needed and covering the entire bottom of the dish. Next, add ½ cup of the shredded cheese blend, all of the beef, another ½ cup of the shredded cheese blend, a new layer of tortillas dunked in the enchilada sauce, all of the chicken and a final layer of tortillas dunked in the enchilada sauce. Pour the rest of the sauce over all and top with the remaining shredded cheese blend. Bake until the cheese is melted and the sauce bubbles, 35 to 40 minutes. Let it rest a bit before you slice it, just like lasagna. It’s nice to look at the layers.
honey bbq short ribs
i say pretty much everything I do is easy because it is, but easy just isn’t the right word for this recipe. This is truly the simplest way to get short ribs on the table. This BBQ classic doesn’t disappoint, and for easy cleanup, you can make the rub for the beef ribs in the same dish used to slow-roast them. All you need is a fresh loaf of white bread for a quick sandwich or a pile of white rice to top with chunks of beef and a ladle of beef jus. SERVES 4 TO 6
¼ cup sweet paprika
1 tablespoon onion powder
1 tablespoon plus 1 teaspoon kosher salt
2 teaspoons dried oregano
2 teaspoons garlic powder
½ teaspoon cumin
¼ teaspoon cayenne pepper
Freshly ground black pepper
4 pounds bone-in short ribs (flanken), cut into 5- to 6-inch strips
½ cup honey
8 to 12 slices fresh white bread
1 Rub the ribs. In a small bowl, combine the paprika, onion powder, salt, oregano, garlic powder, cumin, cayenne pepper, and a few grinds of black pepper. Rub the mixture all over the beef and let rest at room temperature for an hour or so—2 hours at the most. As the meat finishes resting, preheat the oven to 275°F.
2 Cook the ribs. Place the ribs snugly in an 8 × 8-inch baking dish with the fat side of each rib facing up. Cover with aluminum foil very tightly; don’t be afraid to top the dish with a baking sheet to ensure the seal! Slow-roast until the meat is falling off the bones, 2½ to 3 hours.
3 Glaze the ribs. Remove the ribs from the oven and, using tongs, flip to coat in the juices and move them around a bit. Drizzle honey evenly over each rib. Place back in the oven, this time venting one corner by peeling back a bit of the foil. Cook for 30 minutes more and serve with bread.
brewed awakeningcoffee rib roast
r ib roast is the king of roasts. It’s marbled with rivers of white fat, meaning it swims in flavor when it cooks and the fat melts, making it tasty and juicy “as all get out,” as my family would say. I’ve made this recipe with a T-bone or single rib-eye steak just for myself, but love the wow factor of a rib roast for guests. The sugar and coffee together in the rub build a balance of sweet and bitter in a caramelized crust that’s perfect for beef. I gave this recipe to a friend and for the next few months she sent pictures or a text every time she made it. I finally had to break her pattern and send her another beef recipe to try. This is addictive. SERVES 8
FOR THE BRINED ROAST
½ cup kosher salt
4 cups brewed French roast coffee
1 standing rib roast, 3 bones, about 6 pounds
FOR THE RUB
¼ cup packed dark brown sugar
1½ teaspoons ground sage
1½ teaspoons Hungarian or hot paprika
2 tablespoons chopped fresh flat-leaf or curly parsley
1½ teaspoons garlic powder
½ teaspoon freshly ground white pepper
¼ cup plain dried bread crumbs
¼ cup ground French roast coffee beans
1½ teaspoons kosher salt
Freshly ground black pepper
1 Brine the roast. In a large bowl, combine 4 cups warm water, the salt, and coffee. Stir to dissolve the salt, then add the rib roast. If the liquid does not cover all of the meat, consider transferring everything to a large turkey brining bag, then sealing tightly so the roast is completely surrounded by the brine. If using a large bowl, flip the roast halfway through the brining time. Refrigerate for 8 hours.
2 Make the rub. In a small bowl, mix together the brown sugar, sage, paprika, parsley,
honey bbq short ribs
i say pretty much everything I do is easy because it is, but easy just isn’t the right word for this recipe. This is truly the simplest way to get short ribs on the table. This BBQ classic doesn’t disappoint, and for easy cleanup, you can make the rub for the beef ribs in the same dish used to slow-roast them. All you need is a fresh loaf of white bread for a quick sandwich or a pile of white rice to top with chunks of beef and a ladle of beef jus. SERVES 4 TO 6
¼ cup sweet paprika
1 tablespoon onion powder
1 tablespoon plus 1 teaspoon kosher salt
2 teaspoons dried oregano
2 teaspoons garlic powder
½ teaspoon cumin
¼ teaspoon cayenne pepper
Freshly ground black pepper
4 pounds bone-in short ribs (flanken), cut into 5- to 6-inch strips
½ cup honey
8 to 12 slices fresh white bread
1 Rub the ribs. In a small bowl, combine the paprika, onion powder, salt, oregano, garlic powder, cumin, cayenne pepper, and a few grinds of black pepper. Rub the mixture all over the beef and let rest at room temperature for an hour or so—2 hours at the most. As the meat finishes resting, preheat the oven to 275°F.
2 Cook the ribs. Place the ribs snugly in an 8 × 8-inch baking dish with the fat side of each rib facing up. Cover with aluminum foil very tightly; don’t be afraid to top the dish with a baking sheet to ensure the seal! Slow-roast until the meat is falling off the bones, 2½ to 3 hours.
3 Glaze the ribs. Remove the ribs from the oven and, using tongs, flip to coat in the juices and move them around a bit. Drizzle honey evenly over each rib. Place back in the oven, this time venting one corner by peeling back a bit of the foil. Cook for 30 minutes more and serve with bread.
brewed awakeningcoffee rib roast
r ib roast is the king of roasts. It’s marbled with rivers of white fat, meaning it swims in flavor when it cooks and the fat melts, making it tasty and juicy “as all get out,” as my family would say. I’ve made this recipe with a T-bone or single rib-eye steak just for myself, but love the wow factor of a rib roast for guests. The sugar and coffee together in the rub build a balance of sweet and bitter in a caramelized crust that’s perfect for beef. I gave this recipe to a friend and for the next few months she sent pictures or a text every time she made it. I finally had to break her pattern and send her another beef recipe to try. This is addictive. SERVES 8
FOR THE BRINED ROAST
½ cup kosher salt
4 cups brewed French roast coffee
1 standing rib roast, 3 bones, about 6 pounds
FOR THE RUB
¼ cup packed dark brown sugar
1½ teaspoons ground sage
1½ teaspoons Hungarian or hot paprika
2 tablespoons chopped fresh flat-leaf or curly parsley
1½ teaspoons garlic powder
½ teaspoon freshly ground white pepper
¼ cup plain dried bread crumbs
¼ cup ground French roast coffee beans
1½ teaspoons kosher salt
Freshly ground black pepper
1 Brine the roast. In a large bowl, combine 4 cups warm water, the salt, and coffee. Stir to dissolve the salt, then add the rib roast. If the liquid does not cover all of the meat, consider transferring everything to a large turkey brining bag, then sealing tightly so the roast is completely surrounded by the brine. If using a large bowl, flip the roast halfway through the brining time. Refrigerate for 8 hours.
2 Make the rub. In a small bowl, mix together the brown sugar, sage, paprika, parsley,
Similar Books
