FAMILY FEATURES

When it comes to holiday entertaining, there isnothing more elegant — or easy — than serving a beautiful roast. The elegance factor we can allunderstand, 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 heatmethods, which results in producing the flavorful, deep browncrusty exterior. It’s also important to allow the roast to rest beforecarving to ensure that the juices in the center have time to redistri -bute for maximum flavor and tenderness.

By following a few simple guidelines, you can easily prepareand serve a holiday roast that will receive rave reviews from allyour guests.

For a free “Great Gathering Guide and Cookbook” filled withdelicious recipes from Omaha Steaks, call 1-800-228-9055, orvisit www.OmahaSteaks.com.

Roast Buyer’sGuideUse this rule of thumb to determine how muchmeat you need to purchaseper serving:

� Boneless Roast:1/2 pound, uncooked

� Bone-In Roast: 1 pound, uncooked

� Standing Rib Roast, also known as a PrimeRib Roast:allow 2 servings per rib

Roast Cooking ChartThe cooking times below are for fully thawed roasts.

Sear and Slow Roast Method – Preheat the oven to 250°F. Lightly oil and season roast. Sear roasts in an oven proof pan, with small amount of oil, or on the grill for 2-3 minutes on each side or until well browned. Place the roast on an elevated rack in a roasting pan. Refer to approximate cooking times below. Allow 15-20 minutes resting time before slicing and serving.

Weight Rare 120°-130°F Med Rare 130°-140°F Medium 140°-150°F Well 160°-170°F

Weight Rare 120°-130°F Med Rare 130°-140°F Medium 140°-150°F Well 160°-170° F

Tenderloin Roast 3 lb

Rib Roast 4 lb

Rib Roast, Bone In 6 lb

Sirloin Tri-Tip Roast 1.5 lb

Tenderloin Roast 3 lb

Rib Roast 4 lb

Rib Roast, Bone In 6 lb

Sirloin Tri-Tip Roast 1.5 lb

Quick Roast Method* Preheat oven to 400°F. Lightly oil and season roast. Place on an elevated rack in a roasting pan. Roast uncovered, using times below. Allow 20-40 minutes resting time before slicing.

*Verify degrees of doneness by using a kitchen thermometer. Above times are approximate.

1-1 hr 10 min

1 hr 10 min-1 hr 20 min

2 hrs 45 min-3 hrs

40-50 min

45-50 min

1 hr 20 min-1 hr 30 min

2 hrs-2 hrs 15 min

30-35 min

1 hr 10 min-1 hr 20 min

2 hrs 25min-2 hrs 35 min

3 hrs 30 min-4 hrs

55-60 min

55-60 min

1 hr 30 min-1 hr 40 min

2 hrs 15 min-2 hrs 30 min

35-40 min

1 hr 20 min-1 hr 30 min

2 hrs 45 min-3 hrs

4 hrs- 4 hrs 30 min

1 hr 10 min-1 hr 15 min

1 hr 5 min-1 hr 10 min

1 hr 45 min-2 hrs

2 hrs 30 min- 2 hrs 45 min

45-50 min

1 hr 45 min-1 hr 55 min

3 hrs 30 min-4 hrs

5 hrs- 5 hrs 30 min

1 hr 35 min-1 hr 45 min

1 hr 15 min-1 hr 30 min

2 hrs 15 min-2 hrs 30 min

3 hrs- 3 hrs 15 min

1 hr- 1 hr 15 min

Recommendations courtesy Omaha Steaks

Roasted Baby Red PotatoesServes 4 to 6

2 pounds baby red potatoes2 tablespoons olive oil1 tablespoon garlic, chopped1 teaspoon rosemary, chopped1 teaspoon oregano, chopped

1/2 cup Romano cheese, grated2 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 addi tional 30 minutes or until brown.

Blue Cheese and Cabernet Sauvignon Demi GlaceServes 4 to 6

1/2 teaspoon olive oil2 tablespoons shallots, finely chopped1 teaspoon garlic, finely chopped

1/2 cup Cabernet Sauvignon1 cup Demi Glace*2 ounces Maytag Blue Cheese, crumbled

In a sauce pan heat olive oil. Sauté shallots andgarlic 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 orpurchased from a specialty food store such asOmaha Steaks.

Holiday Green BeansServes 4 to 6

1 pound green beans, trimmed 1 lemon, cut in half1 cup croutons, coarsely ground6 slices bacon, cooked and coarsely

chopped2 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 icebath and drain well.

Spread cooled green beans in a 9 x 13-inchcasserole dish. Squeeze lemon juice evenly overgreen beans. Sprinkle top of green beans withground 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.

Rib Roast

Standing Rib Roast