Classic and unexpected cuts to star at your table, with sides to match
Tri-tip for Christmas? Yes—this wintertime take on the barbecue classic is elegantly Mediterranean.
Recipe: Garlic-Rubbed Tri-Tip with Mint Caper Salsa
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
This holiday roast has it all: velvety meat, salty cheese filling, a savory-sweet sauce, and a touch of smoke.
Recipe: Gorgonzola-Stuffed Beef Tenderloin with Port Wine Sauce
Though this dish looks impressive, it's easy to pull off, and the cut of meat is an inexpensive one.
Recipe: Pork Shoulder Roast with Figs, Garlic, and Pinot Noir
It takes some time to prepare the fresh clementine peel sauce for this dish, which was inspired by Chinese orange peel beef,
but the results are worth it. Cross-rib roast costs a fraction of fancier cuts; to keep it tender, we recommend cooking only
Recipe: Spicy Beef Cross-Rib Roast with Caramelized Clementine Sauce
How to turn an inexpensive cut into something that's company-worthy? Season it with lots of fresh marjoram and garlic, then
serve it with a richly flavored gravy made with the pan drippings plus more garlic.
Recipe: Lamb Shoulder Roast with Roasted Garlic Sauce
This splurge-worthy roast is studded with garlic slivers and served with a fresh horseradish sauce.
Recipe: Salt- and Herb-Crusted Prime Rib with Fresh Horseradish Sauce
An initial half hour in a very hot oven ensures that this roast comes out beautifully browned and juicy.
Recipe: Spice-Crusted Prime Rib
Slice into the roast to reveal the garlic- and three-herb filling.
Recipe: Grilled Beef Tenderloin with Fresh Herbs
Plenty of pepper and spices coat this beautiful cut of meat. For extra flavor and tenderness, start it a few days ahead.
Recipe: Spiced Beef Tenderloin
Braising the brisket slowly ahead of time and chilling it, then heating slices with the onion-rich pan juices just before
serving, makes this dish easy on the cook and extra-flavorful. For the ultimate winter meal, be sure to make the whole menu.
Recipe: Twice-Baked Beef Brisket with Onions
For a change of pace this year, why not try bison? It's lean and tastes similar to beef.
Recipe: Roast Bison with Velvety Pan Gravy
Marinated for a full 24 hours with lemon, rosemary, garlic, and warm spices, this chef creation has loads of flavor.
Recipe: Rosemary Grilled Leg of Lamb
Here's another choice to make for a small group when you don't have much time.
Recipe: Grilled Pork Tenderloin with Apple Sage Sauce
A marinade with spices seasons this boned and butterflied leg of lamb. You roll it up like a jelly roll around dried apricots,
then slice it after roasting for mosaic-like pieces studded with the tender fruit.
Recipe: Grilled Apricot-Stuffed Leg of Lamb
Unlike many roasts, this one is perfect for a small group (it serves only 4); plus, it cooks in just 30 minutes.
Recipe: Rosemary Garlic Pork Tenderloin
The meat's coating of crushed rosemary and fennel seeds turns golden and crisp on the grill. Complete the meal with boiled
thin-skinned potatoes and creamed spinach (and keep the dish in mind for spring, too—it's great with asparagus).
Recipe: Fennel-Crusted Grilled Rack of Lamb
Simple to prepare, a crown roast makes an impressive statement at the table, and it serves a crowd.
Recipe: Crown Roast of Pork
This Norwegian-style roast has a red wine and port sauce that's enhanced with lightly sweetened homemade gingerbread (or storebought
gingersnaps) and a little cream. Make it with the whole Christmas in the Rockies-inspired menu.
Recipe: Roast Pork with Gingerbread Sauce and Celery Root with Bacon
A day to brine and a slow roast over indirect heat on the grill are the secrets to creating a roast that's deeply flavorful
Recipe: Charcoal-Grilled Pork Shoulder with Fresh Herbs and Roasted Garlic
If you're looking for a roast that's easy to make, this is a great one—simple to season and grill, and a no-brainer to carve.
A quick sage butter dresses it up.
Recipe: Sage-Rubbed Pork Tenderloins with Sage Butter
A Sunset reader received an award in a Sunset grilling contest for this recipe. He grills prime rib, catching the drippings in a pan, then pours Yorkshire pudding batter
into the drip pan, where it puffs and browns.
Recipe: Beef Rib Roast and Yorkshire Pudding from the Grill
For meat that's unbelievably tender and juice, start this roast in a hot oven so it gets nice and brown, then turn the heat
way down and roast it slowly all day.
Recipe: Slow-Roasted Pork Shoulder
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
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