Beef for Thanksgiving?!?

November 26, 2014

Do you consider yourself a non-traditionalist? Do you wear white after Labor Day and root for the underdog? If this is you, then you are our kind of person – the kind that even likes to add their own flair to the holiday menu. While many homes will have an over grown roasted bird gracing their table this holiday season,  many of us will decide this is the year to go cold turkey on the poultry.

This is turkey season, but if you want to avoid the procedure of thawing and then brining a turkey as well as possibly over cooking, and the hazards that go with that, beef is a great alternative.

Prime rib has incredible flavor and marbling, but a lot of people shy away from it because the fat that runs between the rib-eye cap can make it harder to cut around.

A fantastic alternative if you’re not ready to take on the Prime Rib, is the New York strip roast. It's an extension of the same cut of meat and a bit easier to cook for the holidays, which provides a great opportunity to get that incredible flavor at maybe a slightly better cost than its counterpart.

Salt and pepper is all that's needed to prepare a phenomenal roast, but there's nothing wrong in using rubs if you want a different flavor.

If you’re cutting back your costs but still want to enjoy beef this holiday a budget-friendly alternative cut of meat would be a chuck roast.

There is a lot of awesome flavor in a chuck roast because the marbling is deposited generously. When buying a chuck roast, look for little flecks of fat between the muscle. Also, don’t be afraid of a little bit of “browning” in color. All this means is the meat has had a bit of time to age and that's where the flavor comes from it doesn’t mean it is bad.

When preparing a chuck roast, a slow roasting is the best process, cooked at a low temperature until fork-tender.

Beef cooked to medium-rare provides the diner with optimum flavor.

When you consider the tenderness of medium-rare to the tenderness of medium well or even well-done, medium-rare is always going to be a more tender option. We have a great picture below showing the different types of “doneness” as well as this great post going into more detail.

One part beef, one part non-traditionalist, and all parts delicious! With recipes so delicious, this may become the non-traditionalist family’s new tradition for many Thanksgivings to come. We hope you enjoy lots of flavorful juicy beef this holiday season, we sure will!


PRME RIB

·         1 standing beef rib roast (4 to 7 ribs, 9 to 18 pounds)

·         fresh course-ground black pepper, as needed

·         kosher salt (or other larger grain, flake-style salt), 1/2 teaspoon per bone

·         softened butter, 1/2 tbsp per rib of beef

·         large metal roasting pan with at least 3-inch sides.

·         2 tbsp flour

·         1 quart cold beef broth

Remove the prime rib from the refrigerator and place in the pan. No rack is needed as the rib bones form a natural rack, and will keep the prime rib off the pan. Rub the entire surface of the cold roast with butter, and coat evenly with the kosher salt and black pepper. Leave the prime rib out at room temperature for 2 hours. Preheat the oven to 450 degrees F. When the oven is hot, put the roast in and cook for 20 minutes to sear the outside of the roast. After 20 minutes turn the oven down to 325 degrees F. and roast until the desired internal temperature is reached (see guide below). For medium-rare this will take approximately 15 minutes per pound. Transfer to a large platter, and let the prime rib rest, loosely covered with foil for 30 minutes before serving. Cutting into the meat too early will cause a significant loss of juice.


NEW YORK STRIP ROAST

·         5- to 5-1/2 pounds New York strip roast

·         2 tablespoons kosher salt

·         1 tablespoon freshly ground pepper

·         2 tablespoons extra-virgin olive oil

Preheat oven to 500 degrees.

Place the roast fat side up in roasting pan. Rub with olive oil and leave at room temperature for 30 minutes.

Season all surfaces with salt and pepper. Place in oven for 12 minutes. Reduce temperature to 300 degrees and roast about 15-20 minutes per pound for medium-rare (when thermometer registers 135 degrees) or until desired doneness.

Loosely tent with foil and let stand 20 minutes. Slice roast across the grain.

Yield: 12 servings.


CLASSIC POT ROAST

·         1 (4-pound) chuck roast

·         2 tablespoons vegetable oil

·         1 large yellow onion, peeled and cut in large pieces

·         2 large carrots, peeled and cut in chunks

·         2 stalks celery, cut in chunks

·         4 sprigs thyme

·         2 bay leaves

·         8 black peppercorns

·         1 (6-ounce) can tomato paste

·         1 cup red wine

·         2 cups beef stock

·         Salt and pepper to taste

Preheat oven to 175 degrees.

Preheat heavy-bottom pan on stove top at medium-high heat. Season roast with freshly ground black pepper. Add oil to pan until hot.

Add roast and sear on all sides. Remove from pan. Add onion, carrots, celery, thyme, bay leaves and peppercorns to pan. Allow vegetables to caramelize.

Add tomato paste and cook 2-3 minutes. Deglaze pan with red wine and cook another 2-3 minutes.

Add roast back to pan and add beef stock. Place pan in oven or transfer all ingredients into a slow cooker.

Braise for approximately 6 hours, until fork-tender.

Yield: 8 servings.

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