Recipezaar: Beef,Christmas,Beef Roast recipes

Garlic Prime Rib

Wed, 20 Aug 2003 20:01:52 -0400

Prime Rib is definitely the king of meats! This is a simple, yet elegant and impressive entree for your Christmas feast. From allrecipes.com. -- posted by yooper

Spiced Beef

Tue, 25 Nov 2003 20:00:36 -0500

In the 'olde' days (read: medieval times - maybe earlier), spicing meat was a way of preserving it. It sure tastes good and is a great addition to your holiday table. Serve, sliced very thin, with a spicy mustard and gherkins. You'll love it. Prep time is included - but it's a derned easy recipe - just read through it and you'll see what I mean. -- posted by evelyn/athens

Herbed Roast Pork

Sun, 07 Dec 2003 20:02:26 -0500

I found that this recipe was best made for christmas and sunday dinners. -- posted by Chrissy Swindells

Kittencal's Perfect Prime Rib Roast Beef

Sun, 25 Jan 2004 20:01:12 -0500

NOTE...THE INTERNAL TEMPERATURE NOT THE TIME IS YOUR BEST GUARANTEE FOR DONENESS so for a perfectly cooked prime rib roast invest in a meat thermometer and you will never go wrong with this recipe! --- if desired you may omit the au jus and just serve the roast, I prefer to make the au jus especially if I am serving this at a holiday table --- use nothing else but only fresh garlic, a little salt and lots of fresh ground black pepper for this or you could use 1 teaspoon garlic salt, using any other spices will take away the flavor, nothing else is needed --- cooking on very high heat then reducing the temperature will seal in all the meat juices to produce the most tender and flavorful prime rib, this actually is the method that a lot of the higher end restaurants use to make there prime rib and is the method I always use when I make prime rib roast at my home --- the cooking time stated on the recipe is for a 3-4 pound prime rib, you can use this method for a larger prime rib and increase the cooking time please see bottom of directions --- for a perfectly cooked prime rib roast a meat thermometer inserted in the roast should read about 140 degrees for medium-rare doneness, it is advised not to cook prime rib more that medium-rare ----- using more that the specified amount of salt will draw out the juices from the roast, you could add a little more but it is best to salt the meat after it is cooked, using a minimum amount of salt will insure a juicy tender prime rib roast, 1 teaspoon or less of salt will be fine, remember to remove your roast from the fridge about 2 hours before cooking --- also see my recipe#146196 this is a must served with prime rib! -- posted by KITTENCAL

Stuffed Beef Tenderloin

Wed, 11 Feb 2004 20:00:28 -0500

This is for people that you really , really love and/or that you want to really, really love you!!! It is excellent. I have on occasion added about 1/2 cup blue cheese to the stuffing, or used my shrimp and crab stuffing in place of this recipe. Whatever you put into it, it is totally wonderful. -- posted by Georgia Girl

Standing Rib Roast With Pate

Fri, 07 May 2004 20:00:01 -0400

A fancier roast for a fancier occasion. This always draws raves. -- posted by evelyn/athens

Mushroom-Stuffed Beef Tenderloin

Fri, 29 Oct 2004 19:59:57 -0400

Slices of tender beef filled with a savory mixture of mushrooms, bacon and bread crumbs. Elegant presentation for guests. Worth the expense for a special occasion. -- posted by littleturtle

Prime Rib Roast Beef With Fresh Garlic and Rosemary

Fri, 21 Jan 2005 20:01:33 -0500

I got the roasting idea from Paula Deen. When I first saw this way of cooking I said to myself "Get out of here"! BUT this is great for putting in the oven and going to a movie, spending time with guests, preparing the rest of the meal, or just you time. I changed the time to what worked for me. Seasoned to the way we like it. With lots of Fresh Garlic and Rosemary. I made boneless because that is what was for sale. And makes for easy slicing! The cooking time is the actual time roast is in oven while on. Add 3 hours for resting in cooling oven. Oven Door MUST stay closed. -- posted by ~Rita~

Prime Rib With Cabernet Jus

Sun, 10 Apr 2005 13:37:29 -0400

This special prime rib recipe has received rave reviews from folks at Epicurious, and is a time-tested repeat holiday dish for many of them. The jus goes well on other cuts of beef or buffalo, too! From Bon Appétit, December 1995. -- posted by Julesong

