Rib and Tenderloin Roasts

Rib Roast with Horseradish Sauce
Total Recipe Time: 2-1/2 to 3 hours
Makes 8 to 10 servings

Ingredients:
1 beef Ribeye Roast Bone-In (2 to 4 ribs), small end, chine (back) bone removed (6 to 8 pounds)
Salt-Roasted Fennel (recipe follows) (optional)

Seasoning:
2 tablespoons coarsely ground mixed peppercorns (black, white, green and pink)
1 tablespoon minced garlic
2 teaspoons vegetable oil

Horseradish Sauce:
1/2 cup whipping cream3 tablespoons finely chopped fresh fennel bulb
3 tablespoons finely grated fresh horseradish
1 teaspoon finely chopped fresh fennel fronds
1/8 teaspoon salt

Instructions:

Heat oven to 350°F. Combine seasoning ingredients; press evenly onto all surfaces of beef roast.

Place roast, fat side up, in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef, not resting in fat or touching bone. Do not add water or cover. Roast in 350°F oven 2-1/4 to 2-1/2 hours for medium rare; 2-1/2 to 3 hours for medium doneness.

Prepare Roasted Fennel, if desired.

Meanwhile, prepare Horseradish Sauce. Beat cream in medium bowl just until soft peaks form; do not overbeat. Add fennel bulb, horseradish, fennel fronds and salt; mix well. Cover and refrigerate until ready to serve.

Remove roast when meat thermometer registers 135°F for medium rare; 145°F for medium. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15 to 20 minutes. (Temperature will continue to rise about 10°-15°F to reach 145°F for medium rare; 160°F for medium.)

Carve roast into slices; season with salt, as desired. Serve with horseradish sauce and roasted fennel, if desired.

Roasted Fennel: Trim off and discard fronds and stems from 4 large fresh fennel bulbs (about 3-1/2 pounds) to within 1 inch of bulbs. Cut each bulb lengthwise into quarters. Place on metal baking sheet. Drizzle with 2 tablespoons olive oil; toss gently to coat, keeping fennel pieces intact. Season with 1/2 teaspoon salt; arrange cut side down. About 2 hours before roast is done, place fennel in lower third of oven. Roast for 1-3/4 to 2 hours or until tender and lightly browned, turning and rearranging once.

Cook’s Tip: Mixed peppercorns are sold in specialty food markets and in some supermarkets. Black peppercorns may be substituted. To easily grind whole peppercorns, use a pepper mill or coffee grinder (used only for seasonings). Or, place peppercorns in a food-safe plastic bag, squeeze out the air, and seal. Use the bottom of a custard cup, a rolling pin, or the bottom of a heavy pan to crush the peppercorns.

Cook’s Tip: Two tablespoons prepared horseradish may be substituted for fresh horseradish. Omit salt in sauce.

Cook’s Tip: Two tablespoons chopped fresh chives may be substituted for fresh fennel bulb and fronds.

Cook’s Tip: Whipping cream has reached soft peaks when the beater is lifted and the cream forms a peak that gently falls to one side.

Nutrition information per serving (1/8 of recipe): 387 calories; 19 g fat (8 g saturated fat; 7 g monounsaturated fat); 134 mg cholesterol; 143 mg sodium; 3 g carbohydrate; 0.5 g fiber; 48 g protein; 13.6 mg niacin; 1.0 mg vitamin B6; 2.7 mcg vitamin B12; 3.2 mg iron; 55.0 mcg selenium; 8.9 mg zinc.This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, selenium and zinc; and a good source of iron.

Nutrition information per serving (1/10 of recipe): 310 calories; 15 g fat (7 g saturated fat; 6 g monounsaturated fat); 107 mg cholesterol; 114 mg sodium; 2 g carbohydrate; 0.4 g fiber; 38 g protein; 10.8 mg niacin; 0.8 mg vitamin B6; 2.2 mcg vitamin B12; 2.6 mg iron; 44 mcg selenium; 7.1 mg zinc.This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, selenium and zinc; and a good source of iron.

