We’ve known this for a while, but apparently word is just getting around that a rib roast is a superb alternative to a classic ham or turkey for Christmas dinner.

This is something we beef lovers have known since birth. Beef=good.

But this recipe from our friends at Better Homes and Gardens combines beefy flavor with fruit and onions. Oh, the aroma!

Get your roast here for optimal quality and wow your guests this holiday!

Check out that full recipe here!

Photo courtesy of Shine.Yahoo.com.

This is a QUICK recipe from The I Hate to Cook Book.

The title is hilarious.

It’s simple and anyone could do this for an easy, flavorful meal in a hurry.

Nice. Me likey.

Sweep Steak

Recipe adapted from The I Hate to Cook Book

Makes 4 to 6 servings

• 2- to 3-pound steak or pot roast

• Two 1-ounce packets of French onion soup mix

Preheat the oven to 300°. Place the meat in the center of a

large sheet of aluminum foil and sprinkle it with the onion soup

mixture. Fold the foil around the meat so that it is

completely enclosed, and place it in a baking pan. Cook the

meat for 3 hours, until it’s tender, then slice and serve.

With kids and sports and homework and laundry and work and various and sundry other activities, it’s hard to sit down to a yummy meal during the week.

Or maybe I’m just projecting my life onto yours.

Either way, this sounds like the best of all worlds – try it!

Photo courtesy of ScooterM.blogspot.com.

Recipe from The I Hate to Cook Book via TastingTable.com.

This one sounds different.

I can honestly say I’ve never eaten raspberries and figs on my steak before. I just never thought about it.

But why not?

I love raspberries and figs give good flavor. Plus, blue cheese does wonders for steak. Why not combine them all?

You try it, too, and let me know what you think!

Steak with Raspberries, Figs and Blue Cheese 

1 cup red raspberries
3 tablespoons sugar
2 tablespoons balsamic vinegar
1 tablespoon olive oil
1 small red onion, thinly sliced
8 large or 16 small figs, quartered
2 ounces ham, chopped
1 teaspoon finely chopped fresh rosemary
3/4 teaspoon garam masala
1/2 teaspoon freshly ground black pepper
8 boneless ribeye or beef tenderloin steak, about 2 1/2 pounds total
Salt
6 ounces blue cheese, crumbled

Prepare a hot charcoal fire or preheat a gas grill on high, or preheat a broiler. Lightly oil the grill rack or broiler pan. 
In a small saucepan over medium heat, combine the raspberries, sugar and vinegar. Simmer for 10 minutes, or until reduced by half. Set aside. 
Meanwhile, heat the oil in a medium skillet over medium heat. Add the onion and cook for 5 minutes or until soft. Add the figs, ham, rosemary, garam masala, and black pepper. Cook for 5 minutes, or until the figs are very soft. Set aside and keep warm. 
Season the steaks generously with salt and pepper. Grill or broil the steaks for 12 minutes, turning once, or until a thermometer inserted in the center registers 145 degrees F for medium-rare.
Place each steak on a plate. Top with an equal amount cheese and cover with some of the fig mixture. Drizzle a few tablespoons of the raspberry sauce over all. Serve the remaining fig mixture on the side. 

Recipe courtesy of newsobserver.com.

Photo courtesy of greenopia.com.