5 pound rib roast, smaller end, bone out
2 teaspoons sea salt
1 – 2 teaspoons black pepper, freshly ground
2 tablespoons grapeseed oil

1. Prepare the rib roast:
   Let rib roast rest at room temperature for about 30 minutes.
   Season all sides with salt and pepper.
2. Sear the rib roast:
   Heat a saut? pan or skillet over medium high heat until very hot and add the oil.
   Sear prime rib on all sides until the meat is brown and crispy, about 3 minutes a side.
   Remove prime rib from pan.
3. Roast the meat:
   Place prime rib on a roasting rack in a heavy gauge roasting pan.
   Put in oven on a lower rack and roast until the internal temperature is 110°, about 2 – 2 ˝ hours.
   Increase heat to 500° and continue cooking until the internal temperature is 130°.
4. Rest and serve:
   Remove roast from oven and rest, covered, for 15-30 minutes.
   Slice meat and serve with au jus and horseradish sauce.

Au jus:

1 teaspoon grapeseed oil
1 leek, sliced into 1″ pieces
1 carrot, sliced into 1″ pieces
1 celery stalk, sliced into 1″ pieces
1 tablespoon red wine vinegar
1 teaspoon tomato paste
2 cups beef stock
1 herb bundle (bouquet garni of bay, oregano, thyme and winter savory)
˝ teaspoon sea salt

1. Sauté the vegetables:
   Heat a heavy saucepan over medium high heat until moderately hot and add the oil.
   Add leek, carrot and celery and saut?, stirring occasionally, until lightly browned, about 8 minutes.
2. Deglaze and reduce
   Add vinegar to deglaze the pan and scrape browned bits from bottom.
   Add remaining ingredients.
   Simmer over low heat until jus has reduced slightly, about 30 minutes.
3. Strain, season and serve:
   Strain jus.
   Add salt and season to taste with more as necessary.
   Serve hot with prime rib.

Notes:

If possible, deglaze the skillet (including browned bits) that the rib roast was seared in to intensify the jus.

Horseradish Sauce:
1 cup sour cream
2 tablespoons prepared horseradish
3 tablespoons grated parmesean cheese
1 tablespoon worcestershire sauce
sea salt, to taste
black pepper, freshly ground, to taste

Assemble the sauce:

Combine all ingrediants thoroughly.
Chill at least 1 hour.
Serve chilled.

1 (7 to 8 pound) trimmed prime beef rib roast (sometimes called standing rib roast; 3 or 4 ribs)
1 tablespoon vegetable oil
2 heads garlic
3 tablespoons chopped fresh thyme leaves
1/4 cup minced shallot
2 tablespoons red-wine vinegar
1 1/2 cups dry red wine
1 bay leaf
3 cups veal or beef demi-glace (or 4 cups beef broth)
1 1/2 tablespoons unsalted butter, softened
1 1/2 tablespoons all-purpose flour, if using beef broth

Preheat oven to 475 degrees F.
Put roast, rib side down, in center of a 13 by 9-inch flameproof roasting pan and rub all over with 1/2 tablespoon oil. Cut about 1/2-inch from tops of garlic heads to expose cloves and discard tops. Rub beef all over with cut sides of garlic and sprinkle with 2 tablespoons thyme, pressing to adhere. Season beef generously with salt and pepper. Put garlic heads on a double layer of foil and drizzle with remaining 1/2 tablespoon oil. Wrap garlic tightly in foil.
Roast beef in middle of oven 30 minutes. Remove beef from oven and with a bulb baster, skim all but about 1/2 cup fat from pan. Baste beef with fat remaining in pan.

Reduce temperature to 375 degrees F.

Add garlic to oven. Roast the beef, with garlic, for 1 1/4 to 1 1/2 hours more, or until a meat thermometer inserted into center of meat registers 115 degrees. Transfer garlic in foil to a rack and transfer beef to a platter, reserving pan juices. Let beef stand 25 minutes. (Meat will continue to cook reaching about 130 degrees for medium-rare.)

While beef is standing, remove all but about 2 tablespoons fat from pan. Add shallot to pan and on top of stove cook over moderate heat, stirring, 2 minutes. Unwrap garlic. Protecting your hand with a double paper towel, squeeze roasted garlic into shallot mixture and discard skins. Add vinegar, wine, bay leaf, and remaining tablespoon thyme and boil mixture, scraping up browned bits and mashing garlic with a wooden spatula against bottom of pan, until reduced to about 1/2 cup, about 5 minutes.

