Rheamy's Prime Rib

20 Servings
Tenderloin
American
Christmas Tenderloin American

1 small end
20 dashes lic Salt
20 dashes ck Pepper
20 dashes Lawrys son

1) Have your butcher cut the bones from the roast and tie them back on. This makes it much easier to slice the beef later. 2) Heat the oven to 300-325 degrees. 3) Place the roast in a shallow roasting pan and season it to taste with the spices. 4) Go heavier on the garlic salt than the Season-All. 5) Insert a meat thermometer in the top side, or fatty side, of the roast away from any bones. 6) Place the roast, rack end down and fat side up, in the pan. No need to use a roasting rack, as prime rib has its own rack built in! 7) Place the roast in the oven and cook it 18-20 minutes to the pound for rare. (The end cuts will be medium, if there is anyone who wants the beef more done.) 8) When the roast is ready, the meat thermometer should register 140 degrees. Be sure to watch it closely when the thermometer starts to climb, as it cooks rapidly after that. 9) Allow the roast to stand at least 15 minutes before carving. It will actually continue to cook a little after removal from the oven.


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Grilled Rib Eye Steaks

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4 Servings
Steak
American
Marinade Grill Main Dish American Steak Dinner

1/2 cup sauce
1/2 cup sliced green ons
1/4 cup packed wn sugar
2 cloves lic minced
1/4 tablespoon fresh ger minced
1/2 teaspoon per
1/4 teaspoon t
2 lbs rib eye aks

In a large resealable plastic bag, combine the first 7 ingredients. Add the steaks. Seal the bag and turn to coat; refrigerate for 8 hours or overnight. Drain and discard marinade. Grill steaks, uncovered, over medium-hot heat for 8-10 minutes or desired doneness.


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Herb-rubbed Rib Roast

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8 Servings
Beef
American
Parsley Mustard Garlic Holidays Meats Beef American

1 4 lb. f rib roast; at room temperature
1 clove lic; cut in half
1/4 cup Country-style on mustard
3/4 cup Chopped fresh sley
1 1/2 tablespoons Chopped fresh rosemay (or 1 1/2 tsp. dried emary)
2 cloves lic; finely chopped
1 tablespoon Olive or etable oil
PEPPERY SERADISH SAUCE
1 cup uced-fat or regular sour
1 tablespoon seradish sauce; plus
1 teaspoon seradish sauce
1 tablespoon Country-style on mustard; plus
1 teaspoon Country-style on mustard
1/4 teaspoon Coarsely und pepper

Heat oven to 325 degrees F. Place beef, fat side up, on rack in shallow roasting pan. Rub garlic halves over beef. Spread mustard over top and sides of beef. Mix remaining ingredients except oil; stir in oil. Spread herb mixture over top and sides of beef. Insert meat thermometer so tip is in center of thickest part of beef and does not touch bone. Roast uncovered 1 1/2 to 2 hours for medium doneness (155 degrees). Cover beef loosely with aluminum foil tent and let stand about 15 minutes before carving. (Temperature will rise about F degrees.) Serve with Peppery Horseradish Sauce. Peppery Horseradish Sauce: Mix all ingredients. Cover and refrigerate at least 1 hour to blend flavors. About 1 cup sauce. Typed in MMFormat by cjhartlin~~at;msn.com Source: Betty Crocker Holiday Cookbook. Nov.98 Posted to MM-Recipes Digest by "Cindy Hartlin" ~~ltcjhartlin~~at;email.msn.com and gt; on Nov 20, 1998, converted by MM_Buster v2.0l.


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