Cooking this holiday season? Check out this recipe for black tie roast beef

MILWAUKEE -- The holidays are drawing near -- so what are you going to make once all the family comes around? Angela Horkan from the Wisconsin Beef Council has a recipe that is sure to be a hit.

Black tie beef roast with chocolate-port sauce and goat cheese mashed potatoes:

Ingredients

1 beef Ribeye Roast Bone-In (2 to 4 ribs), small end, chine (back) bone removed (6 to 8 pounds)
Salt
Chopped fresh parsley (optional)
Goat Cheese Mashed Potatoes (recipe follows)
Seasoning:
3 tablespoons freshly grated orange peel
2 tablespoons finely chopped fresh thyme
1 tablespoon finely chopped garlic
1 tablespoon coarse grind black pepper

Chocolate-Port Sauce:
3 tablespoons butter
3/4 cup finely chopped shallots
1-1/2 teaspoons finely chopped fresh thyme
1-1/4 cups port wine
1 can (14 to 14-1/2 ounces) ready-to-serve beef broth
3/4 cup whipping cream
1 tablespoon soy sauce
3/4 ounce bittersweet chocolate, finely chopped
Salt and ground black pepper


Instructions

Cook'sTip

Sauce may be prepared up to 1 day ahead. Cover and refrigerate. Reheat gently before serving. Do not boil. Cook's Tip:  To prevent seasoning on roast from over-browning, tent loosely with aluminum foil after roasting for 1 hour.