Roasts with the Most

From tender, rosy beef to golden, crispy duck, these meaty holiday mains are made to impress.

- PAIGE GRANDJEAN,BREANA KILLEEN,VICTOR PROTASIO

Pastrami-Crusted Beef Strip Loin Roast (p. 33) is the ultimate holiday centerpiece.

HOLIDAY ROASTS

WHEN IT COMES TO HOLIDAY MEALS, nothing anchors the table—or the memory—quite like a beautiful roast. A holiday roast isn’t just dinner: It’s the main event, the conversation starter, and the dish that guests will remember long after the plates have been cleared. Whether you’re serving a crowd or creating an intimate celebration, the right roast brings a sense of warmth and tradition to the occasion.

This year, consider two standout options that deliver all the show-stopping appeal. For lovers of red meat, a Pastrami-Crusted Beef Strip Loin Roast (recipe opposite) from chef Matt Vawter of Rootstalk in Breckenridge, Colorado, offers a bold flavor profile inspired by classic delicatessen pastrami. Cut from the same section used for New York strip steaks, a beef strip loin roast is a more affordable cut than prime rib or tenderloin that still delivers a luxurious, melt-in-your-mouth texture. Here, it’s rubbed in a spice blend of coriander seed and black peppercorn to create a savory, barklike crust. To keep with the pastrami theme, Vawter likes to smoke the beef before roasting it in the oven. The optional one-hour smoking step doesn’t cook the beef but rather adds an extra layer of flavor.

Or, take a page from culinary legend Jacques Pépin and make his classic Duck à l’Orange (recipe p. 36). His recipe yields succulent birds crisped to golden perfection, served with a vibrant orange sauce made with orange juice, orange liqueur, aromatic vegetables, and a splash of vinegar. Pépin starts the roasting process at a high temperature (450°F) to jump-start browning and then lowers the temperature to allow the fat to render and skin to crisp. The result is timeless, elegant, and festive.