The Ultimate Guide to Holiday Beef
Perfect Cuts and Recipes for Your Gatherings
With the holidays upon us, there can be a lot of pressure to get everything “just right.” For first-time holiday hosts it can feel especially daunting. Fear not!
Less fuss, more fun
With some helpful tips, recipes that speak to you and your budget, and beef’s versatility, you can kick-start your holiday meal planning, bypass the stress, and get straight to the fun of making holiday memories!
From small bites to tasty main dishes to showstopping party fare and beyond, beef’s versatility helps make every delicious holiday bite feel like a celebration. Not sure where to begin? The California Beef Council and BeefItsWhatsForDinner.com can help! We’ve put together a mix of holiday recipes paired with different budgets and occasions to help you minimize the anxiety of hosting, spark some new traditions, and make your holidays deliciously unforgettable.
Choose a recipe
The beauty of cooking with beef during the holidays lies not just in its incredible taste but in its ability to bring people together around the dinner table. Whether you're planning a small gathering or hosting the extended family, beef delivers the versatility and flavor to make your holiday celebration memorable. From budget-conscious ground beef appetizers to show-stopping ribeye roasts, there's a perfect cut and recipe for your occasion, guest list, and budget.
Check out more holiday beef recipes and cooking tips at beefitswhatsfordinner.com
The Holiday Life Hack: Beef and Veggie Quiche
The Holidays can be hectic—in a good way! When tons of family and friends gather, food, fun and merrymaking abound. The seasoned holiday host's life hack is always having a dish on the back burner that can be pre-prepped and ready to go when the moment calls. The Beef and Veggie Quiche is an iconic dish that is easily assembled, delicious and good for you. It’s just waiting to wow your holiday brunch partyers or elevate the game day potluck.
Life hacks are valuable because they make our lives easier. Ground beef is the life hack of beef cuts. Versatile and, when cooked properly, moist and juicy with a firm texture, ground beef steps up when you need it, adding flavor and protein to a vast array of recipes. Great to always have on hand.
Beef cut:
Instructions
Ingredients
1
Preheat oven to 350°F. Coat 9-inch pie plate with cooking spray. Unfold pie crust on a flat surface, pressing out fold lines with fingers. Place crust in pie plate, crimping edge as desired; set aside.
2
Heat large skillet over medium heat until hot. Add ground beef and seasoning mix; cook 4-5 minutes, breaking into small crumbles, stirring occasionally. Pour off drippings, as necessary.
3
Add spinach, asparagus, onion and bell pepper to skillet; cook 3-5 minutes or until softened. Cool slightly.
4
Whisk together eggs and cream in large mixing bowl. Gently stir in beef mixture. Pour into prepared pie crust; sprinkle with cheese. Bake 40-45 minutes or until egg mixture is set and just beginning to brown. Cool 5-10 minutes; cut into wedges.
Beef and Veggie Quiche
4 Steps
¼ cup chopped onion
¼ cup chopped bell pepper
½ cup heavy whipping cream
½ cup shredded cheddar cheese
6 eggs
The Home-for-the-Holidays Memory Maker: Beef Pot Roast with Cider Gravy and Maple Sweet Potatoes
Remember being a child walking into grandma’s house around the holidays and smelling a pot roast slow-cooking? Just thinking about this magical memory is enough to make mouths water. Continue the tradition today with a perfect home-for-the-holidays pot roast sure to create new sensory memories for all the visiting relatives. Beef Pot Roast with Cider Gravy and Maple Sweet Potatoes is reminiscent of the holidays of yore and sure to fill your home with a heart-warming—and palate-waking—aroma.
Shoulder roast is affordable and perfect for slow-cooking. Cuts from the shoulder clod tenderize as the time of cooking increases, taking on the flavors and aromas of its companion ingredients. An ideal choice when you have extra time for prep.
Beef cut:
Sirloin Tip Roast with an Herb Rub and Fennel Brown Gravy
Instructions
Ingredients
4
Remove roast; keep warm. Remove sweet potatoes and garlic with slotted spoon to large bowl, leaving cooking liquid in stockpot.
5
Add maple syrup, ginger, remaining ½ teaspoon salt and ¼ teaspoon pepper to sweet potatoes. Beat until sweet potatoes and garlic are mashed and smooth; keep warm.
