2	pounds low-fat ground beef
1	tsp. black pepper
1/2	tsp. garlic powder
1	Tbsp. Liquid Barbecue Smoke
1	Tbsp. mustard seed
1	Tbsp. Morton's Tender Quick Salt
3/4	cup water

Combine all ingredients. Divide mixture in half and place each half on a sheet of foil. Shape the mixture into logs (like salami) and roll up in the foil.
Refrigerate overnight or up to 24 hours.
Remove from foil, lay on wire rack on cookie sheet and bake at 350°F for one hour. Re-wrap in foil and refrigerate or freeze until ready to serve.

Mexi Beef & Bean Dip
The perfect thing to take to any pot luck.

Prep: 10 minutes
Cook: 20 minutes
Servings: Serves 12

1	lb. lean ground beef
3/4	cup prepared chunky salsa
1	can (16 oz.) refried beans
1	cup shredded Cheddar cheese
1	cup chopped tomato
1	can (2 1/4 oz.) sliced ripe olives, drained
1/2	cup thinly sliced green onions
--	sour cream (optional)
--	tortilla chips

In large nonstick skillet, brown ground beef over medium heat 8-10 minutes or until no longer pink, stirring occasionally. Pour off drippings.
Stir salsa into beef. Add refried beans, mixing well; cook 5 minutes to heat through. Spread onto bottom of 13x9-inch baking dish; sprinkle with cheese. Heat in 425ºF oven 10 minutes or microwave on HIGH 3 minutes until cheese is melted.
Arrange tomato over cheese; sprinkle with olives and green onions. Top with sour cream if desired. Serve with tortilla chips.

Touchdown Sizzlers
Always a dynamite choice! Texas Sizzlers

Prep: 1 hour, 20 minutes
Cook: 4 minutes
Servings: 24 appetizers

1-1/2	lbs. beef flank or sirloin steak
1/2	cup prepared salsa
12	whole, fresh jalapeno peppers, halved lengthwise and seeded
1/4	cup herbed cream cheese
--	toothpicks

Slice steak into 1/4-inch thick strips, approximately 4 inches long. Cut across the grain, holding knife at an angle.
Marinate beef strips in salsa for one hour.
Fill each jalapeno half with 1/2-tsp. cream cheese.
Wrap filled jalapenos with one steak strip covering cream cheese as you wrap. Fasten steak ends with toothpick.
Grill or broil 4 inches from heat for 4 minutes, turning after 2 minutes.
Do not overcook.

Questions and Answers to any questions you have about preparing a holiday roast, including "Prime Rib"

A beef roast is the perfect entrée for special meals. Roasts are extremely easy to prepare and make an impressive centerpiece. There's a beef roast to suit every budget and every size gathering. And beef is complemented by a variety of accompaniments, from traditional choices like Yorkshire Pudding to roasted vegetable, rice pilaf or couscous.

Which beef roasts are best bets for entertaining?

There's a roast for every occasion.

For a classic dinner, choose: beef rib roast, beef rib eye roast or beef tenderloin roast (Tip: order rib or rib eye roasts from the small end.)
For the health-conscious party planner, choose: beef round tip roast or beef eye round roast.
For small gatherings, choose: small beef tenderloin roast, beef tri-tip roast or beef eye round roast.
For the easiest to carve, choose: boneless roasts such as beef round tip, beef eye round, beef rib eye, beef tenderloin or beef tri-tip.

What size beef roast to purchase?

For holidays and special occasions, it's a good idea to call your meat retailer in advance and order the type and size of roast you need. Think about second helpings when deciding what size roast to purchase. Plan about 6 ounces of cooked beef per serving for "holiday helpings". Generally, a boneless beef roast will yield 1-1/2 to 2 six-ounce cooked, trimmed servings per pound. A bone-in roast will yield about 1 to 1-1/2 six-ounce cooked, trimmed servings per pound. Check the roasting chart which includes roasting times for large-size roasts.

How to select a beef roast?

Beef is sold by quality grades - Prime, Choice and Select - each based on the amount of marbling (flecks of fat within the lean) and the age of the animal. Quality refers to palatability characteristics such as tenderness, juiciness and flavor. Prime has the most marbling - it is produced in limited quantities and usually sold to restaurants or specialty meat markets. Choice falls between Prime and Select. Select has the least amount of marbling, making it leaner but often not as tender, juicy and flavorful as Choice or Prime. Most supermarkets offer Choice or Select.

How should beef roasts be stored?

As purchased, roasts may be stored unopened in the coldest part of the refrigerator, up to 3 to 4 days before cooking. For longer storage, roasts should be frozen. Freeze roasts up to 2 weeks in their retail package. For longer storage, rewrap roasts in heavy-duty aluminum foil or food-safe plastic freezer bags; press out as much air as possible before sealing. Label, and freeze 6 to 12 months at 0° F. or colder. The recommended way to defrost a frozen roast is in the refrigerator in its wrapping (place on a tray to catch any juices). To defrost, allow 4 to 7 hours per pound for a large roast, 3 to 5 hours per pound for a small roast. Never defrost at room temperature.

What's the best way to season a roast?

Roasts can be cooked without any seasonings or they can be "dressed up" with seasoning rubs. Combine favorite herbs and seasonings and spread over the surface of the roast prior to cooking. Dry seasoning combinations might include: black pepper, basil and thyme; garlic powder, marjoram and parsley; or lemon pepper and rosemary. Check out the many prepared dry seasoning combinations now available in supermarket spice sections; they are ready to use as purchased.

How do you cook a roast?

