14 Tender Christmas Beef Recipes That Impress Guests

You’ll find 14 beef recipes that make a holiday table feel special, from a classic herb-crusted prime rib to a beef Wellington with mushroom duxelles. Each dish uses clear steps and simple techniques so you can plan timing, seasoning, and resting without guesswork. Some are showstoppers that need advance prep, others slow-cook while you host. Keep your oven schedule in mind and pick one that matches your guest count and skill level.

Classic Herb-Crusted Prime Rib Roast

Classic Herb-Crusted Prime Rib Roast: a show-stopping, juicy centerpiece with a crunchy, fragrant herb crust.

Ingredients:

• 1 (5–6 lb) bone-in prime rib roast (standing rib roast), trimmed
• 2 tbsp kosher salt
• 1 tbsp freshly ground black pepper
• 3 tbsp Dijon mustard
• 4 cloves garlic, minced
• 2 tbsp fresh rosemary, finely chopped
• 2 tbsp fresh thyme leaves, chopped
• 2 tbsp fresh parsley, chopped
• 2 tbsp olive oil
• 1–2 tsp lemon zest (optional, for brightness)
• 1 cup beef or chicken stock (for the pan)
• Kitchen twine (if not already tied)

How to Make:

1. Remove the roast from the refrigerator 2 hours before cooking to come to room temperature; pat dry with paper towels.
2. Preheat the oven to 450°F (230°C).
3. Mix the salt, pepper, Dijon, minced garlic, chopped rosemary, thyme, parsley, olive oil, and lemon zest in a small bowl to form a paste.
4. If the roast isn’t tied, tie it with kitchen twine every 2 inches to guarantee even cooking.
5. Rub the herb paste all over the roast, pressing it into the meat so it adheres evenly.
6. Place the roast bone-side down (fat cap up) on a rack in a roasting pan and pour the stock into the pan to keep drippings from burning.
7. Roast at 450°F for 15 minutes to develop a crust, then reduce the oven temperature to 325°F (165°C).
8. Continue roasting until the internal temperature reaches 120°F (49°C) for rare, 125°F (52°C) for medium-rare, or 135°F (57°C) for medium, about 12–15 minutes per pound after the temperature drop; check with an instant-read thermometer in the thickest part, away from bone.
9. Remove the roast from the oven and tent loosely with foil; let rest for 20–25 minutes so juices redistribute and carryover cooking raises the temp a few degrees.
10. Transfer to a cutting board, remove twine, slice between the ribs into thick slices, and serve with pan jus or au jus made from the roasting pan drippings.

Enjoy—your herb-crusted prime rib will steal the show and taste amazing!

Beef Wellington With Mushroom Duxelles

A show-stopping, tender beef tenderloin wrapped in mushroom duxelles and puff pastry — classic holiday wow-factor.

Ingredients:

• 2 lb beef tenderloin (center-cut), trimmed
• Salt and freshly ground black pepper
• 2 tbsp olive oil
• 2 tbsp Dijon mustard
• 1 lb cremini or button mushrooms, finely chopped
• 2 shallots, finely chopped
• 2 cloves garlic, minced
• 2 tbsp unsalted butter
• 2 tbsp fresh parsley, chopped
• 1 tsp fresh thyme leaves (or 1/2 tsp dried)
• 6–8 thin slices prosciutto
• 1 sheet puff pastry (about 10–12 oz), thawed
• 1 egg, beaten (for egg wash)
• Flour for dusting

How to Make:

