The right roast turns a gathering into a beloved tradition. Here’s how to pick it, cook it, and carve it while having fun.

Families and friends ring in the holidays with a familiar rhythm. Music playing in the background, glasses clinking, snow falling outside, and something magical roasting in the oven. Having the perfect holiday roast with company—that’s what memories are made of.

Turning your holiday roast into a centerpiece doesn’t have to be stressful. We’ll cover what to buy, how to cook it, and the easiest way to carve it when it comes out of the oven.

At the Flying Butcher, we’ve seen every roast disaster and every success, and we’re happy to share our secrets with you.

Pick Your Best Roast

Your roast is like a holiday playlist. Each cut has its own vibe, and everyone has their favorites. Below are the most popular cuts and what makes them special.

Prime Rib

Prime rib is rich, tender, and beautifully marbled when it’s cooked to perfection. It packs tons of meat flavor and savory juices that pour out when you cut into it.

Choose a bone-in roast for even deeper flavor or a boneless for easy carving. Prime rib is a hit for large parties and hungry groups of people.

Beef Tenderloin

Beef tenderloin is sourced from the loin of the cow and is one of the best cuts if you’re cooking for small groups. It has a lean and tender texture that melts in your mouth. Because of its elegant flavor, it tastes best with delicate sauces or simple au jus.

Size It Right

If you love to host, you know there’s nothing worse than running out of food for your guests. Even leftovers can be a burden.

Sizing your cuts right lets you control cooking temperatures and done times correctly. You’ll eliminate the risk of undercooking or overcooking, which can devastate a holiday meal.

Plan 2–2½ lbs per person (bone-in) or ¾–1 lb per person (boneless) so there’s enough for seconds and sandwiches. This gives your guests a generous serving and maybe a little leftovers to take home.

At the Flying Butcher, we can calculate exactly how much meat you need for your roast. Skip the guessing game and ask our team of meat experts to help plan your feast.

Season Simply, Rest Generously

All great roasts have one thing in common: they don’t need to be too elaborate. Great cuts of meat will do the talking. A little salt, pepper, and time will do most of the work.

Try salting the cuts a day ahead. Keep the dusting light and simple. The seasoning will slowly absorb into the meat, making it extra tender and flavorful in every bite.

Once it’s seasoned, give it a good roast until it’s golden and at the perfect internal temperature. Even when it’s cooked perfectly, don’t rush it to the table. Let it sit under foil for 20 to 30 minutes. The juices will settle into the meat and move flavor throughout the cut.

Need help choosing the perfect seasoning blend? We’ve got you covered at The Flying Butcher. You’ll find expertly crafted blends to pair with beef, pork, and lamb.

Cook Smart (and Don’t Fear the Thermometer)

The most important kitchen tool for getting outstanding roasts is not your oven; it’s your instant-read thermometer. Oven times can vary, but accurate temperatures will never lie.

For prime rib, aim for an internal temperature between 122 to 125°F. After resting, the meat will be medium rare, between 127 and 130°F.

Cook your tenderloin until it’s between 118 and 120°F. Once it rests, it should be between 123 and 125°F.

Meat keeps cooking as it rests, so always leave it alone after removing from the oven. If you want a crisp, golden crust, start hot at around 500°F. After the first 15 minutes, drop the oven temperature to around 325°F to finish.

Nervous about getting it right? Ask our team at The Flying Butcher for help with cooking temperatures and resting times. We have cooking charts to follow and plenty of recipes to help you make the best holiday roast.

Carve Like You Mean It

Carving can be intimidating, but it doesn’t have to be. If you’ve already seasoned your cuts, cooked them to perfection, and let them rest, you’ve already done the hard part.

Prime Rib

Stand the roast bone-side down. Slice along the bones and remove them as one slab. Slice across the grain into ½ to ¾ inch thick slices. Expert tip: keep the bones for making soup stock.

Tenderloin

Tie your tenderloin with kitchen twine every two inches before cooking. This evens the heat distribution and cooks it evenly. Once rested, slice the cut diagonally into thin medallions.

Make It Your Tradition

Roasts can become beloved holiday traditions after you master them. Put your stamp on it and let your taste and personality shine through the cut, seasoning, and presentation.

Experiment with herb crusts or stuffings. Try using fruit, like apples and pears, and get creative with grains to serve alongside the meat.

Try complementing your roasts with seasonal beverages, special bottles of wine, and delicious seasonal craft beer. The tradition becomes even more exciting when the whole family or friend group can partake. Assign cooking stations and turn the kitchen into a festive party.

When it comes to holiday roasts, it’s not about perfection. It’s about letting the food bring people together and having fun.

Make Your Holiday Roasts Stress Free

At The Flying Butcher, we know the value of high-quality meat. That’s why we’re here for you to answer any questions and help you prepare the best-tasting holiday meal for your guests.

Our team of meat experts will prepare each cut to perfection and show you how to cook it right. We’ll take the stress out of your holiday meal, so all you have to worry about is making memories with your guests.