Recipes: Family Favorites

Easy Classic Prime Rib Roast

	Serves 8-12. Ingredients 1 well-trimmed beef rib roast (6 to 8 pounds) 6 large cloves garlic, crushed 1 tsp. cracked black pepper 1 ½ tsp. dried thyme leaves 1 tsp. salt

Instructions

1. Preheat oven to 350°F.
2. Combine spices. Press evenly into surface of roast.
3. Place roast, fat side up, on rack in shallow roasting pan. *Do not add water to roasting pan or cover roast with foil.
4. Place a pan of water on rack underneath roasting pan and replenish as it evaporates. (Steam helps cook roast with moist heat.)
5. Cook approximately 2 to 2½ hours. *Use meat thermometer and remove when internal temperature reaches 135°F for medium rare or 150°F for medium rare.
6. Tent loosely with aluminum foil and let stand 15 minutes prior to carving.

Eye of Round Roast with Hearty Root Vegetables

Download Recipe (PDF) Roast once, eat twice! This delicious roast dinner will yield tasty leftovers for sandwiches or soups later in the week. Serves 4 to 6. Ingredients 1 (4 -pound) Certified Hereford Beef® eye of round roast Salt and pepper to taste 3 tablespoons olive oil, divided 2 large onions, quartered 1 pound new potatoes, cut in half 3 large carrots, peeled and cut into chunks 1 parsnip, peeled and cut into chunks 4 cloves garlic, cut into slivers 1 teaspoon dried rosemary

Instructions

1. Preheat the oven to 350 degrees. Place the beef in a large roasting pan, brush with 1/2 tablespoon of the olive oil, and season with salt and pepper. Place the vegetables, garlic, and rosemary in a large bowl. Drizzle with the remaining 2-1/2 tablespoons olive oil and toss to coat with the oil. Arrange the vegetable mixture around the beef in the pan.
2. Roast for 45 minutes, then remove from the oven and carefully stir the vegetables. Place a meat thermometer in the center of the roast. Return to the oven and roast for another 35 to 45 minutes, or until the beef registers 145 degrees for medium and the vegetables are crisp on the outside, tender on the inside.

Mojo Beef Kabobs

Ingredients 1/4 cup fresh orange juice 1/4 cup fresh lime juice 3 tablespoons finely chopped fresh oregano 3 tablespoons olive oil 2 tablespoons finely chopped parsley 1 teaspoon ground cumin 1 teaspoon minced garlic 3/4 teaspoon salt 1 pound boneless Certified Hereford Beef® top sirloin steak, cut 1 in. thick 1 teaspoon coarse-grind black pepper 1 large lime, cut into 8 thin wedges 1 small red onion, cut into 8 thin wedges 1 container grape or cherry tomatoes (about 10 ounces)

Instructions

1. Whisk Mojo sauce ingredients in a small bowl.
   Set aside.
2. Cut beef steak into 11/4 inch pieces; season with pepper.
3. Alternately thread beef with lime and onion wedges evenly onto four 12-inch metal skewers. Thread tomatoes evenly onto four 12-inch metal skewers.
4. Place kabobs on grill over medium, ash-covered coals. Grill tomato kabobs, uncovered, about 2 to 4 minutes or until slightly softened, turning occasionally. Grill kabobs, uncovered, about 8 to 10 minutes for medium-rare to medium doneness, turning occasionally.
5. Serve kabobs drizzled with sauce. Serves 4.

As seen in The Healthy Beef Cookbook, published by John Wiley & Sons