Last month, 20 Sunday Supper tastemakers visited Certified Angus Beef® brand’s culinary center in Wooster, Ohio, for a weekend of cooking classes and fine food. They brought home plenty of holiday roasting tips. The chefs there, including MIchael Ollier who provided expert roasting tips, taught them much about how to select a cut of beef to fit the occasion and then how to roast it perfectly. They got a big hand from Certified Angus Beef® brand’s free #RoastPerfect app. We are celebrating the app today.
We are also sharing some of the expert knowledge the Sunday Supper tastemakers picked up in Ohio, and not a moment too soon before big holiday meals. At this time of year, holiday roasting recipes come in handy, too.
From Brianne at Cupcakes and Kale Chips: “The Boneless Rib Roast and Tenderloin Roast are your special occasion roasts. Both are a bit pricier than other roasts, but are incomparable when it comes to flavor. The Prime Rib Roast is the most impressive – roasted with or without bones (without the bones it is known as a Ribeye Roast), it is juicy and tender with plenty of marbling imparting a rich flavor. The Tenderloin is lean, but with a succulent and refined flavor. The Strip Roast and Top Sirloin Roast are a bit more economical, but still with plenty of flavor and juiciness. The Tri-Tip Roast is sometimes hard to find, but if you can get your hands on one, it has amazing flavor. For leaner options, try the Top Round Roast and Ball Tip Roast.”
From Renee at Magnolia Days: “Rubs add flavor. It’s incredible how spices on the outside can make every bite of a roast so much better. And, oh heavenly drippings. You know the puddle of goodness on the tray that accumulates under a sliced roast? Well, the puddle from Sriracha Herb Roast is divine. I’d soak up every drop with some crusty bread.”
From Marion at LIfe Tastes Good: “No matter what type of roast you are making, you will want to season it well with salt and pepper or your choice of rub, and also get a good sear on the outside. Searing can be achieved on a grill, in a screaming hot cast-iron skillet, or by blasting it with high heat in the oven. I don’t care which option you choose to sear your roast. Each will yield good results. But whatever you do, DON’T SKIP THIS STEP! Searing is essential to roasting your way to a tasty holiday! Refer to the app for searing times and temperatures.”
From Amy at kimchi MOM: “We learned that subcutaneous fat is the fat under the skin. This is usually the white fat cap surrounding or capping the muscle. Trim or not to trim? This layer can be trimmed, but you can leave at least 1/4 inch of the fat cap to help develop a flavorful crust. The fat cap also allows the roast to self-baste while cooking, but this is not where the flavor comes from. The intramuscular fat is the marbling that you see throughout the muscle or meat. This is what gives the beef its palatability – flavor, tenderness, and juiciness. Intermuscular fat is simply the fat between the muscle or “seam fat” and this fat generally defines the cuts of the beef. This can be trimmed.”
From Cindy at Cindy’s Recipes and Writings: “Remember to use a rack when roasting to ensure proper air flow.” (Check out Cindy’s blog for her mustard-rub take on tri-tip roast.)
Tonight we welcome Certified Angus Beef® brand to our table for the 7 p.m. ET Twitter chat. The Sunday Supper tastemakers have put their spins on holiday-worthy roasts using the #RoastPerfect app. We will be giving away a Le Creuset roasting set and a 6-pound boneless beef roast during the chat. To enter you need to download Certified Angus Beef® brand’s free #RoastPerfect app and attend the Sunday Twitter chat to answer three bonus giveaway questions. The winner will be announced at the end of the chat.
- Asian Beer Marinated Roast by Food Done Light
- Bone-In Rib Roast Recipe by Recipe for Perfection
- Cajun Herb Prime Rib Roast by Flavor Mosaic
- Classic Prime Rib by That Skinny Chick Can Bake
- Coffee Rubbed Prime Rib Roast by Cosmopolitan Cornbread
- Cranberry Crusted Prime Rib Roast by Cupcakes & Kale Chips
- Garlic Crusted Prime Rib Roast by Life Tastes Good
- Garlic Herb Beef Tenderloin Roast with Creamy Horseradish Sauce by Renee’s Kitchen Adventures
- Greek Marinated Sirloin Tip Roast by Curious Cuisiniere
- Herbed Beef Tenderloin with Port Wine and Cranberry Sauce by Bobbi’s Kozy Kitchen
- Lemon Pepper Sirloin Tip Roast by Magnolia Days
- Lendenbraten with Black Truffle Sauce by Palatable Pastime
- New York Strip Roast by Recipes Food and Cooking
- Prime Rib Roast with Brussels Sprouts by Grumpy’s Honeybunch
- Prime Rib Roast with Creamy Horseradish Sauce by Hezzi-D’s Books and Cooks
- Prime Rib Roast with Santa Maria Rub by Shockingly Delicious
- Roasted Shallot and Herb Roast by A Kitchen Hoor’s Adventures
- Spiced Ribeye Roast with Caramelized Onion by Cooking Chat
- Sweet and Garlicky Prime Rib by Family Foodie
- Peppercorn Beef Tenderloin Roast with Mushroom Cream Sauce by Whole Food | Real Families
- #RoastPerfect Tips Plus Holiday Roasting Recipes #SundaySupper by Sunday Supper Movement
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Disclosure: Compensation was provided by Certified Angus Beef® brand via Sunday Supper, LLC. The opinions expressed herein and on individual blogs are those of the writers, and are not indicative of the opinions or positions of Certified Angus Beef® brand.