Sunset Best Recipes 2010

The Sunset Best Recipes 2010 has this after its amazon.com listing:

Currently unavailable.
We don't know when or if this item will be back in stock.

That is a tragedy. This is a GEM of a magazine/cookbook. I have made several recipes in it, and I don't plan on stopping.

My latest favorite:

Spicy Beef Cross-Rib Roast with Caramelized Clementine Sauce (try saying Caramelized Clementine Sauce ten times fast!)

2 1/2 pounds clementines
1-2 t crushed red chile flakes (I strongly suggest you take note of the small t. If you mistake it for a large T, you can cut the heat with some cream after the sauce has thickened. I would know!)
3 T coarsely chopped fresh ginger
4 cloves garlic, peeled
1 T kosher salt
3 T vegetable oil
1 boned beef cross-rib (chuck) roast or boneless chuck roast (about 3 1/2 pounds)
6 T each sugar and soy sauce
3 T dry sherry
3 green onions, cut into 2-in matchsticks

1) Preheat oven to 450 degrees. Finely shred zest from 2 large clementines; save clementines for another use. In a food processor, whirl zest, chile flakes, ginger, garlic, and salt to mince. Blend in oil. Put meat in a 12 by 17 inch roasting pan, rub all over with chile mixture, and set fat side up.

2) Roast beef until browned, 20-25 minutes. Reduce heat to 325 and cook until an instant-read thermometer inserted in thickest part of meat reaches 90 degrees, about 20 minutes.

3) Juice remaining clementines (to yield about 2 cups). Bring a large saucepan of water to a boil. Add clementine peels and boil gently minutes, stirring occasionally. Drain, rinse with cool water. Scrape out and discard pulp and white pith. Cut peels in half, then stack a few at a time and cut into long, thin strips. In a bowl, combine clementine strips, sugar, soy sauce, sherry and 2/3 cup clementine juice.

4) When meat is 90 degrees, pour clementine soy mixture around it. Cook, stirring sauce occasionally, until meat reaches 130 degrees for medium-rare, 30-40 minutes; as pan juices begin to caramelize, stir in a few T clementine juice to prevent scorching.

5) Transfer beef to a cutting board and let rest, tented loosely with foil, 15 minutes. Pour remaining clementine juice into roasting pan, set pan over high heat, and cook, stirring often, until juices are thickened and shiny, about 7 minutes. Scrape sauce into a bowl.

6) Thinly slice meat crosswise. Serve with sauce and onions as garnish.