All posts tagged: beef

Video: How To Rotisserie a Rib Roast

At Christmas, I go for the full roast beast experience. I want a rib roast, bones attached, to bring to the table. (I make sure I get one of those bones – everything else is secondary.) Here is my new video on how to cook a five bone rib roast on the rotisserie. How to Rotisserie a Rib Roast [YouTube.com] In case you need it, here’s the recipe: Rotisserie Beef Prime Rib Roast What do you think? Questions? Other ideas? Leave them in the comments section below. Related Posts Rotisserie Prime Rib Roast Rotisserie Prime Rib Roast, Reverse Seared Rotisserie Boneless Ribeye Roast Rotisserie Strip Loin Roast Rotisserie Beef Tenderloin Enjoyed this post? Want to help out DadCooksDinner? Subscribe to DadCooksDinner via eMail or RSS reader, recommend DadCooksDinner to your friends, and buy something from Amazon.com through the links on this site. Thank you.

Sous Vide Flat Iron Steak with Baby Kale Salad

FCC Notice: PolyScience Culinary gave me a Sous Vide immersion circulator to use in my blog posts; this is one of the recipes I used to test it for my review. Earlier this year, I had a geeky food talk with David Pietranczyk, PolyScience Culinary’s chef. He was manning the PolyScience booth at the IACP Food conference in Chicago, and I had a bunch of questions for him. After a demo a chamber vacuum sealer and a taste test of a chocolate pop from the anti-griddle, I picked his brain about sous vide. Chef David knows more about sous vide than anyone else I’ve talked to, and after twenty minutes. I left with my brain overflowing with information. One of the things he mentioned that stuck with me wasn’t all that scientific – it was how chef David tailgates for his hometown Chicago Bears. 24 hours before the game, he starts skirt steaks at home with his sous vide circulator. Early the next morning, he transfers them from the sous vide circulator to a beer …

Sous Vide Strip Steaks with Maitre d’Hotel Butter

Did you make a roll of Maitre d’Hotel butter from my recipe earlier this week? Great! Now, I’m sure you’re asking yourself “What do I use it with?” You didn’t make it? Oh. Um…that’s OK, it’s easy. Head back to the compound butter post. I’ll wait here for you. … Got your butter made? Great, let’s move on. So, what do we do with the butter? I love to use it to finish a steak. That’s right – a little bit of butter on top, melting onto the steak, giving it a last minute glaze of flavor. Full disclosure – I’m not the one who thought up this trick. French bistros have thrived for over a hundred years serving Steak Frites, a rump steak topped with butter, and served with fries. I’m borrowing the idea, but skipping the fries. I have a few of vacuum packed semi-boneless strip steaks in my freezer – regular cut, about an inch thick. Sous Vide makes this an easy weeknight meal. When I walk through the door, I fill my water …

Fire Roasted Poblano Burgers

It dawned on me recently – I don’t have a hamburger recipe on DadCooksDinner. How can that be? Maybe it is because my favorite hamburger changes often. I was really into blue cheese burgers for a while; then I went traditional – cheeseburger, lettuce, tomatoes, pickles. I went through a slider phase, rolling the burgers ultra-thin before grilling. Then I started duplicating the Galley Boy burger from Swensons, Akron’s own hamburger joint. (A Galley boy is a double cheeseburger topped with barbecue sauce and tartar sauce. This one is my wife’s choice of burger; she always asks for the BBQ and tartar sauce.) Apologies to Skyway SkyHi fans – Akron’s other own hamburger joint – but the Galley Boy is better. Pppthhthp. My current favorite has a hint of Mexico to it, a burger topped with grilled onion, fire roasted poblano peppers, cheese, and salsa. I want to call it a Tex-Mex burger, but that’s not right; it’s probably closest to a New Mexico green chile cheesburger, while being almost exactly wrong if that’s what …

BBQ Beef Short Ribs on a Kettle Grill

BBQ short ribs are taunting me, popping up all over the Internet. I don’t know how I missed barbecued beef short ribs on my last trip to Austin. Maybe because I was so late getting in the line at Franklin’s BBQ…but I also went to Rudy’s, Sam’s, Iron Works, and the Salt Lick at the airport, and I must have been too focused on brisket, because I didn’t have short ribs at any of them. Of course, now, no matter where I turn, I see a picture of a rib with a two inch thick slab of meat on top. It’s going to be a while before I can get back to Texas, so if I want short ribs, I have to make them myself. Luckily there are some great BBQ short rib resources on the web; my favorite was this article by Daniel Vaughn at Texas Monthly: You May Love Beef Short Ribs, but Pitmasters Don’t. Whole beef short ribs can are tricky to find in Ohio, especially if you want the meaty short …