1. Season the beef generously with salt and pepper.
2. Heat olive oil in a skillet over high heat; sear the beef on all sides until browned, about 1–2 minutes per side. Remove and let cool slightly.
3. Brush the cooled beef all over with Dijon mustard; set aside.
4. In the same skillet, reduce heat to medium and melt butter. Add shallots and garlic; cook 1–2 minutes until translucent.
5. Add chopped mushrooms, thyme, salt and pepper; cook, stirring, until moisture evaporates and mixture is paste-like, about 8–10 minutes.
6. Stir in parsley, taste and adjust seasoning. Let the mushroom duxelles cool completely.
7. On a sheet of plastic wrap, lay out prosciutto slices slightly overlapping to form a rectangle. Spread the cooled duxelles evenly over the prosciutto.
8. Place the mustard-coated beef on the duxelles, then use the plastic wrap to tightly roll the prosciutto around the beef. Twist ends of plastic to secure and chill in the refrigerator for 15–20 minutes.
9. Preheat oven to 400°F (200°C). Lightly flour a work surface and roll out puff pastry to large enough to fully encase the beef.
10. Unwrap the chilled beef roll and place it in the center of the pastry. Brush pastry edges with beaten egg. Fold pastry over the beef, trimming excess and sealing seams; place seam-side down on a baking sheet lined with parchment.
11. Brush the entire pastry with egg wash; you can score a light decorative pattern on top if desired. Chill 10 minutes in fridge.
12. Bake for 25–30 minutes, or until pastry is golden brown and an instant-read thermometer in the center reads 125–130°F for medium-rare. Rest 10 minutes before slicing.
13. Slice into thick rounds and serve immediately.

Slice, savor, and enjoy the holiday applause that comes with every bite!

Slow-Braised Short Ribs in Red Wine

Rich, melt-in-your-mouth short ribs braised slowly in red wine and aromatics—perfect for a cozy Christmas feast.

Ingredients:

• 4–6 beef short ribs (about 3–4 lb / 1.5–2 kg), bone-in
• Salt and freshly ground black pepper
• 2 tablespoons vegetable oil or canola oil
• 1 large onion, chopped
• 2 carrots, peeled and chopped
• 2 celery stalks, chopped
• 4 garlic cloves, smashed
• 2 tablespoons tomato paste
• 2 cups dry red wine (Cabernet, Merlot or similar)
• 2 cups beef stock
• 2 sprigs fresh rosemary
• 3 sprigs fresh thyme (or 1 tsp dried thyme)
• 2 bay leaves
• 1 tablespoon brown sugar or honey (optional, for balance)
• 2 tablespoons butter (optional, for finishing)
• Chopped fresh parsley for garnish (optional)

How to Make:

1. Preheat oven to 325°F (160°C). Pat the short ribs dry and season generously with salt and pepper.
2. Heat oil in a large Dutch oven or ovenproof pot over medium-high heat until shimmering.
3. Sear the short ribs in batches until deeply browned on all sides, about 3–4 minutes per side; transfer to a plate.
4. Reduce heat to medium and add the chopped onion, carrots, and celery; cook until softened, about 6–8 minutes.
5. Add the garlic and tomato paste; cook 1–2 minutes, stirring, until fragrant and the paste darkens slightly.
6. Pour in the red wine, scraping up browned bits from the bottom of the pot; simmer 5 minutes to reduce slightly.
7. Return the short ribs to the pot and add the beef stock, rosemary, thyme, bay leaves, and brown sugar or honey if using; liquid should come about two-thirds up the ribs.
8. Bring to a gentle simmer on the stovetop, then cover and transfer to the preheated oven.
9. Braise in the oven for 2.5–3 hours, or until the meat is tender and falling from the bone.
10. Carefully remove ribs to a platter and skim off excess fat from the surface of the braising liquid; discard herb sprigs and bay leaves.
11. Optionally, reduce the braising liquid on the stovetop until slightly thickened, then whisk in butter for a glossy finish and adjust seasoning.
12. Spoon the sauce over the short ribs, garnish with chopped parsley, and serve with mashed potatoes, creamy polenta, or buttered noodles.

Enjoy the warm, rich comfort of these holiday short ribs—your guests will be asking for seconds!

Garlic and Rosemary Crusted Sirloin

Garlic and Rosemary Crusted Sirloin

A savory, herb-packed sirloin with a crispy garlic-rosemary crust that’s perfect for Christmas feasting.

