Skip to main content
RSS

Lobel's Culinary Club - Recipes, menu ideas, cooking techniques, meat selection tips, and more from America's #1 family of butchers.

Navigation

  • Categories
  • Archives
  • 175th anniversary
  • about lobel's
  • ask the butcher
  • autumn
  • bacon
  • barbecue
  • beef
  • braising
  • christmas
  • cinco de mayo
  • cooking tools
  • culinary classics
  • culinary diy
  • cut of the month
  • easter
  • entertaining
  • food history
  • food pairings
  • grilling
  • guide to meat
  • ham
  • hanukkah
  • holidays
  • lamb
  • lobel's prime meats in manhattan
  • new products
  • new year
  • passover
  • pork
  • poultry
  • recipes & techniques
  • recipes & techniques
  • roasting
  • sausage
  • seafood
  • seasons
  • smoking
  • social media
  • spring
  • stewing
  • summer
  • super sunday
  • thanksgiving
  • t-roy cooks
  • turkey
  • valentine's day
  • veal
  • videos
  • winter
  • yankee stadium
  • November 2021
  • April 2020
  • March 2020
  • February 2020
  • January 2020
  • December 2019
  • November 2019
  • October 2019
  • September 2019
  • April 2019
  • March 2019
  • September 2018
  • August 2018
  • July 2018
  • June 2018
  • May 2018
  • April 2018
  • March 2018
  • February 2018
  • January 2018
  • December 2017
  • November 2017
  • October 2017
  • September 2017
  • August 2017
  • July 2017
  • June 2017
  • May 2017
  • April 2017
  • March 2017
  • February 2017
  • January 2017
  • December 2016
  • November 2016
  • September 2016
  • August 2016
  • July 2016
  • June 2016
  • May 2016
  • April 2016
  • March 2016
  • February 2016
  • January 2016
  • November 2015
  • October 2015
  • September 2015
  • July 2015
  • June 2015
  • May 2015
  • April 2015
  • March 2015
  • February 2015
  • January 2015
  • December 2014
  • November 2014
  • October 2014
  • September 2014
  • August 2014
  • July 2014
  • June 2014
  • May 2014
  • April 2014
  • March 2014
  • February 2014
  • January 2014
  • December 2013
  • November 2013
  • October 2013
  • September 2013
  • August 2013
  • July 2013
  • June 2013
  • May 2013
  • April 2013
  • March 2013
  • February 2013
  • January 2013
  • November 2012
  • October 2012
  • September 2012
  • August 2012
  • July 2012
  • June 2012
  • May 2012
  • April 2012
  • March 2012
  • February 2012
  • January 2012
  • December 2011
  • November 2011
  • October 2011
  • September 2011
  • August 2011
  • July 2011
  • June 2011
  • May 2011
  • April 2011

Links

  • Lobels.com
  • Lobel’s Facebook
  • Lobel’s Pinterest
  • Lobel’s YouTube
  • Home
  • Welcome
  • Articles
  • Contact Us

Welcome

Welcome to the new Lobel’s Culinary Club.

In the years since we launched our Web site and online butcher shop, the Lobel’s Culinary Club has become the cornerstone of our communications with our customers old and new. Our e-mails span the latest news about products and promotions to help you plan peak dining experiences for family meals, special events, and casual entertaining.

A fundamental part of the Culinary Club content comes from our unique perspective as butchers on meat handling and preparation. And while there are many recipes to share, we want to help you go beyond specific recipes to a wider world of in-depth explorations of cooking techniques. When you understand the fundamentals, you are free to invent your own culinary masterpieces.

We believe the more you know about preparing the finest meat money can buy, the more you will enjoy serving it to your family and friends.

With the launch of our expanded Culinary Club, we’ve created a living archive of knowledge that is gleaned from past e-mails and will grow with future e-mails.

Within the Culinary Club, we hope you’ll find numerous and useful resources to enhance your confidence in preparing the finest and freshest meats available, and ensure your absolute delight with the results.

