Renn Faire Privateer Gone Mom.

Thursday, February 28, 2013

Grassfed slow roasted beef (back and short) ribs and veggies; Plus a Kale sautée recipe for leftovers!

We were supposed to have a game night a while ago.  Some friends ended up sick, others couldn't find someone to stay home with their youngest to get him into bed at a decent time, and a few had other plans.  No biggie.  

Except I had put a few packs of beef ribs in the fridge to thaw the night before.  Hm... What to do?

Cook it up anyway!

I'll be honest, I was super intimidated by the ribs.  For some reason I thought it was going to be a big, messy process.  I poked around online looking for a few different methods and decided to that slow roasting in foil packets looked easiest.

I need to work on my plating, ya?
I gave the ribs a sea salt, pepper, and chili powder rub with some olive oil.  Wrapped them in a giant foil packet and let them sit in the fridge until about 4 1/2 hours before I wanted dinner to be served.  Preheated the oven to 225 and cooked those babies for 4 hours, flipping the packet (which was an adventure, trying not to lose all the juices) halfway through.  Then Captain tossed 'em on a grill for a few minutes to give them a good crisp.

Beets were boiled then peeled and sliced.  Asparagus was sauteed with butter, minced garlic, salt, and pepper.  Zucchini coins were also sauteed in butter, with salt, chili powder, and pepper.

It was a hit all around.  Cabin Boy #2 especially loved the crispy fat and marrow...

We ended up having a few ribs leftover, so a few nights later I popped the bones out, trimmed the big pieces of fat off and cut them up into bite sized pieces.  I tossed it in a heavy bottomed sautée pan with some coconut oil to reheat and get a little crisp.  While the beef was doing its thing, I slivered some almonds then added them to the pan.  I washed and chopped a few big handfuls of purple and green kale while the almonds toasted with the beef.  I threw in a handful of raisins, waited a minute, then added the kale.  Quickly sprinkled some salt and pepper on it, then tossed everything around while the kale heated through.

 Easy peasy!  It's a favorite of ours with any meat; ham, chicken, bacon, beef... or just some flaked parmesan cheese.

It's great cold, too.

No comments:

Post a Comment