Blue Ribbon Beef Roast Recipes

TEXAS OVEN-ROASTED BEEF BRISKET

Steps:

• Preheat the oven to 350 degrees F.
• Make a dry rub by combining chili powder, salt, garlic and onion powders, black pepper, sugar, dry mustard, and bay leaf. Season the raw brisket on both sides with the rub. Place in a roasting pan and roast, uncovered, for 1 hour.
• Add beef stock and enough water to yield about 1/2 inch of liquid in the roasting pan. Lower oven to 300 degrees F, cover pan tightly and continue cooking for 3 hours, or until fork-tender.
• Trim the fat and slice meat thinly across the grain. Top with juice from the pan.

BLUE RIBBON BEEF ROAST

Steps:

• Brown the roast in a large frying pan.
• After browning, place in crock pot with onions, garlic, fresh ground pepper, paprika, Pabst Blue Ribbon, and water.
• Cook times will vary depending on the weight and thickness of the roast. Rotate roast every couple of hours.
• Roast is ready when the meat easily falls apart.
• Shred portions of meat in a separate bowl with your favorite BBQ sauce.
• Pile shredded beef on slightly toasted kaiser.
• Serve with you favorite BBQ sides.
• Save leftovers for your other favorite recipes that call for shredded beef.

TRI TIP ROAST AND POTATOES

Steps:

• Set oven to 425*F. Place Tri Tip roast in a large roasting pan with the fat side up. Season well with the spices and seasonings from above. Set aside as we prepare the potatoes.
• Scrub the potatoes and cut off any nicks, then prick each potato with a fork. Microwave all the potatoes on a plate for 8 minutes. This par bakes the potatoes so they can sit around the roast and be done on time with the meat.
• Place the potatoes around the roast. Spray the potatoes with Pam and sprinkle with sea salt.
• Place roast and potatoes in the oven. Set Timer for 30 minutes. Meat is done when: Thermometer reaches 140*F for medium rare. 150-155 for medium and so on. Let roast cool 10 minutes then carve and serve. Comes out juicy and the potatoes are soft and fluffy inside with a delicious skin.

ULTIMATE POT ROAST

Steps:

• Preheat oven to 325°. Pat roast dry with a paper towel; tie at 2-in. intervals with kitchen string. Sprinkle roast with pepper and 1-1/2 teaspoons salt. In a Dutch oven, heat oil over medium-high heat. Brown roast on all sides. Remove from pan., Add onions, celery and 1/2 teaspoon salt to the same pan; cook and stir over medium heat 8-10 minutes or until onions are browned. Add garlic, tomato paste, thyme and bay leaves; cook and stir 1 minute longer., Add wine, stirring to loosen browned bits from pan; stir in broth. Return roast to pan. Arrange potatoes, parsnips and carrots around roast; bring to a boil. Bake, covered, until meat is fork-tender, 2-2-1/2 hours., Remove roast and vegetables from pan; keep warm. Discard bay leaves; skim fat from cooking juices. On stovetop, bring juices to a boil; cook until liquid is reduced by half (about 1-1/2 cups), 10-12 minutes. Stir in vinegar and parsley; season with salt and pepper to taste., Remove string from roast. Serve with vegetables and sauce.

BLUE-RIBBON BEEF NACHOS

Steps:

• In a large skillet, cook the beef and onion over medium heat until meat is no longer pink; crumble the beef; drain. Stir in next 7 ingredients; heat through. Serve over tortilla chips. Top with olives, onions and tomatoes if desired.

PRIME RIB ROAST AU JUS PERFECT EVERY TIME! NO FAIL

Steps:

