4 P.M. INTERVIEW: Holiday Roasts

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EAU CLAIRE, Wis. (WEAU)— The Wisconsin Beef Council offers Holiday Roasts 101.
Ingredients

Beef Rib Roast with Cherry Wine Sauce

1 beef Rib Roast Bone-In (2 to 4 ribs), small end, chine (back) bone removed (6 to 8 pounds)
1/4 cup plus 2 tablespoons minced shallots, divided
2 tablespoons plus 1 teaspoon minced fresh thyme
1-1/8 teaspoons coarse grind black pepper, divided
1 tablespoon unsalted butter
1 cup reduced-sodium beef broth, divided
1 cup dry red wine
1/2 cup dried cherries or cranberries
2 teaspoons cornstarch
Salt

Instructions
1. Preheat oven to 350°F. Combine 2 tablespoons shallots, 2 tablespoons thyme and 1 teaspoon pepper; press evenly onto all surfaces of beef Roast.

2. Place Roast, fat-side up, in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef, not resting in fat or touching bone. Do not add water or cover. Roast in 350°F oven 2-1/4 to 2-1/2 hours for medium rare; 2-1/2 to 3 hours for medium doneness.

3. Meanwhile, heat butter in large nonstick skillet over medium heat until melted. Add remaining 1/4 cup shallots and 1 teaspoon thyme; cook and stir 3 to 5 minutes or until shallots are tender and begin to turn golden. Add 3/4 cup broth, wine and cherries to skillet; bring to boil. Reduce heat; cook, uncovered, over medium heat 6 to 8 minutes or until reduced to 1-1/2 cups. Combine remaining 1/4 cup broth and cornstarch; whisk into wine mixture. Stir in remaining 1/8 teaspoon pepper; bring to a boil. Cook 1 to 2 minutes or until sauce thickens, stirring occasionally. Season with salt, as desired.

4. Remove Roast when meat thermometer registers 135°F for medium rare; 145°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°-15°F to reach 145°F for medium rare; 160°F for medium.)

5. Carve Roast into slices; season with salt, as desired. Serve with Red Wine-Cherry Sauce.
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Classic Beef Chateaubriand

Ingredients
1 beef Tenderloin Roast, Center Cut (2 to 3 pounds)
4 tablespoons butter, divided
1/2 cup shallots
1 pound sliced mushrooms
1-1/2 tablespoon minced garlic
1-1/2 cup dry white wine
2-1/4 cups reduced-sodium beef broth
1-1/2 teaspoons dried tarragon leaves

Instructions

1. Preheat oven to 425°F. Season beef roast with salt and pepper, as desired. Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef, not resting in fat. Do not add water or cover. Roast in 425°F oven 35 to 45 minutes for medium rare, 45 to 50 minutes for medium doneness.

2. Melt 2 tablespoons butter in skillet. Add shallots; cook 2 minutes until golden brown. Add mushrooms and garlic; cook 3 to 4 minutes until mushrooms are tender. Stir in wine; simmer 7 to 8 minutes. Add broth; bring to a boil. Simmer 15 to 20 minutes until liquid is reduced by half. Stir in remaining 2 tablespoons butter until melted. Stir in tarragon leaves. Season with salt and pepper, as desired.

3. Remove roast when meat thermometer registers 135°F for medium rare, 150°F for medium doneness. 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.)

4. Carve roast into slices, season with salt, as desired. Spoon sauce over beef.
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Thyme-Rubbed Beef Sirloin Tip Roast with Roasted Onion and Pear Wild Rice

Ingredients
1 beef Sirloin Tip Roast (3 to 4 pounds)
1 tablespoon dried thyme leaves, crushed
1 teaspoon pepper
2 small firm pears, cut lengthwise in half, cored
1 medium red onion, cut into 1/2-inch wedges
1/2 teaspoon dried thyme leaves, crushed
1 package (6 to 7 ounces) long grain and wild rice mix

Instructions
1. Heat oven to 325°F. Combine 1 tablespoon thyme and pepper; press evenly onto all surfaces of beef roast.

2. Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef, not resting in fat. Place pears and onion around roast; sprinkle with 1/2 teaspoon thyme. Do not add water or cover. Roast in 325°F oven 1-3/4 to 2 hours for medium rare; 2 to 2-1/4 hours for medium doneness.

3. Remove roast when meat thermometer registers 140°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 5°-10°F to reach 145°F for medium rare; 160°F for medium.)

4. Meanwhile prepare rice mix according to package directions, omitting butter; keep warm. Coarsely chop pears and onion; stir into rice.

5. Carve roast into thin slices; season with salt, as desired. Serve with rice mixture.