food
recipes
more or until cheese is melted and bread is toasted
on the other side.
5. To serve, place bread slices in the bottom of four
shallow bowls. Divide short ribs among bowls.
Spoon broth mixture over beef. Add parsley and
thyme. Makes
6
servings.
e a c h
s e r v in g
(w
ithout toast) 633 cal, 49gfat, 101
mg cho
l, 333 mg sodium
, 15 g carb, 2 g fiber, 27 g pro.
S u n d a y B e e f R i b
R o a s t
This roast is ideal for celebrations and Sunday
dinners. It’s a costly cut, but worth it because it
does not require a lot of care or spices to make it
great. Vegetables are cooked alongside the roast for
a flavorful one-pan meal.
prep
30 m in.
r o ast
1 hr. 45 m in.
s t a n d
15 m in.
o v e n
350°F
1
recipe Herb-Bacon Topper,
below
1
4- to 5-lb. beef rib roast (chin bone removed)
1
tsp. cracked black peppercorns
Vz
tsp. salt
1
lb. baby carrots with tops, trimmed
1
lb. small red potatoes (halve any large
potatoes)
3
to 4 cups baby spinach
1
15-oz. can butter beans, rinsed and drained
1. Prepare Herb-Bacon Topper. Preheat oven to
350°F. Sprinkle beef roast with cracked pepper,
salt, and half of the Herb-Bacon Topper (refrigerate
remaining topper and reserved bacon pieces until
ready to use). Place meat, bone side down, in a
shallow roasting pan. Insert an oven-safe meat
thermometer into center of roast.
2. Roast, uncovered, for 45 minutes. Arrange
carrots and potatoes around roast and toss to
gently coat. Roast 1 to 1 '/i hours more or until meat
thermometer registers 135°F for medium-rare.
Sprinkle meat with remaining Herb-Bacon Topper;
cover and let stand for 15 minutes. Temperature
of meat after standing should be 145°F. Push
meat, potatoes, and carrots to one side of pan. Stir
spinach and beans into drippings in other side
of pan; sprinkle with reserved bacon pieces.
Makes 10 servings.
Herb-Bacon Topper Cook 4 slices of bacon
until crisp; drain on paper towels. Chop half the
bacon; stir in
1
tablespoon chopped fresh thyme
and 1
Vz
teaspoons chopped fresh rosemary. Break
remaining half of the bacon into pieces to sprinkle
into the spinach and beans before serving.
e a c h
s e r v in g
492 ca
l, 32 g fat, 91 mg cho
l, 468 mg
sodium
, 19 g carb, 4 gfiber, 32 g pro.
C h i l i - R u b b e d
B o n e - I n
S t r i p
S t e a k s
Each of these thick-cut steaks is large enough to
serve three or four people. To get a caramelized
brown outside without overcooking or
undercooking the center, Kari starts the steaks on
the stove top in a heavy skillet and then pops them
in the oven to finish cooking.
p r e p
30 m in.
c o o k
30 m in.
o v e n
350°F
1
cup chopped onion
1
Tbsp. olive oil
1
lb. fresh tomatillos (about
12
), husks removed
and coarsely chopped
4
cloves garlic, minced
1
Tbsp. packed brown sugar
2
tsp. chili powder or ground chipotle chili
pepper
1
tsp. coarse kosher salt
2
bone-in beef strip (top loin) steaks, cut
IV
2
inches thick (about 3 lb. total)
Nonstick cooking spray
2
medium avocados, halved, seeded, peeled,
and chopped
lA
cup chopped cilantro
1
Tbsp. red wine vinegar
1
red or green jalapeno pepper,* sliced
(optional)
1. Preheat oven to 350° F. In a large skillet cook
onion in oil over medium heat until tender, about
5 minutes. Add tomatillos and garlic. Cook, covered,
for 10 minutes, stirring occasionally. Uncover, cook
5 minutes more or until slightly thickened. Cool
mixture to room temperature.
2. Meanwhile, combine brown sugar, chili powder,
and
V
i
teaspoon of the salt. Rub evenly over steaks.
Coat a 10-inch cast-iron skillet or other oven-
proof skillet with nonstick spray. Heat skillet over
medium-high heat. Add steaks. Cook steaks for 5
minutes on each side or until nicely browned. Bake
in preheated oven for
20
minutes or until desired
doneness (145°F for medium-rare or 160°F for
medium), turning once.
3. Stir avocado, cilantro, red wine vinegar, jalapeno,
and remaining
Vz
teaspoon salt into tomatillo
mixture. Serve with steaks.
Makes
6
to
8
servings.
^Handling Hot Peppers Because hot chile peppers
contain oils that can burn your skin and eyes, avoid
direct contact with chiles as much as possible. When
working with chile peppers, wear plastic or rubber
gloves. If using bare hands, wash your hands well
with soap and water.
e a c h
s e r v in g
646 ca
l, 47gfat, 138 mg cho
l, 393 mg
sodium
, 14 g carb, 5 gfiber, 41 gpro.
BEEF RIB ROAST
“This is what most
people know as
prime rib—the ribeye
roast with the bone.
The bone acts as a
roasting rack and
helps the roast keep
its shape. It comes
labeled as “large end”
and “loin end.” The
large end cut has
more fat and flavor
and the loin end is
smaller and leaner.”
STRIP STEAK
“Probably the most
recognized bone
in the meat case
is the T-bone. The
bone-in strip steak
is the T-bone minus
the tenderloin.
The bone gives the
steak structure and
protects it from
moisture loss.”
