BOGO 50% OFF Flap Meat and Back Ribs!

Recipes RSS




Beef Back Ribs

Ingredients For the Dry Rub 2 teaspoons smoked paprika 1 teaspoon garlic powder 1 teaspoon onion powder 1 teaspoon salt 1 teaspoon black pepper For the Ribs 4 pounds beef back ribs ½ cup barbecue sauce see Notes Equipment Small bowl Baking sheet Aluminum Foil Instructions Preheat oven to 275° Fahrenheit. Line baking sheet with aluminum foil and set aside. Mix all dry rub ingredients together in small bowl, then sprinkle evenly over ribs. Place ribs on foil-lined baking sheet, bone-side up. Cover with another sheet of foil and wrap edges of foil sheets tightly around ribs. Place baking sheet in oven and bake ribs bone-side up for 4 hours.   Remove ribs from oven. Unwrap and discard aluminum foil, drain fat, then return ribs to baking sheet with bone side facing down. Brush with...

Continue reading



Skillet Beef Gnocchi

It’s easy to turn store-bought potato gnocchi into pillows of goodness with this simple and speedy dish. And the bonus… this makes 4 portions and the welcome leftovers are delicious reheated for lunch another day!

Continue reading



Leftover Prime Rib Pasta

Ingredients ¾ lb leftover prime rib 2 Tablespoons olive oil 2 Tablespoon butter 1 cup heavy cream 1 lb. penne pasta or pasta of your choice ½ onion, finely chopped 2 garlic cloves, minced 1 lb. cremini mushrooms, sliced or mushrooms of your choice 1 cup sun-dried tomatoes, chopped sea salt and pepper, to taste fresh parsley, optional grated parmesan, optional Directions: 1. Heat olive oil in a skillet. Add onion and cook until translucent, then add garlic and cook for another minute. Next, add sliced mushrooms and butter and cook until tender, 5-6 minutes, constantly stirring. 2. Add heavy cream, lowering the heat. Let it simmer for 5 minutes until the sauce reduces. 3. Next, mix in sun-dried tomatoes, salt and pepper, and parsley to taste. Stir to incorporate everything, then remove the skillet from the...

Continue reading



Prime Rib

Ingredients 4 tablespoons tricolor peppercorns (or any peppercorns)3 sprigs rosemary3 sprigs thyme1/3 cup kosher salt8 cloves garlic, minced1 10-to-14-pound boneless rib-eye roast1/4 cup olive oil Directions Move the oven rack to the bottom and preheat the oven to 500 degrees F, then start with the seasoning: Grab the peppercorns and throw them in a big plastic bag and pound them with a rolling pin to break them open. Pull the leaves off the rosemary and thyme sprigs. Throw the crushed peppercorns into a bowl with the salt and herb leaves and add the minced garlic. Use your fingers to toss it all together, then set it aside. Place the beef, fat-side up, on a rack in a roasting pan. Drizzle...

Continue reading