Prime Rib

This recipe was in the Desert Sun, which is usually unreliable, but I have made this several times and it always comes out perfectly.
The day before cooking, smear the roast with a mixture of 2 tbs salt, 2 tsp pepper and 2-4 cloves pressed garlic. Refrigerate uncovered over night.
The next day, let the roast sit at room temperature for at least an hour before cooking. Roast in a 200 degree preheated oven on a rack in a roasting pan until the interior reaches 120 degrees. Timing varies greatly depending on the size of the roast.
Remove from the oven, cover loosely with foil, and let it sit for 1 hour. Preheat the oven to 450 and roast for 8 to 10 additional minutes until a brown crust forms. Carve and serve immediately.

 

Hamburgers

2 pounds premium beef (80 percent lean and 20 percent fat)
1 tablespoon Dijon mustard
3 tablespoons olive oil, plus extra for brushing the grill
1 teaspoon salt
1 teaspoon  ground black pepper
Mayonnaise
English muffins or hamburger buns
Caramelized Onions, recipe follows

Chop beef in processor or grind.

Place the ground beef in a large bowl and add the mustard, olive oil, salt, and pepper. Mix gently with a fork to combine, taking care not to compress the ingredients. Shape the meat into 6 (3 1/2-inch) patties of equal size and thickness.
Cook the burgers on a grill until done to your liking
Meanwhile, break apart the English muffins and toast the 6 halves cut side down on the grill. Spread each half with mayonnaise and top with a burger and then with a heaping tablespoon of caramelized onions. Serve hot.

Caramelized Onions:
2 tablespoons olive oil
2 tablespoons butter
2 pounds yellow onions, peeled and sliced in half-rounds
1/2 teaspoon fresh thyme leaves
2 tablespoons sherry wine vinegar
1 teaspoon salt
1/2 teaspoon freshly ground black pepper

Heat the olive oil and butter in a large shallow pot, add the onions and thyme, and toss with the oil. Place the lid on top and cook over medium-low heat for about 10 minutes to sweat the onions. Remove the lid and continue to cook over medium-low heat, stirring occasionally, for 25 to 30 minutes, until the onions are caramelized and golden brown. If the onions are cooking too fast, lower the heat. Add the vinegar, salt, and pepper and cook for 2 more minutes, scraping the brown bits from the pan. Season to taste (they should be very highly seasoned).

Sauerbraten

3 lb rump roast
1 medium onion
2 stalks celery
2 carrots
1 tbsp chopped garlic
4 bay leaves
1 tsp peppercorns
2 tsp salt
1 cup red wine vinegar
2 cups beef broth

    Combine the above, chopping the celery and carrots into small pieces. Place in a large bowl and marinate for 16 to 24 hours.
Remove the meat and dry it well. Strain the marinade for later use. Save the vegetables as well.
Sear the meat on all sides in a roasting pan and remove. Place the vegetables in the pan over low to moderate heat and caramelize. (the naturals sugars will brown) Place the beef on top of the vegetables and add enough of the marinating liquid to come half way up the sides of the beef. Cover and heat to a simmer (180 degrees) on top of the stove. Braise in the oven at 300 degrees for 2 to 2 ½ hours.
Make a roux in a saucepan by browning 2 tbsp each of flour and butter together and cook for 2 minutes. Add the liquid from the roasting pan. Return the sauce to the pan and cook in the oven for an additional 15 to 20 minutes.
Remove the roast from the pan and add a few dashes of ginger, cinnamon and cloves and if necessary for the taste some sugar to the sauce, or add 5-6 crushed ginger snaps.
Strain the sauce before serving.

Pot Roast

    This recipe can be whatever you want it to be, really. If you don’t like carrots or potatoes, feel free to omit them, and if you want to add turnips, more power to you. Any hard root veggie that you like will be fine. You can use any type of tomato product, but do not omit. It is the tomato in the sauce that as an acid will break down the proteins in the meat and will make it tender.

2-3 lb rump roast
4 carrots, coarsely chopped
3 potatoes, coarsely chopped
lg can chopped tomatoes or
sm can tomato paste
1 onion, coarsely chopped
2-3 cloves garlic, chopped
Beef stock or broth

    Season some flour with salt and pepper and dredge the meat in it. Brown in a large oven safe pot. Add remaining ingredients and fill with stock to cover the meat.
Cook in the oven at 325 degrees for 2 hours or so. Serve with the vegetables and sauce from the pot, as is. 

Grandpa’s Meatloaf

    For Dana’s style, substitute ground turkey for the other meats.

2 ½ lbs ground beef
1 ¼ lbs ground pork
½ cup oatmeal
4 eggs
2 tsp salt
1 tbsp Dijon style mustard
1 cup tomato sauce
1 cup dry bread crumbs
1 medium onion, chopped
1 tbsp Worcestershire sauce

    Mix all ingredients well with hands, mold into loaf and bake at 400 degrees for 1 hour.

Swiss steak

1 one inch thick top or bottom round steak
1 medium onion
1 green onion
1 can diced tomatoes
salt and pepper to taste
dredging flour

    Season steak with salt and pepper and pound in flour until well coated. Brown steak in oven safe frying pan filmed with oil. Remove steak, add onion ad green pepper, cover and cook for 10 minutes, stirring occasionally.
Return the steak to the pan, cover with vegetables, including tomatoes, cover and bake at 325 degrees until steak is tender.

Roast Beef Hash

2 cups ground, cooked roast beef
2 cups shopped, cooked potatoes
1 cup chopped onion
1 cup beef gravy

    Sauté onion in frying pan filmed with oil until lightly browned. Add gravy, then beef and potatoes. Season with salt, pepper and thyme to taste. Allow to cook over medium heat for about 30 minutes, occasionally stirring crust into hash. Serve with poached or shirred (microwaved in buttered custard cups for 1 minute) eggs.