Kentucky Beef Council

NIKI ELLIS

KBC Director of Education

For me Christmas time has always been special. As a kid it was more than just Santa we would have our special church activities, put up a massive tree and it also meant that my Dad would be home off the road for a few weeks. It was always so magical, at least that is the way you see it as a kid. Now that I’m a mom of two boys I now understand that lots of the “Christmas Magic” was really just lots of effort from my parents to make that time of year memorable for my sister and I. I also have a deep appreciation for those adults who go above and beyond because man is it hard! Juggling Christmas play practice, parades, braving the line to see the lights at the horse park, trying to fit in time for each and every family member all while trying to help your children navigate the true meaning of Christmas and guiding them through the advent. I normally have an army that I can rely on to help make everything happen but this year is going to be much different. This year we won’t be having large family gatherings, hosting parades, waiting in line to see Santa and no Christmas program at school. At first thought I was relieved, my family could slow down and really focus on the true meaning of the advent season but then I realized it’s just my husband and I responsible for all the memories this year. A year that has taken so much normalcy from my boys I don’t want them to lose out on a time of year that is normally very special to them. Like I told my husband, this year we have become the “Christmas Dream Team”. The dinners, breakfasts, Christmas cards, activities, seasonal movies, music and baking is all on us. The millennial parents are in the driver seat for the holidays, many for the first time. I’m not panicking alone, there is a whole generation who will be doing the “holidays at home” and the beef checkoff is here as your how-to guide. The Kentucky Beef Council as well as the federal Beef Its Whats For Dinner brand are working to make this the best experience for the first time magic makers. If you visit our website, social media or even google search something like “easy beef recipe” we are there waiting with recipe videos and instructions to make sure the taste of the season is still that same special memory or even with a new spin. If you want the traditional standing rib roast we have you covered or if you’re like so many Americans you are looking for more budget friendly recipes there are many highlighting ground beef or beef as an ingredient. I’m a big fan of batch cooking, having something on hand that we can heat and eat at a moment’s notice. Soups, chili, casseroles and sandwiches are great to plan to have on hand with everyone being at home. Appetizers are a great way to use up that ground beef in your freezer that you may have stockpiled after this spring, we are big fans of stuffed mushrooms and build your own sliders for the kids. Something else that we have really gotten into are charcuterie boards. A beef and cheese board to graze on while watching a favorite movie is a must. Beef jerky, roast beef, your favorite cheese and crackers, so easy! Either way you want to go with your menu we have recipes, and on our YouTube channels there are step by step guides on how to prep, cook and store your beef as well. No reason to feel overwhelmed by the pressure of being the head chef in your kitchen when you have the how-to beef guides at your fingertips. What about the feel though? That being

home with a woodstove burning or the background noise of lots of people, or even the movies? I have to say growing up the most memorable smell of the holiday season was going to my greatgrandparents house where there was always a fire in the woodstove. Most millennials don’t have this (if you do, know that I’m very envious), but Beef Its Whats For Dinner came to the rescue. They brought back Drool Log 2.0. Yes, Drool Log. If you visit their YouTube account you will find a savory video of a beautiful roast slow cooking, that you can stream on your TV to give that feel of warmth and comfort that you may be missing. I saved the best for last. The most asked question I get “Niki, when are you guys going to get back on TV?” Well folks the wait is over. We learned during our Partners In Action conference back in October that Beef Its Whats For Dinner is going back to national television during the holiday season! Our federal partners have worked with the most iconic Christmas time channel to make your brand seen by millions, the Hallmark Channel. If you watch Christmas movies you know the Hallmark Channel. The few that I have leaked the surprise to have all been over the moon because they watch or someone in their home watches it. The Hallmark Channel original movies are projected to be watched more than ever this year with more people staying home and looking for a feel good ending after this crazy year we’ve had. Your brand will be synonymous with the feelings of positivity, joy, comfort and thankfulness. All the things that people want to feel when selecting their menus for the season. Knowing that the season may look a bit different but you’re not in this alone is comforting. We are all bending and adapting to the changes in our lives but we can still make the best of our celebrations with the help and programs KBC and BIWFD has placed at your convenience. I may still have some anxiety of not having much larger extended family and friend group to make the season magical, I have every confidence that we will all find ways to make memories for ourselves and those around us. Let’s bring in the New Year on the most uplifting note that we can. “The celebration of Advent is possible only to those who are troubled in soul, who know themselves to be poor and imperfect, and who look forward to something greater to come.” – Dietrich Bonhoeffer Merry Christmas & Happy New Year! Find recipes and tips at:

kybeef.com beefitswhatsfordinner.com

RIB ROAST WITH HORSERADISH SAUCE

INGREDIENTS: 1 beef Ribeye Roast Bone-In (2 to 4 ribs), small end, chine (back) bone removed (6 to 8 pounds) • Salt • Roasted Fennel (recipe follows) (optional)

SEASONING: 2 tablespoons coarsely ground mixed peppercorns (black, white, green and pink) • 1 tablespoon minced garlic • 2 teaspoons vegetable oil

HORSERADISH SAUCE: 1/2 cup whipping cream • 3 tablespoons finely chopped fresh fennel bulb • 3 tablespoons finely grated fresh horseradish • 1 teaspoon finely chopped fresh fennel fronds • 1/8 teaspoon salt pepper

DIRECTIONS

Heat oven to 350°F. Combine seasoning ingredients; press evenly onto all surfaces of beef roast. Cook’s Tip: Mixed peppercorns are sold in specialty food markets and in some supermarkets. Black peppercorns may be substituted. To easily grind whole peppercorns, use a pepper mill or coffee grinder (used only for seasonings). Or, place peppercorns in a food-safe plastic bag, squeeze out the air, and seal. Use the bottom of a custard cup, a rolling pin, or the bottom of a heavy pan to crush the peppercorns.

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.

Prepare Roasted Fennel, if desired.

Meanwhile, prepare Horseradish Sauce. Beat cream in medium bowl just until soft peaks form; do not overbeat. Add fennel bulb, horseradish, fennel fronds and salt; mix well. Cover and refrigerate until ready to serve. Cook’s Tip: Whipping cream has reached soft peaks when the beater is lifted and the cream forms a peak that gently falls to one side. Two tablespoons prepared horseradish may be substituted for fresh horseradish. Omit salt in sauce. Two tablespoons chopped fresh chives may be substituted for fresh fennel bulb and fronds.

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.)

Carve roast into slices; season with salt, as desired. Serve with horseradish sauce and roasted fennel, if desired.

ROASTED FENNEL: Trim off and discard fronds and stems from 4 large fresh fennel bulbs (about 3-1/2 pounds) to within 1 inch of bulbs. Cut each bulb lengthwise into quarters. Place on metal baking sheet. Drizzle with 2 tablespoons olive oil; toss gently to coat, keeping fennel pieces intact. Season with 1/2 teaspoon salt; arrange cut side down. About 2 hours before roast is done, place fennel in lower third of oven. Roast for 1-3/4 to 2 hours or until tender and lightly browned, turning and rearranging once.