• Select a prime rib roast well marbleized with white or cream colored fat. (Follow these same directions for ANY size roast.) I choose a roast with at least 4 ribs or more. Also, I ask the butcher to remove the bones, put tie them back to the roast. This will make slicing so very easy!
• Let meat stand at room temperature for at least one hour before cooking (longer is better). I leave it out on the counter for 4 hours. The goal is to get it to room temperature and let it stand at room temp (this aids in the cooking technique).
• Preheat oven to 375 degrees.
• Rub meat with salt (if you have Lawry's seasoned salt, use it if not, regular salt also works); sprinkle with pepper.
• Place meat on a rack fat side up in a shallow roasting pan. Make sure the sides of the pan are not too high. Maybe 2-3 inch sides or the meat will not brown properly. Also, make sure the roasting pan is only slightly bigger than the roast itself. This will allow the juices to accumulate and not evaporate! DO NOT COVER; DO NOT ADD WATER.
• Put roast in oven; cook for just one hour at 375. It will crackle and get a beautiful layer or crust to it. After one hour, turn off heat, but DO NOT open oven door at any time until ready to serve. (You can do this step early on and let the oven cool down completely before turning on the oven again.)
• Regardless of the length of time meat has been in the oven 30 - 40 minutes before serving, TURN OVEN ON again. Reset temperature to 375 degrees and set a timer for 30 minutes. Once the oven comes up to temperature (this may take up to 15 minutes), test the temperature of the meat. If not cooked to desire temperature, cook for the remaining 15 minutes or until desired temperature is reached. If your roast is a bit smaller, you can check the temperature around 20-25 minutes. You want around 120 degrees, because it will continue to cook as it rests (130 degrees for medium rare).
• Now open the door; remove roast to serving platter.
• Cover with foil, and let rest for 10-15 minutes. Save the pan drippings for Au Jus. You can also make Yorkshire puddings from the fat you reserve.
• To Make the Au Jus Sauce, while the prime rib is resting, pour off all but 2 tablespoons of the fat from the pan. Place on the stove top over medium heat. Add the flour and cook, stirring, to form a roux. Pour in the beef broth and whisk into the roux, scraping all the caramelized beef drippings from the bottom of the pan. Turn heat to high and cook the sauce for 10 minutes until it reduces and thickens slightly (this is not a gravy, so don't expect a thick, heavy sauce). Adjust seasoning, strain and serve alongside the prime rib.
• The meat will be very brown and crisp on the outside. Carve into slices. You'll find it beautifully pink all the way through, juicily oozing the succulence which proves that the meat is a medium rare. NOTE: If you do not like medium rare meat, please do not make this roast! Prime rib should never be cooked to medium. It will end up like the bottom of your shoe! Leave the medium and well done meat for other cuts of your choice.
• The link to my method of https://www.justapinch.com/recipes/dessert/pudding/yorkshire-pudding-perfect-with-prime-rib.html. To me, Prime rib is not done unless there is Yorkshire Pudding! :)

BLUE RIBBON MEATLOAF FROM CROSSE & BLACKWELL

Steps:

• Heat oven to 350 degrees F. Combine beef, cracker crumbs, eggs, onion, 3/4 jar cocktail sauce, salt and pepper in large bowl. Stir to combine. Pat mixture into 9x5-inch loaf pan. Place strips of bacon on top of meatloaf.
• Bake 50 minutes. While meatloaf is baking, stir together remaining 1/2 cup cocktail sauce, brown sugar and dry mustard in small bowl.
• Remove meatloaf after 50 minutes. Spread sauce mixture on top and bake an additional 15 minutes. Remove from oven, serve hot.

FRESH BRISKET OF BEEF WITH DELICIOUS GRAVY JUNIORS IN BROOKLYN!

Steps:

• Preheat the oven to 350 degrees F.
• Rub the brisket with the salt and pepper and place it, fat-side-up, in a roasting pan. Pour in enough water to come about two-thirds up the sides of the brisket. Sprinkle the carrots and garlic into the water around the roast.
• Roast the brisket, without covering it, until it is browned and tender, about 3 hours, spooning the pan drippings frequently over the meat.
• If necessary, add a little extra water during the cooking to keep the liquid at least halfway up the sides of the brisket. Transfer the brisket to a serving platter.
• To make the delicious gravy: Skim off any fat from the drippings into large skillet. You need 3 tablespoons of fat; if necessary, just add a little butter to equal this amount.
• Strain the drippings into a large heatproof measuring cup, reserving the vegetables for the gravy, if you wish.
• Heat the fat in the skillet over medium-high heat. Add the garlic and cook until it begins to soften. Whisk in the flour and cook, stirring constantly, until the flour mixture bubbles all over, about 2 minutes.
• Gradually pour in the straining drippings and continue cooking and whisking until the gravy thickens. Remove the gravy from the heat and stir in the reserved vegetables, if you wish.
• To serve: Slice the brisket on the diagonal, about 1/2-inch thick. Serve it up hot with a generous helping of gravy ladled over the top. This goes great with mashed potatoes.