I cooked dinner for my family today (Saturday)....it was good to share time gathered around good food and company.
FOR THE RIBS:
I used 4 beef ribs cut in half
1 tsp. cumin, 2 tsp. garlic powder, ,1 tsp. paprika, 1 tsp. cayenne pepper, 2 tsp. sea salt: combine all the dry ingredients
4 TBSP Worcestershire sauce, 4TBSP peppered infused EVOO
1) place the ribs in a gallon size zip lock or regular plastic bag, pour in the wet ingredients and massage into meat then pour dry ingredients into bag and massage into meat, secure bag let the meat rest for 1 - 2 hours at room temp (or overnight in refrigerator).
2) Preheat oven at 300F, remove ribs from bag place them in a pan that provides a snug fit (as pictured below) cover completely with foil and cook 2 - 2 1/2 hours or until the meat falls off the bones, then set aside.
FOR THE POTATO SOUP:
***For this dish you want to cook the soup during the last 40 minutes of the ribs cooking or after the ribs are done, this will ensure that you won't be serving over cooked potatoes.
For this hardy dish I used 4 types of rooted vegetables, I washed them, left the skin on and chopped them into chunks.
I used 4 beef ribs cut in half
1 tsp. cumin, 2 tsp. garlic powder, ,1 tsp. paprika, 1 tsp. cayenne pepper, 2 tsp. sea salt: combine all the dry ingredients
4 TBSP Worcestershire sauce, 4TBSP peppered infused EVOO
1) place the ribs in a gallon size zip lock or regular plastic bag, pour in the wet ingredients and massage into meat then pour dry ingredients into bag and massage into meat, secure bag let the meat rest for 1 - 2 hours at room temp (or overnight in refrigerator).
2) Preheat oven at 300F, remove ribs from bag place them in a pan that provides a snug fit (as pictured below) cover completely with foil and cook 2 - 2 1/2 hours or until the meat falls off the bones, then set aside.
FOR THE POTATO SOUP:
***For this dish you want to cook the soup during the last 40 minutes of the ribs cooking or after the ribs are done, this will ensure that you won't be serving over cooked potatoes.
For this hardy dish I used 4 types of rooted vegetables, I washed them, left the skin on and chopped them into chunks.
2 medium sized Yukon potatoes chopped
1 large parsnip chopped
2 medium sweet potatoes (yams) chopped
2 carrots diagonally chopped
1 onion chopped
7 cloves of garlic
1 can (14 oz.) beef broth
***and butter on hand to brown the vegetables, seeing that butter has salt means the less salt you have to add
3) in a large skillet melt enough butter (EVOO can be used) to brown the vegetables, garlic and onions cook just until tender. Be sure not to over crowd the skillet it helps to divide the rooted vegetable into 2 to 3 frying. Once all the vegetables are browned put them into a 2 quart pot add the beef broth bring to a boil then simmer for 10 minutes season with sea salt to taste then set aside.
4) now that everything is done place enough potatoes and broth into serving soup bowls top with a rib serve with a good dark ale or stout beer and ...ENJOY!!!
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