Super Bowl Sunday is a victory for meat eaters everywhere.

I love the day ’cause it’s an excuse to cook something yummy.

What’s that you say?  I don’t need an excuse?  Oh yeah.

Well, here’s how we spent the commercial breaks in the second quarter . . .

We may have missed a few great commercials, but it was well worth it. I already know which beer I want to drink and which hosting company to use, thank you very much.

Our group on this day was a persnickety one. So our marinades had to be kept separate. We had three distinct flavorings going on. Heaven forbid the Teriyaki mix in with the spicy Worcestershire bunch.

Just don’t tell anyone we used the same spatula to turn them all on the grill.

From the strips to the ribeyes, to the filets, our group was happy no matter who won the game.

One slight mishap did threaten to ruin the fun, though. That football in the top photo? Two minutes after that shot was taken, it was a major player in an incident resulting in an ice pack and some Children’s Motrin.

But that’s football for you.  You gotta be tough.

This time of year brings out the 1950s homemaker in me. I didn’t even know she existed but she’s there — alive and kicking.

Cooking a beautiful meal for the holidays is a nice experience for everyone. And nothing expresses love like a great meal.

This is a wonderful, hearty holiday meal that your family and friends will rave about.

Beef Ribeye Roast With Red Wine Mushroom Sauce

Ingredients

1              3 lb. boneless beef rib eye roast

3/4  ts     Salt, divided

1/2  ts     Pepper, divided

1/2  c      Chopped onion

1/2  c      Dry red wine

1  tb        Cornstarch

1  cn       (13 3/4 oz) single strength beef broth

1  cn       (4 oz) mushroom

pieces and stems, drained

1  tb        Chopped parsley

Instructions

About 1 1/2 hours before serving: Sprinkle roast with 1/2 tsp. salt and 1/4 tsp. pepper. Place boneless beef rib eye roast, fat side up, on rack in open roasting pan. Insert meat thermometer so bulb is centered in thickest part, but not resting in fat. Do not add water. Do not cover. Roast in 350 degree oven to desired degree of doneness. Allow 18 to 20 minutes for rare; 20 to 22 minutes for medium. About 15 minutes before serving, remove roast when meat thermometer registers 135 degrees for rare; 155 degrees for medium. Tent with aluminum foil; allow roast to “stand” 15 minutes in warm place before carving. Roast should continue to rise about 5 degrees in temperature to 140 degrees for rare, 160 degrees for medium. While roast is standing, remove rack from roasting pan; skim fat. Add onions to pan drippings; place roasting pan over medium high heat on top of range. Cook onions, stirring occasionally, until tender, about 3 minutes. Add wine; bring to boil; cook about 3 minutes or until thickened. Combine cornstarch and remaining, salt and pepper. Gradually, add beef broth to cornstarch mixture, stirring constantly; add to wine mixture in roasting pan. Continue cooking. Stir in mushrooms and parsley. Pour into serving container. Carve rib eye roast into thin slices. Serve with Red Wine and Mushroom Sauce.

Recipe courtesy of ichef.com.

Photo courtesy of Texas Beef Council.