

Planning tip: Brisket timing varies with thickness, fat content, and smoker conditions. Build several hours of flexibility into the Christmas cooking schedule.

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15. Roast Beef Sliders

Prep15 minutes

CookAbout 20 minutes

Total35 minutes

Servings6 (2 each)

MethodOven baking

ProteinApprox. 30–35 g/serving

Ingredients

• 12 soft slider buns
• 1½ lb cooked roast beef, thinly sliced
• 6 slices provolone cheese, cut in half
• 1 cup caramelized onions
• 2 tbsp Dijon mustard
• 3 tbsp unsalted butter, melted
• 1 tsp Worcestershire sauce
• ½ tsp garlic powder

Instructions

1. Preheat the oven to 350°F.
2. Slice slider buns horizontally, keeping the connected bottoms together if using pull-apart rolls.
3. Arrange bottom halves in a lightly greased baking dish and spread with Dijon mustard.
4. Layer roast beef, provolone, and caramelized onions evenly over the buns.
5. Place bun tops over the filling.
6. Mix melted butter, Worcestershire sauce, and garlic powder. Brush over the tops.
7. Cover loosely with foil and bake for approximately 12–15 minutes.
8. Remove foil and bake for another 5–10 minutes until golden. Check that the reheated roast beef filling reaches 165°F.
9. Separate into individual sliders and serve warm.

Serving tip: These sliders pair wonderfully with pickles, coleslaw, or a small bowl of warm beef jus.

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16. French Dip Sandwiches

Prep15 minutes

Cook20 minutes

Total35 minutes

Servings6

MethodStovetop and broiler

ProteinApprox. 35–40 g/serving

Ingredients

• 1½ lb cooked roast beef, thinly sliced
• 6 hoagie rolls
• 6 slices provolone cheese
• 3 cups low-sodium beef stock
• 1 small onion, thinly sliced
• 1 tbsp unsalted butter
• 1 tbsp Worcestershire sauce
• ½ tsp garlic powder
• Freshly ground black pepper to taste

Instructions

1. Melt butter in a medium saucepan over medium heat.
2. Add sliced onion and cook for approximately 7–8 minutes until softened and lightly golden.
3. Pour in beef stock and add Worcestershire sauce, garlic powder, and black pepper.
4. Simmer gently for 10 minutes to develop the dipping broth.
5. Add roast beef slices to the hot broth and heat thoroughly to 165°F, avoiding extended simmering that could toughen the slices.
6. Split the hoagie rolls and toast the cut sides under the broiler.
7. Divide the warm beef among the rolls and top with provolone cheese.
8. Return briefly to the broiler until the cheese melts.
9. Serve each sandwich with a small bowl of hot beef dipping broth.

Texture tip: Toasting the rolls helps them hold up when dipped in the savory broth.

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17. Roast Beef Hash

Prep15 minutes

Cook30 minutes

Total45 minutes

Servings4

MethodStovetop skillet

ProteinApprox. 30–35 g/serving

Ingredients

• 1 lb cooked roast beef, diced
• 1½ lb Yukon Gold potatoes, diced into small cubes
• 1 medium onion, finely diced
• 1 red bell pepper, diced
• 2 tbsp olive oil
• 1 tbsp unsalted butter
• ½ tsp smoked paprika
• ½ tsp garlic powder
• Salt and freshly ground black pepper to taste
• 2 tbsp chopped fresh parsley

Instructions

1. Bring a pot of salted water to a boil. Add diced potatoes and cook for 6–8 minutes, until just beginning to soften.
2. Drain thoroughly and let the potatoes dry for a few minutes.
3. Heat olive oil in a large skillet over medium-high heat.
4. Add potatoes in an even layer and allow them to brown undisturbed for several minutes before turning.
5. Add diced onion and bell pepper. Continue cooking until the vegetables soften and potatoes develop crisp edges.
6. Add butter, smoked paprika, garlic powder, and diced roast beef.
7. Stir occasionally until the beef is heated thoroughly to 165°F and the potatoes are golden.
8. Season with salt and black pepper, sprinkle with parsley, and serve immediately.

Brunch idea: Serve alongside freshly cooked eggs and toast for a satisfying post-Christmas breakfast.

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Written By

Emily Carter

Emily started Kitchen Proteins after getting tired of high-protein recipes that were either bland or took an hour to make on a weeknight. Every recipe she publishes is tested in a real kitchen first, with the protein count calculated from the exact ingredients used, not a rounded guess.