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For those occasions when you want to prepare a special dinner, try this delicious Rib Eye Roast recipe. Visit RecipeTips.com for more beef recipes and ham recipes for those special occasions.

Ingredients included in this recipe are eye of round roast (4 1/2 lb ), Chinese sweet-hot mustard (4 ounce jar), olive oil, garlic, minced, lite soy sauce, Worcestershire sauce, ...

A juicy roast with lots of flavor that is perfect to serve to guests.

Ingredients included in this recipe are well-trimmed beef Rib-eye roast, garlic, Crushed, Salt, cracked black pepper, dried rosemary, Sauce, brown beef gravy (12 ounce jar), ...

This is the perfect relaxing Sunday meal -- roast beef studded with McCormick® Sliced Garlic. Leftovers make great roast beef sandwiches the next day.

This recipe is an excellent source of protein, niacin, vitaminB6, vitaminB12, selenium and zinc; and a good source of iron.

This recipe is an excellent source of protein, niacin, vitaminB6, vitaminB12, iron, selenium and zinc; and a good source of fiber.

Ingredients included in this recipe are Cream of Mushroom with Roasted Garlic Soup (10 3/4 ounce Can), Condensed Beef Broth (10 1/2 ounce Can), Envelope Dry Onion-Mushroom Soup ...

Ingredients included in this recipe are - 3 lb beef eye of round roast.

Ingredients included in this recipe are eye of round roast, dry onion soup mix, cream of chicken soup, Kitchen Bouquet.

A seasoning rub of McCormick® herbs and spices makes roast beef flavorful. If desired, use some of the flavorful pan drippings to prepare Perfect Brown Gravy.

Eye of round roast rice casserole.

Ingredients included in this recipe are sun-dried tomato pesto, beef eye round roast, inch long piece seeded semolina or Italian bread, 3 ounce cubed, 2 cup chopped, fresh thyme, ...

Ingredients included in this recipe are eye bottom round beef (4 lb ), soy sauce, orange or pineapple juice, wine vinegar.

Beef is the name given to meat obtained from the carcasses of cattle. Each primary beef cut is known as a primal cut, which are groups of muscles from the same area of the beef carcass. The beef primal cuts include the chuck, rib, short loin, round, brisket, plate, and flank.

When roasting beef it is important to select the proper cut of roast beef to produce moist and tender meat when the roast beef is cooked to the desired doneness. Using the proper beef cooking times and temperatures is critical to the end results.

The proper beef roast cook times and the correct beef cooking oven temperatures are extremely important. The optimum flavor and tenderness of various beef roasts can be consistently achieved when care is taken to follow the recommended time and temperature guidelines for cooking beef roasts.

Pot Roasts Cuts from the chuck are among the most popular cuts for pot-roasting (braising). They have plenty of connective tissues that melt when the meat is pot-roasted making it tender and flavorful.

Oven Roasts An oven roast is usually a minimum of 2 inches thick. The dry heat of oven roasting enhances the flavor and tenderness of the beef if it is not overcooked. The best oven roasts are from the tender cuts of the loin and rib primals.

Types of Lamb | Shoulder | Breast and ForeshankRib | Loin/Flank | Leg | Variety Meats | Special-Order Cuts Lamb, the meat from the carcass of a young sheep, is a lean red meat with a mild, but distinctive flavor.

Beef cuts should be selected according to the planned method of cooking. For example, if beef is to be cooked on a grill, a tougher cut from the round or plate should not be purchased, unless the intention is to tenderize the meat before cooking it.

SteaksSteaks are among the most popular fresh beef cuts. The best steaks, in terms of tenderness, are from the loin and include the Filet mignon, Porterhouse, T-bone, and top loin strip.

Oven Roasts A cut of lamb suitable for oven roasting is usually a minimum of 2 inches thick. If not overcooked, the dry heat of oven roasting enhances the flavor and tenderness of the lamb.

Tying a Rib Roast | Tying a Tenderloin | Tying a Top Blade Chuck Roast   Tying various cuts of beef is a good way to hold the shape of a roast, to keep the cut of beef in a compact form, and to make sure that the meat will be cooked evenly.

The proper beef cooking times and the correct beef cooking temperatures are extremely important. The optimum flavor and tenderness of various cuts of beef can be consistently achieved when care is taken to follow the recommended time and temperature guidelines for cooking beef.

Leg of Lamb | Rack of Lamb | Rolled Shoulder | Saddle of Lamb Carving a Leg of Lamb A leg of lamb is one of simplest roasts to carve. There are no complicated techniques involved and all that is required is a sharp knife and a means to steady the roast as it is being carved.

Pork today is leaner than ever before, decreasing the amount of fat in diets and resulting in health benefits for all ages. But, leaner pork also affects the way pork should be cooked.

The high heat of grilling sears the surface of beef, creating tender meat with a flavorful crust. The required cooking temperature and the method of grilling (direct, indirect, or a combination) depends on the cut of beef and the quality of the meat.

Use the charts below to help determine how much to buy of the foods listed below when preparing a meal or a recipe for a specific number of people. Pasta Buying Guide | Rice Buying Guide | Egg Buying Guide | Meat Buying Guides Pasta Buying Guide The quantities in the chart below are approximates only.

The process of tying meat is used to ensure even cooking and helps hold the shape of the cut. Tying is used on several different cuts and there are several styles of tying that can be used.

The following points should be considered when purchasing cuts of beef: Lean boneless cuts yield up to 4 servings per pound. Beef cuts with some bone yield up to 3 servings per pound.

Braising is a process of slow cooking tougher cuts of meat in liquid in order to add flavor and to moisten and tenderize the meat. This technique is also known as pot-roasting.

The high heat of grilling sears the surface of beef, creating tender meat with a flavorful crust. The required cooking temperature and the method of grilling (direct, indirect, or a combination) depends on the cut of beef and the quality of the meat.

Rotisserie Grilling Beef | Doneness For general guidelines on rotisserie grilling, see Rotisserie Grilling Basics. Rotisserie Grilling Beef There are two methods of cooking beef using a rotisserie: direct heat cooking and indirect heat cooking.

The rib-eye roast refers to a beef rib roast that has had the 6th through the 12th rib bones removed leaving just the rib-eye muscle.

The chuck eye is a continuation of the rib-eye meat. It is similar to the rib-eye meat of the rib primal (ribs 6-12) except that it is located in the chuck primal (ribs 1-5).

A boneless steak that is cut from the center of the rib cut of beef. Rib Eye Steak is very tender and has nice marbling, providing the steak with a rich flavor.

The eye round is the eye muscle of the bottom round of the beef round primal cut. The eye round roast is boneless and can be a bit tough, so it is best to cook it with a moist heat process such as pot-roasting.

The chuck eye steak is a smaller cut from the chuck eye roast. It is best when braised, but it can be grilled or broiled if it is not overcooked.

The boneless eye round beefsteak is a small cut obtained from the eye round roast. It is very lean and flavorful, but it is tough and should be cooked with moist heat for the best results.