| Ingredients: |
|
|
1 |
|
beef ribeye roast, small end (4-6 pounds) |
|
3 |
|
medium red bell peppers, cut lengthwise in half |
|
3 |
|
large unpeeled garlic cloves |
|
1 |
|
tablespoon olive oil |
|
1/3 |
|
cup goat cheese, softened |
|
1-2 |
|
tablespoons milk |
|
|
|
|
salt |
|
| Seasoning: |
|
2 |
|
tablespoons minced garlic |
| 2 |
|
tablespoons finely chopped fresh parsle |
| 1 |
|
tablespoon coarse grind black pepper |
|
|
|
Instructions: |
|
1. |
|
Place bottom oven rack in lowest position. Heat oven to 350°F. Combine seasoning ingredients; press evenly onto all surfaces of beef roast. |
|
2. |
|
Place roast, fat side up, on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in the thickest part of beef, not resting in fat. Do not add water or cover. Roast on center oven rack in oven for 1-3/4 to 2 hours. |
|
3. |
|
Meanwhile toss bell peppers and garlic with oil in large bowl. Place peppers, skin side down, and garlic on aluminum foil-lined metal baking sheet sprayed with cooking spray. |
|
4. |
|
Roast on lower oven rack in 350°F oven for 35-40 minutes or until garlic is tender and pepper skins are blistered and browned. Cool slightly; remove and discard skins from peppers and garlic. |
| 5. |
|
Place peppers, garlic, cheese and 1 tablespoon milk in food processor. Cover, process until smooth. Stir additional milk for desired consistency. |
| 6. |
|
Season with salt as desired; pour into small saucepan. Set aside. |
| 7. |
|
Remove roast when meat thermometer registers 135°F for medium rare; 150°F for medium. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15 to 20 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.) |
| 8. |
|
Meanwhile heat red pepper sauce over low heat until warm, stirring occasionally. |
| 9. |
|
Carve roast into slices. Serve with warm sauce. |
|
|
|
Makes 6-8 servings. |
|
|
|
|
|
Cooking tip: One-third cup packaged goat cheese crumbles may be substituted for softened goat cheese. |
|
|
|
| |
|
| Recipe courtesy of National Cattlemen's Beef Association on behalf of The Beef Checkoff. |
|