Pepper-crusted Beef Tenderloin With Horseradish Sauce

Sun, 10 Apr 2005 14:25:32 -0400

From Cooking Light. -- posted by Vino Girl

Cabernet Jus for Roast

Sun, 10 Apr 2005 23:56:24 -0400

This special sauce is adapted from one used in a Bon Appétit recipe for recipe #116108 - it goes well with roasts of beef, buffalo, and pork. Delicious! A wonderful addition to holiday or special Sunday roast dinners. You can also use this for beef dip sandwiches - see note in the directions. -- posted by Julesong

Long Island Holiday Brisket

Mon, 12 Sep 2005 15:10:44 -0400

This is from The Long Island Holiday Cookbook published by Newsday Books and it was simply listed as "Brisket" so I changed the name a bit to distinguish it. -- posted by Oolala

Leslies Topside Roast

Thu, 22 Sep 2005 09:24:24 -0400

Leslie lived across the road from us and was a very good friend of Mums. Mum cooked this alot when we were growing up as kids. Make sure you weigh your roast for cooking times. I have quoted cook time for a 1 kilo roast. You may like to increase the paste mixture for larger size roasts. -- posted by Jewelies

Slow-Roasted Prime Rib of Beef

Mon, 28 Nov 2005 20:05:19 -0500

Nothing is more tempting to eat than a big prime rib roast -- posted by Alan in SW Florida

Holiday-Spiced Roast Beef

Mon, 12 Dec 2005 17:39:06 -0500

Recipe I've yet to try, but here for safe keeping. From Cooking Pleasures magazine. "Cinnamon, cloves and pepper comprise and unconventional but delightfully tasty spice rub for roast beef. The pan drippings are reduced with apple cider to make a rich, slightly sweet sauce to accompany the beef. The key to this economical meat's wonderful flavor is to avoid roasting it past medium-rare." -- posted by Tarbean

Mediterranean Pot Roast

Mon, 12 Dec 2005 22:18:26 -0500

This roast is cooked in a Dutch oven on top of the stove, the sauce is wonderful! -- posted by KITTENCAL

Easy Crock Pot Cranberry Brisket With Gravy

Fri, 16 Dec 2005 15:04:33 -0500

You can make a pot roast using this same recipe. This is delicious! -- posted by KITTENCAL

Foolproof Standing Prime Rib Roast (Paula Deen)

Mon, 26 Dec 2005 19:12:52 -0500

This is from Paula Deen of Food TV and is what I fixed for Christmas Dinner 2005. I was tempted to open the oven to check how things were going, but I resisted...waiting until it had cooked 40 minutes at the final stage of cooking. I had a 9+ pound roast and the final temperature at that point was 129°F. It was wonderful! I'd definitely cook it the same way again. See Recipe #57340 for seasoning. -- posted by Sharlene~W

Kittencal's Beef Pot Roast #2

Mon, 09 Jan 2006 20:12:10 -0500

I have two favorite pot roast recipes posted on this site this one requires just a little more effort as the onions and garlic are sauteed in the pot before hand --- this will also work well using a pork shoulder roast, the veggies are optional but I most always add them about the last 1-1/2 hours of cooking time, cooking time is only estimated depending on the size of your roast. -- posted by KITTENCAL

Beef Rib-Eye Roast With Potatoes, Mushrooms and Pan Gravy

Thu, 09 Feb 2006 18:35:30 -0500

You have selected a wonderful cut of beef, rib-eye roast is a whole cut of beef before it has been cut in to rib-eye steaks, follow the directions on this recipe and you will have a perfectly-cooked roast! --- plan well ahead the roast must be brought down to almost room temperature before cooking and this will take a few hours or more --- cooking time stated on this recipe is for a 4-pound roast and is only approximate, for a perfectly cooked roast a meat thermometer is required --- use not more than the stated amount of salt or it will draw out the juices form the meat when cooking -- posted by KITTENCAL

Winter Beef Stew With Apricots and Prunes

Tue, 27 Jun 2006 14:21:47 -0400

From "The Best Slow Cooker Cookbook Ever" -- posted by Recipe Junkie

Crock Pot Roast Beef and Horseradish Sauce

Mon, 18 Sep 2006 20:38:42 -0400

Horseradish plus roast beef make for one of my favorite food combinations. Adapted from Cooking Light's Slow Cooker Cookbook. Leftovers make great sandwiches. -- posted by echo echo

