Blue Ribbon Beef Roast Recipes

BLUE RIBBON MEATLOAF FROM CROSSE & BLACKWELL

Steps:

• Heat oven to 350 degrees F. Combine beef, cracker crumbs, eggs, onion, 3/4 jar cocktail sauce, salt and pepper in large bowl. Stir to combine. Pat mixture into 9x5-inch loaf pan. Place strips of bacon on top of meatloaf.
• Bake 50 minutes. While meatloaf is baking, stir together remaining 1/2 cup cocktail sauce, brown sugar and dry mustard in small bowl.
• Remove meatloaf after 50 minutes. Spread sauce mixture on top and bake an additional 15 minutes. Remove from oven, serve hot.

PERFECT PRIME RIB EVERY TIME (THE BEST EVER)

Steps:

• 1. Preheat oven to 550F degrees.
• 2. Make a rub of salt, pepper, and garlic powder.
• 3. Apply to meat.
• 4. Place meat in a shallow roasting pan fat side up. Roast at 550 at 5 minutes per pound for RARE, or 6 minutes per pound for MEDIUM and 7 minutes per pound for WELL DONE.
• 5. Turn off oven at the end of cooking time and DO NOT OPEN OVEN DOOR FOR TWO HOURS.
• 6. At the end of the 2 hours, remove meat from oven to slice; it comes out perfect every time. Works the same with roast beef.
• 7. Try it you won't be disappointed.

FOOLPROOF RIB ROAST

Steps:

• Allow roast to stand at room temperature for at least 1 hour.
• Preheat the oven to 375 degrees F (190 degrees C). Combine the salt, pepper and garlic powder in a small cup. Place the roast on a rack in a roasting pan so that the fatty side is up and the rib side is on the bottom. Rub the seasoning onto the roast.
• Roast for 1 hour in the preheated oven. Turn the oven off and leave the roast inside. Do not open the door. Leave it in there for 3 hours. 30 to 40 minutes before serving, turn the oven back on at 375 degrees F (190 degrees C) to reheat the roast. The internal temperature should be at least 145 degrees F (62 degrees C). Remove from the oven and let rest for 10 minutes before carving into servings.

DEBDOOZIE'S BLUE RIBBON CHILI

Steps:

• In a large saucepan over medium heat, combine the ground beef and the onion and saute for 10 minutes, or until meat is browned and onion is tender. Drain grease, if desired.
• Add the ground black pepper, garlic salt, tomato sauce, salsa, chili seasoning mix and kidney beans. Mix well, reduce heat to low and simmer for at least an hour.

SMOKED PRIME RIB

Steps:

• 1. Lay the prime rib on the cutting board. You want a good cap of fat left on the meat, 1/4 to 1/2 inch, can trim off excess.
• 2. Rub the entire surface with cooking oil.
• 3. Sprinkle generously with salt and pepper.
• 4. If you have the time, it is ideal to place it uncovered in the fridge for 24 hours. This allows the salt to penetrate and is called a dry brine.
• 5. Take it out of the fridge about an hour before cooking to take the chill off.
• 6. Prepare you smoker and set the temperature at 225 degrees.
• 7. Place the rib roast directly on the cooking rack bones down.
• 8. Insert a meat thermometer so you can determine when to take it out.
• 9. Add your chips or pellets for the smoke. Cherry, apple or any lighter flavored wood is good. Smoke it for at least the first 2 to 3 hours.
• 10. Continue cooking in the smoker until the internal temperature is 135 to 140 for medium rare.
• 11. Total cooking time can take from 5 to 7 hours depending on the size of roast/number of bones.
• 12. Remove to a platter and immediately tent with foil and let rest for 30 minutes. Longer if it's a really big one.
• 13. While it's resting, mix everything for the horseradish sauce. Taste and adjust. Some people like a squeeze of lemon juice or dash of Worcestershire. Make it yours.
• 14. Slice between the bones and serve. Sometimes I cut the meat from the bones in one piece so that I can slice it thinner. Then I slice the bones apart and put them on the platter and the family fights over them!

EASIEST POT ROAST WITH RICH GRAVY

Steps:

• 1. In a bowl, combine onion soup mix, mushroom soup, undrained canned mushrooms, and garlic powder. Whisk in liquid.
• 2. Trim excess fat and bones from the roast. Place meat into bottom of Crock Pot.
• 3. Pour soup mixture over meat.
• 4. Cover and set Crock Pot to High. Cook for 6-8 hours until meat falls apart. Salt and pepper to taste.
• 5. Serve over mashed potatoes or buttered noodles with a veggie on the side.
• 6. ALTERNATE COOKING METHOD: If you don't want to wait for the Crock Pot, follow all the same steps but put meat in a covered casserole or foil covered metal pan in the oven at 325 degrees for 2.5 to 3 hours.

