No one is going to ask “Where’s the beef?” when you serve these three great meat recipes. They are simple to prepare, hearty and super flavorful. As the weather gets colder I get more requests for comfort food recipes and people always ask for easy Shabbos main courses. These recipes fit both categories. I love the ribs because they are both smoky and sweet. The glaze is thick and gives the ribs a great coating. The corned beef is my go-to corned beef recipe. No more baby-sitting corned beef on the stove in my home! And the London Broil is a terrifically seasoned thin cut of meat that is great for a meal and then doubles as a repeat meal in mid-week sandwiches or atop a salad. Enjoy!
Seriously Delicious Ribs
Serves 4 – 6
These are just seriously good and oh, so easy! They have smoky depth from the instant espresso and chipotle powder, plus sweetness from the Prosecco. The recipe works on roasts as well, just adjust the cooking time.
- Dry Rub
- ½ cup light brown sugar
- 2 teaspoons paprika
- 1 teaspoon garlic powder
- ½ teaspoon ground black pepper
- 1 tablespoon kosher salt
- 1 teaspoon instant espresso powder
- ¼ teaspoon allspice
- 1 teaspoon chipotle powder or chili powder (optional, but I always use it)
- 3 – 3 ½ lbs. beef ribs
- 1 cup sparkling white wine, like Prosecco or champagne
- 2 tablespoons apple cider vinegar
- 2 tablespoons Worcestershire sauce (non-fish brand)
- 1 tablespoon honey
Preheat oven to 250 degrees.
Add all the dry rub ingredients to a bowl and mix well. Rub all over the ribs, coating all sides. Place in a single layer on 2 rimmed baking sheets or in a roasting pan and let sit, covered in the refrigerator for 1 hour.
Place the glaze ingredients in a small pot and cook over medium heat until just hot.
Remove ribs from the refrigerator. Pour the glaze over the ribs. Cover the pan with heavy-duty aluminum foil and cook for 2 ½ hours, or until tender. Rotate the pans halfway through cooking if on two separate racks.
Remove from the oven. Pour the liquid into a saucepan. Bring to a boil and reduce to a simmer and let it cook until the liquid reduces by half and is thick, about 20- 25 minutes.
Brush the glaze on to the ribs. Heat the broiler. Set the ribs under the broiler until the glaze caramelizes, 1-2 minutes. DO NOT burn them! Serve with remaining glaze. (I like the ribs with this crust on the top, but if you prefer, serve them with glaze and skip the broiling step).
It’s So Easy Anyone Can Make It Corned Beef
My local butcher taught me this amazing method for making corned beef. I’ve spent years babysitting corned beef with the stovetop, boil and reboil method. Literally hours of watching it boil, adding cold water and reboiling the meat. This is so simple and the corned beef comes out soft and delicious.
- 4 – 5 pound corned beef
- 1 cup water
- 4 tablespoons Dijon mustard
- ¾ cup brown sugar
- 3 tablespoons balsamic vinegar
Serve with Honey Mustard Dipping Sauce
Preheat oven to 400 degrees.
Rinse and dry the corned beef. Place corned beef in pan. Lather meat with mustard and then top with brown sugar. Drizzle balsamic vinegar on top of sugar. Pour water around the meat.
Cover with heavy-duty aluminum foil. Bake for 3 hours. Cool before slicing.
Honey Mustard Sauce
Makes 1 ¼ cups
- 1/2 cup honey
- 1/4 cup Dijon mustard
- ¼ cup whole grain mustard
- 2 tablespoons mayonnaise
- 1 tablespoon fresh lemon juice
- ¼ teaspoon kosher salt
- 1/8 teaspoon black pepper
Combine all ingredients in a small bowl; whisk until smooth.
Beer Bathed London Broil
The beer tenderizes this London Broil and adds some great flavor. The meat slices well and is super soft. I serve it both warm and at room temperature.
- 1 (2-3 pound) London broil (I ask the butcher to split it and devein it if it’s a thick cut)
- 2 tablespoons olive oil
- ¾ – 1 cup flavorful beer
- 2 tablespoons chili powder
- 1 tablespoon dried oregano
- 1 tablespoon sweet paprika
- 2 teaspoons garlic powder
- 1 teaspoon cumin
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
Place London Broil in a pan and pour the beer over the meat. Let it rest and marinate in the beer for at least one hour and up to overnight. Pour off the beer and dry the meat.
Make the dry rub by mixing together the chili powder, oregano, paprika, garlic powder, cumin, kosher salt, and pepper. Set aside.
Rub London broil with olive oil and then coat generously with the dry rub (spice mixture). Let stand for about 15 minutes at room temperature.
Preheat a grill or a grill pan over medium-high heat (alternatively, you could broil the meat for about 4 – 6 minutes on each side, being careful not to burn the meat).
Place meat on grill and grill for about 5 minutes on each side for medium-rare. Remove from heat and let rest for 5 to 10 minutes before slicing. Serve with horseradish sauce or grainy mustard.
- 3/4 cup mayonnaise
- 1 1/2 tablespoons Dijon mustard
- 1 tablespoon whole-grain mustard
- 1/2 tablespoon prepared horseradish
- 2 tablespoons Tofutti sour cream
- Kosher salt
Whisk together the mayonnaise, mustards, horseradish, Tofutti sour cream, and a pinch of salt in a small bowl. Serve at room temperature.