Nutrition information per serving of fennel (1/8 of recipe): 91 calories; 4 g fat (0 g saturated fat; 2 g monounsaturated fat); 0 mg cholesterol; 249 mg sodium; 14 g carbohydrate; 6.2 g fiber; 2 g protein; 1.3 mg niacin; 0.1 mg vitamin B6; 0 mcg vitamin B12; 1.5 mg iron; 1.4 mcg selenium; 0.4 mg zinc.This recipe is an excellent source of fiber.

Nutrition information per serving of fennel (1/10 of recipe): 73 calories; 3 g fat (0 g saturated fat; 2 g monounsaturated fat); 0 mg cholesterol; 199 mg sodium; 12 g carbohydrate; 4.9 g fiber; 2 g protein; 1.0 mg niacin; 0.1 mg vitamin B6; 0 mcg vitamin B12; 1.2 mg iron; 1.1 mcg selenium; 0.3 mg zinc.This recipe is an excellent source of fiber.

Three-Pepper Tenderloin Roast with Mushroom & Leek Barley
Total Recipe Time: 65 to 75 minutes
Makes 4 to 6 (6-ounce) or 8 to 12 (3-ounce) servings

Ingredients:
1 beef Tenderloin Roast Center-Cut (2 to 3 pounds)
1 tablespoon coarsely ground mixed peppercorns (black, white, green and pink)
1 pound cremini or white button mushrooms, halved or quartered if large
3 medium leeks, white and light green parts only, cut in half lengthwise then crosswise into 1/2-inch thick pieces
2 tablespoons olive oil, divided
1 cup uncooked quick-cooking barley
2-1/2 cups reduced-sodium beef broth
1/2 cup dried sweetened cranberries or cherries
Salt

Instructions:

Preheat oven to 425°F. Press peppercorns evenly onto all surfaces of beef roast. Combine mushrooms, leek and 1 tablespoon oil; toss to coat. Arrange vegetables in single layer on rimmed baking sheet.

Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef, not resting in fat. Do not add water or cover. Roast beef in 425°F oven 35 to 45 minutes for medium rare; 45 to 50 minutes for medium doneness. Roast vegetables 35 to 40 minutes or until tender and lightly browned, stirring once.

Meanwhile, heat remaining 1 tablespoon oil in 3-quart saucepan until hot. Add barley and cook 3 to 5 minutes or until golden brown, stirring frequently. Add broth and cherries; bring to boil. Reduce heat and simmer; covered, 10 to 12 minutes or until barley is tender. Keep warm.

Remove roast when meat thermometer registers 135°F for medium rare; 145°F for medium. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15 to 20 minutes. (Temperature will continue to rise about 10°-15°F to reach 145°F for medium rare; 160°F for medium.)

Stir mushrooms and leeks into barley mixture. Carve roast into slices. Season barley and beef with salt, as desired. Serve with barley.

Nutrition information per 6-ounce serving: 692 calories; 21 g fat (6 g saturated fat; 10 g monounsaturated fat); 141 mg cholesterol; 401 mg sodium; 66 g carbohydrate; 10.3 g fiber; 58 g protein; 20.2 mg niacin; 1.4 mg vitamin B6; 2.8 mcg vitamin B12; 6.3 mg iron; 85.9 mcg selenium; 10.7 mg zinc; 210.2 mg choline.This recipe is an excellent source of fiber, protein, niacin, vitamin B6, vitamin B12, iron, selenium, zinc and choline.

Nutrition information per 3-ounce serving: 346 calories; 11 g fat (3 g saturated fat; 5 g monounsaturated fat); 70 mg cholesterol; 201 mg sodium; 33 g carbohydrate; 5.2 g fiber; 29 g protein; 10.1 mg niacin; 0.7 mg vitamin B6; 1.4 mcg vitamin B12; 3.2 mg iron; 43.0 mcg selenium; 5.3 mg zinc; 105.1 mg choline.This recipe is an excellent source of fiber, protein, niacin, vitamin B6, vitamin B12, selenium, zinc and choline; and a good source of iron.

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