• 1 whole Rib Eye Roast (I Use Boneless, But You Can Do More Traditional Bone-in Prime Rib) About 14 Pounds
• 4 Tablespoons Olive Oil
• 1/2 cup Kosher Salt (Craig likes to use Garlic Salt instead)
• 4 Tablespoons Tri-color Peppercorns (or Any Peppercorns)
• 3 sprigs Rosemary
• 3 sprigs Thyme
• 1/2 cup Minced Garlic

Preparation Instructions

IMPORTANT: USE A MEAT THERMOMETER! COOKING TIMES MAY VARY WIDELY.

Preheat oven to 500°F

Cut rib loin in half (roast halves separately for more controlled/even cooking.)

Sear both halves in olive oil over very high heat until nice dark golden color. Place tricolor peppercorns into a bag, crush pepper corns with a rolling pin. Strip the leaves from the rosemary and thyme springs. Mix salt, crushed peppercorns, rosemary leaves, thyme leaves and garlic.

Pour olive oil over the rib loin and pour on the rub mix. Pat slightly to get it to stick to the meat. Roast for 20-30 minutes at 500 degrees, then reduce heat to 300°F and roast for another 20 to 30 minutes or until a meat thermometer registers 125 for rare/medium rare (roast will continue to cook slightly after removing from the oven.)

NOTE: If you'd like the meat more cooked, leave it in the oven longer. Just keep an eye on the meat thermometer and don't let it cook past medium rare!

**USING A MEAT THERMOMETER IS VERY IMPORTANT TO ENSURE YOU COOK THE MEAT TO YOUR LIKING***

Remove from oven and let rest at least 20 minutes before slicing.

NOTE: You can buy half this quantity of meat and just proceed with the preparation instructions. You'll wind up with one prime rib instead of two!

Ingredients:

1/2 cup chopped onion
1 lb ground beef
1/2 tsp garlic powder
1 Tbsp vegetable oil
8 oz elbow macaroni (uncooked)
1 16oz can kidney beans, undrained
1 8oz can tomato sauce
1 1/2 cups water
1 tsp chili powder
1/2 tsp cumin
1/2 tsp salt
1 cup shredded cheddar cheese

Directions:

In a large skillet, add oil and brown onion and garlic with ground beef.  Drain and return to pan.  Add kidney beans, tomato sauce, water, macaroni, chili powder, cumin, and salt. Cover and simmer for 15-20 minutes. Elbow macaroni will cook during this time.  Add grated cheese on top and cover with lid to let it melt.

Ingredients

1/2 cup orange juice

1/3 cup lemon juice

3 tablespoons and 1-3/4 teaspoons lime juice

2-3/4 cloves garlic, minced

1/3 cup soy sauce

3/4 teaspoon finely chopped canned chipotle pepper

2 teaspoons chili powder

2 teaspoons ground cumin

2 teaspoons paprika

3/4 teaspoon dried oregano

2 teaspoons black pepper

5/8 bunch fresh cilantro, chopped

1/3 cup olive oil

2 pounds flank steak

Directions

1.     Combine the orange, lemon, and lime juice in a large glass or ceramic bowl along with the garlic, soy sauce, chipotle pepper, chili power, ground cumin, paprika, dried oregano, black pepper, and cilantro. Slowly whisk in the olive oil until marinade is well combined. Remove one cup of the marinade and place in a small bowl, cover with plastic wrap and refrigerate for use after the meat is cooked.

2.     Place the flank steak between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound the steak with the smooth side of a meat mallet to a thickness of 1/4 inch. After pounding, poke steak all over with a fork. Add the meat to the marinade in the large bowl, cover, and allow to marinate in the refrigerator for 24 hours.

3.     Preheat an outdoor grill for medium-high heat, and lightly oil the grate.

4.     Remove the steak from the marinade and grill to desired doneness, about 5 minutes per side for medium rare. Discard used marinade. Remove meat from heat and slice across the grain.

5.       Pour the one cup of reserved, unused marinade over the hot meat and serve immediately.

Recipe by OurBestBites.com

1 2.5-3 lb. beef roast (you can use a frozen roast if you want)
2 Tbsp. olive oil
salt and pepper
2 1-ounce packages dry onion soup mix
2 c. water
2 cans beef broth
6-8 large buns (or more...6 would be VERY generous servings!)
Swiss, provolone, or mozzarella cheese, shredded or sliced.

Heat oil in a large pot over medium-high heat and rub roast with salt and pepper.

When very hot, carefully place roast in pan and sear on all sides. You're not cooking the meat, you're just browning it quickly on all sides to add flavor and seal in the juices.

Place in crockpot and sprinkle with onion soup mixes. Pour water and beef broth over roast.

Cook 8-10 hours on low or cook 4-5 hours on high and another 3-4 hours on low. It's hard to screw this part up; basically, the longer it cooks, the more tender it will be. But you know it's done when you pop a fork in it and the meat just falls apart. When meat is ready, shred with a fork.

Place meat in crusty rolls. Top with cheese and broil open-faced in the oven or toaster oven for a few minutes, until bread is golden and cheese is melty.

*****Nick isn't a fan of french dip so I half and water and beef broth and just eat these as roast beef sandwiches.  So good!!!