Winter Pot Roast

Mon, 23 Oct 2006 23:27:44 -0400

A quilter's dream recipe! Get the meat started, then dash off to the sewing room to whip up a few quilt blocks. Soon the whole house is scented with an enticing aroma. So you have to come back and check the pot, mmm, now's time to add the veggies and fruits. Time enough to make a few handfuls of quilt blocks. Start the water for the egg noodles while making the gravy, and ahhh...look what happened while you were sewing! Supper's made! -- posted by Debber

Beef Wellingtons With Gorgonzola

Sun, 05 Nov 2006 13:00:58 -0500

This is a modified Gourmet recipe. I changed the filling amounts and switched up the sauce. This is wonderful for a dinner party as it's all prep work...you're not stuck in the kitchen while the party is heating up! -- posted by greysangel

My Christmas Prime Rib Roast

Sun, 03 Dec 2006 13:33:29 -0500

This is my recipe for our traditional Prime Rib Roast. It's really very easy to prepare and cook. I make this every Christmas Eve for Friends and Family. Enjoy!! :) -- posted by Queen uh Cuisine

Mustard and Thyme Baron of Beef Au Jus

Thu, 14 Dec 2006 17:14:58 -0500

Baron-Of-Beef which is also called top round is a great alternative to the more expensive cuts of roasts. Plan ahead the roast needs to be refrigerated overnight then brought down to almost room temperature before roasting. If you are serving a large number of guests I strongly suggest to purchase 2,3 or even 4 (3-pound roasts) and cook them all together in a larger roasting pan, the larger-size top rounds tend not to be as good in flavor or tenderness, also increase the beef broth to 8 cups or even a little more for multiple roasts, do not place the roasts on a rack, set them directly in the roasting pan. Remember, leave the roast out and bring down to almost room temperature before roasting, this is an important step, even MORE important for less expensive cuts meat! -- posted by KITTENCAL

Standing Beef Rolled Rib Roast

Fri, 08 Jun 2007 21:28:36 -0400

This is so moist and flavorful and our family has this ever Easter, Thanksgiving and Christmas (thats when these roasts are usually on sale) IF you have any leftover its fantastic on a sandwich or used for open face roast beef sandwiches the next day but that is a big IF -- posted by Heather Reynolds in Virginia

Beef Tenderloin With Gorgonzola and Green Pepper Cream Sauce

Sun, 15 Jul 2007 22:54:51 -0400

Serious beef recipe. From the cookbook, Fort Worth is Cooking. -- posted by Vicki in CT

Beef Sirloin Tip Roast With Mushroom Gravy

Thu, 15 Nov 2007 02:06:00 -0500

A great cost alternative to an expensive cut of beef and if cooked properly using a meat thermometer this recipe will give you perfect results! The roast weight specified should give you 8-10 servings --- *important* the roast must be brought down to almost room temperature, this is a critical step that will relax the meat fibers and insure a juicy tender roast, this step should take a few hours so start this well in advance, do *not* season the roast with salt it will draw out moisture from the meat and will create an overly salty gravy --- one or two 8-ounce cans sliced drained mushrooms may be used in place for the fresh but fresh is better -- posted by KITTENCAL

Tyler Florence's Horseradish and Garlic Prime Rib

Mon, 10 Dec 2007 19:08:03 -0500

This recipe uses lots of salt -- which I don't normally use much of. When I prepared it, I didn't add nearly as much salt -- probably a couple of tbsps. If I didn't want to use the juices, I would use the amount of salt Tyler calls for. -- posted by Lvs2Cook

Victorian Christmas Spiced Beef

Wed, 12 Dec 2007 20:00:43 -0500

This is a great Victorian Christmas season dish. The perfect center piece for a cold supper. A round joint of silverside or topside is the best for this kind of dish. The Saltpeter or Quick Cure is a necessary preservative when curing meat and also adds a pleasing red color otherwise the beef will turn out a murky grey. -- posted by Chef Shadows

