Recipes :

Rosemary Garlic Beef Rib Roast
2-1/2 hours

6 to 8-lb well trimmed Beef rib roast, small end (3 to 4 ribs)

1 Tbsp dried rosemary leaves, crushed
3 cloves garlic, crushed
3/4 tsp salt
1/4 tsp pepper

1. Heat oven to 350° F (177° C). Combine seasoning ingredients; press evenly into surface of Beef roast. Place roast, fat side up, in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of Beef, not touching bone or resting in fat. Do not add water or cover. Roast 2-1/4 to 2-1/2 hours for medium-rare 2-3/4 to 3 hours for medium doneness.
2. Remove roast when meat thermometer registers 135° F (57° C) for medium-rare, 150° F (66° C) for medium. Let stand 15 minutes. (Temperature will continue to rise to 145° F (63° C) for medium-rare, 160° F (71° C) for medium. Carve into slices. 8 to 10 servings.
Source: National Cattlemen's Beef Association.

Fiesta Ribeye Steaks
30 minutes

4 well trimmed Beef ribeye or boneless top loin steaks,
3/4" thick
2 Tbsp fresh lime juice
8 medium flour tortillas
1/2 cup shredded Colby or Monterey Jack cheese
1 cup refrigerated salsa

1. Place Beef steaks in utility dish; sprinkle with half the lime juice. Turn steaks over and sprinkle with remaining lime juice. Wrap tortillas in heavy-duty aluminum foil.
2. Place steaks on grid over medium, ash-covered coals, Grill ribeye steaks, uncovered, 6 to 8 minutes (top loin steaks 10 to 12 minutes) for medium-rate to medium doneness, turning occasionally. Place tortilla packet near edge of grid; heat 5 minutes, turning once.
3. Top each steak with equal amount of cheese. Serve with salsa and tortillas. 4 servings.
Source: National Cattlemen's Beef Association.

Thai Beef Grill
30 minutes

2 well-trimmed boneless Beef top loin steaks or 1 boneless
Beef top sirloin steak, 1" thick
3 Tbsp prepared light teriyaki sauce
1 large sweet onion, 1/2" slices

Peanut Sauce:
2 Tbsp creamy peanut butter
1/8 to 1/4 tsp crushed red pepper
2 Tbsp prepared light teriyaki sauce
2 Tbsp wate
1. Brush both sides of Beef steals and onion with 3 tablespoons teriyaki sauce. Place steaks and onion on grid over medium, ash-covered coals. Grill top loin steaks, uncovered, 15 to 18 minutes (top sirloin steak 17 to 21 minutes) until steaks are medium-rare to medium doneness and onion is tender, turning occasionally.
2. Meanwhile in small bowl, combine peanut butter and red pepper; with fork, gradually stir in 2 tablespoons teriyaki sauce and water until smooth.
3. Carve steaks crosswise into thick slices; serve with onion and sauce, 4 servings.
Source: National Cattlemen's Beef Association