I fully realize this is my third recipe for boneless beef ribs, but figure everyone can use another great and easy crock pot recipe, right? This literally takes about ten minutes to throw everything together prior to cooking. The sauce is just slightly different from my other recipes, but equally as delicious. You can use your favorite barbecue sauce, but I think homemade is always better. A lot of people like searing their ribs prior to cooking them (including me) as it gives a nice, caramelized crust, but it’s not a “must-do”. I’ve including the instructions on how to do that, but feel free to skip it if you desire.
2 lbs. Chuck boneless beef short ribs
1/2 cup ketchup
3 oz. (half can) tomato paste
6 tbsp. brown sugar
1 tbsp. honey
1 tbsp. molasses
1/2 tsp. cayenne
1 clove garlic, minced
1/4 cup apple cider vinegar
1 tbsp. Dijon mustard
1/4 cup chopped onion (or 1 tsp. onion powder)
1 tsp. Kosher salt
2 tbsp. olive oil (if searing the ribs)
Heat 2 tbsp. olive oil in a large skillet on medium-high heat
Season ribs with salt & pepper, and sear on both sides until lightly browned.
Mix all ingredients in crock pot until brown sugar & salt are dissolved.
Add ribs & stir to coat. Cover and cook on low for 7 hours or high for 4.
I LOVE Trader Joe’s and their packaged egg white salad, however, it’s a bit pricey, so decided to make a version of my own today. You can really tailor this to suit your own taste by using various herbs, seasonings and veggies, but I think this recipe has some really great flavor (in my humble opinion).
4 large hardboiled eggs, finely chopped
1 tbsp. celery, fined diced
1 tbsp. light mayo or Greek yogurt
1/2 tbsp. apple cider vinegar
1 tsp. ground turmeric
1/2 tsp. Dijon mustard
1/2 tsp. ground dill weed
1/4 tsp. ground mustard
1/4 tsp. chives
1/4 tsp. black pepper
1/8 tsp. kosher salt
Put enough water in a medium pot to cover eggs.
Bring to a boil, cover pot and shut off heat. Keep eggs in pot for 20 minutes.
Discard hot water, then run under cold water and peel the eggs, tossing out the yolks.
Chop finely with fork (and knife, if needed).
In a bowl, combine the remaining ingredients and mix well.
Let me start by saying, I think everything is better with a little sauce. Okay, not “everything”, but anything you can pair up with a tasty one. When I saw this recipe, it was a no-brainer that I had to try it since I love mustard. The reviews on it were incredible, but I don’t always believe the hype. However, they were all true! I can tell you, that I could eat this straight from the spoon (and possibly have… oops). I made this to go with pistachio-crusted chicken, but it would be great with fish, pasta, and even as a sandwich spread. Maybe I’m just biased because of my affection for mustard, but I think this might be one of the best sauces I’ve made.
1/2 cup dry white wine
1/4 cup shallots, chopped
1 cup heavy whipping cream (can use Half & Half, or milk)
2 tbsp. Dijon mustard
1 tbsp. chopped fresh basil (or 1 tsp. dried)
1 tbsp. chopped fresh dill (or 1 tsp. dried)
Boil white wine and shallots in heavy medium saucepan over high heat until liquid evaporates, about 4 minutes.
Reduce heat to medium-high. Add whipping cream and simmer until reduced to about 3/4 cup, about 2 minutes.
Add Dijon mustard, basil and dill. Simmer 2 minutes to blend flavors.
If you’re searching for an extremely tasty and easy marinade for your steak, look no further! A couple of weeks ago, I posted a recipe by Paula Deen for another marinade which is really good, but may just like this one a little bit more. I made this last week to use on some tri-tip and it was amazing, and just whipped up some more to marinate a Rib-Eye… can’t wait to cook it up for dinner!!
1/2 small onion, chopped
3 cloves garlic
1/4 cup olive oil
1/4 cup balsamic vinegar (or red wine)
1/4 cup low-sodium soy sauce
1 tbsp. chopped fresh rosemary, or 1 tsp. dried
1 tbsp. Dijon-style prepared mustard
1/2 teaspoon black pepper
1 tbsp. brown sugar (optional)
2 (1 lb) steaks
Note: For my dinner tonight, I only had one rib-eye (approx. 1 lb.), so used about half of the marinade and froze the remaining to use another time.
Put all ingredients (except steaks) in a blender (or food processor), and blend until smooth.
Place steaks in a large, resealable plastic bag.
Pour marinade over steaks, seal and refrigerate for about 3 hours.
Take steaks out from fridge and let them come to room temperature (30 min-1 hr.) *
Remove steaks from bag, discarding remaining marinade.
Cook on a preheated grill brushed with oil on high, for about 7 minutes on each side or until desired degree of doneness is achieved, or place in a skillet, over medium-high heat for same amount of time as above. (I cooked my tri-tip on top of the stove).
* It is always best to cook meat from, or near, room temperature. This will help the meat cook consistently across the interior by reducing the amount of time that it takes to cook the meat. But… I have cooked them after just a few minutes of sitting out, and they’ve come out delicious.
When I’m in the mood for steak, I usually pick up beef tenderloin or tri tip, but the Smart & Final near my house only carries NY strips so I will occasionally grab one if I don’t feel like heading over to Trader Joe’s or Von’s (that’s rare, but it does happen). About a week ago, I got a NY Strip and was looking at various recipes to try something different, and came across one from Paula Deen that tickled my fancy, so decided to give it a whirl. The marinade is easy and quite tasty, and I plan to use it the next time I make a filet. As for the melting sauce, it was a nice compliment to the steak. In the event you didn’t know, I’m into sauces big-time, so was eager to taste this one. The recipe for it does yield a lot, even though I’ve already cut it in half…twice, and I only use a very small amount since it is butter-based (we know Paul Deen likes her butter), but it’s also great on baked potatoes and warm rolls.
1/4 cup olive oil, plus oil for skillet
2 tbsp. fresh lemon juice
1 clove garlic, minced
1 tsp. Worcestershire sauce
1/2 tsp. ground black pepper
3 (1-inch thick) boneless New York strip steaks
Tarragon Melting Sauce, recipe follows
In a heavy-duty resealable plastic bag, combine oil, lemon juice, garlic, Worcestershire and pepper. (I like to press a little salt & ground pepper onto the steaks before marinating).
Add steaks to bag. Press the air out of the bag, and seal tightly. Turn the bag several times to distribute the marinade; place the bag in a bowl and refrigerate 30 minutes, turning bag occasionally.
Heat a large oiled skillet over medium-high heat.
Remove steaks from marinade, discarding marinade.
Place steaks in hot skillet; cook 4 to 5 minutes on each side or to the desired degree of doneness.
Remove steaks to a serving plate, and keep warm.
Top each steak with a teaspoon (or desired amount) of Tarragon Melting Sauce.
Tarragon Melting Sauce
1/2 cup butter, softened
1 clove garlic, minced
1/2 tbsp. green onion, minced
1/4 tbsp. fresh tarragon leaves, minced (or 1/4 tsp. dried tarragon) – you could substitute rosemary