GARLIC;STUDDED BONELESS RIB;EYE ROAST
JBS USA Food Company
1 (5-lb) Swift boneless rib-eye roast, room temperature
2-3 garlic cloves, minced
Kosher salt and ground black pepper
1 cup heavy cream
3 Tbsp prepared horseradish
1 cup red wine
1 cup beef stock or broth
2 Tbsp chopped parsley
Preheat oven to 425 F. Make small slits all over the beef and push
garlic into the slits. Season all over with lots of salt and pepper.
Heat a large, heavy ovenproof skillet over high heat. Brown meat
on all sides, about 4 minutes per side. Turn roast fat side up and
roast 15 minutes at 425 F. Remove roast; lower the temperature
to 275 F. Place the roast back in the oven and cook to desired
doneness. Remove meat to a cutting board and cover with foil.
Let sit 20 minutes. (Meat continues cooking while resting. The
USDA recommends 145 F after resting for medium doneness).
Beat cream until softly whipped. Stir in horseradish and season
with salt and pepper. Keep chilled until ready to serve. Heat the
skillet with drippings over high. Add wine; cook until reduced by
half, scraping the pan with a wooden spoon. Add broth. Cook
until slightly reduced. Season with salt and pepper. Stir in parsley.
Serve with the jus and horseradish cream. Makes 6-8 servings.
Rastelli Food’s Pure-Land America
1;⁄; lb Kirkland Signature™ organic ground beef
;⁄; cup panko breadcrumbs
½ cup minced onion
¾ tsp ground ginger
1 Tbsp oil
2 Tbsp cornstarch
½ cup brown sugar
1 ( 13½-oz) can pineapple tidbits,
juice drained and reserved
;⁄; cup apple cider vinegar
1 to 2 Tbsp soy sauce
½ cup chopped green pepper
Mix beef, panko, onion, egg and ginger,
and shape into 1- to 2-inch balls. Brown in
oil over medium heat, about 10 minutes.
Remove meatballs from pan and set aside.
Mix cornstarch, brown sugar, pineapple juice,
vinegar and soy sauce in the same pan. Bring to
a simmer over medium-low heat, stirring until sauce
thickens. Add the pineapple, green pepper and meat-
balls. Heat about 5 to 7 minutes (until meat reaches
internal temperature of 160 F). Makes 16 servings.
Recipe created by Linda Carey, culinary specialist.