A tasty tradition

Quality beef roasts have been the showpiece of holiday meals for generations because they taste, smell and look delicious. The aroma alone signals the feast to come. Whether a roast is carved at the table or served already sliced, the first sight entices both guests and hosts to contemplate skipping some side dishes to indulge in a larger serving of roast beef.

“Roasts are a tradition because they please our senses and make us feel good,” said Dianna Stoffer, chef for the Certified Angus Beef brand. “Their simplicity also frees up time to make our favorite holiday side dishes.”

Right now beef prices are higher than usual, but smart shopping and simple cooking methods can maintain the budget, and win acclaim for the cook.

Popular out west, the medium-priced tri-tip is quickly earning rank as a classic. A smaller roast, usually one and a half to two pounds, it cooks easily in the oven or on the grill. If grilling, vegetable kabobs make a fitting side dish.

Another roast to consider is the sirloin tip roast. This roast has robust flavor and is lean. It gives the air of being first-class and won't break the bank. For added elegance, try serving it with a blue cheese sauce. Horseradish sauce is another option.

For the most magnificent presentation the queen of all roasts is the rib roast. It won't be a bargain this holiday season, but it's a splendid treat. Tender baby vegetables set off this succulent roast.

All three CAB brand roasts cook with minimal effort.

“Remember to let a roast rest before carving it, about 5 minutes per pound,” says Stoffer. “That's how you keep the natural juices inside the meat.”

Also see: sirloin tip steak

About The Author:

Martin Collins is a successful author and regular contributor to http://www.1st-in-steaks.com. Great tips on buying top quality meats, steaks and seafood from the finest ranchers and butchers.

	Sirloin Tip
A tasty tradition