Archive for the ‘Beef Recipes’ Category
Thursday, April 15th, 2010
Servings: Serves 6-8
- 2 racks of beef back ribs (7 ribs per rack)
- 2 Tbsp. black pepper
- 1 Tbsp. ground oregano
- 1 Tbsp. paprika
- 2 tsp. celery salt
- 1/2 tsp. ground cayenne pepper
Combine all spices. Rub over surface of ribs to coat well.
Preheat oven to 300F.
Place ribs on a rack in a roasting pan. Add 1/2-inch of water to bottom of pan. Cover pan with foil and tightly seal edges.
Bake at 300F for 2 hours.
Remove ribs from pan and place on grill over medium coals for 15 minutes. Serve with your favorite barbecue sauce.
Cut between ribs to serve.
www.PerryFarmsGrassFedBeef.com
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Tuesday, March 2nd, 2010
Ingredients
- 1 beef round (sirloin) tip roast (about 3 to 4 pounds)
- Ancho Rub:
- 2 tablespoons ground ancho chili powder
- 1 tablespoon minced garlic
- 2 teaspoons unsweetened cocoa powder
- 1 teaspoon ground cinnamon
- 1 tablespoon vegetable oil
- 2-1/2 pounds sweet potatoes, peeled, cut into 1-inch pieces
- Salt
Instructions
- Heat oven to 325°F.
- Combine Ancho Rub ingredients in small bowl.
- Reserve 2 tablespoons rub for potatoes.
- Press remaining rub mixture evenly onto beef roast.
- Place roast on rack in shallow roasting pan.
- Insert ovenproof meat thermometer so tip is centered in thickest part of beef, not resting in fat. Do not add water or cover. Roast in 325°F oven 1-3/4 to 2 hours for medium rare; 2-1/4 to 2-1/2 hours for medium doneness.
- Remove roast when meat thermometer registers 140°F for medium rare; 155°F for medium. Transfer to carving board; tent loosely with aluminum foil.
- Let stand 15 to 20 minutes. (Temperature will continue to rise about 5°F to reach 145°F for medium rare; 160°F for medium.)
- Meanwhile combine reserved rub with oil in large bowl. Add sweet potatoes; toss to coat evenly.
- Place potatoes on metal baking pan sprayed with cooking spray. Cover with aluminum foil and roast for 1 hour.
- Uncover potatoes; stir and continue roasting 10 to 15 minutes or until tender.
- Carve beef roast into thin slices; serve with potatoes.
- Season beef and potatoes with salt, as desired.
www.beefitswhatsfordinner.com
www.PerryFarmsGrassFedBeef.com
Tags: grass fed beef, grass fed beef nc, grass fed beef steaks, grass fed cattle, grass fed meats, nc beef cattle, nc farm raised beef, nc farms, nc grass fed beef, nc grassfed beef, Paleolithic, Steak Sales
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Monday, February 22nd, 2010
Garlic-Herb Crusted Beef Roast
Ingredients
- 1 boneless beef round rump roast or beef bottom round roast (3 to 4 pounds)
- Salt and ground black pepper
Rub:
- 2 teaspoons garlic-pepper seasoning
- 2 teaspoons dried basil leaves, crushed
- 2 teaspoons dried thyme leaves, crushed
- 1 teaspoon dried parsley leaves, crushed
Instructions
- Heat oven to 325°F. Combine rub ingredients in small bowl; press evenly onto all surfaces of beef roast.
- Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef, not resting in fat. Do not add water or cover. Roast in 325°F oven 1-1/2 to 2 hours for medium rare doneness.
- Remove roast when meat thermometer registers 135°F for medium rare. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15 to 20 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare.)
- Carve roast into thin slices; season with salt and black pepper, as desired.
Source: www.beefitswhatsfordinner.com
www.PerryFarmsGrassFedBeef.com
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