Garlic-Rubbed Rib Roast

1 (6 pound) beef standing rib roast


6 garlic cloves, minced

1 tbsp kosher salt

2 tsp ground black pepper

2 tsp dried thyme

2 tbsp olive oil



Place roast in a roasting pan, fat side up. In a small bowl, combine

garlic, salt, pepper, thyme and oil to form a paste. Spread paste over

fat layer of roast; let roast stand at room temp up to 1 hr. Preheat

oven to 500°F. Roast meat 20 mins reduce heat to 325°F and roast 1

hr 15 mins more or until an instant-read thermometer registers 145°F

for medium-rare. Remove roast from oven. Cover with foil and let stand

15 mins before carving. Serve with pan juices.



Serves 12 Cals: 445 Cals from Fat: 306 Total Fat 34g 52% Carbs < 1g

0% Dietary Fiber < 1g

0% Sat Fat 13g 65% Chol 108mg 36%

Protein 30g 50% Sod 650mg 27%



*Percent Daily Values are based on a 2,000 calorie diet. Your daily

values may be higher or lower depending on your calorie needs

Oven Baked Steak

6 steaks


3/4c flour

1c beef broth

1/2c minced onion

3tsp garlic

2tsp salt



Coat steaks in flour and place in baking dish. Mix remaining ingredients and pour over steak. Bake at 350* 45 mins.

Tuscan Beef Stew

Tuscan Beef Stew




2lbs stew meat

1 onion chopped

1tbsp butter

1 1/2tsp salt

pinch pepper

2tsp garlic

28oz can diced tomatoes

1 1/2c red wine

2/3c beef broth

1tsp thyme

1 can sliced carrots

2 small cans mushrooms

1tbsp flour

1/4c water



Melt butter in skillet and saute onion. Transfer to large soup pot and add all other ingredients except flour and water. Bring to a boil, then cover and simmer 45 mins.



Mix flour and water. Pour into pot and simmer another 10 mins.

Chili Mac Casserole

8oz uncooked macaroni


2lbs ground beef

1 onion chopped

3tsp garlic

28oz can diced tomatoes

1/8c diced jalapenos

1tsp cumin

1tsp pepper

shredded cheese



Cook macaroni according to package directions. Lightly coat with oil.



Brown beef with onion and garlic. Stir in tomatoes, jalapenos, and spices. Bring to a boil and simmer on low 10 mins.



Transfer macaroni and beef mixture to greased casserole dish. Mix well and sprinkle cheese on top. Bake at 375* until cheese is melted and bubbly.

Garlic Prime Rib

Ingredients:


1 (10 pound) prime rib roast

10 cloves garlic, minced

2 tablespoons olive oil

2 teaspoons salt

2 teaspoons ground black pepper

2 teaspoons dried thyme

Directions:

Place the roast in a roasting pan with the fatty side up. In a small bowl, mix together the garlic, olive oil, salt, pepper and thyme. Spread the mixture over the fatty layer of the roast, and let the roast sit out until it is at room temperature, no longer than 1 hour.

Preheat the oven to 500 degrees F (260 degrees C).

Bake the roast for 20 minutes in the preheated oven, then reduce the temperature to 325 degrees F (165 degrees C), and continue roasting for an additional 60 to 75 minutes. The internal temperature of the roast should be at 145 degrees F (53 degrees C) for medium rare.

Allow the roast to rest for 10 or 15 minutes before carving so the meat can retain its juices.

Stuffed Peppers

4 medium size green peppers


1/2 lb ground beef, lean

1/2 cup chopped onion

1 cup canned tomatoes, drained

1 cup cooked long grain rice

1 TBL Worcestershire sauce

1/2 tsp Italian seasoning

1/3 tsp salt

dash pepper

1/4 cup soft breadcrumbs

vegetable cooking spray

1 cup canned tomato sauce

Slice off stem end of peppers, removed and discard seeds and membranes.

Blanch peppers 5 to 10 mins in boiling water. Drain Cook ground beef and

onion in nonstick skillet over medium heat until meat is browned,

stirring until meat crumbles. Drain and pat dry with paper towels.

Return meat mixture to skillet. add tomatoes cook until all liquid

evaporates.

Removed from heat, stir in rice and next four ingredients. Spoon 1/2 cup

portions of rice mixture into peppers, sprinkle evenly with breadcrumbs.

Place peppers in a baking dish coated with cooking spray. Bake at 350

for 20 mins or until lightly browned. Heat tomato sauce, spoon 1/4 cup

sauce over each pepper. yeild 4 servings serving size 1 stuffed pepper

carb 34 gm protein 15 gm fat 9 gm cals 272

fiber 3 gm sod 908 mg chol 33 mg

exchanges 2 starch 1 1/2 medium fat meat

COUNTRY STYLE STEAK

4 pieces cubed steak


1/2 c. flour

Salt and pepper

1 c. water

1 lg. onion, sliced



Cover steak with flour and put in hot skillet with just enough oil to brown the meat on both sides quickly. Take out of pan. Add about two tbsp. flour to oil left in pan and brown stirring all the time. Add water to the mixture in the pan to make a thin gravy. Put steak back into gravy. Cover and cook slow until the steak is tender.

Brisket with Vegetables and Balsamic Jus

By Jessica Harlan, About.com Guide

Made in the pressure cooker, this recipe for beef brisket comes out tender and succulent.




©2009 Jessica Harlan licensed to About.com, Inc.

If you think brisket is always dry and stringy, think again. Made in the pressure cooker, brisket is fork-tender and juicy as can be. This brisket recipe includes a flavorful jus, or sauce, spiked with the mellow tanginess of Balsamic vinegar. Potatoes, carrots and pearl onions cook right in the pan with the brisket for a ready-made side dish. (Larger image1.)

Prep Time: 10 minutes

Cook Time: 1 hour

Ingredients:

2 pounds brisket, excess fat trimmed

Salt and pepper

8 ounces pearl onions, peeled

1 3/4 pounds small red potatoes, quartered

3 large carrots, peeled and cut into 1-inch pieces

1 dried bay leaf

1/2 cup low-sodium beef stock

2 tablespoons Balsamic vinegar

Preparation:

Season brisket on both sides generously with salt and pepper. Place it in the pan of a medium to large pressure cooker. Add onions, potatoes, carrots and bay leaf. In a bowl or a measuring cup, combine beef stock and Balsamic vinegar. Pour beef stock mixture over the brisket and vegetables in the pot.



Lock the lid of the pressure cooker in place and heat the pot over high heat until high pressure is achieved. Adjust the temperature to maintain pressure and cook for 1 hour.



Remove pot from the stove and let sit until pressure is released naturally before opening the lid.



To serve, slice brisket into pieces across the grain and transfer to a platter. Arrange vegetables around the brisket on the platter. If desired, strain the sauce in the pan and use it as a gravy or sauce.

This recipe for Brisket with Vegetables and Balsamic Jus serves 4 to 5.