If using demi-glace, stir into garlic mixture and boil sauce until reduced to about 2 cups, about 5 minutes. Whisk in butter. If using beef broth, in a small bowl mash together butter and flour to make a beurre manie. Stir beef broth into garlic mixture and boil sauce until reduced to about 2 cups. Whisk beurre manie into broth mixture and cook over moderate heat, whisking, until sauce is smooth and slightly thickened, about 3 minutes. Pour sauce through a fine sieve into a bowl, pressing hard on solids. Season with salt and pepper.

Cut rib roast into slices and serve with sauce.

3/4 pound shallots, halved lengthwise and peeled
1 1/2 tablespoons olive oil
salt and pepper to taste
3 cups beef broth
3/4 cup port wine
1 1/2 teaspoons tomato paste
2 pounds beef tenderloin roast, trimmed
1 teaspoon dried thyme
3 slices bacon, diced
3 tablespoons butter
1 tablespoon all-purpose flour
4 sprigs watercress, for garnish

1. Preheat oven to 375 degrees F (190 degrees C). In 9 inch pie pan, toss shallots with oil to coat. Season with salt and pepper. Roast until shallots are deep brown and very tender, stirring occasionally, about 30 minutes.

2. In a large saucepan, combine beef broth and port. Bring to a boil. Cook over high heat until the volume is reduced by half, about 30 minutes. Whisk in tomato paste. Set aside.

3. Pat beef dry; sprinkle with thyme, salt and pepper. In a large roasting pan, set over medium heat on the stove top, saute bacon until golden. Using a slotted spoon, transfer bacon to paper towels. Add beef to pan; brown on all sides over medium high heat, about 7 minutes.

4. Transfer pan to oven. Roast beef until meat thermometer inserted into center registers 125 degrees F (50 degrees C) for medium rare, about 25 minutes. Transfer beef to platter. Tent loosely with foil.

5. Spoon fat off top of pan drippings in roasting pan. Place pan over high heat on stove top. Add broth mixture, and bring to boil; stir to scrape up any browned bits. Transfer to a medium saucepan, and bring to simmer. Mix 1 1/2 tablespoon butter and flour in small bowl to form smooth paste; whisk into broth mixture, and simmer until sauce thickens. Whisk in remaining butter. Stir in roasted shallots and reserved bacon. Season with salt and pepper.

6. Cut beef into 1/2 inch thick slices. Spoon some sauce over, and garnish with watercress.

Serves 6

2 onions, sliced
2 tablespoons butter
4 pounds chuck roast
1 cup Apple LIBBY’S JUICY JUICE Premium 100% Juice
1 tablespoon ketchup
1 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon thyme
1/4 teaspoon prepared mustard
1/8 teaspoon basil
2 sweet potatoes
1 tablespoon lemon juice
1/2 cup water
2 tablespoons flour
1 pound noodles

Recipe Directions
In a large skillet cook sliced onions in 1 tablespoon butter until soft, but not brown; set aside.

Brown a chuck roast in 1 tablespoon butter over medium heat for 15 to 20 minutes, or until browned. Pierce with a fork.

In a small bowl combine apple juice, ketchup, salt,pepper, thyme, prepared mustard, and basil; add to the roast. Top with the reserved, cooked onions; cover, reduce heat to low and cook slowly for 2-1/2 hours, or until almost tender.

Brush sweet potatoes with lemon juice and add to the roast. Continue cooking, covered, for 30 to 40 minutes, or until the meat and sweet potatoes are tender. Remove the roast and vegetable. Skim the fat from the cooking liquid. Combine water and flour; stir gradually into the juices, heat to boiling, and cook until thick, stirring 3 to 5 minutes.

Meanwhile, prepare noodles according to the package directions.

Serving Size: 6

1 to 2 lb. beef boneless chuck roast
1 c. chopped carrots
1 c. chopped onions
1 c. chopped celery
2 c. beef broth
3 Tbsp. catsup
2 Tbsp. cider vinegar
1/4 tsp. ground cinnamon
1/4 tsp. ground cloves
1/4 tsp. ground ginger
2 Tbsp. cornstarch
1/4 c. water
6 oz. Mueller’s dumplings, cooked and drained

Recipe Directions
In a 5 quart Dutch oven, brown beef over medium heat. Remove beef. Add carrots, onions and celery. Cook, stirring for 2 minutes. Add beef broth, stirring to loosen brown bits. Stir in the catsup, cider vinegar, cinnamon, cloves and ginger. Turn beef, bringing to a boil. Reduce heat; cover and simmer 1 1/2 hours or until beef is tender. Remove beef. Mix cornstarch and water until smooth. Stir in pan. Stirring constantly, bring to a boil over medium heat and boil for 1 minute. Serve with beef and dumplings. Serves 6 to 8.

