Roast Beef Prime Rib Recipe For Holiday
Roasted Beef Shoulder Tender Crostini2 pounds beef shoulder tender petite roasts (8 to 10 ounces each)
1 teaspoon black pepper
Garlic bread:
6 tablespoons butter, melted
1 tablespoon chopped fresh parsley
1/2 teaspoon garlic salt
1 (12-inch) baguette, cut into 24 (1/2-inch thick) slices
Wasabi Cream
8 ounces sour cream
1 tablespoon prepared wasabi paste
1: Heat oven to 425 degrees. Press pepper evenly onto beef roasts.
2: Place roasts on rack in shallow roasting pan. Do not add water or cover. Roast for 20–25 minutes for medium rare to medium doneness. Remove roasts when the internal temperature reaches 145 degrees on an instant-read thermometer when inserted into the thickest part of the beef. Let stand 5 minutes before slicing.
3: Meanwhile, combine butter, parsley and garlic salt in a medium bowl. Place baguette slices on two 15x10x1-inch jelly roll pan. Brush tops with butter mixture. Toast in a 425 degree oven for 8 minutes or until golden brown.
4: Combine sour cream and wasabi paste in medium bowl; mix until well blended.
5: Thinly carve roasts into medallions and evenly layer over toasted garlic bread slices. Top with 1 teaspoon Wasabi Cream.
Makes 24 appetizers.
See related Article: Beefing Up the Holiday Menu
Spicy Buffalo—Style Meatballs
1 pound ground beef
1/2 cup soft bread crumbs
1 egg, slightly beaten
2 tablespoons chopped onion
2 cloves garlic, minced
1/2 teaspoon salt
1/2 teaspoons pepper
2–3 tablespoons hot pepper sauce
2 tablespoons melted butter
1 tablespoon honey
blue cheese dressing
celery sticks
