28 Show-Stopping Holiday Roast Recipes Everyone Craves

The holidays call for a centerpiece that stops the table talk and starts the oohs and aahs. These 28 roast recipes turn simple cuts into memories, with flavors that linger long after the plates are cleared. From classic beef to surprising seafood, there’s a show-stopper here for every gathering. Grab your apron—let’s make this season delicious.

1. Garlic Herb Prime Rib with Horseradish Cream

This standing rib roast gets a flavor-packed crust of fresh rosemary, thyme, and smashed garlic that perfumes the entire kitchen while it cooks low and slow. The result is a juicy, rosy interior with a crackling edge that slices like butter. Perfect for feeding a crowd without stress.

Ingredients

• 1 (8–10 lb) bone-in prime rib roast
• 8 garlic cloves, minced
• 3 tbsp fresh rosemary, chopped
• 3 tbsp fresh thyme, chopped
• ¼ cup olive oil
• 2 tbsp kosher salt
• 1 tbsp black pepper
• 1 cup sour cream
• ¼ cup prepared horseradish
• 1 tbsp lemon juice

Instructions

1. Pat roast dry; let sit at room temperature 2 hours.
2. Mix garlic, herbs, oil, salt, pepper; rub all over roast.
3. Preheat oven to 500°F. Roast 20 minutes, then drop to 325°F.
4. Cook until internal temp hits 120°F for medium-rare (about 2½–3 hours).
5. Rest 30 minutes tented with foil.
6. Stir sour cream, horseradish, lemon juice; serve alongside.

How to Serve It

Slice against the grain into thick slabs. Spoon horseradish cream over each portion. Scatter extra rosemary sprigs and lemon wedges on the platter. Pair with Yorkshire puddings and red wine jus. Pass extra sauce in a gravy boat for dipping.

2. Maple Bourbon Glazed Ham

A bone-in ham brushed with a sticky-sweet maple and bourbon reduction turns golden and caramelized in the oven, filling the house with warm spice notes. The glaze seeps into every spiral slice, balancing smoky pork with gentle heat.

Ingredients

• 1 (8–10 lb) bone-in spiral ham
• 1 cup pure maple syrup
• ½ cup bourbon
• ¼ cup Dijon mustard
• ¼ cup brown sugar
• 1 tsp ground cinnamon
• ½ tsp ground cloves
• 20 whole cloves for studding

Instructions

1. Preheat oven to 325°F. Place ham cut-side down in roasting pan.
2. Score surface in diamond pattern; stud with cloves.
3. Whisk maple, bourbon, mustard, sugar, spices; brush half over ham.
4. Bake 1 hour, basting every 15 minutes with remaining glaze.
5. Broil 3–5 minutes for bubbly top. Rest 15 minutes.

How to Serve It

Arrange slices on a warmed platter with charred pineapple rings. Drizzle any pan juices. Add fresh sage leaves for color. Serve with soft dinner rolls and hot mustard on the side.

3. Rosemary Leg of Lamb with Red Wine Jus

A butterflied leg of lamb marinates overnight in garlic and rosemary, then roasts to a perfect medium with a smoky, herbal crust. The pan drippings reduce into a silky red wine sauce that clings to every bite.

Ingredients

• 1 (5–6 lb) boneless leg of lamb, butterflied
• 6 garlic cloves, sliced
• 4 sprigs rosemary
• ¼ cup olive oil
• 2 cups dry red wine
• 1 cup beef stock
• 2 tbsp butter
• Salt and pepper

Instructions

1. Make slits in lamb; stuff with garlic and rosemary. Rub with oil, salt, pepper.
2. Refrigerate 8–12 hours. Bring to room temp 1 hour.
3. Preheat oven to 425°F. Roast 20 minutes, then lower to 350°F.
4. Cook to 135°F internal (about 45–55 minutes total). Rest 20 minutes.
5. Deglaze pan with wine, reduce by half, whisk in stock and butter.

How to Serve It

Fan slices on a bed of arugula. Spoon warm jus over top. Garnish with roasted garlic cloves and fresh rosemary. Offer mint jelly and crusty bread for soaking.

