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Beef
Foolproof Standing Rib RoastGlazed Beef Ribs
Serves: 6-8
1 (5-pound) standing rib roast,
thawed
1 teaspoon onion powder
1 teaspoon kosher salt
1 teaspoon black pepper
Directions:
1. Rub roast with seasonings.
2. Place on 1-inch rack with rib side
down.
3. Cook at 350°F for 15-17 minutes per
pound for rare doneness.
4. Flip roast halfway through cooking
process.
5. Let stand for 10 minutes before
slicing.
Tip: For medium-rare doneness,
cook for 17-19 minutes per pound.
Tip: For medium doneness, cook for
20-22 minutes per pound.
Tip: For well-done roast, cook for 27
minutes, or more, per pound.
Serves: 2
1 rack beef ribs, cut in half
Salt & pepper to taste
½ cup orange marmalade
2 teaspoons Dijon mustard
1 teaspoon lemon juice
1 tablespoon Worcestershire sauce
Directions:
1. Mix marmalade, mustard, lemon
juice and Worcestershire sauce
together in bowl.
2. Baste ribs with sauce.
3. Place ribs on 1-inch rack and
cook at 350°F for 20-25 minutes
per side.
4. Let meat rest under dome for 5
minutes.
Tip: Bottled BBQ sauce may be
substituted for glaze.
Tip: Melt marmalade by keeping it
at room temperature for 30
minutes.
London Broil
Serves: 1
1 (6-ounce) sirloin steak sliced, cut
into ½-inch strips
2 large white mushrooms, sliced
1 tablespoon Worcestershire sauce
1 tablespoon butter
Salt & pepper to taste
Directions:
1. Place all ingredients in shallow
oven-safe dish.
2. Cook on 1-inch rack at 325°F for
15 minutes.
Honey Citrus Glazed Veal Chops
Serves: 4
3 tablespoons fresh lime juice
2 tablespoons fresh ginger root, grated
½ teaspoon lime zest
4 (8-ounce) veal rib chops,
cut 1-inch thick
Directions:
1. Stir together lime juice, honey,
ginger and lime zest in small bowl.
2. Place veal chops in glass dish.
3. Brush lime mixture onto veal.
4. Refrigerate for 1 hour, covered.
5. Place veal on the 3-inch rack, cook
at 350°F for 12-15 minutes per side
for fresh or 15-20 minutes for frozen.
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