Happy Holidays to you all! I hope you’re enjoying this magical time of year. I have so many cherished memories from Christmas’s growing up. This year I’m really looking forward to beginning new traditions with my own family. I have already shared some of my ideas with my husband, whom quickly informed me that nearly every suggestion I had involved food (you’re all shocked, I know). Honestly though, can you blame me?! From baking ridiculous amounts of goodies (that will never all get eaten), sipping cups of hot cocoa after an afternoon of sledding, cracking nuts from their shell (because any other time of the year it would just be annoying) to carving into the beautiful holiday roast when the entire family gathers around for dinner. There are countless traditions this time of year that revolve around foods we all love.
I am pleased and excited to bring you a wonderful recipe that I invite you to share with your friends and family this holiday. Whether you’re hosting Christmas Eve dinner, Christmas Day lunch or a New Year’s Eve celebration, this roast presents beautifully and the flavor is divine. It is sure to create memories and be a tradition that your entire family will look forward to for years to come.
Merry Christmas to you all and I hope you have a safe, warm & deliciously memorable holiday!
Pistachio-Crusted Beef Ribeye Roast with Holiday Wine Sauce
(recipe credit: Beefitswhatsfordinner.com)
1 beef Ribeye Roast Bone-In (2 to 4 ribs), small end, chine (back) bone removed (6 to 8 pounds)
1/2 Cup unsalted shelled pistachios, finely chopped
1/4 cup coarsely crushed coriander seeds
2 Tbsp finely chopped fresh thyme
2 Tbsp extra virgin olive oil
1 teaspoon coarse grind black pepper
Holiday Wine Sauce:
2 tablespoons extra virgin olive oil
4 ounces cremini or button mushrooms, sliced
1/4 cup finely chopped shallots
1 cup beef broth, divided
1 cup cabernet sauvignon
1 tablespoon cornstarch
1/8 teaspoon black pepper
1 teaspoon fresh thyme leaves
Before I begin, I would like to point out that, for demonstration purposes, I used a small 2 lb/single bone roast. Therefore, my photos may not be entirely relatable to the roast you prepare.
- Heat oven to 350°F. Combine seasoning ingredients; press evenly onto all surfaces of beef roast.
I went with a bone-in roast because I think it makes such a fabulous presentation and it just feels like Christmas! A boneless would work great as well. 😉
Place roast, fat side up, in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef, not resting in fat or touching bone. Do not add water or cover. Roast in 350°F oven 2-1/4 to 2-1/2 hours for medium rare; 2-1/2 to 3 hours for medium doneness.
Please note, I had to place my roast facing this direction due to the size. A larger roast would face the opposite direction, ribs in line with rack.
- Remove roast when meat thermometer registers 135°F for medium rare; 145°F for medium. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15 to 20 minutes. (Temperature will continue to rise about 10°-15°F to reach 145°F for medium rare; 160°F for medium.)
- Meanwhile prepare Holiday Wine Sauce. Heat olive oil in large nonstick skillet over medium heat until hot. Add mushrooms and shallots; cook and stir 6 to 9 minutes or until mushrooms are tender and browned. Remove from skillet; keep warm. Add 3/4 cup broth and wine to skillet; cook and stir over medium heat 12 to 16 minutes or until reduced to 1 cup. Combine remaining 1/4 cup broth and cornstarch in small bowl. Whisk cornstarch mixture and pepper into wine mixture; bring to a boil. Cook 1 minute or until sauce thickens, stirring occasionally. Remove from heat; add thyme and mushroom mixture. Season with salt, as desired.
Yumm..this sauce smells so delicious!
- Carve roast into slices; season with salt, as desired. Serve with Holiday Wine Sauce.