Ingredients

• 1 6- to 8-pound rib roast, small end, chine (back) bone removed)

• 3 tablespoons chopped fresh thyme
• 2 tablespoons minced garlic
• 1 tablespoon freshly grated lemon peel
• 1 tablespoon olive oil
• 2 teaspoons coarse grind black pepper
• 1 teaspoon salt

Directions

• Preheat oven to 350°F.
• Combine ingredients for lemon-thyme paste, and press evenly onto roast.
• Place roast, fat side up, in shallow roasting pan. Insert an 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 for 2-1/4 to 2-1/2 hours for medium rare, or 2-3/4 to 3 hours for medium.
• Remove roast when meat thermometer registers 135°F for medium rare or 150°F degrees for medium. Transfer roast to carving board; tent loosely with aluminum foil. Let stand for 15 to 20 minutes. (Internal temperature of roast will continue to rise about 10 degrees to reach 145°F for medium rare and 160°F for medium. Carve roast into slices. Makes about 8 servings.

This year, Roseda is continuing to offer special gift packages, but with even more convenience. Roseda has implemented an online redeeming process.  Recipients of your holiday gifts will have an option to redeem their package by mail or by submitting an online form.

We believe that Roseda is a delicious, unique gift, enjoyed by those who have the opportunity to taste it.  Based on your past experience with Roseda Beef, we would like to extend the opportunity to share a great gift with those closest to you.

If you are interested in sharing Roseda this holiday, please contact our office via phone 410-962-5530 or by emailing us at
corporate@rosedabeef.com.  We hope to work with you again in sharing Roseda this holiday season.

Ingredients

• 1 lb ground beef
•     1  small onion, sliced thin, separated into rings
•     1  small green or red bell pepper, sliced thin
•     1  pkg (16 oz) thick prebaked pizza crust (12″)
•     2  cups shredded mozzarella cheese

Directions

1. Heat oven to 400°F.  Brown ground beef in large nonstick skillet over medium heat 6 minutes.  Add onion and bell pepper; cook until beef is not pink and vegetables are crisp-tender.  Pour off drippings.  Season with salt and pepper.

2. Place pizza crust on baking sheet.  Top with beef mixture, then cheese.  Bake in 400°F oven 8 to 10 minutes or until edge of crust is golden brown and cheese is melted.

Ingredients

•     1  beef ribeye roast (4 to 6 lb)
•     2  Tbsp plus 2 tsp chopped fresh thyme
•     2  Tbsp garlic-pepper seasoning
•     2  Tbsp minced shallot
•     1  cup dry red wine
•     2  tsp country Dijon-style mustard
•     1  Tbsp butter, softened

Directions

1. Heat oven to 350°F. Combine 2 Tbsp thyme and garlic-pepper seasoning; press onto beef roast.

2. Place roast, fat side up, 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 in 350°F oven 1-3/4 to 2 hours for medium rare; 2 to 2-1/2 hours for medium doneness.

3. Remove roast when meat thermometer registers 135°F for medium rare; 150°F for medium.  Let stand 15 minutes. (Temperature will rise to 145°F for medium rare; 160°F for medium.)

4. Skim fat from drippings. Combine drippings, shallot and 2 tsp thyme in medium saucepan. Cook and stir over medium heat 2 to 3 minutes or until shallot is crisp-tender. Add wine and mustard; simmer 8 to 10 minutes or until sauce is reduced to 3/4 cup. Stir in butter; season with salt and pepper.  Carve roast; season with salt. Serve with sauce.

Ingredients

•     1  lb ground beef
•     8  oz assorted wild mushrooms or button mushrooms, sliced
•     1  pkg (5.6 to 6.6 oz) long grain and wild rice mix with seasonings (not quick cooking)
• 1/4  cup finely chopped dried tomatoes
• 1/2  cup shredded Italian cheese blend

Directions

1. Heat oven to 375°F. Brown ground beef with mushrooms in large nonstick skillet over medium heat 8 to 10 minutes or until beef is not pink.

2. Stir in rice, seasonings and tomatoes. Transfer to 2-qt baking dish. Stir in amount of water indicated on package plus 1/2 cup additional water.

3. Bake, covered, in 375°F oven 45 to 50 minutes or until water is absorbed.  Top with cheese.  Bake, uncovered, 5 minutes or until cheese is melted.

TANGY BBQ BEEF SANDWICHES

Ingredients

• 1  boneless beef chuck pot roast (2-1/2 lb)
• 2  tsp olive oil
• 1  can (14 to 14-1/2 oz) beef broth
• 2  Tbsp minced garlic
• 1-1/2  cups barbecue sauce
• Rolls, split

Directions

• Heat oil in stockpot over medium heat until hot; brown beef pot roast.  Sprinkle with salt and pepper.
• Add broth and garlic; bring to a boil. Reduce heat; cover tightly and simmer 2 to 2-1/2 hours or until beef is fork-tender.
• Remove pot roast; cool slightly. Skim fat; reserve cooking liquid.  Shred pot roast with 2 forks.
• Combine beef and barbecue sauce in saucepan. Cook and stir over medium heat 8 to 10 minutes, adding cooking liquid as needed to keep beef moist.  Serve in rolls.

More Back to School Meal Ideas! This one is adapted from Rachel Ray!

Ingredients

• 4 small flatiron steaks
• Vegetable oil
• 2 tsp. ancho
• 1 tsp. salt and pepper

Sauce

• 2 small ripe avocados, flesh scooped from the skin
• 2 limes, juiced
• 1 clove garlic, peeled
• 1 jalapeño chile pepper, seeded and coarsely chopped
• 2 tomatillos, peeled and coarsely chopped
• 1/2 small red onion, coarsely chopped
• Sprinkle sugar
• A generous sprinkle sea salt
• A small handful cilantro leaves
• A small handful fresh mint leaves
• A few sprigs thyme

Tacos

• 8 flour tortillas (8 inch)
• All-natural cooking spray

Directions:

1. Preheat an outdoor grill or grill pan to medium-high. Rub the steaks with oil, the chile powder and salt & pepper.
2. Grill the steaks, tented loosely with foil, turning once, for 15 minutes for medium-rare. Remove from the heat and let rest.
3. Combine the sauce ingredients in a blender or food processor and puree until almost smooth.
4. Lightly spray the tortillas with cooking spray and char for a few seconds on each side on the grill or stovetop.
5.  To form each slider: Spread some sauce on each tortilla, top with very thinly sliced steak in an even layer and fold the tortilla into quarters.

Skillet Lasagna Recipe

INGREDIENTS

3 cups extra-wide egg noodles
1 1/2 pound ground beef  On sale now!
3 cloves garlic, minced
1/2 teaspoon dried basil leaves
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 can (14-1/2 ounce size) diced tomatoes with green pepper, celery and onions
1 can (8 ounce size) tomato sauce
1/4 cup grated Parmesan cheese
1 cup ricotta cheese
1 cup shredded mozzarella cheese

PREPARATION

• Cook noodles according to package directions; rinse and drain.
• Brown and crumble meat with garlic in a large skillet; drain. Add seasonings, tomatoes and tomato sauce; blend well. Stir in noodles.
• Stir in Parmesan and ricotta cheeses; simmer for 5 minutes or until thoroughly heated. Sprinkle with mozzarella cheese; cover skillet until cheese is melted.