Garlic-Herb Crusted Beef Roast

The fresh beef has been a big hit and many are asking how I keep such a good supply. Every week we process our beef at a local butcher’s shop, where all meat is vacuum sealed for freshness and flavor. Every Thursday, I pick up the beef for that weekends sale.

USDA reports that refrigerated, vacuum sealed beef is safe for human consumption for up to 21 days before it should be frozen, our beef is frozen within 7 days or less from the processing date.

Jeff Davies
704-662-2988
www.PerryFarmsGrassFedBeef.com

• 2  racks of beef back ribs (7 ribs per rack)
• 2 Tbsp. black pepper
• 1 Tbsp. ground oregano
• 1 Tbsp. paprika
• 2 tsp. celery salt
• 1/2 tsp. ground cayenne pepper

Combine all spices. Rub over surface of ribs to coat well.

Preheat oven to 300F.

Place ribs on a rack in a roasting pan. Add 1/2-inch of water to bottom of pan. Cover pan with foil and tightly seal edges.

Bake at 300F for 2 hours.

Remove ribs from pan and place on grill over medium coals for 15 minutes. Serve with your favorite barbecue sauce.

Cut between ribs to serve.

www.PerryFarmsGrassFedBeef.com

• 1 beef round (sirloin) tip roast (about 3 to 4 pounds)
• Ancho Rub:
• 2 tablespoons ground ancho chili powder
• 1 tablespoon minced garlic
• 2 teaspoons unsweetened cocoa powder
• 1 teaspoon ground cinnamon
• 1 tablespoon vegetable oil
• 2-1/2 pounds sweet potatoes, peeled, cut into 1-inch pieces
• Salt

Instructions

• Heat oven to 325°F.
• Combine Ancho Rub ingredients in small bowl.
• Reserve 2 tablespoons rub for potatoes.
• Press remaining rub mixture evenly onto beef roast.
• 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.
• Remove roast when meat thermometer registers 140°F for medium rare; 155°F for medium. Transfer to carving board; tent loosely with aluminum foil.
• Let stand 15 to 20 minutes. (Temperature will continue to rise about 5°F to reach 145°F for medium rare; 160°F for medium.)
• Meanwhile combine reserved rub with oil in large bowl. Add sweet potatoes; toss to coat evenly.
• Place potatoes on metal baking pan sprayed with cooking spray. Cover with aluminum foil and roast for 1 hour.
• Uncover potatoes; stir and continue roasting 10 to 15 minutes or until tender.
• Carve beef roast into thin slices; serve with potatoes.
• Season beef and potatoes with salt, as desired.

www.beefitswhatsfordinner.com

www.PerryFarmsGrassFedBeef.com