Braised Short Ribs

Let your oven do the work so you don’t have to.  So good, so tender and great to share with company.

4-5 lbs. beef short ribs
1 tsp. kosher salt
1 tsp. ground black pepper
1 tsp. ground mustard
3 peeled, sliced carrots
1 tsp. celery seed
1 cup water
1 can tomato soup
1 pkg. beef or brown gravy mix

Preheat your oven to 350 degrees.  Place the ribs in a heavy Dutch oven or pot with an oven proof lid.  Sprinkle on the salt, pepper and mustard. Then place everything else in and around meat. Cover and bake for 3 hours.  Check occasionally to see if it’s drying out and you should add about 1/2 cup water – it makes its own juices, so you normally do not have to add this extra water.

Comfort Meatloaf

Ahhhh. Meatloaf. What better comfort food that serves up delicous sandwiches the next day? This is my kicked-up version of the Lipton Soup Mix recipe you find on their boxes.

1 Envelope Lipton Recipe Secrets Onion Soup Mix
1 3/4 lbs. ground beef
3/4 cup Italian seasonsed dry bread crumbs
2 Eggs
3/4 cup milk
1/3 cup ketchup, plus more for the top of loaf
1/2 cup bacon bits

Preheat oven to 350, take out a 7 x 11 or 9 x 13 pan (I don’t like loaf pans) and grease lightly, set aside. In a large bowl, mix all the ingredients together well, place in pan shaping into a loaf. Make a “trench” with your fingers down the middle of the loaf and spread in ketchup. Bake in oven for about 75 minutes, or until done.

Beef Short Ribs In a Pot

So delicious and so hearty. It doubles quite well.

3 Tbsp. olive oil
2 lbs. beef short ribs
2 tsp. Kosher salt
2 tsp. Ground black pepper
2 Tbsp. butter
2 leeks, white & green parts OR
1 medium diced onion
1 stalk celery, chopped
2 minced garlic cloves
1/2 tsp. dried oregano
2 cups of canned crushed tomatoes

In a large pan, heat the oil over over med-high heat. Sprinkle the short ribs with the salt and pepper then rub them into the meat on both sides. Add to hot oil and brown them on both sides for 5 minutes on each side – you want these to brown well. Remove from pot with tongs and set aside onto a plate or baking sheet.

In hot oil in the pot, place the butter and add the leeks/onions and celery; cook for 10 minutes. Add the garlic and cook for 1 more minute. Sprinkle in the oregano and add the tomatoes. Scrape the ribs into the pan, along with any accumulated drippings from the plate. Increase heat to high and bring to a boil. Reduce heat to a simmer, and simmer for at least 2 full hours. Serve. (The sauce may be a tad greasy, just lift out the ribs with tongs).

The Absolute BEST Pot Roast with Gravy

This is no exaggeration. Once you try this you’ll be hooked. Make for company or holidays or just a leisurely weekend meal. If you’re lucky you may even have leftovers.

5 lb. beef bottom round roast
4 Tbsp. balsamic vinegar
1 tsp. kosher salt
1/2 tsp. garlic powder
1/4 tsp. ground black pepper
2 Tbsp. olive oil
4 minced garlic cloves
4 bay leaves
1 large onion peeled & sliced thinly
1 packet or 1 cube beef bouillon
1/2 cup boiling water
1 can cream of mushroom soup
4 Tbsp. cornstarch
1/4 cup cold water
1 can (14 oz.) chicken or beef stock

Preheat your oven to 300 degrees. Take out a pan large enough to hold roast (or slice it in 2 halves) that is also oven proof. Place the oil in the pan, heat up and while it is heating rub 2 Tbps. vinegar, salt, garlic powder, and pepper all over the roast. Place in the pan, brown on medium high heat for 4 minutes on each side.

In a medium bowl, dissolve the bouillon in the hot water, add the cream of mushroom soup, the other 2 Tbsp. vinegar and combine well. When beef has browned, turn fat side up and place the onions, bay leaves and minced garlic on and around roast. Slowly pour the soup mixture over and around roast then place in the oven, covered, for about 5-6 hours.

Once done, remove from pan and set aside, place pot on stove top and turn heat to medium-low. Whisk the cornstarch and cold water together and stirring, blend into the gravy, keep stirring while you add the can of stock and keep stirring until blended well. Cover and simmer this gravy for 20-30 minutes.



2 lbs. ground beef
1 29 oz. can tomato sauce
1 29 oz. can pinto beans
1 29 oz. can kidney beans
1 large onion diced
2 large tomatoes – seeded & chopped
2 tsp. powdered cumin
3 Tbsp. chili powder
1-1/2 tsp. black pepper
2 tsp. kosher salt
1-2 cups water

Brown the ground beef in a large pot or dutch oven – the one you’ll make the chili in – over medium heat; drain the fat and put back into pot.

Place everything else into the pot and bring to a boil. Immediately turn the heat to simmer and let simmer for 3 hours. Do not cover. You will need to stir it about every 20 minutes or so.

Super Burgers

Talk about moist! Even if you don’t like mushrooms don’t be concerned, they “disappear” into the burger but add such flavoring, you won’t believe you’re eating mushrooms.

2 lbs. ground chuck
1 cup flavored breadcrumbs
3/4 cup beef broth
1 small (4oz) can mushrooms, drained & diced small
2 tsp. onion salt
1 tsp. dry mustard
1 tsp. Worcestershire sauce
1/4 tsp. garlic powder
1/4 tsp. ground black pepper
8 hamburger buns

Mix together everything up to the buns – mix thoroughly but gently. Shape into eight patties and grill, BBQ or broil to desired doneness.

