It's not too early to start thinking about Christmas dinner...what's on your menu that day? Here's a recipe from our book, Christmas in the Country, that would be delicious on the big day or any day!
Pepper-Crusted Roast Beef
Linda Behling of Cecil, Pennsylvania, shared this recipe with us. She writes, "A caramelized brown-sugar sauce is spooned over tender slices of beef...delicious!" We couldn't agree more.
2 to 3 lbs. boneless beef rib roast
1/4 c. garlic, minced
3 T. peppercorns
1/4 c. Worcestershire sauce
2 red onions, thinly sliced
1 T. oil
1 T. brown sugar, packed
2 T. balsamic vinegar
Rub roast with garlic and coat fat side of roast with peppercorns. Drizzle with Worcestershire sauce. Place in a roaster pan; roast at 350 degrees for 40 minutes to one hour, or until meat thermometer reaches 150 degrees. Cook onions in oil in a small skillet over medium heat until soft. Add brown sugar and vinegar; cook until caramelized, about 8 to 10 minutes. Slice roast and serve onions over top. Serves 6 to 8.
