12 High-End Beef Roasts to Elevate Your New Year's Table
As the year draws to a close, a celebratory feast is in order. Nothing says "special occasion" quite like a beautifully cooked, high-end beef roast—the centerpiece of a truly unforgettable New Year's Eve or New Year's Day dinner.
This collection of 12 traditional, luxurious beef roast recipes focuses on premium cuts and time-honored techniques. From the exquisite tenderness of a classic Prime Rib to the understated elegance of a whole Beef Tenderloin, these detailed recipes ensure a perfectly cooked, show-stopping meal to ring in the new year.
Follow these step-by-step instructions to create a masterful culinary experience.
1. Classic Prime Rib Roast (Standing Rib Roast)
The ultimate holiday roast, known for its rich marbling, buttery texture, and impressive presentation.
Description
A standing rib roast, or prime rib, is a generous cut from the rib area. When roasted, its fat cap melts and bastes the meat, creating a supremely juicy and flavorful result. This recipe uses a high-heat sear followed by a low-heat finish for a perfect crust and an evenly cooked, medium-rare interior.
Ingredients
7-pound Bone-in Prime Rib Roast (3 or 4 ribs)
2 Tbsp Coarse Salt (Kosher or Sea)
1 Tbsp Freshly Ground Black Pepper
2 Tbsp Olive Oil or Softened Butter
1 Tbsp Fresh Rosemary, finely chopped
1 Tbsp Fresh Thyme leaves
Directions
Prep the Roast (The Day Before): Remove the prime rib roast from its packaging and pat the entire surface completely dry using paper towels. This step is essential for developing a good crust. Place the roast, uncovered, on a wire rack set inside a rimmed baking sheet, and refrigerate overnight (at least 12 hours). This allows the surface to dry out thoroughly.
Temper the Meat: On the day of roasting, remove the beef from the refrigerator at least 2 to 3 hours before you plan to cook it. It is crucial that the roast comes to room temperature to ensure even cooking from the edge to the center.
Prepare the Rub: In a small bowl, combine the coarse salt, black pepper, finely chopped rosemary, thyme leaves, and olive oil (or softened butter). Mix these ingredients thoroughly to create a thick paste.
Apply the Rub: Generously rub the herb-and-salt paste over the entire surface of the roast, focusing on the fat cap and all exposed sides.
Preheat the Oven: Adjust an oven rack to the lower-middle position and preheat the oven to a high temperature of 500°F (260°C).
High-Heat Sear: Place the prepared roast, fat side up, on the wire rack in the baking pan. Immediately place the pan into the preheated 500°F oven. Roast for exactly 15 minutes to create a deep, flavorful crust.
Low-Heat Finish: After 15 minutes, reduce the oven temperature to 325°F (160°C) without opening the oven door. Continue roasting for approximately 10–13 minutes per pound until the internal temperature reaches 125°F (52°C) for rare or 130°F (54°C) for medium-rare. Use a reliable meat thermometer inserted into the thickest part of the roast, avoiding the bone.
The Critical Rest: Immediately remove the roast from the oven and transfer it to a clean cutting board. Tent the roast loosely with aluminum foil and let it rest undisturbed for a minimum of 20 to 30 minutes. The internal temperature will continue to rise by 5–10 degrees (carryover cooking) during this time, and the juices will redistribute, ensuring maximum tenderness.
Carve and Serve: After resting, slice the prime rib against the grain, serve immediately, and enjoy the perfect roast.
2. Whole Beef Tenderloin Roast (Filet Mignon)
The most tender cut of beef, lean and butter-soft, perfect for an elegant, less fatty centerpiece.
Description
The beef tenderloin is incredibly tender but lacks the deep flavor of fattier cuts. It is often wrapped in bacon or served with a flavorful sauce to compensate. This recipe uses a classic herb crust to seal in moisture and add aromatic depth.
