Chef and wine pro Maria Helm Sinskey serves the king of reds with the king of beef for a pull-out-the-stops holiday meal
Golden olive oil-roasted potatoes
Nothing more than good olive oil and crunchy sea salt turn super-simple potatoes into an irresistible holiday side dish.
Braised winter greens with bacon
Old-fashioned long-cooked winter greens are pure comfort; sneak in some top-quality bacon and zippy mustard seeds, and they’re holiday fare.
The one-oven plan
Bake the shrimp on the rack closest to the heat source when you start the roast. (The temperature is only 450°, but because the shrimp are close to the heat, they brown well.) When shrimp are done, let them rest at room temperature, loosely covered with foil, until beef is almost done; then uncover shrimp and return to oven for 4 to 5 minutes to reheat. As soon as you take the roast out of the oven, crank up the heat to 475° and bake the potatoes while the roast rests and you serve the shrimp.