It is hard to believe that the end of 2012 is right around
the corner and the holidays are upon us.
This season is a wonderful time to celebrate with family and friends, so
why not make beef a center of the plate celebration?
Oven roasting large beef roasts makes for not only a delicious
meal, but it really does become the icon of the table. A standing rib roast or perfectly crusted
beef tenderloin is quite an impressive sight to say the least. The best kept secret about a great beef roast? They are really easy to prepare! Here are some tips to follow whether you
decide to prepare a sirloin roast, rib roast or tenderloin roast.
Step 1: Preheat oven to
temperature specified in chart below. (Confirm temperature with an oven
thermometer.)
Step
2: Remove
roast from refrigerator, place fat side up on rack in shallow roasting pan and
season, as desired. Insert ovenproof meat thermometer in the roast so tip is
centered in thickest part, but not resting in fat or touching bone. Do not add
water; do not cover.
Step
3: Roast
according to timetable. Transfer roast to carving board; tent loosely with
aluminum foil. Let stand 15 to 20 minutes. (Temperature will continue to rise
5ºF to 10ºF to reach desired doneness, and roast will be easier to carve.)
Now that you have the easy steps to preparing a roast, all
you need is a recipe. The Dijon
and Herb Rubbed Beef Roast with Cranberry Sauce can be found in the December
issue of the Alabama Cattlemen. It is a recipe from the popular beef checkoff
funded website, www.BeefItsWhatsForDinner.com
where you can find all kinds of information from recipes to cut selection.
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Please take these tips and excellent recipe to "beef up" your dinner table this holiday season. Remember, "Beef, It's What's For Dinner"!
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