Ingredients
4-pound Whole Beef Tenderloin, trimmed and tied
3 Tbsp Olive Oil
2 Tbsp Coarse Salt
1 Tbsp Fresh Thyme, chopped
1 Tbsp Fresh Rosemary, chopped
2 Cloves Garlic, minced
1 tsp Black Pepper
Directions
Trim and Tie: Ensure the butcher has trimmed the tenderloin of silver skin. If necessary, trim any remaining silver skin. Tightly tie the tenderloin with butcher's twine at 1-inch intervals to help it maintain a uniform thickness for even cooking.
Temper the Meat: Remove the tenderloin from the refrigerator 1 hour before cooking and pat it dry.
Prepare the Crust: In a small bowl, mix the olive oil, coarse salt, thyme, rosemary, minced garlic, and black pepper until well combined.
Apply the Crust: Rub the oil and herb mixture generously over the entire surface of the beef tenderloin.
Preheat and Prepare Pan: Preheat your oven to 425°F (220°C). Place the tenderloin on a wire rack set inside a roasting pan.
Roast: Place the pan in the preheated oven. Roast for 35 to 45 minutes, depending on the thickness of the tenderloin and your desired doneness. Since the tenderloin is very lean, it is crucial to monitor the internal temperature carefully.
Monitor Temperature: Begin checking the temperature at 30 minutes. For medium-rare (the preferred doneness for this cut), the thermometer should read 130°F (54°C).
Rest: Remove the tenderloin from the oven and place it on a clean carving board. Cover loosely with foil and allow it to rest for 15 to 20 minutes.
Carve and Serve: Remove the twine before slicing the tenderloin into thick medallions (filet mignons).
3. Luxurious Beef Wellington
A stunning, show-stopping roast consisting of beef tenderloin wrapped in a mushroom mixture (duxelles), prosciutto, and puff pastry.
Description
The Beef Wellington is the epitome of high-end dining. It requires precision and attention to detail but the result—a perfectly cooked fillet encased in golden, flaky pastry—is unparalleled. The prosciutto adds a salty layer, and the duxelles provide an earthy depth.
Ingredients
3-pound Center-cut Beef Tenderloin (Chateaubriand)
2 Tbsp Olive Oil
Salt and Pepper to taste
1 lb Mixed Mushrooms (cremini, shiitake), finely chopped
2 Shallots, finely minced
2 Tbsp Butter
1/4 cup Dry White Wine
12 thin slices of Prosciutto
1 sheet Puff Pastry, thawed
1 Egg, beaten (for egg wash)
Directions
Sear the Tenderloin: Season the beef tenderloin heavily with salt and pepper. Heat 2 tablespoons of olive oil in a large skillet over high heat. Sear the tenderloin on all sides until a deep brown crust forms (about 2 minutes per side). Remove and let it cool completely.
Prepare the Duxelles: In the same skillet, melt the 2 tablespoons of butter over medium-high heat. Add the finely chopped mushrooms and minced shallots. Cook until all the moisture has evaporated and the mixture is dark and thick (about 15-20 minutes). Stir in the white wine and cook until it is completely reduced. Season with salt and pepper, then let the duxelles cool completely.
Wrap the Beef (Prosciutto Layer): Lay a large piece of plastic wrap on a clean counter. Arrange the thin slices of prosciutto in an overlapping rectangular pattern slightly longer than the beef. Spread the cooled mushroom duxelles evenly over the prosciutto.
Roll and Chill: Place the cooled, seared beef tenderloin at the edge of the prosciutto-duxelles layer. Using the plastic wrap, tightly roll the prosciutto and duxelles around the beef. Twist the ends of the plastic wrap to form a tight log and refrigerate for at least 30 minutes to firm up.
Wrap in Pastry: On a lightly floured surface, roll out the thawed puff pastry sheet slightly wider than the beef log. Unwrap the chilled beef and place it in the center of the pastry. Brush the edges of the pastry with the beaten egg wash. Fold the pastry over the beef, trimming any excess and sealing the edges firmly. If desired, score the top of the pastry for decoration.
Bake: Brush the entire surface of the pastry-wrapped beef with the remaining egg wash. Transfer the Wellington to a baking sheet. Bake in a preheated 400°F (200°C) oven for 30–40 minutes, until the pastry is golden brown and a thermometer inserted through the pastry into the center of the beef reads 125°F (52°C) for medium-rare.
