Roasts for Your Soon-to-Be-Legendary Holiday Dinner

Centerpiece-worthy roasts for your soon-to-be-legendary holiday feast

December 6, 2013

Whether you build your feast around a chile-laced pork shoulder or an iconic prime rib, nothing says holiday like one of these magnificent roasts.

Meet Your Butchers

Taylor Boetticher and Toponia Miller run the Fatted Calf Charcuterie in Napa and San Francisco. Their first book, In the Charcuterie (Ten Speed Press), is out now.

Gentl & Hyers
1/5
Roast with the Most: Pork Shoulder Al’Diavolo
Butcher’s Tip: A pork shoulder consists of the picnic and the Boston butt. The latter, used here, is from the top of the shoulder. It has a thicker fat cap and a tidier shape, which makes it better suited for long, slow roasts and easier to slice.
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2/5
The Beauty: Boudin Blanc–Stuffed Turkey Breasts with Chestnuts
Butcher’s Tip: Sausage stuffings are a good choice for leaner cuts (like this turkey breast) and meats such as veal, rabbit, plus smaller birds. It provides not only flavor but added fat to keep the meat moist.
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3/5
The Crowd Pleaser: Belgian Ale–Braised Brisket
Butcher’s Tip: Slice boneless cuts like this brisket across the grain. The meat will be much easier to cut if it’s made a day or two ahead of time and allowed to rest in its own braising liquid. Skim fat before gently reheating.
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4/5
Twist on a Classic: Lamb Pot Roast with Oranges and Olives
Butcher’s Tip: With pot roast, the right vessel is key. Use an enameled cast-iron braiser or Dutch oven, making sure it’s larger than your roast. If the fit is too snug, the meat will steam and you’ll miss out on a gorgeous, caramelized exterior.
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Gentl & Hyers
5/5
The Splurge: Standing Rib Roast with Aioli
Butcher’s Tip: When you start with the most indulgent cut of beef out there, salt and pepper are really all you need for seasoning. This roast is about execution, so make sure your oven temperature and meat thermometer are double-checked.
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