Philly Cheesesteak

Delicious! That covers it. Oh, except that this makes 4 sandwiches/subs.

2 Tbs. olive oil
2 lbs. sirloin steak sliced very thin (ask the butcher to prepare for you)
2 large yellow onions, peeled and sliced or diced
2 green bell peppers, seeded and sliced or chopped
2 tbsp. minced garlic
1 small (4 oz.) can sliced mushroom, drained
1 jar Cheez Wiz (it’s in the dairy section)
4 sub sandwich rolls, split and laid out

Place sandwich rolls on plates or counter, spread open so they are ready when the filling is done.

Add the olive oil to a large skillet and heat over medium heat.  Toss in the garlic and let sizzle for 30 secionds then add onions and saute for 5 minutes, add peppers and saute for 5 minutes, add mushroom and saute for 5 minutes then remove everything with a slotted spoon to a bowl to set aside.

Add the meat to the pan and cook to your liking (well done is about 6-7 minutes). Put everything back in to the pan, mix and heat through. Divide between the rolls. Microwave the Cheez Wiz – read the label for instructions and drizzle over the sandwiches.


Shepherd’s Pie

Shepherd’s Pie seems to be from both English and Irish and eaten around St. Patrick’s Day. I don’t care what time of year it is, this is a perfect dish to make on a bleary, rainy day. But don’t let that stop you, we have 15 inches of snow where I live, and it’s delicious then, too! 

2 Tbsp. butter
2 lbs. ground beef
1 large onion, peeled & diced
3/4 cup frozen peas – no need to thaw
2 carrots, peeled & diced or cut into coins
2 Tbsp. all purpose flour or you can use cornstarch
1 1/2 cups beef stock
1 Tbsp. Worcestershire sauce
2 tsp. Italian seasoning
Pinch of nutmeg
Kosher salt & ground black pepper
3 large potatoes peeled and diced
6 Tbsp. butter
1/2 cup of half-n-half or milk

And, 2 more Tbsp. butter

In a large pot melt the butter then add the ground beef, onion, and carrots and cook over low heat until the meat is browned – takes about 10 minutes; drain and place back in pot. Add the flour and cook for one full minute, then add the beef stock, Worcestershire, spices and peas. Increase heat and bring to a boil. Reduce the heat to low and simmer, covered for about 30 minutes or until thickened, stirring often. Remove from heat and set aside.

Meanwhile, place the potatoes in a pot with enough cold water to cover, sprinkle in some salt and bring to a boil. Lower heat to a simmer and simmer for about 25 minutes. Drain and place potatoes in a bowl with 6 Tbsp. butter, the half-n-half and salt & pepper to taste – mash until smooth. I use a hand held mixer to mash them.

Preheat your oven to 375 degrees and transfer the beef mixture to a 9 x 13 pan. Place the mashed potatoes over the top of the beef mixture and spread around as carefully as you can – take your time spreading them. Dice the last 2 Tbsp. butter and scatter over the top. Bake this until bubbly and slightly browned – about 30 minutes.

Blackened Steak

Oh my goodness, this is so delicious!

1-2 pounds steak (any cut you want)
1 tsp. ground pepper (black or a mixture)
1 tsp. paprika
1 tsp. garlic powder
1/2 tsp. poultry seasoning (odd, but works)
1/2 tsp. kosher salt
1 Tbsp. olive oil

Place the steak on a plate, mix all the spices together in a small bowl and rub it all over both sides of the steak. Set aside and place oil in your pan and heat. Cook steak to desired doneness.

I have a George Foreman Grill (which I simply love!) and I cooked this steak for about 15 minutes. If you have a counter top type grill, then definitely use it for this recipe.

Dutch Style Meatballs

These meatballs are delicious when served over egg noodles or with mashed potatoes. True comfort food.

1 lb. ground chuck
1 lb. ground pork (or 2 lbs. ground chuck)
1 small onion, peeled & diced
1/2 cup dried breadcrumbs
Beef stock as needed – canned is fine
1 tsp. minced parsley
1/2 teaspoon kosher salt
1/4 tsp. ground black pepper
1/2 tsp. Worcestershire sauce
1 egg, beaten
1/4 cup milk
1 medium tomato, chopped
1 tsp. soy sauce
1/2 tsp. dry mustard
1/4 tsp. garlic powder
1/4 tsp. dried thyme

2 cups chicken stock – canned is fine
4 Tbsp. butter
1/4 cup flour
1/4 tsp. onion salt
1/4 tsp. white pepper
1/2 tsp. lemon juice
1 bay leaf

Into a large bowl, mix all the meatball ingredients just until combined – don’t overmix it or it will be tough. Cover the bowl and put into the fridge for 2 hours before you form it into meatballs – this mixture has to firm up a bit.

When 2 hours is up, preheat oven to 350 and form your meatballs onto a single layer in a baking dish. Beke for 25 minutes, pour off the fat and bake for 10 minutes more. Set aside.

Now, in a medium saucepan bring the broth to a boil and simmer for 10 minutes.  While it’s simmering, into a large skillet melt the butter over low heat then stir in the flour. Cook for 5 minutes, stirring constantly. Whisk in the stock and cook until thickened. Add the spices and lemon juice then cook for 5 more minutes. Add the meatballs to the suce and serve over noodles or with mashed potatoes.