Our 5 Best-Reviewed Holiday Roasts

Christmas pros know that there’s really only one way to do Christmas dinner

We’re listing five to choose from below. Each one is as aromatic, gorgeous, and show-stopping as the others. But some may fit your personal hosting (and eating) style better than the rest.

A bright magenta pie in a pan topped with cranberries.
5 Elegant and Easy Holiday Desserts

How’d we land on these recipes? First, we scoured the Epicurious archives for roasts with high ratings and enthusiastic reviews. Then gave them a go in the Epi Test Kitchen. Guess what? They hold up.

But there was one roast we couldn’t find: a holiday-worthy pork tenderloin. To fix that, Rhoda Boone

1. The Best Roast…to Make Ahead

Anna Stockwelllast year’s Christmas menumuch-more expensive dry-aged roast.) Second, it’s made using the reverse-sear method: roasted to your desired temperature, then seared at the end to develop that rich, caramelized crust. Feel free to prep the beef all the way through roasting up to an hour ahead and then sear it off when you’re ready to serve.

Image may contain Dish Food Meal Pork Platter and Steak
Porcini-Rubbed Beef Rib Roast

2. The Best Roast…To Nibble On All Day

I don’t know about you, but my favorite part of serving a Christmas ham (which I usually do on Christmas Eve) is the bit I slice off for breakfast the next morning. And the bit I slice off to make a sandwich for lunch a little while later. Christmas ham is the roast that keeps on giving, and this one is practically perfect—more than one reviewer has exclaimed that they love this five-ingredient recipe so much they don’t make any modifications. (If you frequent our reviews, you know this is basically unheard of.) Not only that, one repeat customer said, “I’ve been making this [recipe] for a few years and everyone who [tastes it] has adopted it as their favorite as well.” Maybe it’s time to make it your go-to holiday ham, too?

A partially sliced Christmas ham coated in a brownsugarandmustard glaze set on a platter garnished with rosemary atop a...
Brown Sugar–Mustard Glazed Ham

Christmas just really gets our goose.

Photo by Chelsea Kyle, Prop Styling by Beatrice Chastka, Food Styling by Anna Billingskog

3. The Best Roast…for an Olde English–Style Christmas

When is the last time you had a Christmas goose? Unless you’re sipping tea in Liverpool right now, I’m betting you can’t remember. Rectify that with this version, which appeared in Bon Appétit magazine in December 1995 (yes, this recipe is older than your college-aged nephew). One reviewer notes that “this is a wonderful recipe for both the everyday cook or the advanced chef. It is incredible! I have been making it for 10 years!” If you have trouble finding Madeira—a Portuguese fortified wine—turn to Sherry or marsala instead.

Image may contain Supper Dinner Food Meal Roast Animal Seafood Lobster Sea Life Turkey Dinner and Dish
Roast Goose with Oranges and Madeira

4. The Best Roast…for a Smaller Crowd

Every other roast on this list will feed at least 10 people. But this new pork tenderloin is a great way to add ceremony to more intimate occasions—and won’t leave you with a glut of leftovers. The pork is rubbed with a mix of garlic, rosemary, and winter-warming allspice, then wrapped completely in bacon. (I repeat: it’s wrapped completely in bacon.) The fragrance alone is worth celebrating Christmas for.

Christmas pork tenderloin on an oval serving platter garnished with rosemary.
Christmas Pork Tenderloin

5. The Best Roast…for Outliers

Even before we pulled this old Gourmet magazine lamb roast for our 4-Fork Easter feast

Whole leg of lamb on a platter with fresh rosemary and a few slices carved.
Leg of Lamb With Garlic and Rosemary

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