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2) What wrapping materials are recommended for storing beef?
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Go to Answers
Recipe Of the Week 11/16/09
BEEF RIBEYE with SAVORY SAUCE
4 lb beef ribeye roast
2 cloves garlic, minced
1 tsp salt
1 tsp cracked Black pepper
1 tsp dried thyme leaves
1/2 tsp dried tarragon leaves
1/4 cup shallots, finely chopped
1 cup regular beef broth
1 tbls tomato paste
1/2 tsp sugar
Directions
Combine garlic, salt, pepper, thyme and tarragon and stir until paste is formed.
Spread evenly over ribeye
Place roast on rack in shallow pan with fat side up.
Insert meat thermometer in thickest part of roast.
DO NOT ADD WATER OR COVER.
Roast at 350ºF oven to desired doneness.
Remove roast when temperature shows 135ºF (rare), 155ºF (medium).
Allow roast to stand for 15 minutes before carving.
Remove rack from pan and drain fat
Add shallots to pan and cook for 3 minutes, stirring, over medium heat.
Add broth, tomato paste and sugar, stir until meat juices are dissolved.
increase heat to medium high and cook until liquid is reduced to 3/4 cup.
Carve across grain into 1/4 inch slices.
Serves 12-14
Archived Recipes
Credit for measurement equivalents to:
Alice Henneman, MS,
Registered Dietitian and Extension EducatorUniversity of Nebraska
The first reference to fly fishing is
in Natural History by Alian, probably written about 200.A.D.Aelian was born in about A.D. 170
Get a free credit score and credit report
Answers
1) An acidic ingredient such as lemon juice, wine vinegar,
yogurt etc
2)Heavy-duty aluminum foil, freezer
paper/bags, plastic bags and heavy-duty film.
3) With stirfrying food is stirred
constantly at a higher heat than panfrying where food is stirred once
at a lower heat.
4) No.
5) Yes.
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