Rest and Serve: Allow the Wellington to rest on a cutting board for 10 minutes before slicing into thick pieces.
4. French Rôti de Boeuf (Eye of Round)
A lean, economical cut that benefits from slow roasting to maintain tenderness and is typically served thinly sliced.
Description
The Eye of Round is a cylindrical roast that cooks evenly, making it easy to slice into uniform pieces. While leaner than other cuts, this recipe uses a simple herb rub and low-and-slow technique to prevent it from drying out.
Ingredients
4-pound Eye of Round Roast
3 Tbsp Olive Oil
4 Cloves Garlic, sliced
2 Tbsp Coarse Salt
1 Tbsp Dried Thyme
1 Tbsp Dried Rosemary
1 tsp Black Pepper
Directions
Prep and Temper: Remove the eye of round from the refrigerator 2 hours before cooking. Pat the roast completely dry.
Rub the Roast: Using a sharp paring knife, make several small incisions (slits) evenly spaced over the surface of the beef. Insert a slice of garlic into each incision.
Season: In a small bowl, combine the olive oil, coarse salt, dried thyme, dried rosemary, and black pepper. Rub this mixture thoroughly over the entire surface of the roast.
Preheat the Oven (High): Preheat your oven to 500°F (260°C). Place the prepared roast on a wire rack set inside a roasting pan.
High-Heat Sear: Place the roast in the 500°F oven for exactly 15 minutes to develop a quick crust.
Low-Heat Finish: Immediately reduce the oven temperature to 250°F (120°C) without opening the oven door. Continue roasting for another 40–60 minutes.
Monitor Temperature: Roast until the internal temperature reaches 125°F (52°C) for medium-rare. This cut requires careful monitoring, as it will dry out quickly if overcooked.
Rest and Slice: Remove the roast, tent with foil, and let it rest for 15 minutes. Due to its lean nature, slice the Eye of Round roast as thinly as possible against the grain for maximum tenderness.
5. Herb-Crusted Sirloin Tip Roast
A flavorful and moderately priced roast that works well with strong herbs and savory spices.
Description
The sirloin tip roast is cut from the round primal. It is a lean roast that benefits from a flavorful, crunchy crust to protect the meat during cooking, keeping the interior juicy.
Ingredients
3-pound Sirloin Tip Roast
3 Tbsp Dijon Mustard
2 Tbsp Olive Oil
2 Tbsp Fresh Parsley, chopped
1 Tbsp Dried Oregano
1 Tbsp Salt
1 tsp Black Pepper
1 tsp Garlic Powder
Directions
Temper and Prep: Remove the roast from the refrigerator 1 hour before cooking and pat it dry.
Create the Paste: In a bowl, combine the Dijon mustard, olive oil, chopped parsley, dried oregano, salt, pepper, and garlic powder to form a thick, aromatic paste.
Apply the Crust: Generously rub the entire surface of the sirloin tip roast with the herb and mustard paste, ensuring it is completely covered.
Preheat the Oven: Preheat the oven to 375°F (190°C). Place the roast on a rack in a roasting pan.
Roast: Place the pan in the preheated oven. Roast for approximately 18–20 minutes per pound. A 3-pound roast will take about 55–60 minutes.
Monitor Temperature: Begin checking the internal temperature around 45 minutes. Remove the roast when it reaches 130°F (54°C) for medium-rare. The crust should be dark and crisp.
Rest and Carve: Remove the roast from the oven, tent it loosely with foil, and let it rest for 15 to 20 minutes before carving against the grain into thin slices.
6. Garlic and Rosemary Top Round Roast
A simple but flavorful approach to a lean cut, utilizing aromatic compounds that penetrate the meat as it roasts.
Description
The top round is another lean cut that is excellent for roasting and slicing thinly. The combination of fresh garlic and rosemary is a classic pairing that adds a traditional, savory flavor profile.