Ingredients:

• 2–3 lb sirloin roast (top sirloin)
• 3 tbsp olive oil
• 4 cloves garlic, minced
• 2 tbsp fresh rosemary, finely chopped (or 2 tsp dried)
• 1 tbsp fresh thyme leaves (or 1 tsp dried)
• 1 tsp kosher salt (plus more to taste)
• 1 tsp freshly ground black pepper
• 1 tbsp Dijon mustard
• 1/2 cup panko breadcrumbs (optional for extra crunch)
• 1 tbsp melted butter (if using panko)
• 1 small lemon, zested (optional)
• Kitchen twine (if roast is uneven) and meat thermometer

How to Make:

1. Remove the sirloin from the fridge 30–60 minutes before cooking so it comes closer to room temperature.
2. Preheat your oven to 425°F (220°C).
3. Pat the roast dry with paper towels and season all over with 1 tsp salt and 1 tsp pepper.
4. In a small bowl, mix olive oil, minced garlic, chopped rosemary, thyme, Dijon mustard, and lemon zest (if using).
5. If using panko, stir breadcrumbs into the herb mixture and add melted butter to bind; otherwise skip the panko.
6. Rub the herb-garlic mixture all over the sirloin, pressing the crumb mixture onto the surface so it adheres.
7. If the roast is uneven, tie it with kitchen twine at 1–2 inch intervals for even cooking.
8. Place the roast on a rack in a roasting pan or a rimmed baking sheet.
9. Roast at 425°F for 15 minutes to develop the crust, then reduce oven temperature to 350°F (175°C).
10. Continue roasting until the internal temperature reaches 125–130°F (52–54°C) for medium-rare, about 20–30 more minutes depending on size.
11. Remove the roast from the oven, tent loosely with foil, and let rest for 15 minutes — temperature will rise to medium-rare while resting.
12. Slice against the grain and serve with pan juices or your favorite Christmas sides.

Enjoy a slice of garlicky, rosemary-crusted sirloin — the perfect centerpiece for your holiday table!

Coffee-Rubbed Standing Rib Roast

Bold, deeply savory standing rib roast with a rich coffee crust that’s perfect for a holiday center stage.

Ingredients:

• 1 (5–7 lb) standing rib roast (prime rib), bone-in
• 2 tablespoons finely ground dark roast coffee
• 1 tablespoon brown sugar
• 2 teaspoons kosher salt
• 2 teaspoons freshly ground black pepper
• 1 teaspoon smoked paprika (optional)
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 2 tablespoons olive oil
• 2–3 sprigs fresh rosemary (optional)
• 2–3 cloves garlic, smashed (optional)

How to Make:

1. Remove the roast from the fridge 1–2 hours before cooking to come to room temperature; pat dry with paper towels.
2. Preheat your oven to 450°F (230°C).
3. In a small bowl, combine the ground coffee, brown sugar, salt, pepper, paprika, garlic powder, and onion powder.
4. Rub the roast all over with olive oil, then press the coffee spice blend evenly over the surface.
5. Place the roast bone-side down in a roasting pan or on a rack set in a baking sheet; tuck rosemary sprigs and smashed garlic around the roast if using.
6. Roast at 450°F for 15 minutes to develop a crust, then reduce the oven temperature to 325°F (165°C).
7. Continue roasting until the internal temperature reaches your desired doneness: 115°F–120°F for rare, 125°F–130°F for medium-rare, 135°F–140°F for medium (use an instant-read thermometer inserted into the thickest part, away from bone).
8. Remove the roast from the oven and tent loosely with foil; let it rest for 20–30 minutes so juices redistribute.
9. Slice between the ribs or into thick slices against the grain and serve with pan juices or au jus.

Enjoy serving this coffee-rubbed prime rib — savory, slightly smoky, and utterly memorable for the holidays!

Red Wine–Braised Chuck Roast

A cozy, melt-in-your-mouth chuck roast braised low and slow in rich red wine and aromatics — perfect for a festive dinner.