4. Citrus Herb Butter Turkey Breast

A bone-in turkey breast brined in citrus and herbs stays impossibly moist under a compound butter blanket that melts into the skin. Bright orange and lemon notes cut through the richness.

Ingredients

• 1 (6–7 lb) bone-in turkey breast
• ½ cup kosher salt (for brine)
• 1 orange, sliced
• 1 lemon, sliced
• 4 sprigs sage
• ½ cup unsalted butter, softened
• 1 tbsp orange zest
• 1 tbsp chopped parsley

Instructions

1. Dissolve salt in 2 qt water; add citrus and sage. Brine turkey 12 hours.
2. Rinse, pat dry. Mix butter with zest and parsley; loosen skin and spread underneath.
3. Preheat oven to 375°F. Roast skin-side up 1¾–2 hours until 165°F.
4. Rest 20 minutes under foil.

How to Serve It

Slice across the grain. Top with pan juices and fresh sage leaves. Serve with cranberry relish and roasted root vegetables in bright fall colors.

5. Coffee-Rubbed Beef Tenderloin

Ground espresso, cocoa, and brown sugar form a bold crust that contrasts with the buttery tenderloin inside. The coffee aroma blooms in the oven and pairs beautifully with red wine.

Ingredients

• 1 (4–5 lb) center-cut beef tenderloin, trimmed
• 2 tbsp ground coffee
• 1 tbsp cocoa powder
• 2 tbsp brown sugar
• 1 tbsp kosher salt
• 1 tsp black pepper
• 2 tbsp olive oil

Instructions

1. Tie tenderloin every 2 inches for even shape.
2. Mix coffee, cocoa, sugar, salt, pepper; rub with oil and press onto meat.
3. Preheat oven to 425°F. Sear in hot skillet 3 minutes per side.
4. Roast 25–30 minutes to 125°F for medium-rare. Rest 15 minutes.

How to Serve It

Slice into medallions. Drizzle with chimichurri. Scatter coarse sea salt and coffee beans as garnish. Pair with bold Cab Sauv.

6. Crown Roast of Pork with Apple Sausage Stuffing

Frenched pork rib racks form an elegant crown filled with savory apple-sausage stuffing that absorbs the meat juices. The presentation alone earns applause.

Ingredients

• 1 (8–10 lb) pork crown roast (16 ribs)
• 1 lb bulk pork sausage
• 2 apples, diced
• 1 onion, diced
• 4 cups cubed bread
• 1 cup chicken stock
• 2 tbsp butter
• Salt and pepper

Instructions

1. Season roast inside and out. Preheat oven to 350°F.
2. Brown sausage; add onion, apples, cook 5 minutes. Mix with bread and stock.
3. Stuff center of crown; cover bones with foil.
4. Roast 2–2½ hours until 145°F. Rest 20 minutes.

How to Serve It

Remove foil from bones, add paper frills. Slice between ribs. Serve stuffing in center with extra pan gravy and glazed apple wedges.

7. Honey Balsamic Glazed Duck

A whole duck roasts until the skin shatters like glass, brushed with a tangy honey-balsamic reduction that caramelizes into a jewel-like coat.

Ingredients

• 1 (5–6 lb) whole duck
• ½ cup honey
• ¼ cup balsamic vinegar
• 2 tbsp soy sauce
• 1 orange, zested
• 4 sprigs thyme

Instructions

1. Prick skin all over; air-dry in fridge 8 hours.
2. Preheat oven to 350°F. Roast breast-up 1 hour.
3. Mix honey, vinegar, soy, zest; brush every 15 minutes for last hour.
4. Finish at 425°F 10 minutes for crisp skin. Rest 15 minutes.

How to Serve It

Quarter the duck. Drizzle glaze. Garnish with orange segments and thyme. Serve with wild rice and bitter greens.

8. Porchetta-Style Pork Shoulder

Boneless pork shoulder stuffed with fennel, garlic, and citrus zest, rolled and tied, then slow-roasted until the skin blisters into crackling.

