Roast Beef ‘Tool Box’ answers holiday roasting questions
Here’s your first gift for the holiday season: our ever-popular Roast Beef Tool Box. Click to unwrap all the info you need to make your Roast Beef just right!
Roast beef is easy, versatile, involves little prep — and best of all, it virtually cooks itself! And since it’s a show-stopper – roast beef is the perfect centrepiece for any holiday dinner table. If you haven’t made roast beef before – or if you’re out of practice — we’ve got just what you need to answer any questions you might have.
The Roast Beef Tool Box comes with Q & A’s, step-by-step instructions, cooking lesson video, buying know-how, e-magazine, recipes and more. All in one handy place.
Here’s a teaser recipe to get you started:
Beef Prime Rib Roast with Berry Wine Sauce
Recipe Type: roast beef
Cuisine: Canadian
Author:
Serves: 10 to 12 servings
Cranberries and red wine give the Berry Wine Sauce a pretty rose-coloured hue that’s perfect for holiday roast beef.
Ingredients
- 8 lb (3.63 kg) Prime Rib Oven Roast (a 3-bone roast)
- 2 tbsp (30 mL) Worcestershire sauce
- 2 tsp (10 mL) steak spice
- 1 tsp (5 mL) herbes de Provence seasoning
- Berry Wine Sauce (recipe follows)
Instructions
- Rub roast all over with Worcestershire sauce and seasonings.
- Place bones down, on rack in shallow roasting pan. Insert oven-safe meat thermometer into centre of roast. Roast, uncovered, in 450°F (230°C) oven for 10 minutes. Reduce heat to 275°F (140°C); roast until thermometer reads 145°F (63°C) for medium-rare, about 4-1/2 hours.
- Remove from oven Cover loosely with foil and let stand for 15 before carving. Drain off the fat from the drippings; make the Berry Wine Sauce in the pan.
- [b]Berry Wine Sauce:[/b] Heat pan drippings in roasting pan over medium-high heat. Stir in 1/4 cup (50 mL) diced [b]shallot or onion [/b]and 1 minced [b]clove garlic[/b]; cook, stirring, until softened. Gradually stir in 1 cup (250 mL) EACH sodium-reduced [b]beef broth [/b]and [b]red wine[/b]. Cook, stirring up any browned bits from bottom of pan until mixture reduces to about 1 cup (250 mL) Gradually stir in a mixture of 1 tbsp (15 mL) EACH [b]cornstarch[/b] and cold water (combined); bring to boil and stir until thickened. Stir in ½ cup (125 cup) [b]cranberry sauce [/b]and heat through. Add a splash of [b]whipping cream [/b]if desired. Makes about 1-1/4 cups (300 mL).
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