One of the best parts of the holiday season is the time spent with loved ones. Whether or not you celebrate Christmas, there is no denying that December is a great time for holiday roasts and gathering 'round with friends and family to break bread together. Here are two holiday roast recipes with wine pairings for you to try at your next dinner party.
Rosemary Crusted Prime Rib
One 12 pound prime rib
3 tablespoons fresh rosemary, coarsely chopped
2 tablespoons freshly ground black pepper
3 tablespoons salt
Serves about ten
• Place the prime rib in a roasting pan and season it generously with the rosemary, salt and pepper. Leave it loosely wrapped in butcher's paper and let it sit until it is near room temperature. This will ensure that the prime rib will cook more evenly.
• Preheat the oven to 450°. Roast the meat for 15 minutes. Reduce the oven temperature to 325° and roast for about 2 1/2 hours longer, until an instant-read thermometer inserted in the thickest part of the meat registers 125° for medium-rare*.
• Transfer the roast to a carving board, cover it with foil and let rest for 20 minutes. Carve the meat in ¼ -1/2 inch-thick slices and serve.
*Because of the variations in your particular oven, how cold the prime rib was when brought out of the refrigerator, and other factors it is highly recommended that you use a meat thermometer to gauge the internal temperature to ensure it is cooked to your preference. Err on the side of rarer, as you can always put the roast back in the oven if need be.
To drink with this prime rib, try a hearty, full bodied red such as a Cabernet or a Syrah or Grenache blend from the Rhone Valley.
Roast Pork Loin
One four pound pork loin
2 tablespoons of fresh thyme
1 tablespoon of rosemary, chopped
1 teaspoon of smoked paprika
1 teaspoon of celery seeds
3 garlic cloves, finely chopped
1 tablespoon of freshly ground black pepper
One generous pinch of salt
Extra virgin olive oil
Serves about eight
• Preheat your oven to 450 degrees. Brush the pork loin with olive oil then rub in the herbs, spices and garlic. Place in a shallow roasting pan, fat side up.
• Place the pork loin in the oven, and cook for ten minutes, allowing it to brown. After ten minutes, lower the temperature to 250 degrees and cook for another hour, or until your meat thermometer registers an internal temperature of 145 degrees.
• Remove the loin from the oven and allow it to sit covered in tin foil on a cutting board for about 20 minutes. Slice and serve
For this roasted pork loin, serve a Pinot noir or Riesling (or both!)