Giving thanks this holiday with beef
November 20, 2014
Many ranchers are giving thanks for beef this year. With cattle prices being higher than ever, it's easy to be thankful for all those critters have brought. It just doesn't seem right to give thanks for cattle while carving a turkey.
Dave Zino, executive chef for the beef checkoff, suggests cooking a roast this Thanksgiving. Available in a variety of sizes and price points, roasts can be customized to fit your family and budget.
"Well, roasts are great for Thanksgiving because they're larger cuts and they can feed more than just a couple of people. They're easy to prepare. We have two basic types of roasts – we have moist heat cooking roasts or pot roasts and then we also have dry heat cooking roasts such as oven roasts, and those include everything from a round tip roast to a rump roast to top sirloin roast to a beef tenderloin or a rib roast."
Cody Thompson, journeyman meat cutter at Rapid City's locally-owned custom meat shop, said the most expensive cut in the case right now is prime boneless prime rib at $24.99 a pound. Choice boneless prime rib is $15.39 a pound.
For budgets that can't accommodate prime rib, and are feeding smaller groups, Thompson said a tri-tip roast is gaining in popularity. Weighing in at around two to three pounds, the roast will serve three to four people for less than $40.
For an even more economical option, a chuck roast sets the standard for fall comfort food. Though the roasts don't serve as many as a prime rib, at $7.99 a pound, it still gives beef a plate at the table.
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If you can't find what you're looking for in the meat case, ask your local butcher, like Thompson. He said he can cut about anything someone wants.
HERB-SEASONED RIB ROAST WITH RED WINE PAN SAUCE
Total recipe time: 2-1/4 to 3-1/4 hours
Makes 6 to 8 servings
•1 well-trimmed beef rib roast (2 ribs), small end, chine (back) bone removed (4 to 6 pounds)
•2 T steak seasoning blend
•2 t dried oregano leaves
•2 t dried thyme leaves
Red Wine Pan Sauce:
•1/4 cup finely chopped red onion
•3/4 cup dry red wine
•1 can (13-3/4 to 14-1/2 ounces) ready-to-serve beef broth
•2 T unsalted butter, softened
•2 T all-purpose flour
Heat oven to 350°F. Combine seasoning ingredients; press evenly onto all surfaces of beef roast.
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 1-3/4 to 2-1/4 hours for medium rare; 2-1/4 to 2-3/4 hours for medium doneness.
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.)
Meanwhile prepare Red Wine Pan Sauce. Skim fat from pan drippings, reserving 1 T. Heat reserved 1 T fat in 3-quart saucepan over medium heat until hot. Add onion; cook and stir 1 to 2 minutes or until tender. Meanwhile place roasting pan over medium heat; add wine. Cook and stir 1 to 2 minutes or until browned bits attached to pan are dissolved. Add wine mixture and broth to onion in saucepan; bring to a boil over medium-high heat. Cook 12 to 13 minutes or until reduced by about 1/3 (about 1-1/3 cups). Reduce heat to low. Combine butter and flour in small bowl until smooth. Whisk into wine sauce; cook and stir 1 minute or until sauce is thickened.
Carve roast into slices; season with salt, as desired. Serve with wine sauce.
BEEF RIBEYE & ROOT VEGETABLES
Total recipe time: 2 to 2-1/2 hours
Makes 8 to 10 servings
•1 beef Ribeye Roast Boneless, small end, (about 4 to 6 pounds)
•2 T vegetable oil
•3 to 4 medium baking potatoes, cut into quarters (about 4-1/2 cups)
•2 large sweet potatoes, cut in half, then cut into quarters (about 4-1/2 cups)
•4 to 5 small onions, cut in half (about 3 cups)
•3 T minced fresh rosemary or 1 T dried rosemary
•6 cloves garlic, minced
•1-1/2 t salt
•1-1/2 t dry mustard
•1-1/2 t cracked black pepper
Heat oven to 350°F. Combine seasoning ingredients; press 3 T mixture evenly onto all surfaces of beef roast. Combine remaining seasoning mixture with oil in large bowl; set aside.
Place roast, fat side up, on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef, not resting in fat. Do not add water or cover. Roast in 350°F oven 1-3/4 to 2 hours for medium rare; 2 to 2-1/4 hours for medium doneness.
Meanwhile add vegetables to seasoning mixture in bowl; toss to coat. Transfer vegetables to metal baking pan. Place in oven with beef roast and roast 1-1/2 to 2 hours or until vegetables are tender, stirring once.
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.)
Carve roast into slices. Serve with vegetables.
BEEF TRI-TIP ROAST WITH ROSEMARY-GARLIC VEGETABLES
Total recipe time: 1-1/4 to 1-1/2 hours
Makes 6 to 8 servings
•1 beef Tri-Tip Roast (1-1/2 to 2 pounds)
•1 T olive oil
•12 small red-skinned potatoes, halved
•2 medium red, yellow or green bell peppers, cut into eighths
•2 medium sweet onions, cut into 1-inch wedges
•2 cloves garlic, minced
•1 t dried rosemary leaves
•1/2 t salt
•1/4 t black pepper
Heat oven to 425°F. Combine seasoning ingredients; press 1/2 onto beef roast. Combine remaining seasoning with oil and vegetables in large bowl; toss.
Place roast on rack in shallow roasting pan. Place vegetables on rack around roast. Do not add water or cover. Roast in 425°F oven 30 to 40 minutes for medium rare; 40 to 50 minutes for medium doneness.
Remove roast when thermometer registers 135°F for medium rare; 150°F for medium. Transfer to board; tent with foil. Let stand 20-25 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.)
Meanwhile increase oven temperature to 475°F. Remove peppers. Continue roasting potatoes and onions 10 minutes or until tender and lightly browned. Carve roast across the grain. Serve with vegetables.