Ingredients

• 1 (6–7 lb) boneless pork shoulder, butterflied
• 1 bulb fennel, chopped
• 6 garlic cloves
• Zest of 2 oranges
• 2 tbsp fennel seeds
• ¼ cup olive oil
• Salt and pepper

Instructions

1. Pound shoulder to even thickness. Blend filling; spread over meat.
2. Roll tightly, tie every 2 inches. Refrigerate overnight.
3. Preheat oven to 300°F. Rub with oil, salt. Roast 4–5 hours to 195°F.
4. Increase to 500°F 20 minutes for crackling. Rest 30 minutes.

How to Serve It

Slice thick. Serve on crusty bread with arugula and pickled onions. Offer extra crackling shards on the side.

9. Miso Butter Salmon En Papillote

Individual salmon parcels steam with white miso compound butter, keeping the fish silky and infusing it with umami depth. Minimal cleanup, maximum flavor.

Ingredients (serves 4)

• 4 (6 oz) salmon fillets
• ¼ cup white miso
• ¼ cup unsalted butter, softened
• 1 tbsp mirin
• 1 bunch enoki mushrooms
• 2 scallions, sliced

Instructions

1. Mix miso, butter, mirin. Preheat oven to 400°F.
2. Place each fillet on parchment square; top with miso butter, mushrooms, scallions.
3. Fold into tight packets. Bake 12–15 minutes.

How to Serve It

Present packets on plates; let guests open at table. Serve with jasmine rice and lemon wedges.

10. Spiced Orange Glazed Cornish Hens

Petite hens brushed with a warm spice and orange glaze roast to mahogany perfection, offering built-in portions with festive flair.

Ingredients (serves 4)

• 4 Cornish hens (1¼ lb each)
• 1 cup orange juice
• ¼ cup honey
• 1 tsp five-spice powder
• 2 star anise
• 2 tbsp butter

Instructions

1. Pat hens dry. Preheat oven to 375°F.
2. Simmer juice, honey, spices 10 minutes; whisk in butter.
3. Brush hens generously. Roast 50–60 minutes, basting twice.

How to Serve It

Place one hen per plate. Spoon glaze. Garnish with orange wheels and star anise. Pair with couscous.

11. Slow-Roasted Pork Belly with Crispy Skin

Overnight salting draws moisture from the skin, then low heat renders the fat until the top shatters with each bite.

Ingredients

• 3 lb skin-on pork belly
• 2 tbsp kosher salt
• 1 tsp baking powder
• 1 tbsp fennel seeds

Instructions

1. Score skin in 1-inch grid. Rub with salt and baking powder. Refrigerate uncovered 12–24 hours.
2. Preheat oven to 250°F. Roast 3 hours.
3. Increase to 475°F 30 minutes for crackling.

How to Serve It

Slice into cubes. Serve over creamy polenta with apple mostarda and crackling dust.

12. Herb-Crusted Rack of Lamb

Dijon mustard acts as glue for a bright parsley-mint crust that keeps the lamb juicy and adds fresh contrast.

Ingredients (serves 4)

• 2 racks of lamb (8 bones each)
• ¼ cup Dijon mustard
• 1 cup parsley, chopped
• ½ cup mint, chopped
• ½ cup breadcrumbs
• 3 garlic cloves

Instructions

1. Sear racks 2 minutes per side. Preheat oven to 400°F.
2. Brush with mustard. Press herb mixture onto meat.
3. Roast 15–18 minutes to 130°F. Rest 10 minutes.

How to Serve It

Slice into double chops. Serve with pomegranate seeds and yogurt sauce.

13. Cherry Glazed Smoked Duck Breast

Cold-smoked then pan-seared duck breast gets a tart cherry reduction that echoes holiday colors.

Ingredients

• 4 duck breasts
• 1 cup frozen cherries
• ½ cup red wine
• 2 tbsp honey
• 1 sprig thyme

Instructions

1. Score skin; smoke 30 minutes at 200°F (optional).
2. Sear skin-side down 6 minutes, flip 2 minutes. Rest.
3. Simmer cherries, wine, honey, thyme to syrup.