Fennel Brown Gravy
Previous Steps
1
Heat oil in stockpot over medium heat until hot. Place beef roast in stockpot; brown evenly. Remove roast; pour off drippings and season with 1 teaspoon salt and ½ teaspoon pepper.
2
Add onion and thyme to stockpot; cook and stir 3-5 minutes or until onion is tender. Add broth and cider; increase heat to medium-high. Cook and stir 1-2 minutes or until browned bits attached to stockpot are dissolved. Return roast to stockpot; bring to a boil. Reduce heat; cover tightly and simmer 2.5 hours.
3
Add sweet potatoes and garlic to stockpot; continue simmering, covered, 30 minutes or until sweet potatoes and pot roast are fork-tender.
Next Steps
Beef Pot Roast with Cider Gravy and Maple Sweet Potatoes
7 Steps
2 teaspoons olive oil
¾ teaspoon pepper, divided
1 cup chopped onion
1 beef Shoulder Roast (3 to 3½ pounds)
1½ teaspoons salt
1 tablespoon chopped fresh thyme
¾ cup apple cider
1 cup unsalted beef broth
Beef Pot Roast with Cider Gravy and Maple Sweet Potatoes
3 pounds sweet potatoes, peeled, cut crosswise into 1 to 1½ inch pieces
2 tablespoons maple syrup
1 teaspoon minced fresh ginger
2 teaspoons minced garlic
2 tablespoons cornstarch dissolved in 2 tablespoons brandy or water
Beef Pot Roast with Cider Gravy and Maple Sweet Potatoes
7 Steps
The Healthy Hero: Steak & Vegetables with Chimichurri
This tenderloin steak recipe proves you don’t have to sacrifice flavor for heart health. This is especially important around the holidays when there’s an opportunity to indulge at every meal. Keep it light, keep it healthy and keep it lusciously yummy with Steak & Vegetable with Chimichurri!
Budget Bona Fides:
Tenderloin steak, AKA Filet Mignon. For tenderloin steaks, it’s all in the name. This is the most tender cut, lean yet succulent, with a fine buttery texture for melt-in-your-mouth perfection.
Why It’s Special
Instructions
Ingredients
1
Preheat oven to 400°F. Line baking sheet with parchment paper; place sweet potatoes and beets on baking sheet. Coat with cooking spray. Bake 20-25 minutes or until tender and browned, turning halfway through.
2
Meanwhile, place kale, pistachios, parsley, oil, lemon juice, orange juice, vinegar, garlic and ½ teaspoon pepper in food processor or blender container. Cover; blend until smooth, stopping and scraping sides of container as needed.
3
Heat a large nonstick skillet over medium-high heat until hot. Coat Tenderloin Steaks with cooking spray; season with salt and remaining pepper. Place steaks in skillet; cook 7-10 minutes for medium rare (145°F) to medium (160°F) doneness, turning occasionally.
4
Place roasted vegetables on the bottom of a large platter. Top with steaks. Drizzle each steak with 1 tablespoon chimichurri before serving.
Steak & Vegetables with Chimichurri
4 Steps
1 pound sweet potatoes, peeled, sliced 1/4-inch thick
¼ teaspoon cooking spray
½ teaspoon salt
4 beef Tenderloin Steaks, cut 1-inch thick (about 4 ounces each)
1 pound beets, peeled, sliced ¼-inch thick
½ cup kale
2 tablespoons unsalted pistachios
2 tablespoons olive oil
2 tablespoons lemon juice
2 tablespoons chopped fresh parsley
1 tablespoon orange juice
1 tablespoon red wine vinegar
Steak & Vegetables
The Holiday Show-Stopper: Pistachio-Crusted Beef Rib Roast with Holiday Wine Sauce
Hosting an unforgettable holiday party is the holy grail of holiday celebrations. For a gathering that will stick in the minds of the attendees long after the final present is unwrapped, you need a show-stopping dish. Rest assured, this Pistachio-Crusted Beef Rib Roast with Holiday Wine Sauce ticks all the boxes. The crunchy, salty crust pairs perfectly with a rich sauce made with mushrooms, shallots and red wine, combining for a flawless symphony that absolutely sings with delectable flavor. If you’re ready to impress, this is the dish for you.
