You have no items in your shopping cart.
RSS

Blog posts tagged with 'rib'

Prime Rib Roast with Dill Cream Sauce

Nothing feels fancier than a juicy prime rib meal. This recipe is the perfect date night meal and pairs well with almost anything. Creamy dill sauce and buttery, succulent prime rib create the most impeccable of flavors. The time and effort is definitely worth it for this one!

Ingredients

  • 1 Braveheart Beef Prime Rib Roast Bone In

  • 1 onion, quartered

  • 1 garlic bulb, halved

  • 5 sprigs thyme

  • 3 sprigs rosemary

  • ½ cup butter, softened

  • 1 tbsp garlic, minced

  • 2 tbsp chives, finely chopped

  • 1 tbsp lemon juice

  • ¼ cup mayonnaise

  • ¾ cups sour cream

  • ¼ cup dill

  • salt and pepper to taste

Directions

  1. Take beef out of the fridge 2 – 3 hours before cooking to bring to room temp and pat dry with a paper towel.

  2. Preheat the oven to 460°F 

  3. Mix softened butter, garlic, and chives together. Set aside

  4. Place onion, garlic and herbs in an ovenproof skillet or roasting pan.

  5. Spread a thin layer of butter on the underside of the beef. Place beef in the pan on top of onion and garlic, butter side down. Spread about 2/3 of the butter on the top and sides.

  6. Roast in the oven for 20 minutes

  7. Remove from oven, spread remaining butter and decrease oven heat to 250F.

  8. Roast for 1 1/2 hours, basting every 30 minutes with the juices in the pan, until the internal temperature is 122°F in the center 

  9. While the prime rib is cooking, combine mayonnaise, sour cream, dill, lemon juice, and salt and pepper in a small bowl. Mix well and place in fridge until ready to serve.

  10. Transfer beef to plate. Cover loosely with foil and rest for 20 – 30 minutes. 

  11. Slice beef and serve with dill cream sauce! 

Enjoy this recipe? Try out Braveheart Beef Roast with Parmesan Polenta

Standing Rib Roast

Standing Rib Roast is considered by many to be the best roast beef in the world. Braveheart's Beef Prime Rib Roast is a beef cut that’s incredibly succulent with superior taste. This recipe uses a safe, simple but highly effective roasting method so the beef is blushing pink all the way through. Wow guests or even yourself with the ultimate roast beef experience – complete with a gorgeous Red Wine Sauce, and pairing well with a side of parish mash and garlic sautéed spinach!

Ingredients:

Garlic Herb Butter

  • 10 tbsp unsalted butter , softened
  • 5 garlic cloves , minced
  • 2 tsp finely chopped fresh rosemary (or 1 tsp dried)
  • 2 tsp finely chopped fresh thyme (or 1 tsp dried)
  • 2 tsp salt
  • 1 tsp black pepper

Red Wine Sauce

  • 1 1/2 cups beef broth/stock , low salt
  • 2 1/2 cups dry red wine (Note 2)
  • 1 tbsp cornflour/cornstarch

Instructions:

Prepare Beef

  1. Take beef out of the fridge 2 – 3 hours before cooking to bring to room temp (key tip for even cooking). Pat dry with a paper towel.
  2. Preheat the oven to 240°C/460°F (220°C fan). Adjust the shelf so beef will be sitting in the middle of the oven.
  3. Garlic Herb Butter: Mix together.
  4. Roasting bed: Place onion, garlic and herbs in a heavy based ovenproof skillet (or use a roasting pan).
  5. Spread a thin layer of butter on the underside of the beef (ie the bone side).
  6. Place beef on onion etc, butter side down. Spread about 2/3 of the butter on the top and sides (reserve some for Slather 2).
  7. Roast for 20 minutes.
  8. Remove, spread over remaining butter. Turn the oven down to 120°C/250°F (100°C fan).
  9. Slow roast for a further 1 1/2 hours, basting every 30 minutes with the juices in the pan, until the internal temperature is 50°C/122°F in the center (temperatures will vary for prefered cook)
  10. Start checking the internal temp early.
  11. Transfer beef to plate. Cover loosely with foil and rest for 20 – 30 minutes. Internal temperature will rise to 54°C/129°F (which is medium rare).

Red Wine Sauce

  1. Place a skillet with onion and garlic left in it on the stove over high heat.
  2. Add wine and beef stock, rapidly simmer for 10 minutes until it reduces by 2/3 or so, down to 1 1/2 cups or liquid.
  3. Lower heat to medium. Mix cornflour with 2 tbsp water. Drizzle in half and stir. Sauce will thicken in 1 minute or so. Add more corn flour water mixture if you want it thicker.
  4. Strain into bowl, pour into sauce jug

Ready to push yourself further with more recipes? Get crazy with Braveheart's Short Rib Pizza Recipe! This recipe pairs well with its delicious homemade vodka cream sauce, making you your area's local pizza guru.

Short Rib Pizza

Elevate your pizza experience with Braveheart's black angus beef short ribs. Pair it with this delicious homemade vodka cream sauce, and we know this recipe will be a new at-home chef favorite.

Ingredients

  • 6 oz Bacio® Cheese Shredded, Whole Milk
  • 5 oz Braveheart® Black Angus Beef Short Ribs, Boneless, cooked
  • 3 oz mushroom(s), portobello
  • 3 oz Roma® Red Peppers, Roasted
  • 1 shell Ultimo!® Pizza Dough, 12-ounce
  • 4 oz vodka sauce, (see recipe below)

Directions

  1. Heat grill to 400 degrees.
  2. Keep dough at cooler temperature.
  3. Place pizza stone on char broiler to heat. Top dough with sauce, cheese, mushrooms, peppers and finish it with the short ribs. Place topped pizza on pizza stone. Place on char broiler, cover with dome. Cook until the cheese is slightly brown and crust is crispy. Let stand for 3 minutes, cut and serve.

Vodka Cream Sauce

Ingredients

  • 1/4 chipotle base, lb
  • 1 box corn starch
  • 3 qt Nature's Best Dairy® Cream, Heavy
  • 1 bunch Peak Fresh Produce® Onion(s), Green, chopped
  • 1 lb Peak Fresh Produce® Shallot(s), chopped
  • Piancone® Oil, Olive
  • 1 cup vodka

Directions

  1. In a stock pot add, heavy cream & chipotle base, heat on low.
  2. In a sauté pan, add chopped shallots and green onions, sauté in olive oil.
  3. Add sauté pan of veggies to stock pot and bring to a slow boil. Add vodka and simmer for 5 minutes.
  4. Thicken with a slurry and set aside for entrée.