Ingredients:

• 3 to 4 lb beef chuck roast
• Kosher salt and freshly ground black pepper
• 2 tbsp olive oil
• 4 slices bacon, chopped (optional but recommended)
• 1 large onion, sliced
• 3 carrots, peeled and cut into 1-inch pieces
• 2 celery stalks, cut into 1-inch pieces
• 4 garlic cloves, smashed
• 2 tbsp tomato paste
• 2 cups dry red wine (Cabernet, Merlot, or similar)
• 2 cups beef broth
• 2 sprigs fresh rosemary
• 3 sprigs fresh thyme (or 1 tsp dried thyme)
• 2 bay leaves
• 1 tbsp Worcestershire sauce
• 1 tbsp brown sugar or honey (optional, to balance acidity)
• 2 tbsp all-purpose flour (optional, for thicker sauce)
• 2 tbsp butter (optional, to finish sauce)
• Chopped parsley for garnish

How to Make:

1. Preheat oven to 325°F (160°C).
2. Pat the roast dry and season generously with salt and pepper.
3. Heat olive oil in a large Dutch oven over medium-high heat until shimmering.
4. Brown the roast on all sides, about 3–4 minutes per side; transfer to a plate.
5. Add chopped bacon to the pot (if using) and cook until crisp; remove with a slotted spoon and set aside.
6. Add onion, carrots, and celery to the pot and cook until softened, about 5 minutes.
7. Stir in garlic and tomato paste and cook 1 minute until fragrant.
8. Pour in the red wine and scrape up browned bits from the bottom of the pot; simmer 3–4 minutes to reduce slightly.
9. Return the roast and bacon to the pot, add beef broth, Worcestershire, brown sugar (if using), rosemary, thyme, and bay leaves. The liquid should come about halfway up the roast.
10. Bring to a gentle simmer on the stove, then cover the pot and transfer to the oven.
11. Braise in the oven for 2½ to 3 hours, or until the meat is fork-tender.
12. Remove the roast to a cutting board, tent with foil and rest 10–15 minutes.
13. Strain the braising liquid into a saucepan, skim fat, and simmer to reduce if desired.
14. For a richer sauce, whisk flour with a little cold water to make a slurry, or whisk in cold butter, then stir into the simmering sauce until thickened and glossy.
15. Slice or shred the roast, spoon sauce over the meat, and sprinkle with chopped parsley.

Serve with mashed potatoes or buttered noodles and enjoy — this roast tastes even better the next day!

Peppercorn-Crusted Filet Mignon

Peppercorn-Crusted Filet Mignon — a tender, elegant steak with a bold, peppery crust perfect for a festive dinner.

Ingredients:

• 2 (6–8 oz) filet mignon steaks, about 1½–2 inches thick
• 1–2 tablespoons whole black peppercorns
• 1 teaspoon coarse sea salt
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 2 cloves garlic, smashed
• 1 sprig fresh rosemary or thyme (optional)
• 2 tablespoons brandy or cognac (optional, for pan sauce)
• ½ cup beef broth or red wine (optional, for pan sauce)

How to Make:

1. Remove steaks from the fridge 30 minutes before cooking to come to room temperature.
2. Smash peppercorns coarsely in a zip-top bag with a rolling pin or use a spice grinder set to coarse; press onto both sides of each steak.
3. Season the steaks lightly with sea salt on both sides.
4. Heat olive oil in a heavy skillet (cast iron preferred) over medium-high heat until shimmering.
5. Add steaks and sear without moving for 3–4 minutes to form a crust.
6. Flip and add butter, garlic, and herb; spoon melted butter over the steaks as they cook another 3–4 minutes for medium-rare (adjust time for desired doneness).
7. Transfer steaks to a plate, tent with foil, and rest for 5–7 minutes.
8. (Optional) For a quick pan sauce: carefully pour off excess fat, add brandy to deglaze the pan, cook briefly to burn off alcohol, then add beef broth or wine and simmer until slightly reduced; swirl in a little butter and spoon over steaks.
9. Slice or serve whole, spooning any pan sauce over the meat.

Enjoy this peppery, melt-in-your-mouth filet that’s sure to steal the spotlight at your holiday table!

Stuffed Flank Steak With Spinach and Feta

A festive, flavor-packed stuffed flank steak that’s tender, cheesy, and perfect for slicing at the holiday table.

