Beef Recipes |

Ingredients:

1/2 cup tomato sauce
1/2 cup water
1/4 cup lemon juice
3 teaspoons honey
1 tablespoon Worcestershire sauce
2 teaspoons dry mustard
1 teaspoon garlic powder
1 (5-pound) boneless beef rib roast
1/2 teaspoon salt
1/4 teaspoon ground black pepper

Methods:

1. In a small saucepan, combine tomato sauce, water, lemon juice, honey, Worcestershire sauce, dry mustard and garlic powder. Bring to a boil, reduce heat and simmer for 15 minutes. Set aside to cool.
2. When marinade is cooled to room temperature, spread evenly over roast and marinate for 4 hours in the refrigerator.
3. Remove roast from marinade and season with salt and pepper. Place on a roasting rack and pour marinade over the top. Place in a cold oven then turn heat to 400°F (205°C). Cook for about 1 hour (for medium-rare), or until desired doneness is reached; baste occasionally with pan juices. Let stand for 10 minutes before slicing.

Ingredients:

5 pound Certified Angus Beef New York strip roast
7 ounces canned sweet dark cherries, drained
1 cup frozen red sweet cherries
2 tablespoons chipotle peppers in adobo
2 tablespoons molasses
Salt and pepper to taste

Methods:

1. Preheat oven to 500°F (260°C).
2. Combine cherries, chipotle peppers and molasses in a blender. Divide sauce, reserving half for glaze and half for a serving sauce.
3. Place roast, fat side up, in roasting pan and season with salt and pepper. Place in preheated oven for 10 minutes.
4. Reduce heat to 350°F (175°C) and brush roast with a thin glaze of cherry sauce. Repeat every 10 minutes until the roast reaches desired doneness (135°F for medium rare doneness).
5. Remove roast from oven and let rest for 20 minutes. Slice across the grain and serve with reserved sauce.

Ingredients:

3 cups coarse kosher salt
1 (6 to 8-pound) standing rib roast, trimmed

Methods:

1. In a bowl stir together the salt and 3/4 cup water until mixture forms a slightly stiff paste.
2. Arrange the rib roast, fat side up, in a roasting pan and coat it completely with the salt mixture, patting the mixture on about 1/4-inch thick.
3. Roast the beef in the middle of a preheated oven 325*F (160*C) oven for 2 hours (about 22 minutes per pound), or until a meat thermometer registers 130*F (55*C) for medium-rare meat.
4. Transfer the beef to a cutting board and let it stand for 15 minutes. Remove the crust with a hammer and carve the roast.

Ingredients:

1 (3 to 4 pound) rib roast
1/4 cup red wine or beef broth
Salt and pepper to taste
Garlic powder to taste
1 onion, quartered
2 celery ribs
4 carrots, peeled and cut in half

Methods:

1. Preheat oven to 375*F (190*C).
2. Place roast in shallow baking pan, season with salt, pepper and garlic powder. Place onion, celery and carrots around beef. Roast in preheated oven 15 to 20 minutes per pound or until meat thermometer reads five degrees below desired doneness; (135*F - 55*C for rare, 140*F - 60*C for medium rare, 155*F - 70*C for medium).
3. Allow roast to stand for 15 to 20 minutes before carving. During standing time, the temperature will continue to rise and reach the desired doneness.
4. To make pan gravy, remove vegetables and roast beef; skim off as much fat as you can. Add wine or beef broth to pan. Heat, stirring up any browned bits in the bottom of pan. Serve over the sliced roast.

Ingredients:

1 (8 to 10 pound, bone in) beef rib roast, fat trimmed to 1/8-inch thick
2 tablespoons chili powder
2 teaspoon ground cumin
2 teaspoon salt
1 teaspoon ground red pepper
1 (15-ounce) can black beans, drained and rinsed
1 medium tomato, chopped
1 small red onion
3 tablespoons chopped fresh cilantro

Methods:

1. Build a medium-low fire in a covered grill. Add coals every 45 minutes as necessary to maintain heat during cooking. Or preheat oven to 325ºF if roasting indoors.
2. Mix chili powder, cumin, salt and red pepper. Reserve 2 teaspoons for salsa. Rub roast with remaining seasoning.
3. Cook roast, bone side down, 4 to 5-inches from heat for 2 1/2 to 3 hours or 16 to 20 minutes per pound in covered grill.
4. Meanwhile, in a medium bowl, combine black beans, tomato, onion, cilantro and reserved seasoning mix.
5. Check doneness with meat thermometer inserted in center not touching bone or fat. Remove roast when temperature reaches 135ºF for medium-rare or 150ºF for medium doneness. Let roast stand tented with foil for 15 minutes before carving.
6. Serve sliced roast with the black bean salsa.