Prime rib recipes almost always begin with searing the roast on the stovetop, or in a very hot oven. Too often, in our experience, this results in the outside of the roast becoming overly dry by the time the inside temperature is where we want it. Naomi Pomeroy, chef/owner of Beast and a devoted Carman Ranch wholesale customer, taught us that low heat is the key to cooking our delicate grassfed beef. After slow roasting in a low oven, crank up the heat and finish the perfect roast in a super hot oven for a short time. You'll be rewarded with a crispy brown exterior without giving up your juicy pink center. 1 bone-in Carman Ranch prime rib roast (or...
This jerky is simple as long as you have a food dehydrator. Try it with teriyaki marinade,
too.
Simply Organic Steak
Seasoning
1/2 pound ground beef, defrosted
1. Combine seasoning with ground beef in a mixing bowl.
2. Drop teaspoonfuls of seasoned ground beef onto a sheet of parchment paper cut to fit
your food dehydrator. Flatten each dollop to 1-4-inch thick.
3. Dry
the meat according to manufacturer instructions until dry and pliable.
Submitted by Jerrilynn Nall
Serves 4-6 This favorite for company can be doubled, tripled or more with ease. Serve with sour cream, spicy salsa and fresh cilantro. Any cornbread recipe will work here if you have a favorite. Cory's comes from Deborah Madison. 1 tablespoon olive oil 1 cup chopped onion 1 pound ground beef, defrosted 1 14-ounce can diced tomatoes with their liquid 1 chipotle (canned or dried), finely chopped (optional) 1 package frozen corn kernels 1/3 cup golden raisins 1 teaspoon ground cumin 1/2 teaspoon ground cinnamon 1 teaspoon salt Deborah Madison's Cornbread 1 cup yellow cornmeal 1 cup all purpose flour 1/2 teaspoon salt 2 teaspoons baking powder 1/4 cup melted butter or canola oil 3 tablespoons...
Sunday Stew Serves 4-6 This standard is a favorite in our household. The recipe can be multiplied many times to feed many people. 1 tablespoon olive oil 1 cup chopped onion 1 pound ground beef, defrosted 1/2 cup chopped carrot 1/2 cup chopped celery 1/2 cup chopped green pepper (optional) 2 cups chicken stock, or 2 chicken or vegetarian bullion cubes 1 28-ounce can of whole or crushed tomatoes with their liquid 1/2 cup barley or brown rice 1 teaspoon salt 2 to 3 cups coarsely chopped cabbage, kale or chard Heat the olive oil in a large pot over medium heat, add the onions and cook stirring occasionally until they turn translucent. Add the ground beef,...
Basic Beef Stock It’s easy to make great-tasting beef stock with our meaty bones. Browning the bones first makes a richer stock, but is optional. You can also try making this in your crock pot. 4-6 pounds beef bones 2 onions, peeled and diced 1-inch 2 carrots, peeled and chopped into 1-inch sections 1 rib celery, chopped into 1-inch sections 8-10 whole peppercorns 2 bay leaves 1 bunch parsley stems (optional) If roasting the bones, preheat the oven to 400 degrees F. Place the bones on an oiled baking sheet and roast, turning once, until deeply browned. Place the bones (roasted or unroasted) into a stockpot large enough to hold them and cover with cool water. Bring to a...
