Sometimes at the holidays we have so much food of the same kind, we get burned out and want something that is not turkey, chicken and dressing and all the sides we think we have to prepare to go with the bird or ham. If you’re tired of the same old, same old, try one of these meat dishes for your next dinner or gathering.

Fool-Proof Roast

1-5 pound beef rib roast, trimmed

2 1/2 teaspoons of salt

1 teaspoon of garlic

1 teaspoon of black pepper

½ teaspoon of dried thyme

½ teaspoon of fennel seeds, crushed

2 pounds of potatoes, halved

1 onion, cut into wedges

3 tablespoon of horseradish

1 tablespoon snipped fresh chives

8 ounces of sour cream

Let beef stand to room temperature one hour. Preheat oven to 350 degrees.

Stir together salt, pepper, garlic, thyme and fennel seeds in small bowl. Put beef, rib side down, on a rack set in a roasting pan, and rub beef with spice/herb mixture.

Roast until an instant-read thermometer inserted into the thickest part register at least 135 degrees for medium rare or 150 degrees for well done. Transfer to cutting board, but do not drain pan.

Cover roast with foil and let stand about 15 minutes.

Meanwhile, boil potatoes and onion in a pot of salted water 10 minutes. Drain then sprinkle with ½ teaspoon of salt.

Remove rack from roasting pan, add vegetables and toss to coat with drippings.

Return pan to oven and roast until vegetables are browned and tender, about 30-40 minutes.

Make the dipping sauce: stir together sour cream, horseradish and chives in a bowl. This sauce is great with any beef.

Roasted Pork Loin

6 cloves minced garlic, about 2 tablespoons

1 1/2 tablespoons chopped fresh rosemary

¼ teaspoon salt

¼ teaspoon black pepper

2-2.5 pound boneless pork loin roast, trimmed of fat

¼ cup olive oil

½ cup dry white wine

Preheat oven to 350 degrees.

Stir together garlic, rosemary, salt and pepper in small bowl. Brush mixture on roast and place on roasting pan.

Cook until an instant read thermometer inserted into the thickest part of the roast registers 145 degrees, for 1-1.5 hours.

When it reached 145 degrees, move it to a platter. Skim off fat from top of liquid in roasting pan. Add wine and bring to a simmer over medium heat on top of stove, stirring to loosen browned bits, until reduced slightly – about two minutes. Serve pan juices with pork.

These are two great ones to serve as pork or roast beef sandwiches.

Enjoy food and family.