Holiday roast doesn't have to be complicated

This week, we are preparing a very simple but delicious holiday meal consisting of beef roast with roasted fingerling potatoes and steamed green beans in a horseradish red wine sauce.

ROAST BEEF WITH ROASTED FINGERLING POTATOES AND STEAMED GREEN BEANS IN A HORSERADISH-RED WINE SAUCE

Ingredients

1 large bone-in beef ribeye roast (size depends on the number of people you're feeding)

1 tablespoon chopped garlic

1 tablespoon Italian seasoning

2 tablespoons kosher salt

1⁄2 tablespoon ground black pepper

3 tablespoons olive oil

For the potatoes:

2 pounds fingerling potatoes

1 tablespoon chopped fresh rosemary

Salt and pepper, to taste

2 tablespoons olive oil

For the horseradish-red wine sauce:

1 cup red wine

1 cup water

2 tablespoons horseradish

1 cup butter

Salt and pepper, to taste

For the green beans:

1 pound green beans

4 tablespoons butter

Salt and pepper

Putting it together

Rub the roast with the garlic, Italian seasoning, salt, pepper and olive oil. Roast in the oven at 350 degrees; cooking time will vary based on the total weight, (I cook a 15-pound roast for about three hours.)

Meanwhile, toss the potatoes with the rosemary, salt, pepper and olive oil. Add the seasoned potatoes to the roast's pan during the last hour of roasting. When done, remove the roast and potatoes from the pan; set aside.

Prepare the horseradish-red wine sauce by adding the wine to the drippings in the roasting pan. Heat on the stovetop for about one minute. Add the water and horseradish and bring it to a boil. Add the butter and stir until the sauce begins to thicken. Transfer the sauce to a serving dish.

To prepare the green beans, boil about 1 gallon of water with about 1⁄2 cup of kosher salt. (The water will be very salty, but it needs to be that way.) Add the green beans and cook for about three minutes. Drain. Transfer the green beans to a serving dish and top with butter. Season with salt and pepper.

Slice the roast and serve with the roasted potatoes and some green beans and topped with the horseradish sauce and enjoy.

Antonio Villagomez is head chef and owner of Cilantro's restaurant and catering in Yuba City, Calif. Contact him at 530-844-2111. His website is cilantros.us.