A Change of Pace for Holiday Recipes - KCBD NewsChannel 11 Lubbock

A Change of Pace for Holiday Recipes

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Simple Steps to Preparing a Holiday Roast

 

 

Step #1 – Select

  • Choose a roast that fits your occasion.

There are two categories of roasts – Premium Roasts and Family-Priced Roasts. 

Premium Roasts such as ribeye (also known as Prime Rib), rib, tenderloin and sirloin are classics.  They are perfect for holidays and other special occasions. 

Family-Priced Roasts such as round tip or sirloin tip, tri-tip and eye-of-round are flavorful, leaner and tend to be more economical than the premium roasts.

 

  • Buy the right amount.

Plan about 3 ounces of cooked beef per serving, or for “holiday helpings” about 6 ounces.  A boneless beef roast will yield about 1-1/2 to 2 six-ounce servings per pound (cooked).  A bone-in roast will yield about 1 to 1-1/2 six-ounce servings per pound (cooked).  A good rule of thumb: when buying a boneless roast, estimate one-half pound uncooked beef per person. 

 

Step #2 – Prepare

  • Preheat oven – set your oven to preheat to the temperature indicated in your recipe or according to the Roasting Timetable found at www.txbeef.org. 
  • Season the roast - Season the roast with a flavorful rub. You can find a variety of rubs at www.txbeef.org.
  • Roast to desired doneness – To roast, place the meat fat side up on a rack in a shallow roasting pan (lining the pan with foil can help make cleanup faster).  Place in the center of the oven and DO NOT add water or cover.  Use the Roasting Timetable as a guide to determine approximate length of cooking time.  Always use a meat thermometer to ensure correct degree of doneness.  Remove roast from oven when an oven dial or instant read thermometer inserted in the center of the thickest part of the roast reads 5 to 10 degrees BELOW the final doneness temperature.  Removing the roast from the oven too late will result in the roast being overdone by serving time. 

 

Step #3 – Serve

  • Tent the roast loosely with foil and allow the roast to stand 15 to20 minutes before carving.  During the standing time, the internal temperature rises and the roast finishes cooking. 
  • Carve across the grain and serve. 

Traditional Rub

Ingredients combine to make the perfect seasoning.

 

Prep: 5 minutes

Servings: Enough to cover approximately a 5 lb. roast

 

¼ cup black pepper

2 Tbsp. white pepper

2 Tbsp. salt

1-1/2 tsp. ground thyme

1-1/2 tsp. garlic powder

1 tsp. onion powder

 

  • Combine all ingredients.
  • Rub evenly onto meat. 

Cranberry-Jalapeno Sauce

The perfect heart-healthy topping for Roasted Sirloin.

 

Prep: 10 minutes

 

1 cup fresh cranberries

-- juice of half an orange

1/3 cup sugar

1 7-ounce jar of roasted red peppers, diced

1 small jalapeno, seeded and finely diced

3 Tbsp. cilantro, chopped

-- zest of half a lime

-- zest of half an orange

 

  • Blend cranberries, juice and sugar in food processor for 30-45 seconds.  Transfer to sauté pan and add remaining ingredients.  Stir.
  • Let ingredients stand at least 30 minutes for flavors to blend.

Warm sauce over low heat before serving.  Do not boil.  Salt to taste.

 

 

 

 

 

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