Grilled Sous Vide Filet Mignon with Parmesan Gremolata

I’m falling in love with sous vide all over again. Not because it cooks meat so well (and it does), but because it’s so convenient. I used to wonder why people would buy large sides of meat and freeze them. Now I have a stack of filet mignons and New York strips in my freezer. Whenever I feel the need for some beef, I pull out a vacuum bag, drop it in the water bath, and my steak is medium-rare and ready to sear an hour and a half later. I have two water baths now, so I can cook at two different temperatures at once – another advantage to sous vide. For Mother’s day, half the crowd wanted medium-rare (yay!) and half the crowd wanted medium (meh). Accommodating both requests was easy. Filet mignon, even cooked sous vide to an exact medium-rare, is…well…kinda boring. Sure, it’s tender, and beefy, but it doesn’t have much going on beyond that. I topped mine with a flavor-packed gremolata, made with parsley, lemon zest, Parmesan, garlic, and a …

Pan Seared Ribeye with Shallot Herb Butter Baste

I was chatting with the manager of my local Le Creuset store about cast iron skillets, and she asked if I wanted to see a video of the pan in action. A ribeye was searing in the skillet. The chef covered it with herbs and garlic and slid it into the oven. When the steak was done, he moved it back to the stovetop and finished with a butter baste. I was mesmerized, watching him spoon sizzling butter over the ribeye. The manager knew she had me – I’m pretty sure I stopped talking in the middle of a sentence, jaw hanging open, staring at butter basted beef. The next thing I remember, I’m walking out of the store with a very heavy box under my arm. I came home and duplicated the recipe – and I regret nothing. It’s every bit as good as it looked on the video. Recipe: Pan Seared Ribeye with Shallot Herb Butter Baste Inspired by: Classic Pan-Seared Ribeye Steak [CertifiedAngusBeef.com] Prep Time: 60 minutes (mostly unattended) Cook time: 20 …

Pressure Cooker Beef Shank and Anasazi Beans | DadCooksDinner.com

Pressure Cooker Beef Shank and Anasazi Beans

I’m horrified that pressure cookers were used in the attacks at the Boston Marathon. How dare they use my favorite pot for such evil? I almost skipped this recipe. It’s hard to reconcile comfort food with such terrible news. I had to remember, this is what the perpetrators want – to change the way we go about our daily lives. This post is dedicated to the brave people of Boston. I’m using the spoils of my recent trip to the West Side Market – beef shanks and a big bag of dried Anasazi beans. I didn’t plan this recipe, I just put the beans and beef shanks on the counter and pulled items out of the pantry to go with them. The result a big donut of meat, with a wonderful nugget of marrow in the middle, on a bed of brothy beans. Why didn’t I try this sooner? I’m also cheating – instead of browning all the shanks, I’m browning one batch, on one side. This gives me browned fond on the bottom of …

Grilled Cowboy Chop (Double Cut Ribeye, Reverse Seared)

When I saw the picture of the cowboy chop, I fell out of my chair. I was on the phone to my butcher immediately. I had to grill one. Had to! The cowboy chop is a monster ribeye steak. 2 1/2 inches of beef, trimmed, with the bone cleaned off so it looks like a large comma. This one steak fed my family of five, with leftovers for a steak sandwich during the week. Because, really, this isn’t a steak. It’s a small rib roast. I mean, look at that thing. Now, how to cook this gigantic piece of meat? I’ve always been a sear and move guy. Sear the steak first, then slide it over to the cool side of the grill and let the temperature come up slowly. The problem is, all my food science heroes say I’m doing it backwards. Reverse sear is the way to go – start over low heat, gently bring the meat up to temperature, then finish it with a blast of heat to brown it. Alton Brown, …

Pressure Cooker Short Ribs Braised with Beer

I’m craving Belgian abbey ales. Dubbels and trippels, blonds and saisons, every week I pick up a few of the extra-large bottles. Whether they’re brewed by Trappist monks in Belgium, or an American brewery specializing in the abbey style, I haven’t been disappointed yet. Which brought me to dinner. (My thoughts always turn to dinner, eventually.) What goes with a Belgian ale? Beer braised short ribs, of course. *The only problem with the recipe was bringing myself to pour the beer in the pot. I hate to waste beer…even if I’m not really wasting it. As usual, I’m using my pressure cooker to speed things up. I love having tender short ribs in under an hour. *Also as usual, if you don’t have a pressure cooker, check out the variations section for a non-pressured version of the recipe. Recipe: Pressure Cooker Short Ribs Braised with Beer Adapted From: Judy Rodgers, Short Ribs braised with Chimay Ale, The Zuni Cafe Cookbook Cooking time: 60 minutes Equipment: 6 quart or larger pressure cooker (I used my electric …