Ribs

We were stuck at home working for the mortuary today while the rest of our family celebrated Independence Day. So in an effort to not feel sorry for ourselves, we had our friends over for dinner. DH decided to try his hand at beef ribs. (We're not pork eaters) They were fall-off-the-bone incredible!

He came up with this sauce on his own. He loves to get as many spices into a sauce as he can, luckily I was taking notes so I was able to write up a recipe. Like any good ribs, these take quite a while, but they're worth it!

5 lbs. beef ribs
3-4 garlic cloves
1/2 onion, minced
2 Tbsp. vegetable oil
14 oz. ketchup
1/2 cup honey
2-3 Tbsp. balsamic vinegar
2 Tbsp. Worcestershire
2 Tbsp. liquid smoke
1 Tbsp. spicy brown mustard
1/4 tsp. cinnamon
1/4 - 1/8 tsp. ground clove
1 tsp. black pepper
1/2 tsp. seasoning salt
1/2 tsp. tarragon
1/8 - 1/4 tsp. ground sage
3 drops green Tabasco

Saute garlic and onions in oil.
Stir in ketchup, honey and vinegar.
Add remaining ingredients.
Bring to boil.
Reduce heat and simmer for 30 minutes.
Slather ribs in sauce and refrigerate for 24 hours.
Preheat oven to 280°. Place ribs in a roasting pan and cover. Bake for 2 1/2 hours then reduce heat to 200°for 1 to 1 1/2 hours.
Remove ribs and keep covered. Let sit for an about an hour.
Just before serving, place ribs on a preheated grill for 2-3 minutes on each side, just enough sear the ribs.

The PERFECT Roast Beef

I found this method of cooking a roast on recipezaar. I tried it today and it truly is perfect!


I cooked mine medium-rare so it does look quite pink. I should have let it sit longer to avoid losing all this juice, but it doesn't matter, it was moist and delicious! I find that often the beef flavor gets covered up by all the herbs and other ingredients that recipe's call for, but this recipe actually lets you taste the beef.

Another major bonus: this roast took less than an hour to cook!

Try it next time you're making a Sunday roast!