For your dining pleasure,

lobels Signature

Stanley, David, Mark, and Evan Lobel

Lobel Family at the Carving Station

Articles by Month:

  • November 2021
  • April 2020
  • March 2020
  • February 2020
  • January 2020
  • December 2019
  • November 2019
  • October 2019
  • September 2019
  • April 2019
  • March 2019
  • September 2018
  • August 2018
  • July 2018
  • June 2018
  • May 2018
  • April 2018
  • March 2018
  • February 2018
  • January 2018
  • December 2017
  • November 2017
  • October 2017
  • September 2017
  • August 2017
  • July 2017
  • June 2017
  • May 2017
  • April 2017
  • March 2017
  • February 2017
  • January 2017
  • December 2016
  • November 2016
  • September 2016
  • August 2016
  • July 2016
  • June 2016
  • May 2016
  • April 2016
  • March 2016
  • February 2016
  • January 2016
  • November 2015
  • October 2015
  • September 2015
  • July 2015
  • June 2015
  • May 2015
  • April 2015
  • March 2015
  • February 2015
  • January 2015
  • December 2014
  • November 2014
  • October 2014
  • September 2014
  • August 2014
  • July 2014
  • June 2014
  • May 2014
  • April 2014
  • March 2014
  • February 2014
  • January 2014
  • December 2013
  • November 2013
  • October 2013
  • September 2013
  • August 2013
  • July 2013
  • June 2013
  • May 2013
  • April 2013
  • March 2013
  • February 2013
  • January 2013
  • November 2012
  • October 2012
  • September 2012
  • August 2012
  • July 2012
  • June 2012
  • May 2012
  • April 2012
  • March 2012
  • February 2012
  • January 2012
  • December 2011
  • November 2011
  • October 2011
  • September 2011
  • August 2011
  • July 2011
  • June 2011
  • May 2011
  • April 2011

Articles by Subject:

  • 175th anniversary
  • about lobel's
  • ask the butcher
  • autumn
  • bacon
  • barbecue
  • beef
  • braising
  • christmas
  • cinco de mayo
  • cooking tools
  • culinary classics
  • culinary diy
  • cut of the month
  • easter
  • entertaining
  • food history
  • food pairings
  • grilling
  • guide to meat
  • ham
  • hanukkah
  • holidays
  • lamb
  • lobel's prime meats in manhattan
  • new products
  • new year
  • passover
  • pork
  • poultry
  • recipes & techniques
  • recipes & techniques
  • roasting
  • sausage
  • seafood
  • seasons
  • smoking
  • social media
  • spring
  • stewing
  • summer
  • super sunday
  • thanksgiving
  • t-roy cooks
  • turkey
  • valentine's day
  • veal
  • videos
  • winter
  • yankee stadium

Everything You Need to Know About Making a Holiday Roast

On December 3,2019 In holidays , roasting , beef , hanukkah , christmas , passover , thanksgiving , entertaining

At this time of year, it seems that everyone is planning for that big holiday dinner. Some of the most frequent questions we get are about holiday roasts: Which type? How big? How many servings? How long to roast? What temperature?

So, we've assembled just about everything we could think of to tell you about planning and preparing one of our rib roasts for your holiday extravaganza.

BonedTiedRibRoast

Traditional Favorite: Impressive USDA Prime Beef Roasts

Beef roasts are the traditional centerpiece to a holiday meal. Take your dinner to the next level with a dry-aged rib roast, dry-aged boneless shell roast, or tenderloin roast.

Dry-Aged Rib Roasts

One of the most desirable of all beef roasts happens to be Lobel's signature roast.

A traditional choice for festive occasions, these well-aged roasts are impressive in presentation and a delight on the palate—exquisitely flavorful and tender.

