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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...

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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!

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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...

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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...

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Merry Meatballs

Ingredients FOR THE MEATBALLS: 1/2 lb. lean ground beef 1/2 lb. mild Italian sausage 1/2 c. grated parmesan cheese, plus more for garnish 1/4 c. chopped fresh flat-leaf parsley, plus more for garnish 1 large egg 1 garlic clove, finely chopped 1/2 c. panko breadcrumbs 1/2 tsp. kosher salt  1/2 tsp. ground black pepper Nonstick cooking spray FOR THE SAUCE Salt, pepper, onion & garlic powder- to taste Heavy whipping cream 1 cup Butter- 1/2 cube Parmesan Cheese 1 cup INSTRUCTIONS: For the meatballs: Preheat the oven to 450º with the oven rack in the upper third of oven. Line a rimmed baking sheet with heavy duty aluminum foil. Mix together the beef, sausage, parmesan, parsley, egg, garlic, panko, salt, and pepper in a medium bowl until well combined. Form the mixture into about 40 (1/2-inch...

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