Three easy steps ensure a perfect roast:

Heat oven to temperature as specified.
Place roast (straight from the refrigerator), fat side up, on a rack in shallow roasting pan. Season roast as desired. Insert ovenproof meat thermometer so tip is centered in thickest part of roast, not resting in fat or touching bone. Do not add water or cover.
Roast according to timetables. Transfer roast to carving board; tent loosely with aluminum foil. Let roast stand 15 minutes.

Why is standing time necessary?

During standing time, the internal temperature rises and the roast finishes cooking; the roast firms up, making carving easier.

What is prime rib?

Prime rib is the name of the finished beef roast. Either a boneless beef ribeye roast or a standing (bone-in) beef rib roast can be called "prime rib" if you roast it according to the above directions.

Baffled by doneness?

Here's how to tell. With roasts, the internal temperature is a better indicator of doneness than visual inspection. Cooking times provided in recipes are a guide to help determine doneness, but the most accurate method is to use a meat thermometer. Two common types are:

Ovenproof dial meat thermometer - thermometer has an easy-to-read dial with temperatures ranging form 120° F to 200° F. To use, insert the thermometer into the center of the thickest part of the roast, not resting in fat or touching bone, before placing roast in oven. This type of thermometer remains in the roast during the entire cooking process.

Instant Read or Rapid Response Thermometer - Use this thermometer to check meat temperature periodically during cooking. It is not oven safe, so it cannot be left in the roast while it is in the oven. The temperature range on this type of thermometer is from 0° F to 220° F. To use, insert the thermometer into the center of the roast from either end, making sure it is inserted to the indentation on the metal shaft, or at least two inches into the meat. The slim stem permits frequent testing without the loss of meat juices.

Beef Doneness Guide

Medium Rare: Internal temperature 145° F.
Medium: Internal temperature 160° F.
Well Done: Internal temperature 170° F.

Can we serve pink roast beef?

The USDA recommends serving beef roasts at medium rare (145° F) to medium (160° F) doneness. To achieve the desired serving temperature, roast should be removed from the oven when the thermometer registers 5° F to 10° F below the desired doneness. During the 15 minute standing time, the temperature will continue to rise and reach the desired serving temperature.

Want to carve like a pro?

A sharp knife is absolutely a must.

Roasts are firmer and easier to carve when allowed to stand 15 minutes prior to carving.
Uniform slices are the result of holding the knife at the same angle for each cut. The more tender the roast, the thicker the slices can be. A rib roast can be sliced 1/2 to 3/4 inch thick, whereas a round tip should be no more than 1/4 inch thick.

Three-Mustard Beef Round Tip with Roasted Baby Carrots & Brussels Sprouts

Cooking Time: 2-3/4 hours

		Ingredients:

1		boneless beef round sirloin tip roast (3 pounds)
3		tablespoons Dijon-style mustard
1		tablespoon fresh thyme, chopped
1/2		teaspoon coarse grind black pepper
2		tablespoons dry bread crumbs
		Vegetables:

1		pound small Brussels sprouts, trimmed
2		pounds packaged baby carrots
2		tablespoons olive oil
2		teaspoons fresh thyme, chopped
1		teaspoon salt
1/2		teaspoon coarse grind black pepper
		Mustard Sauce:

1		tablespoon olive oil
1/4		cup minced shallots
1/2		cup Dijon-style mustard
2		teaspoons mustard seeds
1		teaspoon dry mustard
2		tablespoons fresh lemon juice
1/2		cup reduced fat dairy sour cream
2		tablespoons chopped fresh parsley
1/4		teaspoon coarse grind black pepper

		Instructions:

1.		Heat oven to 325°F. Combine 3 tablespoons Dijon-style mustard, 1 tablespoon thyme and 1/2 teaspoon pepper in small bowl. Spread mustard mixture evenly over all surfaces of beef roast. Press bread crumbs evenly onto roast over mustard.
2.		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 in 325°F oven 1-3/4 to 2 hours for medium rare; 2-1/4 to 2-1/2 hours for medium doneness.
3.		Meanwhile prepare vegetables. Cut shallow “X” into bottom of each Brussels sprout. Toss Brussels sprouts, carrots, oil, thyme, salt and pepper in large bowl. Transfer to metal baking sheet. Cover tightly with aluminum foil. Roast in 325°F oven
4.		roast 1 to 1-1/4 hours or until crisp-tender. Uncover baking sheet; continue roasting 5 minutes or until lightly browned.
5.		Remove roast when meat thermometer registers 140°F for medium rare; 155°F for medium. Transfer roast to carving board; tent loosely with aluminum foil. Let stand, covered, 20 minutes. (Temperature will continue to rise about 5°F to reach 145°F for medium rare; 160°F for medium.)
6.		Meanwhile prepare Mustard Sauce. Heat oil in small saucepan over medium heat until hot. Add shallots; cook and stir 3 to 5 minutes or until tender. Add Dijon-style mustard, mustard seeds and dry mustard; cook and stir 30 seconds. Remove from heat; stir in lemon juice until well blended. Add sour cream, parsley and pepper; stir until smooth. Keep warm.
7.		Carve roast into thin slices. Serve with vegetables and Mustard Sauce.

Makes 12 servings.

		Nutrition information per serving: 265 calories; 11 g fat (3 g saturated fat; 5 g monounsaturated fat); 74 mg cholesterol; 680 mg sodium; 14 g carbohydrate; 3.2 g fiber; 28 g protein; 4.3 mg niacin; 0.5 mg vitamin B6; 2.5 mcg vitamin B12; 4.4 mg iron; 25.1 mcg selenium; 6.6 mg zinc.

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