PERFECT POT ROAST

Steps:

• 1. Brown chuck roast on top of the stove in cast iron skillet with a little canola oil, minced garlic, salt, and pepper.
• 2. 8 minutes on each side on medium heat.
• 3. In a Crock Pot, add two cans cream of mushroom soup, 1 1/2 cups beef broth, 1/2 package dry onion soup mix, and quartered onions. Mix well.
• 4. Add roast, potatoes, and carrots. Cover Crock Pot.
• 5. Cook on low for 5 hours. I serve with drop biscuits, homemade applesauce, and green beans.

ROUND ROAST BEEF BOTTOM PERFECTION

Steps:

• 1. Begin by setting your round roast in a roasting pan so it can come to room temperature. Preheat oven to 450 degrees.
• 2. Using a mortar & pestle, begin grinding the garlic cloves, sea salt, rosemary, thyme, pepper & onion flake together. Add olive oil a little at a time to make a paste. Grind until well pulverized! Add as much olive oil as needed to make a semi-thin paste.
• 3. Proceed to smear this on all surfaces of the roast. Smear a generous portion on the layer of fat, which will melt into the roast, making it oh-so-juicy & delicious. Make sure round roast is fat side up!
• 4. For the Oven: Place roast in 450-degree oven for 20 minutes. This high heat will sear the edges & seal in the juices, making the roast tender & juicy. Immediately, your kitchen is going to smell so good! But don't be tempted to open the oven! After 20 minutes, reduce oven temperature to 325 degrees. Roast for 1 1/2 to 2 hours, depending on how rare or done you like your beef. For medium-rare roast: remove when internal temperature reaches 135 degrees. Let roast stand/rest for 10-15 minutes before carving. This allows the juices to settle within the meat, leaving it so tender! The internal temperature will rise approx. 10-15 degrees while it is resting so, keep that in mind regarding how well or how rare you like your beef. This is a great time to start your gravy.
• 5. Cook in the Crock Pot: Follow same instructions in steps 1, 2 and 3. Low setting; allow 6-8 hours, or until the roast literally falls apart. High setting; allow 4-6 hours, or until it literally falls apart. After removing roast, mix 1-3 tablespoons of flour with drippings (depending on how much your round roast has yielded) and set on high until it reaches gravy consistency.

BLUE-RIBBON BEEF NACHOS

Steps:

• In a large skillet, cook the beef and onion over medium heat until meat is no longer pink; crumble the beef; drain. Stir in next 7 ingredients; heat through. Serve over tortilla chips. Top with olives, onions and tomatoes if desired.

SLOW COOKER PORK AND BEEF ROAST

Steps:

• 1. Melt butter in the olive oil in a frying pan over medium to medium-high heat. Cut your roasts in half so you have four chunks of meat. Salt and pepper each chunk as you wish. When the frying pan is hot, brown the meat on all sides. Set aside.
• 2. Put your prepared vegetables in your slow cooker. Lay the browned meat on top. You DO NOT need to add water, as the meat and the vegetables create their own wonderful juice. I used a 6-quart cooker, and it was quite full. If you have a smaller one, adjust your ingredients so it all fits. Cook on high for 4-6 hours. If you are going to be gone much longer, you may want to use a lower setting--use what works for your slow cooker.
• 3. When done to your liking, remove the meat and vegetables to a platter or bowl. Put the onion soup mix and brown gravy mix in a medium saucepan. Whisk in the juices from the slow cooker, and warm on medium heat, stirring occasionally, until it comes to a boil. Lower to a simmer and cook, stirring constantly, for at least one minute. Depending how soon you plan to eat, you may want to cook the juices a bit longer in order to hydrate the onions from the onion soup mix. If you aren't eating right away, they will hydrate when you put them back in the slow cooker. Return your meat and veggies to the slow cooker and pour the gravy over it.
• 4. You have a wonderful-smelling and wonderful-tasting meal ready for your enjoyment!

BLUE RIBBON BARBECUE RIBS

Steps:

• Combine all ingredients except for ribs in a small saucepan; bring to a boil.
• Place ribs in a greased 13 x 9 baking pan; pour sauce over ribs.
• Bake in a 375 degree oven for 1 1/2 hours or until done.

BLUE RIBBON BEEF ROAST

Steps:

• Brown the roast in a large frying pan.
• After browning, place in crock pot with onions, garlic, fresh ground pepper, paprika, Pabst Blue Ribbon, and water.
• Cook times will vary depending on the weight and thickness of the roast. Rotate roast every couple of hours.
• Roast is ready when the meat easily falls apart.
• Shred portions of meat in a separate bowl with your favorite BBQ sauce.
• Pile shredded beef on slightly toasted kaiser.
• Serve with you favorite BBQ sides.
• Save leftovers for your other favorite recipes that call for shredded beef.