How to Serve It

Slice thin. Drizzle glaze. Serve with watercress and toasted hazelnuts.

14. Brown Butter Standing Rib Roast

Basting with nutty brown butter throughout cooking creates a deeply flavored crust without extra herbs.

Ingredients

• 1 (7–8 lb) 4-bone rib roast
• 1 lb unsalted butter
• Kosher salt

Instructions

1. Season roast heavily; room temp 2 hours.
2. Brown butter in saucepan until nutty.
3. Preheat oven to 250°F. Roast 4 hours, basting hourly with brown butter.
4. Rest 30 minutes.

How to Serve It

Carve tableside. Spoon warm brown butter over slices. Serve with horseradish mashed potatoes.

15. Pomegranate Molasses Lamb Shoulder

Slow-cooked lamb shoulder falls apart under a tangy-sweet pomegranate molasses glaze.

Ingredients

• 5 lb bone-in lamb shoulder
• ½ cup pomegranate molasses
• 4 garlic cloves
• 2 tsp cumin
• 1 cup stock

Instructions

1. Rub lamb with molasses, garlic, cumin. Marinate overnight.
2. Preheat oven to 300°F. Add stock; cover tightly.
3. Braise 4 hours until fork-tender. Shred.

How to Serve It

Pile into flatbreads with yogurt, mint, and extra pomegranate seeds.

16. Truffle Butter Roasted Chicken

A simple roast chicken becomes luxurious with truffle butter slipped under the skin.

Ingredients

• 1 (4 lb) whole chicken
• ¼ cup truffle butter, softened
• 1 lemon, halved
• 4 sprigs thyme

Instructions

1. Loosen skin; spread truffle butter underneath. Stuff with lemon, thyme.
2. Preheat oven to 425°F. Roast 1 hour 15 minutes until 165°F.

How to Serve It

Carve family-style. Serve with truffle salt and roasted mushrooms.

17. Fig and Prosciutto Stuffed Pork Loin

Butterflied pork loin wrapped around sweet figs and salty prosciutto, roasted to spiral perfection.

Ingredients

• 3 lb pork loin, butterflied
• 8 figs, chopped
• 6 slices prosciutto
• ½ cup balsamic vinegar
• 2 tbsp honey

Instructions

1. Layer prosciutto and figs on pork; roll and tie.
2. Sear roll; reduce balsamic and honey to glaze.
3. Preheat oven to 375°F. Roast 50 minutes, glazing last 20 minutes.

How to Serve It

Slice into rounds. Drizzle glaze. Serve with gorgonzola polenta.

18. Cedar Plank King Salmon

Soaked cedar plank infuses salmon with smoky aroma while keeping it moist.

Ingredients

• 1 (3 lb) salmon side, skin-on
• 2 tbsp brown sugar
• 1 tbsp smoked paprika
• 1 lemon, sliced

Instructions

1. Soak plank 1 hour. Preheat grill to 375°F.
2. Rub salmon with sugar and paprika. Place on plank.
3. Grill 20–25 minutes until 130°F.

How to Serve It

Slide off plank onto platter. Top with dill and lemon. Serve with grilled asparagus.

19. Spatchcocked Herb Turkey

Removing the backbone lets the turkey roast faster and more evenly, with crisp skin everywhere.

Ingredients

• 1 (12–14 lb) turkey
• ½ cup herb butter (parsley, sage, thyme)
• Salt and pepper

Instructions

1. Spatchcock turkey. Rub under skin with herb butter.
2. Preheat oven to 450°F. Roast 80–90 minutes to 165°F breast.

How to Serve It

Carve into pieces. Serve with gravy and cranberry orange relish.

20. Chili Crisp Beef Short Ribs

Braised short ribs finished with sizzling chili crisp for heat and crunch.

