Boneless Rib-Eye Roast, Roasted Acorn Squash, and Buttered Brussels Sprouts with Chestnuts

  • Active Time 20m
  • Total Time 2h 5m

Serves 4

Is there anything more evocative to meat lovers than the aroma of roasting beef? It definitely adds to the cozy ambiance when the family is gathered together in the house at Christmas time to celebrate and to share. There are two schools of thought when it comes to roasting: quick roasting, and slow roasting. In general, quick roasting is best for prime cuts such as rib roast, while slow roasting is better for less tender cuts, such as shoulder or round. Sprouts and chestnuts are traditional foods for Christmas and the holiday season, and we serve them together in this seasonal recipe.


  • For the Roast:
  • 2 tablespoons olive oil
  • 4 pounds boneless rib eye roast, prime or choice grade
  • For the Squash:
  • 2 acorn squash, cut in half and seeded
  • 1 teaspoon ground ginger
  • 2 teaspoons brown sugar
  • 2 tablespoons butter
  • For the Brussels Sprouts and Chestnuts:
  • 1 pound Brussels sprouts, trimmed and outer leaves removed
  • 2 cups water
  • 12 to 16 chestnuts, roasted and peeled
  • 1/4 cup butter
  • 1/4 teaspoon ground nutmeg



Preheat the oven to 450 degrees F.

To prepare the roast, heat the olive oil in a heavy skillet over high heat. Sear the beef on each side, about 3-4 minutes. Season with salt and pepper to taste. Transfer to a roasting pan and roast in the oven for 10 minutes. Turn down the heat to 375 degrees F, baste with drippings and roast for 1 1/2 hours for medium-rare to medium, or to the desired doneness. Remove from the oven and let rest on a carving board for 5 minutes before slicing.


Prepare the acorn squashes about 45 minutes before you are ready to serve. Sprinkle the flesh of the acorn squashes with the ginger, sugar, butter and salt and pepper to taste. Place flesh-side up on a baking sheet and bake in the oven (with the beef) for about 40 minutes, or until tender.


To prepare the Brussels sprouts, make an "x" with a sharp knife on the stem ends and place in a vegetable basket or metal colander set over a saucepan of boiling water. Cover the pan and steam for 8-10 minutes or until just tender. Drain and return to the warm pan (off the heat) to dry. Heat the 2 cups of water in a small saucepan and warm the chestnuts through. Drain and add to the sprouts. Transfer to a serving dish and add the butter, nutmeg and salt and pepper as desired. Toss together gently to coat the sprouts.

Serve the sliced rib-eye roast with the squash, and the sprouts with chestnuts.


This elegant Christmas dinner requires an equally elegant wine. We suggest a fine cabernet sauvignon from California or an equally great French Bordeaux.

Recipe reprinted by permission of Harper Collins. All rights reserved.

RecID 3347

nutrition information per serving

1665 calories; 125g total fat; 355mg cholesterol; 293mg sodium; 49g carbohydrates; 9g fiber; 86g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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