2 Tbsp. flour
1/4 tsp. pepper
3 to 4 lb. beef tip roast
1/4 c. vegetable oil
1 can cream of chicken soup
1/2 c. apple cider
1 envelope onion soup mix
about 1/2 c. slivered almonds

Recipe Directions
Mix flour and pepper. Rub half of flour mixture on 1 side of beef tip roast. Turn beef; rub with remaining flour mixture. Brown beef in oil in Dutch oven. Mix cream of chicken soup, cider and onion soup mix; pour on beef. Cover; bake in 325 degrees oven until beef is tender, about 3 hours. Stir almonds into gravy. Serve with beef. Makes 8 to 10 servings.

1 (7 to 8 pound) trimmed prime beef rib roast (sometimes called standing rib roast; 3 or 4 ribs)
1 tablespoon vegetable oil
2 heads garlic
3 tablespoons chopped fresh thyme leaves
1/4 cup minced shallot
2 tablespoons red-wine vinegar
1 1/2 cups dry red wine
1 bay leaf
3 cups veal or beef demi-glace (or 4 cups beef broth)
1 1/2 tablespoons unsalted butter, softened
1 1/2 tablespoons all-purpose flour, if using beef broth

Recipe Directions
Preheat oven to 475 degrees F.
Put roast, rib side down, in center of a 13 by 9-inch flameproof roasting pan and rub all over with 1/2 tablespoon oil. Cut about 1/2-inch from tops of garlic heads to expose cloves and discard tops. Rub beef all over with cut sides of garlic and sprinkle with 2 tablespoons thyme, pressing to adhere. Season beef generously with salt and pepper. Put garlic heads on a double layer of foil and drizzle with remaining 1/2 tablespoon oil. Wrap garlic tightly in foil.
Roast beef in middle of oven 30 minutes. Remove beef from oven and with a bulb baster, skim all but about 1/2 cup fat from pan. Baste beef with fat remaining in pan.
Reduce temperature to 375 degrees F.
Add garlic to oven. Roast the beef, with garlic, for 1 1/4 to 1 1/2 hours more, or until a meat thermometer inserted into center of meat registers 115 degrees. Transfer garlic in foil to a rack and transfer beef to a platter, reserving pan juices. Let beef stand 25 minutes. (Meat will continue to cook reaching about 130 degrees for medium-rare.)
While beef is standing, remove all but about 2 tablespoons fat from pan. Add shallot to pan and on top of stove cook over moderate heat, stirring, 2 minutes. Unwrap garlic. Protecting your hand with a double paper towel, squeeze roasted garlic into shallot mixture and discard skins. Add vinegar, wine, bay leaf, and remaining tablespoon thyme and boil mixture, scraping up browned bits and mashing garlic with a wooden spatula against bottom of pan, until reduced to about 1/2 cup, about 5 minutes.
If using demi-glace, stir into garlic mixture and boil sauce until reduced to about 2 cups, about 5 minutes. Whisk in butter. If using beef broth, in a small bowl mash together butter and flour to make a beurre manie. Stir beef broth into garlic mixture and boil sauce until reduced to about 2 cups. Whisk beurre manie into broth mixture and cook over moderate heat, whisking, until sauce is smooth and slightly thickened, about 3 minutes. Pour sauce through a fine sieve into a bowl, pressing hard on solids. Season with salt and pepper.
Cut rib roast into slices and serve with sauce.

1 (5 1/2-pound) fore-rib, wing-rib or sirloin of beef, French trimmed (2.5 kilograms)
Sea salt and freshly ground black pepper
Olive oil
3 red onions, halved
2 bulbs garlic, plus 4 cloves garlic, peeled
7 pounds (3 kilograms) roasting potatoes, peeled
3 rosemary sprigs
2 thumb-sized pieces ginger, peeled and diced
1/2 bottle robust red wine

Recipe Directions
Preheat oven to 450 degrees F (230 degrees C), and heat a large thick-bottomed roasting tray on the stovetop.

Rub the beef generously with salt, then add a little olive oil to the tray and lightly color the meat for a couple of minutes on all sides.

Lay the onions and bulbs of garlic in the tray with the beef on top of them, then cook in the pre-heated oven for a total of 1 1/2 hours.

While the beef is roasting, parboil your potatoes in salted boiling water for around 10 minutes and drain in a colander. Toss about to chuff them up, this will make them really crispy.

After 30 minutes, take the tray out and toss in your potatoes and rosemary. With a garlic press or grater, squeeze or grate the cloves of garlic and ginger over everything in the tray.

Shake the tray and whack it back in the oven for the final hour. Remove the potatoes to a dish to keep warm, place the beef on a plate, covered with foil, to rest, and get your greens and Yorkshire puddings on.

