No holiday gathering would be complete without a warm, filling meal. The tradition of a special holiday dinner is something that's absolutely essential to most celebrations at this time of the year. Whether you are hosting a huge holiday feast or simply looking to make a special meal for your closest loved ones, it all starts with the right recipe. You'll want something that's not too difficult to make but still makes a big impression on every one of your guests. Check out this collection of the best holiday meat recipes to make sure your main course is a showstopper.
Pork Boneless Ribeye
If you prefer a classic roast for your holiday feast, a pork ribeye roast is sure to be a hit. It's full of juicy flavor and tender, melt-in-your-mouth textures and is easy to customize with the marinade of your choosing. As the tissue breaks down and the fat melts, it becomes more and more irresistible. By the time the roast is set down on the dinner table, your guests will be dying to take a bite.
A wonderful choice for any holiday roast is the Berkshire Kurobuta Boneless Ribeye. This type of pork can also be cut into boneless chops before cooking, but for an impressive holiday dinner with the juiciest results, we recommend roasting it whole.
The following recipe features a flavorful and festive marinade to accentuate the tenderness of the meat:
- 1 cup olive oil
- 6 tablespoons brown sugar
- 4 teaspoons Dijon mustard
- 6 tablespoons soy sauce
- 3 teaspoons lemon zest
- 2 tablespoon parsley, chopped
- 2 tablespoon thyme, chopped
- 2 teaspoon salt
- 1 teaspoon pepper
- 3 teaspoons minced garlic
- One 5- to 6-lb. boneless pork ribeye
- Place the pork tenderloin in a bowl or resealable gallon sized bag.
- Whisk together the olive oil, brown sugar, Dijon mustard, soy sauce, lemon zest, parsley, thyme, salt, pepper and garlic in a bowl.
- Place the ribeye roast in a large bowl and pour the marinade mixture over the meat. Cover and refrigerate for a minimum of one hour and up to eight hours.
- Preheat oven to 350°F. Drain the marinade and set aside. Place meat in a roasting pan on a rack and cook for 30 minutes per pound or until the internal temperature is 140 to 145°F.
- While the roast is cooking, heat the marinade and mix in some cornstarch to thicken. Brush it onto the roast frequently in the final 30 minutes of cooking.
- Let the meat rest for 15 minutes, then slice into individual chops and serve.
For a different take on the classic roast, indulge in beef striploin instead. It looks particularly elegant on the dinner table and has a truly rich, succulent taste that beef-lovers will appreciate. The striploin roast is perfect for an upscale affair where you really want to impress your guests with your cooking skills. For the juiciest and most flavorful roast, use a Wagyu whole beef boneless sirloin.
This recipe features familiar holiday flavors and easy preparation:
- 8 garlic cloves, finely chopped
- 10 sage leaves
- 8 teaspoons thyme leaves
- 8 teaspoons olive oil
- 8 teaspoons salt
- 3 teaspoons black pepper
- One 12- to 13-lb. boneless beef sirloin
- Add garlic, sage, thyme, oil, salt and pepper to a food processor and blend until a paste forms.
- Pat meat dry then cover with garlic herb paste. Cover and chill for at least three hours and up to one day in advance of cooking.
- Preheat oven to 450°F. Place meat fat side up on a rack in a roasting pan. Roast for about 20 minutes. Reduce oven temperature to 350°F. Roast meat until desired doneness is achieved. Use an instant-read thermometer inserted into thickest part of meat to check the temperature (130°F for medium-rare, 140°F for medium).
- Remove from oven and rest for 20 minutes. Cut crosswise into 1/3-inch-thick slices to serve.
Which holiday feast make you crave the holiday season the most? Choose from these deliciously indulgent entrées to create warm, happy memories with your loved ones.