Beef Ribs

Beef ribs are some what of a favorite around our house. We buy all of our beef fresh from a local farmer (side note: we buy all of our beef with my parents in bulk at the beginning of the year. It is so inexpensive, tastes so different, and is SO much better for you. For one half of a cow, we pay $200 and then choose how you want it processed. It feeds my parents, my grandparents, and us about two nights a week for the entire year) and the ribs have become my favorite. I didn't really know what to do with them when I first got them, so I read through a lot of beef rib recipes. This dish takes a long time to cook, but is pretty easy to make.

I really like this recipe too because I get to use my great-grandmother's cast iron dutch oven. I don't use it for a lot so I love any opportunity to be able to use it.This was my inspiration for this recipe!

 


For this recipe you'll need:
4 beef ribs (1 rib will feed 1 person, they are much bigger than pork ribs)
 1 cup of chopped carrots
1 cup of chopped yellow onion
2 tbsp. balsamic vinegar
2 tbsp. worcestershire sauce
2 tsp. dried thyme
2 bay leaves
1 tsp. crushed red pepper flake
1 tbsp. tomato paste
3-4 cups of beef broth
water
olive oil for browning beef
salt and pepper
A pot that can be used on the stove top and then put in the oven



A note about chopping vegetables. I hardly ever use a whole onion or a whole bell pepper. So I still chop the whole thing and then put the part I don't use in a plastic bag and freeze. Then, next time you need onion, you don't have to cry! They are already chopped and ready for you.


Liberally salt and pepper the ribs. There is a lot of meat on them and need to be seasoned well. Put about 1-2 tbsp. of olive oil in a cast iron pan (preferably non-coated) and cook on each side for about 5 minutes. There should be a good crust on each side and ends.

After all ribs are browned and have a crust on them, remove them from the pan and set aside. Then add the carrots, onions, balsamic vinegar, and worcestershire sauce. Allow the vegetables to cook for about 5 minutes. Add the tomato paste, thyme, and red pepper flakes. Allow to cook for 2 more minutes.

 

Put the beef back in the pan. Spread the vegetables out around the ribs as best you can. Now add the beef broth. You want to almost cover the beef ribs, but not completely. If you use all 4 cups of the broth and it doesn't get close to covering the ribs, add water until it is to the desired place. Cover and put in the oven at 325 degrees and cook for 2 1/2 hours.

Remove from the oven and let cool. It was difficult to get this on the plate without the meat coming off the bone. It gets so tender!

Beef ribs are best when eaten with comfort foods- especially garlic mashed potatoes! Enjoy!

Super Easy (and Delicious) Chili!

Recently I was watching Master Chef and one of the contestants was called "stupid" for trying to make chili in an hour. But really, not many people have 5 hours to let chili simmer. And, who doesn't love a big pot of chili? The way the aroma fills the house is intoxicating. Chili is one of my husband's favorite foods. He could eat it everyday. Now, don't get me wrong. I love chili, but I find it really hard to eat when it's 100 degree outside. However, the past few nights its been cooling off a little more than normal. So this Monday night, after coming home late because of Open House at work, the cool air hit me and I knew what I had to make! My hubby has been craving my chili and I knew that this was the perfect night to do it before it gets too hot again! 

This chili is very tasty, but most important very, very easy. As I mentioned, I made this after Open House at school and after working 14 hours!

Here's what you'll need:

1 medium bell pepper

1 medium red onion

1 clove garlic

1 1/2 lb. ground beef (or turkey)

1 package of chili seasoning

1 large can of crushed tomatoes

1 regular can of diced tomatoes

1 regular can of chili beans

Salt and pepper

 Chop your onion and bell pepper and begin cooking in the pot in about 1 tbsp. of olive oil. You can use whatever color bell pepper that you like. We had red and yellow from our garden that were delicious, but green would be just as good. Add dash of salt and pepper. At the very end, about 1 minute before the next step- add chopped garlic.

 The rest of the ingredients you need. When I went to the store last, the garlic didn't look too hot, so I got the jarred kind. One tsp. = one garlic clove. Super easy!

 After the vegetables are tender, add the ground meat. Cook until mostly brown and then add the package of seasoning. Mix well and continue to cook for about 2 minutes.

 Add crushed tomatoes, diced tomatoes, and chili beans. Bring to a simmer and allow to simmer for 20 minutes. Of course, the longer you simmer, the better it gets!

Serve with shredded cheese, sour cream, cornbread, etc.

Did I mention- if you use lean beef or turkey- this meal is also a VERY healthy meal?! 

Once the weather cools down more, there will be lots of chili simmering away at our house. I hope that you find this recipe as easy as I do!