Ingredients:

• 2 to 2.5 lb flank steak, trimmed
• 1 tbsp olive oil (plus extra for brushing)
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/2 tsp garlic powder
• 1/2 tsp dried oregano
• 8 oz fresh spinach (about 5–6 cups packed)
• 1 cup crumbled feta cheese
• 1/2 cup shredded mozzarella (optional for extra melt)
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 tbsp butter or olive oil (for sautéing)
• Zest of 1 lemon (optional, brightens the filling)
• 1 tbsp chopped fresh parsley (or 1 tsp dried)
• Kitchen twine or toothpicks for securing

How to Make:

1. Preheat oven to 375°F (190°C).
2. Lay the flank steak flat on a cutting board and use a sharp knife to carefully butterfly it: slice horizontally almost through and open like a book. If needed, gently pound with a meat mallet to an even 1/2-inch thickness.
3. Pat the steak dry and season both sides with salt, pepper, garlic powder, and oregano.
4. Heat 1 tbsp butter or oil in a skillet over medium heat. Add onion and sauté until soft, about 4 minutes.
5. Add minced garlic and cook 30 seconds until fragrant.
6. Add spinach in batches, stirring until wilted and any excess liquid evaporates. Remove from heat and let cool a few minutes.
7. Stir the wilted spinach together with feta, mozzarella (if using), lemon zest, and parsley in a bowl. Adjust seasoning if needed.
8. Spread the spinach-feta mixture evenly over the opened steak, leaving a 1-inch border around edges.
9. Starting from a short end, roll the steak tightly into a log to enclose the filling. Secure with kitchen twine every 1–2 inches or use toothpicks.
10. Brush the outside with a little olive oil and sprinkle a touch more salt and pepper.
11. Heat an ovenproof skillet over high heat. Sear the rolled steak on all sides until nicely browned, about 2 minutes per side.
12. Transfer skillet to the preheated oven and roast until internal temperature reaches 130–135°F (54–57°C) for medium-rare, about 12–18 minutes depending on thickness.
13. Remove from oven and tent with foil. Let rest 10 minutes to allow juices to redistribute.
14. Slice into 1/2-inch to 1-inch rounds and arrange on a platter.

Serve warm and enjoy these savory slices that make any holiday table shine!

Korean-Style Galbi (Marinated Short Ribs)

A sweet-savory, caramelized Korean-style galbi that’s tender, juicy, and perfect for festive gatherings.

Ingredients:

• 3 lb beef short ribs (flanken-cut across the bone, about 1/2-inch thick)
• 1 cup soy sauce
• 1/2 cup brown sugar, packed
• 1/4 cup honey or rice syrup
• 1/2 cup Asian pear or ripe pear, grated (or use 1/4 cup apple if needed)
• 1/4 cup mirin (or extra rice wine)
• 1/4 cup sesame oil
• 6 cloves garlic, minced
• 2 tablespoons fresh ginger, grated
• 3 green onions, thinly sliced
• 2 tablespoons toasted sesame seeds
• 1 teaspoon coarse black pepper
• 1/2 small onion, grated or finely pureed (optional, for extra body)
• 1–2 tablespoons rice vinegar or apple cider vinegar (optional, to brighten)
• Vegetable oil for grilling (or neutral oil for the pan)

How to Make:

1. Rinse and pat the short ribs dry, trimming excess fat but leaving some for flavor.
2. In a large bowl, whisk together soy sauce, brown sugar, honey, grated pear, mirin, sesame oil, garlic, ginger, black pepper, and vinegar (if using).
3. Stir in the grated onion (if using), sliced green onions, and half of the sesame seeds.
4. Place ribs in a shallow dish or resealable bag and pour the marinade over them, making sure each piece is coated.
5. Refrigerate and marinate at least 4 hours, preferably overnight for best flavor and tenderness.
6. Remove ribs from the fridge 30 minutes before cooking to come toward room temperature and let excess marinade drip off.
7. Preheat grill to medium-high (or heat a heavy skillet or grill pan over high heat) and lightly oil the grates or pan.
8. Grill ribs 2–4 minutes per side, watching closely, until nicely charred at the edges and cooked through but still juicy; thinner flanken ribs cook quickly.
9. Transfer to a platter and sprinkle with remaining toasted sesame seeds and extra sliced green onions.
10. Serve hot with steamed rice, kimchi, and plenty of napkins — these are delightfully messy and irresistible.

