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Featured Cookbook
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Herbed Beef Rib-Eye Roast with Potatoes
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Oysters Rockefeller Soup
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Quiche in a Loaf
Book Description
From spectacular Thanksgiving and Christmas feasts to Easter and 4th of July barbecues, this all-in-one favorite is chock-full of delicious, healthy recipes to keep your friends and family coming back year after year. With low-carb alternatives, options for diabetics, and flavorful low-fat selections, The Everything Holiday Cookbook expands your meal choices without stretching your waistband.
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The Everything Holiday Cookbook: 300 treasured favorites - All in One Collection
Authors: Margaret Kaeter
Date: October 2004
ISBN: 1593371292
Publisher: Adams Media Corporation
Paperback
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Servings: 8
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2 large sweet potatoes
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2 medium Yukon gold potatoes
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4 small red potatoes
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2 teaspoons dried rosemary
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4 garlic cloves
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1 teaspoon dry mustard
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1 teaspoon salt
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1 teaspoon cracked black pepper
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1 (4 pound) boneless beef rib-eye roast
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2 tablespoons vegetable oil
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Preheat oven to 350 degrees F. Peel all the potatoes and cut them into pieces that are roughly 2 inches square.
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Combine the rosemary, garlic, mustard, salt, and pepper, and divide in half. Rub or press 1/2 the mixture into the surface of the meat.
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Place the meat on a rack in a shallow roasting pan and place a meat thermometer (if using) into the thickest part of the meat. Place the roast in the oven. The total roasting time will be 1 1/2 to 2 hours for medium-rare (135 degrees F) or 2 to 3 hours for medium (150 degrees F).
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Mix the remaining seasonings with the oil in a large bowl. Add the potatoes to the oil and herb mixture and toss well to coat.
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About 1 hour before the meat will be done, place the potatoes in the roasting pan around the rack.
Meat Safety:
Store meat unopened for up to 2 days in the refrigerator. Freeze it if it will not be used within 2 days. Meat wrapped in butcher paper should be unwrapped and rewrapped in foil, freezer bags, or freezer paper. Frozen meat is best used within 2 months. Meat in transparent film can be frozen in the package for up to 2 weeks.
More From This Book:
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Herbed Beef Rib-Eye Roast with Potatoes
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Oysters Rockefeller Soup
-
Quiche in a Loaf
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