Ingredients

• 4 lb bone-in short ribs
• ½ cup chili crisp
• 1 cup beef stock
• ¼ cup soy sauce

Instructions

1. Brown ribs. Add stock, soy; braise at 325°F 3 hours.
2. Brush with chili crisp; broil 5 minutes.

How to Serve It

Serve over sticky rice. Top with green onions and more crisp.

21. Thyme Roasted Goose

Classic goose with thyme and apple renders fat for perfect potatoes.

Ingredients

• 1 (10–12 lb) goose
• 6 sprigs thyme
• 2 apples, quartered
• Salt

Instructions

1. Prick skin; stuff with thyme and apples.
2. Roast at 350°F 2½–3 hours, draining fat hourly.

How to Serve It

Carve with apple sauce and roasted potatoes cooked in goose fat.

22. Harissa Spiced Leg of Lamb

North African harissa paste gives lamb a fiery, aromatic crust.

Ingredients

• 5 lb boneless leg of lamb
• ½ cup harissa
• ¼ cup olive oil
• 6 garlic cloves

Instructions

1. Marinate lamb in harissa mix 8 hours.
2. Roast at 400°F 1 hour to 135°F.

How to Serve It

Slice thin. Serve with couscous and cooling yogurt.

23. Bacon-Wrapped Turkey Roulade

Boneless turkey breast rolled with cranberry stuffing and wrapped in bacon.

Ingredients

• 3 lb turkey breast, butterflied
• 1 cup cranberry sauce
• 12 slices bacon

Instructions

1. Spread cranberry inside; roll and wrap in bacon.
2. Roast at 375°F 1 hour 15 minutes.

How to Serve It

Slice into pinwheels. Serve with extra warm cranberry.

24. Smoked Paprika Pork Tenderloin

Quick-cooking tenderloin rubbed with smoked paprika and grilled.

Ingredients

• 2 pork tenderloins (1 lb each)
• 2 tbsp smoked paprika
• 1 tbsp brown sugar

Instructions

1. Rub tenderloins; rest 30 minutes.
2. Grill or roast at 400°F 20 minutes to 145°F.

How to Serve It

Slice on bias. Serve with grilled peaches and arugula.

25. Whole Roasted Branzino with Lemon and Fennel

Mediterranean sea bass roasted whole for elegant individual servings.

Ingredients (serves 2)

• 2 whole branzino (1 lb each), cleaned
• 1 lemon, sliced
• 1 bulb fennel, sliced

Instructions

1. Stuff fish with lemon and fennel.
2. Roast at 450°F 15–18 minutes.

How to Serve It

Present whole; fillet tableside. Drizzle with good olive oil.

26. Espresso Crusted Venison Loin

Gamey venison paired with bold espresso and juniper crust.

Ingredients

• 2 lb venison loin
• 2 tbsp ground espresso
• 1 tbsp crushed juniper

Instructions

1. Rub venison; sear then roast at 400°F 12 minutes to 130°F.

How to Serve It

Slice thin. Serve with huckleberry sauce.

27. Butter-Basted Chateaubriand

Center-cut tenderloin roasted and basted with herb butter.

Ingredients

• 2 lb chateaubriand
• ½ cup butter
• 4 sprigs thyme

Instructions

1. Sear roast; add butter and thyme.
2. Roast at 400°F 20 minutes to 125°F, basting.

How to Serve It

Slice for two. Serve with béarnaise and truffle fries.

28. Saffron Roasted Cauliflower “Steak” (Vegetarian Centerpiece)

Whole cauliflower head treated like a roast, infused with saffron and tahini.

Ingredients

• 1 large cauliflower head
• Pinch saffron threads in ¼ cup warm water
• ¼ cup tahini
• 2 tbsp olive oil

Instructions

1. Remove leaves; brush with saffron water and oil.
2. Roast at 400°F 1 hour, basting. Drizzle tahini last 10 minutes.

How to Serve It

Slice into wedges. Top with pomegranate, parsley, and pine nuts.

Pick one (or three) of these roasts, fire up the oven, and watch your holiday table light up with flavor. Save the recipes, share the photos, and make new traditions—one delicious bite at a time. Happy feasting!