Recipe
Rosemary-Garlic Prime Rib
A rosemary-garlic crust and mustard jus make this a festive carving roast. Read the guide's roast-size conditions and complete the check and rest before slicing.
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For your holiday table
Sous Vide for Christmas
A rosemary-garlic roast, festive vegetables, and chocolate custard: find a sous vide contribution for your Christmas table.
Build your Christmas plate around a carving roast, or choose individual filets for a smaller gathering. A few well-chosen sides bring color and contrast. Use this collection to find the part of the meal you want to cook sous vide, then keep the rest of your traditions.
Choose a centerpiece
A roast for sharing or filets for individual plates: start with the way you like to serve dinner.
Round out the plate
Mix a hearty side with something green, keeping the final skillet work manageable.
Recipe
Garlic Herb Potatoes
Garlic and herbs echo the roast's seasoning, and the potatoes are a natural partner for the jus.
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Recipe
Truffle-Parmesan Asparagus
Parmesan and a little truffle flavor give a simple green side a festive finish.
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Recipe
Lemon Butter Brussels Sprouts
A bright, textured side to balance beef and buttery potatoes. The breadcrumbs add a welcome crunch.
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Individual custards make a different ending to a roast dinner.
Plan your contribution
Choose your centerpiece
Prime rib suits a shared platter and carving at the table. Filet mignon is an alternative for individual plates, not an extra main you need to cook alongside it.
Keep the sides varied
Potatoes bring a hearty base; asparagus adds a lighter green side; lemony Brussels sprouts cut through the richness of the roast. Choose the combination that fits your table.
Leave room for the finish
The roast needs its thermometer check, browning, and required rest before carving. Each side and dessert has its own bath and serving requirements. These selections are not a simultaneous one-bath menu or a cook-ahead schedule.
Follow each guide for its cooking and serving requirements. Read our food safety guidance.