Ingredients
4-pound Top Round Roast
1 whole head Garlic, cloves peeled and sliced
6 sprigs Fresh Rosemary
3 Tbsp Olive Oil
2 Tbsp Salt
1 Tbsp Black Pepper
Directions
Prep and Score: Remove the roast from the refrigerator 2 hours prior to cooking. Use a sharp knife to score the surface of the roast lightly in a diamond pattern. This helps the seasonings penetrate the meat.
Stud the Roast: Make several deep incisions across the surface of the roast. Gently press a slice of garlic and a small piece of rosemary sprig into each incision, pushing them deep into the meat.
Season: Drizzle the olive oil over the roast, then rub the salt and black pepper liberally over the entire surface.
Preheat Oven: Preheat your oven to 450°F (230°C). Place the roast on a rack in a roasting pan.
High-Heat Sear: Roast the beef at 450°F for 10 minutes.
Low-Heat Finish: Reduce the temperature to 325°F (160°C) and continue roasting for approximately 1 hour and 15 minutes, or until the internal temperature reaches 130°F (54°C).
Rest: Remove from the oven and rest for 15 to 20 minutes, tented with foil. This is crucial for the lean top round to retain its juices.
Slice: Slice very thinly against the grain.
7. Reverse-Seared Picanha Roast (Sirloin Cap)
A Brazilian-inspired technique for a tender and flavor-packed cut with a characteristic fat cap.
Description
Picanha, or sirloin cap, is known for its delicious, thick fat cap, which delivers immense flavor. The reverse-sear technique involves cooking the roast low and slow first, then searing it at the end to crisp up the fat cap perfectly.
Ingredients
3-pound Picanha Roast (with fat cap left intact)
3 Tbsp Coarse Sea Salt (Maldon or Kosher)
1 Tbsp Black Pepper
Directions
Prep the Picanha: Remove the roast 2 hours before cooking. Score the fat cap lightly in a diamond pattern, being careful not to cut into the meat.
Season: Rub the entire surface of the roast generously with the coarse sea salt and black pepper, ensuring the salt gets into the scores on the fat cap.
Preheat Oven (Low): Preheat your oven to a very low 250°F (120°C). Place the picanha, fat side up, on a wire rack in a roasting pan.
Slow Roast: Place the roast in the oven and cook slowly until the internal temperature reaches 110°F (43°C) (about 1 to 1.5 hours).
The Rest (Before Sear): Remove the roast from the oven and tent it loosely with foil for 10 minutes.
Preheat Skillet (Sear): While the roast is resting, preheat a heavy-duty cast iron skillet over high heat until it is smoking hot.
Reverse Sear: Transfer the picanha roast to the hot skillet, fat side down. Sear for 3–5 minutes until the fat cap is deeply golden, crisp, and rendered.
Final Rest: Remove the picanha from the skillet and let it rest for another 5 minutes before slicing. The internal temperature should be around 130°F (54°C). Slice against the grain, which runs perpendicular to the length of the roast.
8. Balsamic-Glazed Top Sirloin Roast
A sweet and tangy glaze adds complexity and a beautiful, caramelized exterior to the sirloin.
Description
The top sirloin is a moderately tender and flavorful roast. A glaze made from balsamic vinegar and a touch of brown sugar is applied during the final stage of roasting, creating a savory-sweet, slightly sticky crust.
Ingredients
3-pound Top Sirloin Roast
2 Tbsp Olive Oil
1 Tbsp Garlic Powder
1 Tbsp Dried Italian Seasoning
Salt and Pepper to taste
For the Glaze:
1/2 cup Balsamic Vinegar
2 Tbsp Brown Sugar
1 Tbsp Soy Sauce
Directions
Prep and Season: Bring the roast to room temperature for 1 hour. Pat dry, then rub the entire surface with olive oil, garlic powder, Italian seasoning, salt, and pepper.
Initial Roast: Preheat the oven to 400°F (200°C). Place the sirloin roast on a rack in a roasting pan and roast for 20 minutes.