Enjoy the sweet, smoky bites of galbi — perfect for sharing at holiday feasts!

Balsamic and Honey Glazed Roast Beef

A festive, savory roast with a glossy balsamic-honey glaze that’s perfect for the holiday table.

Ingredients:

• 3–4 lb beef roast (chuck, top round, or sirloin tip)
• 2 tbsp olive oil
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 tsp garlic powder
• 1 tsp dried rosemary (or 1 tbsp fresh, chopped)
• 1/2 cup balsamic vinegar
• 1/4 cup honey
• 2 tbsp brown sugar
• 2 garlic cloves, minced
• 1 tbsp Dijon mustard
• 1/4 cup beef broth (or water)
• Optional: fresh thyme or parsley for garnish

How to Make:

1. Preheat oven to 375°F (190°C).
2. Pat the roast dry and rub with olive oil, salt, pepper, garlic powder, and rosemary.
3. Place roast on a rack in a roasting pan or oven-safe skillet.
4. Roast in the oven for about 20 minutes per pound, or until internal temp reaches 125–130°F for medium-rare (adjust to your preference).
5. While the roast cooks, combine balsamic vinegar, honey, brown sugar, minced garlic, Dijon, and beef broth in a small saucepan.
6. Simmer the glaze over medium heat for 5–8 minutes until slightly thickened, stirring occasionally.
7. About 10–15 minutes before the roast is done, brush the glaze all over the top of the roast; return to oven.
8. Repeat glazing once more if you like a thicker, glossy coating.
9. Remove roast from oven and tent loosely with foil. Let rest 15–20 minutes to retain juices.
10. Slice the roast thinly against the grain, spoon any pan juices and extra glaze over the slices, and garnish with fresh thyme or parsley if desired.

Serve this shiny, flavorful roast at your holiday table and watch it disappear!

Tenderloin En Croute With Sage Butter

A showstopping beef tenderloin wrapped in flaky pastry with fragrant sage butter—elegant enough for the holiday table.

Ingredients:

• 1 whole beef tenderloin (about 2–3 lb), trimmed
• Kosher salt and freshly ground black pepper
• 2 tbsp olive oil
• 4 tbsp unsalted butter, softened
• 1 tbsp fresh sage, finely chopped (or 1 tsp dried)
• 2 cloves garlic, minced
• 1 tsp lemon zest (optional)
• 2 tbsp Dijon mustard
• 8–10 slices prosciutto
• 1 sheet puff pastry (thawed if frozen), large enough to wrap the tenderloin
• 1 egg, beaten (for egg wash)
• 1–2 tbsp all-purpose flour (for dusting)
• Fresh sage leaves for garnish (optional)

How to Make:

1. Preheat the oven to 400°F (200°C). Season the tenderloin generously with salt and pepper.
2. In a small bowl, mix the softened butter with chopped sage, minced garlic, and lemon zest if using. Set aside.
3. Heat olive oil in a skillet over high heat. Sear the tenderloin on all sides until browned, about 2 minutes per side. Remove and let cool slightly.
4. Brush the seared tenderloin all over with Dijon mustard.
5. Spread the sage butter evenly over the mustard-coated tenderloin.
6. On a lightly floured surface, lay out the prosciutto slices slightly overlapping to form a rectangle. Place the tenderloin on top and wrap the prosciutto around it snugly.
7. Roll out the puff pastry if needed and place the prosciutto-wrapped tenderloin in the center. Fold the pastry over the meat, trimming any excess and sealing the edges. Tuck ends under and place seam-side down on a baking sheet lined with parchment.
8. Brush the pastry with beaten egg for a golden finish. Score the top lightly with a knife for a decorative look and steam release.
9. Bake for 25–35 minutes, until the pastry is golden and an instant-read thermometer inserted into the center reads 125–130°F for medium-rare (adjust time for desired doneness).
10. Remove from the oven and let rest for 10–15 minutes before slicing to keep juices locked in.
11. Slice into thick medallions, garnish with fresh sage leaves if liked, and serve.

