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Standing Rib Roast

1 Standing Beef Rib Roast
Garlic Powder (Optional)

Let roast stand at room temperature for at least 1 hour. (If roast is frozen, completely thoaw and bring to room temperature. Roast meat in the morning and reheat as directed in last step)

Preheat oven to 375 degrees.

Rub with seasoning. On a rack in pan, place roast rib-side down (fat side up) and roast at 375 degeres for one hour. Turn off oven. Allow roast to remain in oven but do not open oven!

30 – 40 minutes before serving time, turn oven on at 375 degrees and reheat roast. Do not remove roast or open oven from the time the roast is put in until ready to serve. Increase reheating time 15 – 30 minutes longer for a more well-done roast.

Start 4 – 8 hours before desired serve time.

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Baked Beef Tenderloin

1 Whole Beef Fillet (5 – 6 lbs.)
1/2 lb. Butter, Softened
1 Beef Bouillon Cube
1 Cup Red Wine
8 – 12 ozs. Fresh Mushrooms Sliced

Remove all fat from fillet and cut off membrane. Place in shallow baking pan. Spread butter over fillet like icing, refrigerate until ready to bake.

Dissolve bouillon cube in wine.

Roast beef at 400 degrees for 30 minutes. Place mushrooms around meat, and pour wine over meat. Bake 10 – 20 minutes more, tenderloin will be rare in the center and well done at the ends.

Remove from the oven, slice and serve.

Approximately 6 – 8 servings.

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Beef Sirloin Tips & Mushrooms in Burgandy Sauce

1 lb. Lean Beef Tips
1 pkg. Lipton Onion Soup Mix
1 can Mushrooms
1 8 oz. Sour Cream
1/2 cup Burgandy Wine
Salt & Pepper to taste

Brown meat and mix all together and cover. Leave on stovetop on low for 1 – 1 1/2 hours or until tender, or you can place in oven at 225 degrees for 4 1/2 – 5 hours or until meat is tender. Serve over rice or noodles.

Approximately 4 Servings

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