For its fine-textured, generous marbling, Ribeye Roast is a classic choice for holiday roasts. Savory and luscious, ribeye is known for its rich, flavorful profile.
Beef cut:
Instructions
Ingredients
4
Meanwhile, prepare Holiday Wine Sauce:
5
Carve roast into slices; season with salt as desired. Serve with Holiday Wine Sauce.
Fennel Brown Gravy
Previous Steps
Pistachio-Crusted Beef Rib Roast with Holiday Wine Sauce
5 Steps
Cook's Tip: Drizzle with a little extra truffle oil before serving to enhance the aroma!
1
Heat oven to 350°F. Combine seasoning ingredients; press evenly onto all surfaces of beef roast.
2
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 for 2.25-2.5 hours for medium rare; 2.5-3 hours for medium doneness.
3
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 15-20 minutes. (Temperature will continue to rise about 10°-15°F to reach 145°F for medium rare; 160°F for medium.)
Next Steps
Pistachio-Crusted Beef Rib Roast with Holiday Wine Sauce
5 Steps
½ cup unsalted shelled pistachios, finely chopped
2 tablespoons finely chopped fresh thyme
2 tablespoons extra virgin olive oil
1 beef ribeye roast bone-in (2-4 ribs), small end, chine (back) bone removed (6-8 pounds)
¼ cup coarsely crushed coriander seeds
1 teaspoon coarse-ground black pepper
2 tablespoons extra virgin olive oil
4 ounces cremini or button mushrooms, sliced
1 cup beef broth, divided
1 cup Cabernet Sauvignon
¼ cup finely chopped shallots
1 tablespoon cornstarch
Seasoning
1/8 teaspoon black pepper
Salt
1 teaspoon fresh thyme
The Crowd-Pleaser: Mini Lasagna Bites
Ground beef is versatile and rich in flavor, making these Mini Lasagna Bites so irresistibly craveable, they might just steal the show!
80% Lean Ground Beef holds its shape well during cooking, so it’s ideal for dishes like meatloaf, meatballs and Salisbury steak. Cooked properly, it’s moist, juicy and has a slightly firm texture.
Beef cut:
Instructions
Ingredients
1
Preheat oven to 375°F. Heat a large skillet over medium heat until hot. Add ground beef, Italian seasoning, minced garlic, salt and pepper. Cook 8-10 minutes, breaking into small crumbles and stirring occasionally. Pour off drippings, as necessary. Stir in marinara sauce; cook 2-3 minutes or until warmed.
2
Meanwhile, combine ricotta cheese, Parmesan cheese, basil, egg, garlic and salt in medium bowl.
Mini Lasagna Bites
4 Steps
Mini Lasagna Bites
1 tablespoon Italian seasoning
½ teaspoon salt
½ teaspoon freshly ground black pepper
1 pound ground beef (80% Lean or leaner)
1 teaspoon minced garlic
1 jar (30 ounces) marinara sauce
½ cup ricotta cheese
6 lasagna noodles, cooked, cut into 2-inch pieces
½ cup grated Parmesan cheese
1 egg
1 teaspoon granulated garlic
½ cup thinly sliced fresh basil
½ teaspoon salt
The Elegant Pièce de Résistance: Herb-Crusted Petite Roast with Fig-Onion Relish
Holidays are for roasts. But not all roasts are right for every circumstance. So far, we’ve covered a show-stopping roast great for large gatherings and a sense-memory friendly pot roast, but this elegant Herb-Crusted Petite Roast with Fig-Onion Relish is the pièce de résistance of any intimate holiday soirée. So, welcome those nearest and dearest to a cozy gathering and prepare this delicate, delectable petite roast.
What’s the difference between a Top Sirloin Petite roast and a Top Sirloin? Petite is often more tender, benefiting from the expert cut it requires to maintain its shape. Its smaller size and delicate texture make it an ideal centerpiece for refined recipes.
Beef cut
Instructions
Ingredients
Fennel Brown Gravy
Previous Steps
Cook's Tip: Drizzle with a little extra truffle oil before serving to enhance the aroma!
1
Preheat oven to 325°F. Combine seasoning ingredients; reserve 2 teaspoons for sauce. Press remaining seasoning evenly onto all surfaces of beef roast.