Prepare the Glaze: While the beef roasts, combine the balsamic vinegar, brown sugar, and soy sauce in a small saucepan. Bring to a simmer over medium heat, stirring until the sugar is dissolved. Let it simmer gently for 5–7 minutes until the mixture reduces slightly and becomes syrupy.
Glaze and Finish: After the initial 20 minutes of roasting, reduce the oven temperature to 350°F (175°C). Brush the roast generously with the balsamic glaze. Continue roasting for another 20–30 minutes, basting with the glaze every 10 minutes.
Monitor Temperature: Remove the roast when the internal temperature reaches 130°F (54°C) for medium-rare. The glaze should be dark and glossy.
Rest and Serve: Rest the glazed roast for 15 minutes before carving.
9. Crème Fraîche and Horseradish Ribeye Roast
A flavorful combination that delivers a rich, savory crust and a sharp, traditional accompaniment.
Description
This recipe focuses on the ribeye, a well-marbled cut, which is coated in a mixture of crème fraîche, mustard, and horseradish. This coating not only adds a beautiful tangy crust but also keeps the meat incredibly moist during the high-heat roasting process.
Ingredients
5-pound Boneless Ribeye Roast (Rib Roast)
1/4 cup Crème Fraîche (or sour cream)
3 Tbsp Prepared Horseradish (drained)
2 Tbsp Dijon Mustard
2 Cloves Garlic, minced
1 Tbsp Salt
1 tsp Black Pepper
Directions
Temper the Meat: Remove the ribeye roast from the refrigerator 2 hours before cooking and pat it dry.
Create the Crust: In a medium bowl, combine the crème fraîche, prepared horseradish, Dijon mustard, minced garlic, salt, and pepper. Mix thoroughly until smooth.
Apply the Crust: Using your hands or a spatula, spread the entire crème fraîche mixture thickly and evenly over the top and sides of the ribeye roast.
Preheat the Oven (High): Preheat the oven to 450°F (230°C). Place the roast on a wire rack set inside a roasting pan.
High-Heat Roast: Roast the beef at 450°F for 20 minutes. The crust should start to brown and set.
Low-Heat Finish: Reduce the oven temperature to 325°F (160°C) and continue roasting for an additional 40–60 minutes, until the internal temperature reads 130°F (54°C) for medium-rare.
Rest: Remove the roast from the oven. Do not scrape off the crust. Tent loosely with foil and let it rest for 20 minutes.
Carve: Slice the roast into thick pieces, serving the crust with each slice.
10. Chateaubriand Roast (Center-Cut Tenderloin)
The luxurious center-cut portion of the beef tenderloin, roasted simply to highlight its natural, delicate flavor.
Description
Chateaubriand refers to the very best, thickest part of the tenderloin. It is often reserved for special occasions due to its melt-in-your-mouth texture. This preparation is intentionally simple, using only salt, pepper, and butter to emphasize the quality of the meat.
Ingredients
2-pound Center-cut Beef Tenderloin (Chateaubriand)
2 Tbsp Clarified Butter (Ghee) or Olive Oil
1 Tbsp Coarse Salt
1 tsp Black Pepper
2 Tbsp Butter, unsalted, cut into cubes
Directions
Prep and Temper: Remove the Chateaubriand from the refrigerator 1 hour before cooking. Tie it with twine to maintain its shape if necessary.
Sear (Stovetop): Heat the clarified butter in a heavy, oven-safe skillet (like cast iron) over high heat until it shimmers. Season the beef heavily with salt and pepper. Sear the beef on all sides (about 1–2 minutes per side) until a deep, dark crust forms.
Transfer and Roast: Once seared, sprinkle the cubes of unsalted butter over the top of the roast. Transfer the entire skillet to a preheated 400°F (200°C) oven.
Bake: Roast for 15–25 minutes. The internal temperature will rise quickly due to the small size of the roast.
Monitor Temperature: Check the temperature frequently. Remove the roast when it reaches 130°F (54°C).
Rest and Baste: Remove the skillet from the oven. Place the roast on a carving board, tent with foil, and let it rest for 10 minutes. While resting, pour the melted butter and pan drippings from the skillet over the resting roast several times to baste it.
