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Make Holiday Meals Mean More with these Beef Recipes

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Holiday dinners are more important now than ever.

Whether you are at home around the dinner table or dropping a dish off at your loved one’s door, make the meal mean more with beef.

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Mustard and cranberries make a delicious finishing touch for this Rib Roast.

While this oh-so-easy bone-in Rib Roast takes just minutes of prep time, your friends will only think it took you all day to make!

Dijon and Herb Rubbed Beef Roast with Cranberry Sauce

INGREDIENTS:

  • 1 beef Rib Roast Bone-In (2 to 4 ribs), small end, chine (back) bone removed (6 to 8 pounds)
  • 3 tablespoons plus 2 teaspoons Dijon-style mustard, divided
  • 1 tablespoon steak seasoning blend
  • 1 teaspoon dried rosemary leaves
  • 3 cups fresh cranberries (about 12 ounces)
  • 2 cups water
  • 1/2 cup honey

DIRECTIONS:

  1. Preheat oven to 350°F. Combine 3 tablespoons mustard, steak seasoning and rosemary in small bowl. Rub evenly onto all surfaces of beef Rib Roast Bone-In .
  2. Place Roast, fat-side up, in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef, not resting in fat or touching bone. Do not add water or cover. Roast in 350°F oven 2-1/4 to 2-1/2 hours for medium rare; 2-1/2 to 3 hours for medium doneness.
  3. Meanwhile, combine cranberries, water and honey in medium saucepan; bring to a boil, stirring occasionally. Reduce heat; simmer 10 to 15 minutes or until berries burst and mixture is syrupy. Stir in remaining 2 teaspoons mustard; remove from heat. Set aside.
  4. Remove Roast when meat thermometer registers 135°F for medium rare; 145°F for medium doneness. Transfer Roast to carving board; tent loosely with aluminum foil. Let stand 15 to 20 minutes. (Temperature will continue to rise about 10°-15°F to reach 145°F for medium rare; 160°F for medium.)
  5. Carve Roast into slices; season with salt and pepper, as desired. Serve with cranberry sauce.

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Maple and thyme are the perfect pairing for beef and nutty acorn squash.

The innovative duo of warm flavors captured in this dish makes it perfect for Thanksgiving or Christmas dinner.

Maple-Glazed Rib Roast with Roasted Acorn Squash

INGREDIENTS:

  • 1 beef Rib Roast Bone-In (2 to 4 ribs), small end, chine (back) bone removed (6 to 8 pounds)
  • 1/2 cup pure maple syrup
  • 1 tablespoon chopped fresh thyme or 1 teaspoon dried thyme leaves
  • 2 teaspoons minced garlic
  • 2 medium acorn squash, cut lengthwise in half, seeded

DIRECTIONS:

  1. Preheat oven to 350°F. Combine maple syrup, thyme and garlic in medium bowl. Reserve 1/4 cup for squash. Brush half of remaining syrup mixture onto all surfaces of beef Rib Roast Bone-In. Reserve remaining for basting.
  2. Place roast, fat-side up, in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef, not resting in fat or touching bone. Do not add water or cover. Roast in 350°F oven 2-1/4 to 2-1/2 hours for medium rare; 2-1/2 to 3 hours for medium doneness, basting with syrup mixture halfway through roasting time.
  3. Meanwhile, place squash, cut sides up, in 13x9-inch glass baking dish. Brush cut sides of squash with some reserved syrup mixture; evenly pour remaining mixture into each well. Roast, uncovered, 45 minutes, brushing cut sides with syrup mixture from wells, halfway through baking time.
  4. Remove roast when meat thermometer registers 135°F for medium rare; 145°F for medium doneness. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15 to 20 minutes. (Temperature will continue to rise about 10°-15°F to reach 145°F for medium rare; 160°F for medium.) Meanwhile, increase oven temperature to 425°F and continue to roast squash 15 to 20 minutes or until tender and edges begin to brown.
  5. Carve roast into slices. Cut each squash half into 2 wedges, carefully spooning syrup mixture onto each wedge. Season beef and squash with salt and pepper, as desired.

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Mastering a classic Rib Roast has never been so easy.

Pair your Rib Roast with a garlicy pepper rub and a homemade horseradish sauce for out of this world flavor.