Remove most of the fat from your roasting tray and you should be left with caramelized onions and sticky beef goodness.

Add 1 teaspoon of flour to the tray and mash everything together. Heat the tray on the stovetop and when hot, add the red wine. Simmer for 5 to 10 minutes, stirring every couple of minutes, until your gravy is really tasty and coats back of a spoon. Add any juice from the beef and feel free to add some water or stock to thin the gravy if you like.

Pour through a coarse sieve and push it through with a spoon, pushing it through with a spoon, and serve in a warmed gravy jug.

1 tablespoon vegetable oil
3 1/2 to 4-pound boneless chuck roast, rolled and tied
2 onions, chopped fine
4 garlic cloves, chopped fine
3/4 cup canned crushed tomatoes
1/4 cup red-wine vinegar
1 tablespoon firmly packed brown sugar
1 bay leaf
2 1/2 cups water
3/4 pound carrots, cut diagonally into 1-inch-thick slices
1 pound small red potatoes, peeled and kept in a bowl of cold water if desired
1 1/2 tablespoons cornstarch dissolved in 1 1/2 tablespoons cold water
Minced fresh parsley leaves for garnish

Recipe Directions
In a large heavy flameproof casserole heat the oil over moderately high heat until it is hot but not smoking and in it brown the beef, patted dry and seasoned with salt and pepper, on all sides. Transfer the beef to a plate, add the onions and the garlic to the casserole, and cook the mixture over moderate heat, stirring, until the onions are golden. Stir in the tomatoes, the vinegar, the brown sugar, the bay leaf, and the water, bring the mixture to a boil, and add the beef. Braise the beef, covered, in a preheated 350 degree oven for 1 hour, add the carrots, and braise the mixture, covered, for 30 minutes. Add the potatoes, drained if necessary, and braise the mixture, covered, for 30 minutes, or until the beef and the vegetables are tender. The pot roast may be prepared up to this point 2 days in advance, cooled, uncovered, and chilled, covered.

Discard any solidified fat before reheating the pot roast. Transfer the beef with slotted spoons to a cutting board and let it stand for 10 minutes. Skim the fat from the top of the cooking mixture and bring the mixture to a boil. Stir the cornstarch mixture and add enough of it to the boiling cooking mixture, stirring, to thicken the gravy to the desired consistency. Simmer the gravy mixture, stirring occasionally, for 2 minutes, season it with salt and pepper, and discard the bay leaf. Slice two thirds of the beef, arrange it on a heated platter, and transfer the vegetables with one of the slotted spoons to the platter. Spoon some of the gravy over the beef and serve the rest of the remaining gravy on the side. Garnish the beef with the parsley.

2 pounds beef (chuck, rump or brisket), trimmed and cut into 2-inch chunks
4 cups red wine
1 bay leaf
2 cloves
1 onion, peeled and halved
1 clove garlic
4 tablespoons butter
4 ounces thick bacon, cut into 1/2-inch pieces
1/2 cup flour
1 teaspoon thyme
1 1 /2 cups beef stock
Salt and pepper
12 small pearl onions
2 tablespoons butter
1 teaspoon sugar
12 mushrooms, quartered
3 tablespoons butter
2 tablespoons soft butter mixed with 2 tablespoons flour
Chopped parsley

Recipe Directions
In a large bowl combine beef chunks, wine, bay leaf, cloves, onion and garlic. Toss together to coat meat, cover bowl with plastic wrap and refrigerate for 4 – 12 hours.

In a large heavy pot, melt butter and cook off bacon until just crispy and set aside to drain. Scoop beef from marinade and pat dry with paper towels. Toss in a bowl with flour to coat. Shake off excess flour. Add the floured beef to the pot and cook until nicely browned. Stir in the onion and garlic from the marinade, as well as the thyme, stock and season with salt and pepper. Bring to a boil. Reduce heat and simmer for 1 1/2 hours or until meat is tender.

Peel the pearl onions and trim off a little bit of the root end. Melt butter in a small skillet and add pearl onions. Toss to coat and pour in 1/4 cup of water and cover. Simmer until tender. Uncover and allow liquid to evaporate. Sprinkle in 1 teaspoon sugar and shake pan over medium heat until onions begin to brown and caramelize. Season with salt and pepper.

In another skillet melt 3 tablespoons butter and cook mushrooms until golden brown. Stir in crispy bacon bits and season with salt and pepper.

When the beef is tender, remove meat with a slotted spoon to a bowl. Simmer sauce until

thickened and stir in flour/butter mixture to help thicken. Season sauce to taste. Return beef to pot and bring stew to a boil. Serve hot with boiled potatoes, pearl onions, mushrooms and garnish with chopped parsley.