Serve: Slice thickly and serve immediately.
11. Whole Tri-Tip Roast with Smoked Paprika Rub
A well-marbled, triangular cut that delivers big flavor and a great crust.
Description
The tri-tip, a triangular cut from the bottom sirloin, is tender and well-marbled. The smoked paprika rub adds a deep, savory, slightly smoky note that complements the beef's natural richness.
Ingredients
2.5-pound Tri-Tip Roast
2 Tbsp Olive Oil
1 Tbsp Smoked Paprika
1 Tbsp Garlic Powder
1 Tbsp Onion Powder
1 Tbsp Coarse Salt
1 tsp Cumin
Directions
Prep and Temper: Remove the tri-tip from the refrigerator 1 hour before cooking and pat it completely dry.
Create the Rub: In a small bowl, mix the olive oil, smoked paprika, garlic powder, onion powder, coarse salt, and cumin until it forms a thick paste.
Apply the Rub: Rub the paste generously over the entire surface of the tri-tip, ensuring every part is covered.
Preheat Oven (High): Preheat your oven to 425°F (220°C). Place the roast on a rack in a roasting pan.
Roast: Place the tri-tip in the hot oven and roast for approximately 35–45 minutes.
Monitor Temperature: Use a thermometer and check the internal temperature, removing the roast when it reaches 130°F (54°C) for medium-rare.
Rest: Remove the roast and tent it loosely with foil for 15 minutes.
Carve (Crucial Step): The tri-tip has grains that run in two different directions, meeting near the center point. Before slicing, examine the meat and slice the two sections separately, cutting against the grain in each area for maximum tenderness.
12. Boneless Short Ribs (Braised and Finished in Oven)
While often braised, a New Year's version is braised until tender and then finished with a high-heat oven sear for a savory crust.
Description
Short ribs are traditionally fork-tender and rich in beef flavor due to high marbling. This recipe takes braised short ribs and finishes them under high heat to give them a luxurious, crisp, and sticky exterior before serving.
Ingredients
4 pounds Boneless Beef Short Ribs, cut into 2-inch chunks
2 Tbsp Olive Oil
1 Large Onion, roughly chopped
2 Carrots, roughly chopped
2 Celery Stalks, roughly chopped
1 (750ml) bottle Dry Red Wine (e.g., Cabernet Sauvignon)
4 cups Beef Broth
2 Tbsp Tomato Paste
4 sprigs Fresh Thyme
2 Bay Leaves
Salt and Pepper to taste
Directions
Sear the Ribs: Preheat oven to 350°F (175°C). Season the short ribs generously with salt and pepper. Heat olive oil in a large Dutch oven over high heat. Sear the short ribs in batches until well browned on all sides, then remove and set aside.
Sauté Aromatics: Add the chopped onion, carrots, and celery to the Dutch oven and sauté for 5–7 minutes until softened. Stir in the tomato paste and cook for 1 minute.
Deglaze and Add Liquid: Pour in the bottle of red wine and bring to a simmer, scraping up any browned bits from the bottom of the pot. Let the wine reduce by half. Return the short ribs to the pot. Add the beef broth, thyme sprigs, and bay leaves until the ribs are mostly submerged.
Braised Cook: Bring the liquid to a gentle simmer on the stovetop. Cover the Dutch oven and transfer it to the preheated 350°F (175°C) oven. Braise for 3 to 4 hours, until the short ribs are completely fork-tender.
Strain and Reduce Sauce: Remove the ribs from the pot and set them aside. Strain the braising liquid into a clean saucepan, discarding the solids. Simmer the liquid over medium-high heat until it has reduced by about one-third and is thick enough to coat the back of a spoon (glaze consistency). Season to taste.
Oven Finish (Optional but Recommended): For a high-end finish, preheat your broiler to high. Place the short ribs on a baking sheet. Brush the reduced sauce/glaze heavily over the ribs. Broil for 2–3 minutes, watching carefully, until the glaze is caramelized and slightly sticky.
Serve: Serve the caramelized short ribs immediately, spooning the remaining reduced sauce over them.