Enjoy slicing into crisp, buttery pastry to reveal tender, flavorful beef—holiday applause guaranteed!

Slow-Cooker Italian Pot Roast

A cozy, hands-off Italian pot roast that fills the house with garlic, herbs, and tender beef — perfect for a relaxed Christmas dinner.

Ingredients:

• 3–4 lb beef chuck roast
• 2 tsp salt
• 1 tsp black pepper
• 1 tbsp olive oil
• 1 large onion, sliced
• 4 cloves garlic, minced
• 1 cup beef broth
• 1 (14 oz) can crushed tomatoes
• 1/2 cup dry red wine (optional — or extra beef broth)
• 2 tbsp tomato paste
• 1 tbsp Worcestershire sauce
• 1 tsp dried oregano
• 1 tsp dried basil
• 1/2 tsp dried thyme
• 2 bay leaves
• 4 carrots, peeled and cut into large chunks
• 3 celery stalks, cut into large chunks
• 8 oz baby potatoes, halved (or 3 medium potatoes cut into chunks)
• Fresh parsley, chopped, for garnish

How to Make:

1. Pat the chuck roast dry and season both sides with salt and pepper.
2. Heat olive oil in a skillet over medium-high heat and sear the roast 2–3 minutes per side until browned.
3. Transfer the roast to the slow cooker.
4. In the same skillet, sauté the sliced onion 3–4 minutes until softened, then add minced garlic and cook 30 seconds.
5. Stir in beef broth, crushed tomatoes, red wine (if using), tomato paste, and Worcestershire sauce; scrape up browned bits and simmer 2 minutes.
6. Pour the sauce over the roast in the slow cooker.
7. Add oregano, basil, thyme, bay leaves, carrots, celery, and potatoes around the roast.
8. Cover and cook on LOW for 8–9 hours or HIGH for 4–5 hours, until the beef is very tender.
9. Remove bay leaves and transfer the roast to a cutting board; let rest 5 minutes, then slice or shred.
10. If you like a thicker sauce, skim fat from the slow cooker liquid and simmer it in a saucepan until reduced, or whisk a cornstarch slurry in to thicken quickly.
11. Return sliced or shredded roast to the sauce and stir to coat; garnish with chopped parsley.

Serve it up with crusty bread or creamy mashed potatoes — this roast makes the holidays smell and taste like home.

Spiced Coffee and Cocoa Rubbed Brisket

Spiced Coffee and Cocoa Rubbed Brisket — a rich, slightly sweet, and boldly spiced centerpiece that smells like the holidays.

Ingredients:

• 4–5 lb beef brisket (flat or whole, trimmed of excess fat)
• 2 tbsp finely ground coffee
• 1 tbsp unsweetened cocoa powder
• 2 tbsp brown sugar (light or dark)
• 1 tbsp kosher salt
• 1 tsp freshly ground black pepper
• 1 tsp smoked paprika
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp ground cinnamon
• 1/4 tsp cayenne pepper (optional, for heat)
• 3 cloves garlic, minced
• 2 tbsp olive oil
• 1 cup beef or beef broth (for braising)
• 1/2 cup strong brewed coffee (optional, for basting or braising)
• 2 tbsp Worcestershire sauce
• Fresh parsley or thyme for garnish (optional)

How to Make:

