Get your Rib Roast at CCM and Try This!

Oven Baked Smoky Beef Rib Roast

Ingredients:

• 1 bone-in beef rib roast
• Salt and pepper
• Garlic powder
• Liquid smoke

Dry age the rib roast in the fridge for two-to-four days in a large container, lightly covered with foil. Dry aging concentrates the flavor and tenderizes the meat.

Preheat the oven to 250 degrees Fahrenheit. Insert a remote thermometer probe into the center of the roast. Cover the rib roast with a loose fitting foil tent. This prevents the outside of the roast from excessive drying as it cooks. Pop the roast into the oven.

Roast that wonderful hunk of beef until the internal temperature reaches 120F, then remove it from the oven to rest. In twenty minutes or so, the internal temperature will rise to 130F.

Crank up the oven temperature to 500F, and crisp the outside of the beef roast for ten minutes or so. Don't overdo it or the house will fill with smoke (like mine did!).

Remove the roast from the oven and cover it with the foil tent until ready to serve. The interior of the smokyh prime rib roast should be perfectly cooked to a beautiful medium rare. Enjoy!

Here Chicky Chicky! Enjoy this, Easy and Tasty

thanks to :
http://foodwishes.blogspot.ca/

http://www.countrycornermarket.ca/specials.htm

Beef and Red Wine Stew Recipe

BEEF STEW RECIPE INGREDIENTS:

* 1 1/2 pounds stew beef
* 3/4 cup flour
* 1 teaspoon onion powder
* 1 teaspoon seasoned salt
* 1 to 2 medium carrots, sliced
* 2 ribs celery, sliced
* 1 medium onion, diced
* 1 clove garlic, minced
* 2 cups beef broth
* 1 cup dry red wine, such as Pinot Noir or Cabernet Sauvignon
* 1/2 teaspoon fresh chopped rosemary, or a dash of crumbled dried rosemary
* 1 jar (15 ounces) small onions, or 10 to 16 ounces frozen small onions, thawed

BEEF STEW RECIPE INSTRUCTIONS
Trim beef stew and cut in small bite-size pieces. Put in a food storage bag with the flour, onion powder, and seasoned salt; toss to coat well.
Heat oil in a large saucepan or Dutch oven; add beef stew to hot oil and cook, stirring, until lightly browned. Add the onion and celery; continue cooking, stirring, for about 3 minutes. Add carrots, garlic, broth, wine, and rosemary; bring to a boil. Reduce heat to low; cover and simmer for 30 minutes. Add drained or thawed onions. Continue cooking for about 20 to 30 minutes, or until beef is tender. Serve with biscuits or hot cooked noodles. The beef stew recipe is ready to serve 6....enjoy it !

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