The air has turned chilly and the birds have been stuffed. Thanksgiving has come and gone, leaving the excitement of Christmas in its path. In the midst of Hallmark Christmas movies, holiday parties and last minute shopping for loved ones on your list, it’s easy to forget about one of the main holiday attractions — Christmas dinner. While the Thanksgiving turkey was good, Christmas is time to enjoy another culinary option: beef. Whether you prefer yours to be roasted or pan-seared – we can all agree on one thing; it’s not Christmas without a prime rib roast!

Waking up to the savory aroma of prime rib in the oven doesn’t have to be a dream. It can actually be quite simple! Although roasting can be scary, it is a much more enjoyable process if you remember these simple tips.

1. Keep it simple. You don’t need a lot of seasoning for a prime rib or strip loin roast. Simple seasonings enhance the beefy flavor of Certified Hereford Beef.

2. Use a thermometer. No eye-ing it here! You will need a thermometer to check the internal temperature of the roast. For a medium rare roast, cook the meat to an internal temperature of 130-140 degrees Fahrenheit. For a medium roast, cook the meat to an internal temperature of 145-155 degrees Fahrenheit. Once you pull the roast out of the oven, let it stand for 15 to 20 minutes so the juices can return to the center.

3. Transform the pan drippings into a simple Au Jus gravy to top the roast and potatoes. Christmas dinner will be a hit!

For the picture-perfect Christmas, try this Certified Hereford Beef peppered ribeye roast with roasted garlic sauce to keep everyone at your table coming back for more.

Ingredients
• 1 beef Ribeye Roast boneless, small end (about 4 to 6 pounds)
• 1 tablespoon chopped fresh parsley
• 2 teaspoons coarse grind black pepper
• 2 medium heads garlic
• 2 teaspoons olive oil
• 1 cup reduced-sodium beef broth
• 2 tablespoons dry sherry
• 1/2 cup half-and-half
• 1/4 teaspoon salt
• Chopped fresh parsley

Instructions
• Preheat oven to 350°F. Combine 1 tablespoon parsley and pepper in small bowl. Press evenly onto all surfaces of beef roast
• Place roast, fat side up, on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef, not resting in fat. Do not add water or cover. Cut about 1/4 inch off top of each garlic head, exposing cloves. Remove outer papery skin, leaving head intact. Place in center of 12-inch square heavy- duty aluminum foil; drizzle each with 1 teaspoon oil. Bring two opposite sides of foil over garlic; seal with double fold. Fold in open ends to seal. Place alongside roast in pan. Roast beef in 350°F oven 1-3/4 to 2 hours for medium rare; 2 to 2-1/2 for medium doneness. Roast garlic 1-1/4 to 1-1/2 hours or until very soft and golden brown; set aside.
• Remove roast when meat thermometer registers 135°F for medium rare; 150°F for medium. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15 to 20 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.)
• Meanwhile, squeeze garlic cloves from skins into small bowl; mash with back of spoon. Combine garlic, broth and sherry in medium saucepan; bring to boil. Cook 10 to 11 minutes or until reduced by half. Add half-and- half; reduce heat and bring to a gentle boil. Continue cooking 4 to 6 minutes or until sauce is reduced to 1 cup, stirring occasionally. Keep warm. Carve roast into slices; serve with sauce. Garnish with additional parsley, as desired.