1. Preheat oven to 300°F (150°C) or prepare smoker to maintain low heat around that temperature.
2. Pat the brisket dry with paper towels and trim any large, loose pieces of fat.
3. In a small bowl, combine ground coffee, cocoa powder, brown sugar, salt, pepper, smoked paprika, cumin, coriander, cinnamon, and cayenne; mix well.
4. Rub the minced garlic over the brisket, drizzle with olive oil, then press the spice-cocoa-coffee rub all over the meat, covering both sides.
5. Let the brisket rest at room temperature for 30 minutes, or refrigerate covered for up to overnight for deeper flavor.
6. If roasting: place brisket fat-side up in a large roasting pan or Dutch oven. Add beef broth, brewed coffee (if using), and Worcestershire sauce to the pan — not over the meat, but around it to create steam and braising liquid.
7. Cover tightly with a lid or heavy foil and cook in the oven for about 3–4 hours for a flat, or 5–6 hours for a whole brisket, until the internal temperature reaches about 195–205°F (90–96°C) and the meat is fork-tender.
8. If smoking: place the brisket on the smoker fat-side up and maintain low heat; smoke until internal temp reaches 195–205°F, basting occasionally with a mixture of brewed coffee and Worcestershire if you like extra moisture and gloss.
9. About 30–45 minutes before done, remove the lid/foil (or unwrap) to let the exterior firm up and form a nice crust; continue cooking until tender.
10. Transfer brisket to a cutting board and let rest, tented loosely with foil, for 20–30 minutes to redistribute juices.
11. Slice brisket against the grain into thin slices for the flat or thicker chunks for the point, discard excess fat, and arrange on a platter.
12. Spoon some of the pan juices or reserved braising liquid over the meat and garnish with chopped parsley or thyme if desired.

Enjoy this deep, festive brisket with mashed potatoes, roasted root vegetables, or crusty bread — the coffee-cocoa rub makes every slice irresistibly cozy.

Herb Butter Prime Ribeye Roast

Herb Butter Prime Ribeye Roast — a showstopping, herb-kissed centerpiece that’s juicy, tender, and perfect for holiday feasting.

Ingredients:

• 4–5 lb prime ribeye roast (bone-in or boneless)
• 6 tbsp unsalted butter, softened
• 2 tbsp fresh rosemary, finely chopped
• 2 tbsp fresh thyme, finely chopped
• 3 cloves garlic, minced
• 1 tbsp Dijon mustard
• 1 tsp kosher salt, plus extra for seasoning
• 1 tsp freshly ground black pepper
• 1 tbsp olive oil
• 1 cup beef stock or red wine (for pan sauce, optional)
• Kitchen twine (if roast is boneless and needs tying)

How to Make:

1. Remove roast from fridge 1–2 hours before cooking to reach room temperature.
2. Preheat oven to 450°F (230°C).
3. Combine softened butter, rosemary, thyme, garlic, Dijon, salt, and pepper in a bowl to form herb butter.
4. Pat roast dry with paper towels and rub all over with olive oil; season lightly with extra salt and pepper.
5. If boneless, tie roast with kitchen twine every 1–2 inches to guarantee even cooking.
6. Spread the herb butter evenly over the entire roast, pressing it into the meat.
7. Place roast on a rack in a roasting pan, fat side up.
8. Roast at 450°F for 15 minutes to build a crust.
9. Reduce oven temp to 325°F (165°C) and continue roasting until internal temp reaches 120–125°F for medium-rare (about 15–20 minutes per pound).
10. Remove roast and tent loosely with foil; let rest 20–25 minutes so juices redistribute (carryover will raise temp a few degrees).
11. Optional: While resting, place roasting pan on stovetop over medium heat, add beef stock or red wine, scrape browned bits, and reduce to make a quick pan sauce.
12. Slice roast against the grain, serve with pan sauce if using, and enjoy.

This herb-buttered prime ribeye will steal the show at your holiday table — savor every juicy, flavorful bite!

Conclusion

You’ve got a strong set of beef dishes to choose from, so pick one that fits your oven time and guest count. Roast, braise, or en croute based on how much hands-on work you want. Plan cooking and resting times—prime cuts need 20–30 minutes resting, braises need hours. Fun fact: 72% of home cooks say they try special recipes for holidays, so your effort will be noticed. Serve warm, slice steadily, and enjoy steady praise.