RECIPE TITLE "Boneless
Rib-Eye Roast, Roasted Acorn Squash, and Buttered Brussels Sprouts
with Chestnuts Recipe"
Source: Beef for All Seasons,
Courtesy of: Cooking.com
Is there anything more evocative to meat lovers than the aroma
of roasting beef? It definitely adds to the cozy ambiance when the
family is gathered together in the house at Christmas time to celebrate
and to share. There are two schools of thought when it comes to
roasting: quick roasting, and slow roasting. In general, quick roasting
is best for prime cuts such as rib roast, while slow roasting is
better for less tender cuts, such as shoulder or round. Sprouts
and chestnuts are traditional foods for Christmas and the holiday
season, and we serve them together in this seasonal recipe.
2 tablespoons olive oil
4 pounds boneless rib eye roast, prime or choice grade
2 Acorn squash, cut in half and seeded
1 teaspoon ground ginger
2 teaspoons brown sugar
2 tablespoons butter
For Brussels Sprouts and Chestnuts:
1 pound brussels sprouts, trimmed and outer leaves removed
2 cups water
12 to 16 chestnuts, roasted and peeled
1/4 cup butter
1/4 teaspoon ground nutmeg
Beef for All Seasons Beef for All Seasons, provides a wide range of seasonal recipes using many different cuts of beef, among them beef tenderloin, tournedos, ground beef, short ribs, brisket, carpacio, and pot roast. The incredibly taste-tempting dishes here include Beef Picadillo Tacos de Oaxaca with Rice and Beans, Skewered Beef Satay with Peanut Sauce, James Beard's Roquefort Broiled Steak with Baked Potatoes, and Beef and Guinness Pie with Mushrooms and Chestnuts.
FOR ROAST: Preheat the oven to 450 degrees F. To prepare the roast,
heat the olive oil in a heavy skillet over high heat. Sear the beef
on each side, about 3 to 4 minutes. Season with salt and pepper
to taste. Transfer to a roasting pan and roast in the oven for 10
minutes. Turn down the heat to 375 degrees F, baste with drippings,
and roast for 1-1/2 hours for medium-rare to medium, or to the desired
doneness. Remove from the oven and let rest on a carving board for
5 minutes before slicing.
FOR SQUASH: Prepare the acorn squashes about 45 minutes before
you are ready to serve. Sprinkle the flesh of the acorn squashes
with the ginger, sugar, butter, and salt and pepper to taste. Place
flesh side up on a baking sheet and bake in the oven (with the beef)
for about 40 minutes, or until tender.
FOR BRUSSELS SPROUTS AND CHESTNUTS: To prepare the brussels sprouts,
make an "x" with a sharp knife on the stem ends and place
in a vegetable basket or metal colander set over a saucepan of boiling
water. Cover the pan and steam for 8 to 10 minutes or until just
tender. Drain and return to the warm pan (off the heat) to dry.
Heat the 2 cups of water in a small saucepan and warm the chestnuts
through. Drain and add to the sprouts. Transfer to a serving dish
and add the butter, nutmeg, and salt and pepper as desired. Toss
together gently to coat the sprouts.
Serve the sliced rib-eye roast with the squash, and the sprouts
WINE SUGGESTION: This elegant Christmas dinner requires an equally
elegant wine. We suggest a fine Cabernet Sauvignon from California
or an equally great French Bordeaux.
Recipe reprinted by permission of Harper Collins. All rights reserved.
| Nutrition Facts
Facts per Serving
Calories: 1665 Fat: 125g Carbohydrates: 49g
Cholesterol: 355mg Sodium: 293mg Protein: 86g
Fiber: 9g % Cal. from Fat: 68% % Cal. from Carbs: 12%
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