2
Place roast, fat-side up, on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef, not resting in fat. Do not add water or cover. Roast in a 325°F oven 1.5-1.75 hours for medium rare; 1.75-2.25 hours for medium doneness.
Next Steps
Herb-Crusted Petite Roast with Fig-Onion Relish
5 Steps
2 tablespoons chopped fresh thyme
3 cloves garlic, minced
1 beef Top Sirloin Petite Roast (3 to 4 pounds)
1 tablespoon coarse-ground black pepper
2 tablespoons butter
2 cups finely chopped onions
½ cup water
¼ cup white wine vinegar
1 cup dried Mission and/or Calimyrna figs, chopped
Seasoning
Fig-Onion Relish
Herb-Crusted Petite Roast with Fig-Onion Relish
5 Steps
3
Meanwhile, prepare relish. Melt butter in large nonstick skillet over medium-low heat; add onions and reserved 2 teaspoons seasoning. Cook 20-25 minutes or until onions are tender and lightly browned. Add figs, water and vinegar; bring to a simmer. Simmer 4-5 minutes or until liquid has reduced and thickened. Remove from heat; season with salt, as desired. Keep warm.
5
Carve roast into slices; season with salt and pepper, as desired. Serve with relish.
Beef and Veggie Quiche
Whitney Bond
Beef Pot Roast with Cider Gravy and Maple Sweet Potatoes
Steak & Vegetables with Chimichurri
Pistachio-Crusted Beef Rib Roast with Holiday Wine Sauce
Mini Lasagna Bites
Herb-Crusted Petite Roast with Fig-Onion Relish
Sirloin Tip Roast with an Herb Rub and Fennel Brown Gravy
Sirloin Tip Roast with an Herb Rub and Fennel Brown Gravy
6
5
4
3
2
1
1
2
3
5
4
6
½ pound ground beef (80% lean or leaner)
1 tablespoon Beef Sausage Seasoning Mix
1 cup fresh baby spinach
1 refrigerated pie crust (½ of 14.1-ounce package)
¼ cup cut fresh asparagus
Beef and Veggie Quiche
Cook's Tip:
Fresh apple cider is sold filtered and unfiltered. Filtered cider looks clear and is lighter in color than unfiltered cider, which is deep brown and cloudy due to apple pulp particles. Unlike apple juice, fresh cider is perishable and must be refrigerated before opening. Always purchase pasteurized cider.
6
7
Carve roast into slices; serve with mashed sweet potatoes and gravy.
Skim fat from cooking liquid; stir in cornstarch mixture. Bring to a boil, stirring constantly; cook and stir 1 minute or until thickened.
Cook's Tip: Sweet potatoes may also be mashed using a food processor.
Cook's Tip: To easily skim fat from cooking liquids, use a fat or gravy separator. The spout on this special pitcher is positioned at the bottom so that as fat rises to the surface, the liquid below can be poured off separately.
Chimichurri
2 teaspoons minced garlic
1½ teaspoons freshly ground black pepper, divided
Holiday Wine Sauce
Cook's Tip: To coarsely crush coriander seeds, place seeds in food-safe plastic bag; seal well. Crush seeds with rolling pin, using a back-and-forth rolling motion.
Heat olive oil in large nonstick skillet over medium heat until hot.
Add mushrooms and shallots; cook and stir 6-9 minutes or until mushrooms are tender and browned. Remove from skillet; keep warm.
Add ¾ cup broth and wine to skillet; cook and stir over medium heat 12-16 minutes or until reduced to 1 cup.
Combine remaining ¼ 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.
Sirloin Tip Roast with an Herb Rub and Fennel Brown Gravy
1½ cups shredded mozzarella cheese
Cheese Mixture
3
Coat mini muffin pans with cooking spray. Place pasta piece in each muffin cup. Top pasta by layering ½ tablespoon cheese mixture, 1 tablespoon meat sauce and an additional ½ tablespoon cheese mixture into cups. Sprinkle tops with mozzarella cheese.
4
Bake 20 minutes or until golden brown and bubbly. Let stand 2 minutes. Loosen edges; remove from muffin pans.
4
Remove roast when meat thermometer registers 135°F for medium rare; 150°F for medium. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 10-15 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.)
Sirloin Tip Roast with an Herb Rub and Fennel Brown Gravy
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