Holiday Roast with Red Wine Reduction

I’d Like To Propose A Roast

Holiday Roast with Red Wine Reduction

Yes, a roast! A big, beefy, flavorful roast that’s sure to be a highlight of your holiday table. One that’s cooked to perfection, with a flavorful crust and juicy center that’s destined to make your guests “ooh” and “ahh.”

Wait … you don’t think you can pull that off? Of course you can! Roasting is truly one of the most simple cooking techniques, and it’s easy to master. It only takes a few minutes to prep most roasts — and you generally don’t need anything more than salt and pepper to make them taste delicious if you start with a high quality, richly marbled cut.

Still skeptical? Then you need to download the free Roast Perfect app (available in the iTunes Store or at Google Play). It’s got everything you need to create a roast about which you can boast, and be the host with the most! It includes:

  • How to choose the right roast for your table
  • How to tie it for even cooking
  • A simple yet foolproof roasting technique
  • A built-in timer that calculates cook time for your desired doneness
  • A huge selection of recipes for roasts and side dishes!

The Holiday Roast with Red Wine Reduction is one of my favorites. The roast itself is about as simple — and delicious — as it gets, plus it has extra pizzazz thanks to a red wine reduction: easy to make, yet oh-so-flavorful. I’m planning to pair it with the herbed stuffing recipe (also within the app!). It’s savory and delicious.

Holiday Roast with Red Wine Reduction
Author: Certified Angus Beef® brand
  • 1 (3 pound) Certified Angus Beef ® ball tip (bottom sirloin) roast
  • 2 teaspoons kosher salt
  • 1 teaspoon fresh cracked pepper
  • 1 (750 ml) bottle red blend wine
  1. Preheat oven to 450°F.
  2. Place roast, fat side up, in roasting pan and season with salt and pepper. Cook in preheated oven for 15 minutes.
  3. Reduce heat to 325°F and continue cooking until roast reaches desired doneness, approximately 55 minutes for medium rare (125 to 130°F on thermometer).
  4. While roast is cooking, create a reduction by pouring wine in heavy-bottomed sauce pan. Cook over medium heat until it thickens and reaches sauce consistency. Tip: Watch bubbles carefully. While boiling, they will first increase in size and then go back to small bubbles. When a thin syrup consistency is reached, pour wine reduction into a small metal bowl to cool. Reduction can be stored in a squeeze bottle for up to six months.
  5. Remove roast from oven, tent loosely with foil and let rest for 15 minutes. Thinly slice roast across the grain and drizzle reduction on top to serve.


Now that’s a meal I’ll definitely raise my glass to!