From pinkbites.com

 

1 lb of flank steak, thinly sliced crosswise

1/4 cup of cornstarch

3 teaspoons of canola oil

1/2 teaspoon of grated ginger (about 1/2 inch piece)

1 tablespoon of chopped garlic (about 2 -3 large cloves)

1/2 cup of water

1/2 cup of soy sauce (I use low sodium)

1/2 cup brown sugar

1/2 teaspoon of red pepper flakes

3 large green onions, sliced crosswise into thirds

Prepare the meat:

First, make sure the steak slices are dry (pat them dry) and mix them with the corn starch. Using your hands or a spoon, move them around to make sure all pieces are coated. Place beef slices in a strainer and shake off excess corn starch (see picture bellow).

Make the sauce:

Heat half of the oil in a large wok at medium-high and add the garlic and ginger. Immediately add the soy sauce, water, brown sugar and pepper flakes. Cook the sauce for about 2 minutes and transfer to a bowl. Don't worry if the sauce doesn't look thick enough at this point. The corn starch in the beef will thicken it up later. 

Cook the meat and assemble dish:

Turn the heat up and add the remaining oil to the wok. Add the beef and cook, stirring until it is all browned (this is a quick thing). Pour the sauce back into the wok and let it cook along with the meat. Now you can choose to cook it down and reduce the sauce or leave it thinner. Add the green onions on the last minute so the green parts will stay green and the white parts crunchy.

Serve it hot with rice.

1 lb of your choice of meat (Ground Beef or Sausage or Stew Meat)
1 Quart Stewed Tomatoes
1 Lg Potato, chopped
1 Lg Carrot, sliced
2 T Barley
2 C Tomato Juice
1 T Worcestershire Sauce
Any other vegetables you happen to have on hand and would like to use.
Salt & Pepper to Taste

Brown meat and add remaining ingredients to pan (you can cook this all day on low in the crock pot if you want).  Bring to a boil and then reduce heat and simmer for 2 hours covered. 

(If you are using canned vegetables, I usually throw in the water that they are canned in)

Rack of Beef Ribs2-3 Litre Bottle Citrus Soda
Famous Dave's Sweet & Zesty B-B-Q Sauce

Marinate beef ribs 24 hours in citrus soda.  Cut into chunks that will fit in your crock pot.  Cook 6-8 hours on low with 1 cup of soda in the crock pot. 

Pull ribs from crock pot.  Place in baking pan and cover with B-B-Q sauce.  Put in a 300 degree oven for 15 minutes or until the sauce is set. 

These are tender and fall of the bone.  They are delicious!  Most times beef ribs are cheap because they are usually tough but try this recipe and you will be in love with them.

****If you want, you can smoke the ribs for 1-2 hours prior to putting in the crock pot********

3 lbs boneless chuck roast, cut into bite-size pieces

3 large potatoes, peeled, cut into quarters

12 small boiling onions

6 large carrots, cut into 1 in pieces

6 celery stalks, cut into 1 in pieces

2 t salt

2 t granulated sugar

1/4 t pepper

2 C vegetable juice cocktail, divided

1 1/2 t cornstarch

Preheat the oven to 275. Combine beef, potatoes, onions, carrots, celery, salt, granulated sugar and pepper in a large ovenproof skillet and mix well. Pour 1 2/3 cup vegetable juice cocktail evenly over the beef mixture. Combine remaining vegetable juice cocktail and cornstarch in a small bowl and mix well. Stir into the beef mixture. Bake, tightly covered for 4 hours, leaving door closed for the entire baking time.

2 cups pinto beans (already cooked) or 2 cans of pinto beans

7-10 Chili pods

1 lb ground beef

1 can stewed tomatos

3 T Worcestershire sauce

1/2 onion, chopped

2 T brown sugar

Cut stems off of chili pods, dump out seeds. Place chili pods in a pot with water & boil until soft, about 30 min. Brown ground beef. Chop onion. When chili pods are done, scoop into blender with can of stewed tomatos and blend until pureed. Add all ingredients to crockpot and cook for 4-6 hours.

1 1/2 lbs Hamburger
48 ozs Spaghetti Sauce
16 ozs Ricotta Cheese
16 ozs Sour Cream
4 ozs Parmesan Cheese
1 pkg Lasagne Noodles
1 8 oz pkg Pepperoni
1 lb grated Mozzarella Cheese
1 lb grated Cheddar Cheese

Brown hamburger and stir in spaghetti sauce.  Mix ricotta cheese and sour cream together.  In 9X13 pan, layer noodles, spaghetti sauce, cheese and sour cream mixture, pepperoni and grated cheeses.  Repeat.  Bake at 350 for 1 hour.

1/2 lb Ground Beef1/2 lb Ground Italian Sausage
16 oz Marinara Sauce
4 oz Mushrooms
14.5 oz Italian Style Diced Tomatoes
9 oz Buitoni Cheese Tortellini
8 oz Shredded Mozzarella Cheese
8 oz Shredded Cheddar Cheese

Brown the ground beef and italian sausage in a large skillet over medium high heat.  Drain.  Combine the meat, marinara sauce, mushrooms and tomatoes in crock pot.  Cover and cook on low for 7-8 hours.  Stir in the tortellini and sprinkle the mozzarella cheese and the cheddar cheese over the top.  Cover and cook for 15 minutes on high, or until the tortellini is tender.

1 - 3 lb Roast (Beef or Pork)
2 c BBQ Sauce
1/2 c Peach Jam
1/3 c each Red and Green Bell Pepper
1 T Dijon Mustard
1/2 Packed Brown Sugar
1 small Onion

Cut roat in 4 pieces.  Place in crockpot.  Mix remaining ingredients.  Pour over meat.  cook on low 7-8 hours.  Remove meat and slice thinly.  Return to crockpot for 20-30 minutes.  Serve on buns.