Santa Maria Tri Tip Roast

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With it being summer and all, that means it’s time to break out the grills and barbecue some meats. Now if you are like me, there is really nothing I look forward to more than some grilled or roasted huge chunks of meat. I’ve always wanted a smoker and the whole works, but alas if you are also like me and live in an apartment, that is probably not happening. Not only do I not have a smoker, but I don’t even have a bbq grill 😦 . Alas, I had to use my oven. But worry not! This recipe actually turned out great in the oven and still felt like a summer que!

Ingredients:

  • 2-3 lb tri tip, trimmed, but still want a good layer of fat
  • 2 tbsp finely ground coffee
  • 1 ½ tbsp kosher salt
  • 1 ½ tbsp granulated garlic
  • tsp black pepper
  • 1 tbsp brown sugar
  • ¼ tsp cayenne pepper
  • ¼ tsp cinnamon

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Directions

  • Mix all the spices and sugar in a bag or bowl
  • Sprinkle the rub all over the meat and massage it into the meat
  • Cover and refrigerate for at least an hour
  • Remove from refrigerator an hour before cooking and let rest
  • Preheat oven to 350º
  • In a cast iron pan (or other oven proof pan) place a little oil over high heat
  • Sear the meat, fat side down, and then all sides (~3-4 min a side)
  • Place roast in the oven until internal temperature is 130º (~10 min per pound)
  • Pull roast out of the oven and let rest before serving

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Sous Vide Pork Rack

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As you know I got a sous vide as a gift, and I have been trying my hardest to use it as often as I can. Now I know it can be time consuming, but man does stuff come out good. Gone are the days of roasting things in the oven or frying things in a pan and having it dry out. Sous Vide reminds me of those “Set it and Forget it” commercials from back in the day. So I decided to sous vide a 4 bone pork rack (originally came in a rack of 8 bones, but I cut it in half, because who the heck is going to eat 8…). I made this before by roasting in the oven and it came out great, but this one came out better in my opinion. Also this recipe is not from anywhere, or based on anything, but just me experimenting, so feel free to mess around obviously. But you can try both and let me know!

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Ingredients

  • Rack of pork
  • Kosher Salt and pepper
  • 1/4 tbsp of dried oregano, thyme, rosemary
  • Olive oil

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Directions

  • Set sous vide water bath to 143º F (or oven to 350º)
  • Rinse and dry pork rack
  • Salt and pepper the pork, and add herbs as well
  • Place the pork rack into the bag, add some olive oil, and seal (alternatively place in roasting pan and drizzle oil)
  • Place in water bath for 90 minutes (or oven for 1hour)
  • Remove from water bath, pat dry, and sear in skillet over high heat for ~2-3 minutes a side (may need a little oil in the skillet)
    • if using the oven, skip this step
  • Let the pork rest, cut, serve, and enjoy!

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Prime Rib

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So I was at the market today and bone-in prime rib roasts were on sale. Now I love prime rib and haven’t had it in about five months, so I figured what the hell and I bought it. The one I bought was just under 5lbs, so I decided to invite my cousin and his wife to dinner as well. Family, wine, and prime rib made for a fun night.

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The Prime Rib

  • Score the fat of the prime rib
  • Season fairly generously with salt and pepper (I used kosher salt)
  • Season with some dried thyme
  • Stick cloves of garlic into the scores
  • Let the hunk of meat sit for a few hours to overnight (if overnight, tent it with foil so it doesn’t dry out)
  • Bake in a roasting pan at high heat (450-500 degrees) for 20 minutes, and then turn it down to 325 degrees for about another hour
  • Pull it out and let the meat rest

Au Jus

  • With the meat resting on your cutting board you can use the fat and crisp left overs to make au jus
  • Place the roasting pan on the stove over medium heat
  • Add 1-2 cups of red wine and let it reduce, scraping the pan clean with a wooden spatula
  • Add a couple cups of beef broth
  • Add some thyme and bring to a simmer
  • Serve with the Prime Rib

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So we had the prime rib and served it with garlic mashed potatoes and roasted vegetables (squash, carrots, and zucchini). The roasted veggies were just cut, drizzled with olive oil, seasoned with salt and pepper, and baked alongside the prime rib at 325 degrees for about 25 minutes. Prime rib doesn’t have to just be for special occasions, when it’s this easy to make.  Enjoy!

Braised Beef Shank

Hello.  I suppose that I will occasionally post about my own cooking and food, but no promises since I am pretty lazy.  This is the first of those times. Today was supposed to be cold, rainy, and all around crap, so I had planned to make something hot and comforting to balance that. Fortunately, the weather held up and it was a pretty nice day in the Bay. But alas, I already bought the ingredients for this braised beef dish, so what the hell, I made it anyways.  Nobody says you can’t have a hot dish on a warm day anyways, so whatever.

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The Dish:  Braised Beef Shank

Ingredients:

  • ~4 lbs Beef shank (sometimes I use short ribs)
  • Carrots
  • Celery
  • Onion
  • 2 cups White wine
  • 2 cups Marinara Sauce
  • 2 cups Chicken Broth
  • Salt and Pepper
  • Tomato Paste
  • Rice/potatoes

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Preparing the meal:

This is a recipe I got from my mom because I like this dish so much.  So thanks Mom!

  • Salt and pepper beef generously
  • Dice carrots, celery, and onions to desired thickness
  • Brown all sides of the beef shanks/short ribs in a pan (med-high heat)
  • Transfer the beef to a baking dish
  • Cook the celery, carrots, and onions in the meat juices from the browning (you may need to add a little bit of oil)
  • Add the 2 cups of chicken broth
  • Add the 2 cups of White Wine (remember, 1 for the dish, 1+ for you)
  • Add the 2 cups of marina sauce (You can make your own, but let’s be real, ain’t nobody got time for that.  Thus, I used store bought)
  • Mix the veggies and the broth and let it come to a boil
  • Pour the mix over the beef in the baking tray
  • Tent with foil and bake for 3 hours at 380 degrees
  • Add ~2 tbsp of tomato paste about half way to thicken the sauce a bit
  • Serve with rice/mashed potatoes/carbs – I used rice here because I am lazy and Asian

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