  • Bone-In: Choose a roast with the bone for enriched flavor and mouth-watering appeal.
  • Boneless: Select a boneless roast for easier carving and serving.
  • Boned & Tied: Can't decide between the convenience of a boneless rib roast and the added flavor of a bone-in roast? Now you can have the best of both worlds by ordering a boned and tied rib roast. We start with our bone-in roast, remove the rib bones for you and then retie them onto the roast. After roasting, simply cut the strings, set the bones aside and enjoy the easiest carving imaginable.

Rib-Roast-Oven-Seq1

Check out this video from our good friend Troy of YouTube channel "T-Roy Cooks" as he roasts a 10-pound Boned & Tied USDA Prime Dry-Aged Rib Roast and makes a homemade gravy.

Dry-Aged Boneless Shell Roasts

Also known as a strip loin roast, Lobel's USDA Prime Dry-Aged Boneless Shell Roast is an ideal selection for serving at dinner parties and buffets because it is so easy to prepare, carve, and serve.

The shell is one side of the short loin—the other side being the tenderloin.

If this roast were cut into individual steaks, you'd have shell steaks, which are more popularly known as strip steaks or New York strip steaks.

So, imagine a whole stack of strip steaks in one piece—this is a roast that is meaty, juicy, and tender with a deliciously beefy flavor. In other words, it's a real crowd-pleaser.

In this video, Troy of YouTube channel "T-Roy Cooks" reverse sears an 8-pound dry-aged shell roast with pan-juice gravy:

Tenderloin Roasts

The tenderloin is one of the most versatile and highly prized of all beef roasts—leaner than most and tender beyond belief.

Whole tenderloins are oblong, about 2 to 2 1/2 inches thick, with tapering ends called the head and the tail. When the head and tail are removed from the tenderloin, the remaining center piece is called Chateaubriand, known as a particularly luxurious and tender roast.

Our whole tenderloin roasts come tied with butcher's twine to retain their shape during shipping. Simply snip the twine prior to pan searing or grilling, or snip the twine after roasting.

Our 20-ounce Tenderloin Roast is cut from the large end of a whole tenderloin—an economical cut compared to center-cut filet mignon steaks and Chateaubriand roasts, yet it offers the same tenderness and flavor shared by all tenderloin cuts.

Watch as our friend Troy of YouTube channel "T-Roy Cooks" makes Chateaubriand Roast with Red Wine Mushroom Sauce:

Watch as our friend John of YouTube channel "Big Meat Sunday" makes a delectable Beef Wellington from one of our tenderloin roasts:

Rib Roast 101

If you've chosen to prepare a rib roast for your holiday dinner, our Rib Roast 101 guide is a great resource for you.

It includes tips on estimating what size roast to buy, what size roasting pan you'll need, how to tell when your roast is done, and some recipes.

Step-by-Step Help for your Holiday Beef Roast

So now that you've selected your roast, help in preparing it is just a click away. Be sure to bookmark our online step-by-step tutorial, How To: Roast a Rib Roast.

You can view and print our photo tutorial for handy stove-side reference.

Every step in the tutorial is accompanied by a corresponding photo so you can read not only how to do it, but you can see it as well. And you can enlarge each photo to see each step in detail.

Or watch our video tutorial and get talked through the process by Stanley Lobel:

Don't forget the gravy!

Whether you're pouring it on roast beef, potatoes, or something else, gravy is an all-important part of any holiday meal. A great roast deserves an equally great gravy. And making homemade gravy is easier than you may think.

Simply follow the instructions found on our step-by-step Culinary DIY: Gravy guide.

 

Do you usually prepare a big holiday dinner? Do you prepare dinner for Hanukkah, Christmas Eve, Christmas Day, New Year's Eve, or on some other day of the month? Do you prepare a beef roast or some other main course? Do you make your own gravy? What's your favorite menu item for a holiday dinner?

Leave Your Response

* *

© Copyright 2018
Lobel's Culinary Club.
All Rights Reserved

Lobel's of New York