5 succulent winter roasts

Garlic-Rubbed Tri-Tip with Mint Caper Salsa

Tri-tip for Christmas? Yes—this wintertime take on the barbecue classic is elegantly Mediterranean.

Recipe: Garlic-Rubbed Tri-Tip with Mint Caper Salsa

 

Oven-Smoked Chuck-Eye with Horseradish Cream

Tracy Smaciarz, who owns Heritage Meats in Rochester, Washington, cold-smokes this cut, then grills it over indirect heat. You can get a similar effect by oven-smoking the roast with wood chips and onions.

Recipe: Oven-Smoked Chuck-Eye with Horseradish Cream

Plus: 3 perfect side dishes

Celery Fennel Salad with Preserved Lemon and Dates

If you can’t find preserved lemons to buy, they’re easy to make.

Recipe: Celery Fennel Salad with Preserved Lemon and Dates

White Cheddar–Sage Popovers

Use popover pans for higher, airier popovers. (Muffin pans work too, but leave every other cup unfilled so heat circulates.)

Recipe: White Cheddar–Sage Popovers

White Bean Gratin

This herb-flecked bean dish is great with our festive Garlic-Rubbed Tri-tip with Mint Caper Salsa.

Recipe: White Bean Gratin

More budget-friendly ideas for roasts

Cheaper cuts like pork shoulder (pictured) are usually used for homey stews, not elegant roasts.

The common wisdom is to braise harder- working parts of the animal―cook them for a long time in liquid, covered, until the meat is falling apart.

But it turns out they can make attractive and succulent roasts, once you know a few less-conventional cooking techniques.

Try Pork Shoulder Roast for $7

...Instead of Pork Crown Roast for $44.

Stuffing this roast with figs and garlic slivers will make you feel like a modern-day Julia Child, and the results are stunning: mosaic-like slices infused with rich fruit and wine flavors.

Menu:

• Pork Shoulder Roast with Figs, Garlic, and Pinot Noir
• Braised Winter Greens with Bacon
• Soft polenta

Wine pairing:  

Siduri Pinot Noir 2007 (Willamette Valley; $19) Full of velvety cherries, truffles, and spice

Try beef cross-rib for $14

...Instead of prime rib for $75.

Chinese orange-peel beef was the inspiration for this roast.

Menu: 

• Spicy Beef Cross-Rib Roast with Caramelized Clementine Sauce
• Butternut Squash and Red Onion Salad (leave out parmesan)
• Steamed sushi rice

Wine Pairing:  

Morgan Cotes du Crow’s Syrah-Grenache blend 2007 (Monterey; $16)  Juicy berries, a little espresso, and meat on its bones

Try Lamb shoulder roast for $12

...Instead of rack of lamb for $45.

For this recipe, slather the meat with an aromatic herb and garlic oil, then roast with lots more garlic to season the velvety pan gravy.

Menu:  

• Lamb Shoulder Roast with Roasted Garlic Sauce
• Rosemary Potato Fans
• Creamed Spinach

Wine pairing:

Gordon Brothers Merlot 2007 (Columbia Valley; $20) Lush with mocha, mint, and dark red fruit

Techniques to remember

BEEF

The unsung cuts: Cross-rib roast and chuck roast (aka good old pot roast) come from the chuck, an area between the shoulder and neck.

The secrets: Brown in a hot oven, then reduce the heat and don’t cook past medium-rare. (Any more and the meat will get tough.)

LAMB

The unsung cuts: Leg is widely available, but shoulder, if your butcher carries it, is a great find. It has loads of flavor, is more tender, and carves more neatly.

The secrets: Like the beef, start it in a hot oven, then reduce the heat until you reach rare to medium-rare.

PORK

The unsung cut: Shoulder is a succulent hunk of meat.

The secrets: This cut tends to fall apart (it’s popular shredded for carnitas), so for a roast, tie the meat to prevent that. Brown it in a frying pan, then braise slowly (common wisdom holds here) until tender.