Thanksgiving may be about the turkey, but who says it has to be the star of the show? If turkey isn’t doing it for you or you’d like to spice up the traditions this year, look no further than grass-fed beef. You can purchase this from your local farm to serve up a savory dish that supports a small business. Keep reading to find out more, and visit our blog for even more recipe ideas.
Grass-fed beef is healthy, delicious, and generally cooks much faster than a Thanksgiving turkey. This leaves you more time for family, or for other sides and desserts! We’ve got a couple of options that we know you’ll love, all courtesy of The Spruce Eats.
The herb and spice beef tenderloin is perfect for getting a classic holiday flavor. Combine one tsp of rosemary, sea salt, tarragon, and ground black pepper; two tsp of thyme, two cloves of garlic, a pinch of allspice, and a tbsp of Dijon mustard and rub over the three to 4-pound roast. Place on a rack in a roasting pan and cook in a 400-degree oven for 45 to 55 minutes, or until the thermometer reads 145 degrees when inserted into the thickest part. Remove from the oven and tent loosely with foil for 10 minutes before slicing.
The prime rib roast with red wine sauce will satisfy even the pickiest dinner guests. Place a six to 8-pound roast in a large storage bag. Combine ½ cup of red wine, ¼ cup olive oil, 4 cloves of garlic, 1 tbsp of brown sugar, 1 tsp salt and Cajun seasoning, and ¼ tsp of ground black pepper and pour the mixture over the toast. Seal the bag and turn several times to coat. Refrigerate for two to four hours, then remove the roast from the bag, place on a rack in a large shallow pan, and sprinkle lightly with more salt and pepper. Cover tightly with foil and roast in a 400-degree oven for 45 minutes. Reduce heat to 325 degrees, remove the foil and roast for another hour to hour and a half. Remove from the oven and rest before serving.
We hope you love these recipes! To get the perfect grass-fed beef for any meal, order from us today.
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