Garlic Crust Prime Rib

Wed, 19 Dec 2007 20:40:09 -0500

This recipe adapts very well for use with chuck eye, rolled cross rib or rump roast. It is recommended getting your roast coated in the crust and allowing to sit overnight to absorb some of the wonderful flavors. Just remember that the roast must be removed from the refrigerator at least a few hours before you are planning on roasting it, to warm. Roasting time will vary with size of roast and desired doneness. Roasting times are given in recipe. -- posted by Annacia

Peppery Rib Roast

Wed, 26 Dec 2007 19:20:36 -0500

This is our new Christmas tradition. Adapted from a Beef, It's What's For Dinner recipe, this is flavorful and so tender. -- posted by Pepper #2

Horseradish-And-Herb-Crusted Beef Rib Roast

Thu, 27 Dec 2007 19:24:29 -0500

The inspiration for this delicious roast comes from chef John Besh's father-in-law, Pat Berrigan, who serves it every Christmas with horseradish sauce on the side. Besh opts to smear the roast with a horseradish, garlic & herb butter, which bakes to form an irresistible crust. However, this meal need not be only for Christmas! Recipe by chef John Besh from The Big, Easy Christmas in F&W Magazine, December 2007 edition. MAKE AHEAD The horseradish-herb butter can be refrigerated overnight. Let the butter soften before using. Serve with recipe #60384 and make with 3 tablespoons of the fat from the roast, french string beans, a nice bread and a sustantial Cabernet Sauvignon; Cabernet's firm tannins help cut the richness of the red meat. -- posted by Manami

Horseradish-And-Herb-Crusted Beef Rib Roast

Sun, 13 Jan 2008 00:51:10 -0500

Roast Peppered Rib Eye of Beef

Tue, 12 Feb 2008 00:57:49 -0500

This is my mother-in-law's famous Christmas roast. Since I have hosted Christmas the last several years, I have taken it on, and it truly is mouth watering. We have used eye of round instead of rib eye, but for Christmas '07 I dropped the cash for an 8 pound rib eye roast, and it was worth every penny! She got the recipe from Charlie's Cafe Exceptionale in Minneapolis. -- posted by Gatorbek

Oven-Roasted Fillet of Beef

Wed, 26 Mar 2008 18:58:41 -0400

Real Simple Magazine December 2004/January 2005. When it comes to entertaining, beef tenderloin is always a perfect answer to most menu questions. What to serve at the party? Beef cocktail sandwiches. What to serve at a brunch? Sliced beef with a savory sweet potato galette. What to serve for a holiday dinner? Classic fillet with bernaise sauce. No matter who's at the table - boss, relative, friend - a roasted fillet of beef can be dressed up or down to suite the occasion. The little black dress of meats, it's always classic and practically foolproof. Beef tenderloin is best served rare - 130 degrees F on a meat thermometer. When buying a fillet, request it trimmed and tied. If you have to tie it yourself, tuck a few inches of the thinnest end of the fillet under, then wrap it with butcher's twine at 2-inch intervals. -- posted by JackieOhNo!

Garlicky Roast Beef With Mushrooms and Onions

Thu, 27 Mar 2008 19:46:16 -0400

Scrumptious Sunday Supper with just 6 ingredients! from Woman's World Magazine 9/14/04. -- posted by JackieOhNo!

Beef Tenderloin With Horseradish Sauce

Tue, 14 Oct 2008 23:00:47 -0400

Prepare the sauce several hours ahead and refrigerate until ready to serve - the flavors will have a chance to meld, and you won't have to worry about last-minute prep. -- posted by JackieOhNo!

Herb Rubbed Bison Sirlion Tip Roast

Thu, 11 Dec 2008 17:32:21 -0500

I got this off of a website about the great benefits of eating bison as opposed to beef. I was gifted a bunch of bison for a wedding present & had no idea how to cook it. In reality you only have to roast bison for half as long as you would a traditional beef roast as bison is so lean. This is a wonderful recipe & your guests wouldn't think anything other than WOW this is a great roast! -- posted by Alli Z.

Beef Tenderloin With Chocolate Wine Sauce

Sun, 08 Nov 2009 18:10:59 -0500

This recipe was taken from the food network show Healthy appetite with Ellie Krieger -- posted by GingerlyJ

Henry's Farmers Market Perfect Beef Prime Rib Roast

Tue, 29 Dec 2009 13:32:19 -0500

Given out by butcher at Henry's Farmers Market in Monrovia, CA during the week before Christmas. -- posted by MoniBush