Rib Roast with Horseradish Sauce

INGREDIENTS:

  • 1 beef Ribeye Roast Bone-In (2 to 4 ribs), small end, chine (back) bone removed (6 to 8 pounds)
  • Salt
  • Roasted Fennel

Seasoning:

  • 2 tablespoons coarsely ground mixed peppercorns (black, white, green and pink)
  • 1 tablespoon minced garlic
  • 2 teaspoons vegetable oil

Horseradish Sauce:

  • 1/2 cup whipping cream
  • 3 tablespoons finely chopped fresh fennel bulb
  • 3 tablespoons finely grated fresh horseradish
  • 1 teaspoon finely chopped fresh fennel fronds
  • 1/8 teaspoon salt

DIRECTIONS:

  1. Heat oven to 350°F. Combine seasoning ingredients; press evenly onto all surfaces of beef roast. Cook's Tip: Mixed peppercorns are sold in specialty food markets and in some supermarkets. Black peppercorns may be substituted. To easily grind whole peppercorns, use a pepper mill or coffee grinder (used only for seasonings). Or, place peppercorns in a food-safe plastic bag, squeeze out the air, and seal. Use the bottom of a custard cup, a rolling pin, or the bottom of a heavy pan to crush the peppercorns.
  2. Place roast, fat side up, in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef, not resting in fat or touching bone. Do not add water or cover. Roast in 350°F oven 2-1/4 to 2-1/2 hours for medium rare; 2-1/2 to 3 hours for medium doneness.
  3. Prepare Roasted Fennel, if desired.
  4. Meanwhile, prepare Horseradish Sauce. Beat cream in medium bowl just until soft peaks form; do not overbeat. Add fennel bulb, horseradish, fennel fronds and salt; mix well. Cover and refrigerate until ready to serve. Cook's Tip: Whipping cream has reached soft peaks when the beater is lifted and the cream forms a peak that gently falls to one side. Two tablespoons prepared horseradish may be substituted for fresh horseradish. Omit salt in sauce. Two tablespoons chopped fresh chives may be substituted for fresh fennel bulb and fronds.
  5. Remove roast when meat thermometer registers 135°F for medium rare; 145°F for medium. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15 to 20 minutes. (Temperature will continue to rise about 10°-15°F to reach 145°F for medium rare; 160°F for medium.)
  6. Carve roast into slices; season with salt, as desired. Serve with horseradish sauce and roasted fennel, if desired.
  7. Roasted Fennel: Trim off and discard fronds and stems from 4 large fresh fennel bulbs (about 3-1/2 pounds) to within 1 inch of bulbs. Cut each bulb lengthwise into quarters. Place on metal baking sheet. Drizzle with 2 tablespoons olive oil; toss gently to coat, keeping fennel pieces intact. Season with 1/2 teaspoon salt; arrange cut side down. About 2 hours before roast is done, place fennel in lower third of oven. Roast for 1-3/4 to 2 hours or until tender and lightly browned, turning and rearranging once.

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The perfect recipe for a holiday appetizer or a tailgating snack.

Enjoy this easy appetizer while merrily celebrating the Holidays or cheering on your favorite team.

Mini Merry Meatballs

INGREDIENTS:

  • 1/2 pound ground beef Brisket
  • 1/4 pound ground beef Ribeye Steak Boneless
  • 1/4 pound Ground Beef (80% lean)
  • 1 cup seasoned stuffing mix
  • 1 egg, slighlty beaten
  • 3 tablespoons water
  • 1 teaspoon minced garlic
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper

Cranberry Barbecue Sauce:

  • 2 teaspoons vegetable oil
  • 1/2 cup chopped white onion
  • 1 tablespoon minced garlic
  • 2-1/2 cups fresh cranberries
  • 1/2 cup orange juice
  • 1/2 cup water
  • 1/3 cup ketchup
  • 1/4 cup light brown sugar
  • 2 tablespoons cider vinegar
  • 2 tablespoons molasses
  • 1/2 teaspoon ground red pepper

DIRECTIONS:

  1. Preheat oven to 400°F. Combine Brisket, Ribeye, Ground Beef, stuffing mix, egg, water, garlic, salt and pepper in large bowl, mixing lightly but thoroughly. Shape into 24 1-inch meatballs. Place on rack in broiler pan that has been sprayed with cooking spray. Bake in 400°F oven 18 to 20 minutes until 160°F. Cook's Tip: Brisket and Ribeye can be ground using food processor fitted with steel blade or grinder attachment of a stand mixer. Cut 8 ounces well-trimmed Brisket into 1-1/2 inch pieces (4 ounces well-trimmed Ribeye) and process until ground. Alternatively, ask your butcher to grind the beef. You may use all ground in place of ground brisket and ribeye.
  2. Meanwhile, prepare Cranberry Barbecue Sauce. Heat oil in medium saucepan over medium heat. Add onion and garlic; cook and stir 2 to 3 minutes or until tender, but not brown. Add remaining ingredients, stirring to combine. Bring to boil; reduce heat and simmer 20 minutes or until cranberries burst and mixture has reduced to thick consistency, stirring occasionally. Remove from heat; cool slightly. Transfer mixture to blender container. Cover, allowing steam to escape. Process until smooth. Season with salt, as desired.
  3. Serve meatballs with barbecue sauce.

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Beef Tenderloin Roast is a special meal to serve.

Be sure to cook it just right to achieve a deliciously buttery texture with this lean and juicy tenderloin. Caramelized onions and herbed cheese complement this flavorful cut of meat.

Tenderloin with Wine-Braised Onions and Herb Cheese

INGREDIENTS:

  • 1 beef Tenderloin Roast (about 2 to 3 pounds)
  • 2 tablespoons fresh thyme
  • 1-1/2 teaspoons regular or coarse grind pepper
  • 1 package (5.2 ounces) garlic and herb soft spreadable cheese

Caramelized Onions:

  • 2 tablespoons butter
  • 2 large yellow onions, chopped
  • 1/3 cup sweetened dried cranberries or coarsely chopped tart cherries
  • 1/2 teaspoon salt
  • 1 cup dry white wine

DIRECTIONS:

  1. To prepare Caramelized Onions, heat butter in large nonstick skillet over medium-low heat until melted. Add onions, cranberries and salt; cook 40 to 45 minutes or until onions are very tender and golden brown, stirring often. Stir in wine; increase heat and bring to a boil. Cook, uncovered, 3 to 5 minutes or until wine is almost evaporated, stirring occasionally. Keep warm.
  2. Meanwhile, heat oven to 425°F. Combine thyme and pepper; press evenly onto all surfaces of beef Tenderloin Roast.
  3. Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef. Do not add water or cover. Roast in 425°F oven 35 to 45 minutes for medium rare; 45 to 50 minutes for medium doneness.
  4. Remove roast when meat thermometer registers 135°F for medium rare; 145°F for medium. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15 to 20 minutes. (Temperature will continue to rise about 10 to 15°F to reach 145°F for medium rare; 160°F for medium.)
  5. Carve roast into slices; season with salt, as desired. Top slices evenly with cheese; top cheese with onions.

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Bring beef to the holiday table.

Make a beef stuffing with apples and cranberry that is savory, sweet, and tart. A perfect side or main dish for your holiday menu.

Beef Stuffing with Apples & Cranberry

INGREDIENTS:

  • 1 pound Ground Beef (93% or leaner)
  • 2 teaspoon garlic powder, divided
  • 2 teaspoons onion powder, divided
  • 2 teaspoons rubbed sage, divided
  • 1-1/2 teaspoon salt, divided
  • 1/4 to 1/2 teaspoon crushed red pepper
  • 2 tablespoons butter
  • 2 cups sliced leeks, white and light green parts only
  • 1 bag (12 ounces) unseasoned dried bread cubes
  • 2-1/2 cups reduced-sodium beef broth
  • 2 cups peeled, diced Granny Smith apples
  • 1 cup dried cranberries

DIRECTIONS:

  1. Combine Ground Beef, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/2 teaspoon rubbed sage, 1/2 teaspoon salt and crushed red pepper in large bowl, mixing lightly but thoroughly. Heat large nonstick skillet over medium heat until hot. Add beef mixture; cook 8 to 10 minutes, breaking into 1/2-inch crumbles and stirring occasionally. Remove beef mixture from skillet with slotted spoon into large bowl; set aside.
  2. Preheat oven to 350°F. In same skillet, heat butter on medium heat until hot. Add leeks, cook and stir 5 minutes. Add leeks to beef mixture. Stir in bread cubes, broth, apples, cranberries, remaining 1 teaspoon garlic powder, remaining 1 teaspoon onion powder, remaining 1-1/2 teaspoons rubbed sage and remaining 1 teaspoon salt to beef mixture.Cook's Tip: You may substitute a fresh baguette, cubed and toasted, for unseasoned dried bread cubes.
  3. Spray 9 x 13-inch baking dish with cooking spray. Place beef mixture into prepared dish; cover with aluminum foil. Bake in 350°F oven 30 to 40 minutes until heated through. Cook's Tip: For a drier stuffing, bake covered 30 to 40 minutes, then bake uncovered 10 to 15 minutes until top of stuffing is crisp.

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The ultimate special occasion recipe!

A classic bone-in Ribeye Roast gets an impressive finishing sauce and kicked up side dish.

Beef Rib Roast with Chocolate-Port Sauce and Goat Cheese Potatoes

INGREDIENTS:

  • 1 beef Ribeye Roast Bone-In (2 to 4 ribs), small end, chine (back) bone removed (6 to 8 pounds)
  • Salt
  • Chopped fresh parsley (optional)
  • Goat cheese Mashed Potatoes (recipe follows)

Seasoning:

  • 3 tablespoons freshly grated orange peel
  • 2 tablespoons finely chopped fresh thyme
  • 1 tablespoon finely chopped garlic
  • 1 tablespoon coarse grind black pepper

Chocolate-Port Sauce:

  • 3 tablespoons butter
  • 3/4 cup finely chopped shallots
  • 1-1/2 teaspoons finely chopped fresh thyme
  • 1-1/4 cups port wine
  • 1 can (14 to 14-1/2 ounces) beef broth
  • 3/4 cup whipping cream
  • 1 tablespoon soy sauce
  • 3/4 ounce bittersweet chocolate, finely chopped
  • Salt and ground black pepper

INSTRUCTIONS:

  1. Heat oven to 350°F. Combine seasoning ingredients; press evenly onto all surfaces of beef roast.
  2. Place roast, fat side up, in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef, not resting in fat or touching bone. Do not add water or cover. Roast in 350°F oven 2-1/4 to 2-1/2 hours for medium rare; 2-1/2 to 3 hours for medium doneness.
  3. Meanwhile prepare Chocolate-Port Sauce. Melt butter in large nonstick skillet over medium heat. Add shallots and thyme; cook and stir 4 to 6 minutes or until shallots are lightly browned. Add port; cook 5 to 7 minutes or until reduced by one half, stirring occasionally. Add broth; bring to a boil. Reduce heat to medium; cook 15 to 17 minutes or until reduced by one half, stirring occasionally. Stir in cream and soy sauce; cook 3 to 5 minutes or until slightly thickened, stirring frequently. Remove from heat. Add chocolate; stir until melted. Season with salt and pepper, as desired. Keep warm. Cook's Tip: Sauce may be prepared up to 1 day ahead. Cover and refrigerate. Reheat gently before serving. Do not boil.
  4. About 45 minutes before serving, prepare Goat Cheese Mashed Potatoes.
  5. Remove roast when meat thermometer registers 135°F for medium rare; 145°F for medium. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15 to 20 minutes. (Temperature will continue to rise about 10°-15°F to reach 145°F for medium rare; 160°F for medium.) Cook's Tip: To prevent seasoning on roast from overbrowning, tent loosely with aluminum foil after roasting for 1 hour.
  6. Carve roast into slices; season with salt, as desired. Serve with sauce and mashed potatoes. Garnish with parsley, if desired. Goat Cheese Mashed Potatoes: Peel 3-1/2 pounds all-purpose potatoes and cut into 2-inch pieces. Place potatoes in stockpot and add enough water to cover potatoes; add salt as desired. Bring water to a boil. Reduce heat; cover and cook 25 to 30 minutes or until potatoes are tender. Drain well. Mash potatoes with 1-1/2 cups milk, 6 ounces softened goat cheese and 2 tablespoons butter in large bowl with electric mixer until smooth. Season with 1-1/2 teaspoons salt and pepper, as desired. Keep warm.