PERFECT PORTERHOUSE STEAK
Perfectly Grilled Porterhouse Steak. Grilled either indoors or out.
Provided by chefpaularwine
Categories Meat and Poultry Recipes Beef Steaks
Time 45m
Yield 2
Number Of Ingredients 4
Steps:
- Place steak on a plate and coat lightly with olive oil. Rub steak with meat tenderizer. Sprinkle steak with Canadian steak seasoning and gently rub into steak. Cover with plastic wrap and let stand for 20 minutes.
- Preheat a grill for high heat. When the grill is hot, lightly oil the grate.
- Unwrap steaks and grill on open flame or charcoal grill for 3 to 5 minutes per side, or to your desired degree of doneness.
Nutrition Facts : Calories 461 calories, Cholesterol 94.3 mg, Fat 36.6 g, Protein 27.1 g, SaturatedFat 13.5 g, Sodium 1025.1 mg
PORTER'S SMOKED DINO BEEF RIBS
Provided by Food Network
Time 8h10m
Yield 6 servings
Number Of Ingredients 9
Steps:
- For the beef rib rub: Combine the sugar, paprika, granulated garlic, granulated onion, salt, chipotle and black pepper in a bowl.
- For the smoked dino beef ribs: Coat the beef ribs in the Worcestershire sauce. Liberally season with the beef rib rub. The more rub, the better. Smoke with fruit wood at approximately 260 degrees F until tender, about 8 hours. A thermometer or toothpick should slide in and out of the meat with little to no resistance.
BEEF AND PORTER STEW
This is one of the best stews I have ever had. It has a deep dark, somewhat thick base. I have used Bass Pale Ale also with great results. Truly one of my favorites. From Chef Michael Lamonaco's appearance on the Today Show with some revisions. Serve with a nice crusty bread.
Provided by Vicki in CT
Categories Stew
Time 2h40m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Put oil in large heavy bottomed pot and heat over medium high. Season beef. Brown meat well on all sides. Do not over crowd; you may have to do this in two batches. Cook about 8 minutes. Transfer to bowl and set aside.
- Add onion, celery, and butter to pot and cook until golden and carmelized, about 15 minutes.
- Sprinkle onions with flour. Stir well to combine. Cook stirring constantly about two minutes.
- Combine broth and paste and stir to dissolve paste. Add to pot with beer. Stir well scraping up brown bits from bottom of pan. Add veggies and beef. Simmer covered for about two hours. Season as needed.
Nutrition Facts : Calories 513.5, Fat 35.5, SaturatedFat 13.3, Cholesterol 109.2, Sodium 211.8, Carbohydrate 14.9, Fiber 1.7, Sugar 3.1, Protein 26.7
OVEN-BAKED SHORT RIBS WITH PORTER BEER MOP
Provided by Amy Thielen
Categories main-dish
Time 3h45m
Yield 6 to 8 servings
Number Of Ingredients 17
Steps:
- For the ribs: Preheat the oven to 325 degrees F.
- Trim any gristle from the ribs and cut them into two-rib portions. Rub each piece with the salt, and sprinkle with the pepper and thyme. Arrange the ribs in a large roasting pan, add 1/4 cup water, the dried chiles and ginger, cover tightly and bake until tender when poked with a fork, about 3 hours.
- For the porter beer mop: Meanwhile, in a food processor, combine the serrano chile, onions, ginger and salt, and process until smooth.
- Heat a large saute pan over medium heat and add the butter. Add the onion mixture to the pan and cook, stirring often, until caramelized, a shade darker and fragrant, about 10 minutes. Add the porter, molasses, brown sugar and maple syrup, and cook at a simmer until the mixture thickens but is still saucy, 10 to 15 minutes. Add the cilantro, lime zest and juice and a bit of the pan juices.
- To glaze the ribs, raise the oven temperature to 450 degrees F. (You may also glaze these ribs over a medium-hot grill.)
- Brush the mop on both sizes of the ribs and roast, stopping to reapply the mop, until you've used it all and the ribs are coated with shiny black glaze, about 10 minutes.
PORTER BEEF
Make and share this Porter Beef recipe from Food.com.
Provided by Millereg
Categories Stew
Time 2h35m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Roll the steak in the flour; brown in hot fat and then remove from heat.
- Fry the onions for 3 minutes and then put the meat and all other ingredients in with the onions.
- Bring to a boil, reduce heat and simmer for 2 hours.
Nutrition Facts : Calories 1010.6, Fat 43.6, SaturatedFat 17.2, Cholesterol 154.2, Sodium 163.5, Carbohydrate 45, Fiber 2.2, Sugar 5.8, Protein 48.1
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SMOKED PORTER-BRAISED BEEF SHORT RIBS RECIPE - FOOD
From foodandwine.com
5/5 Total Time 5 hrs
- Preheat the oven to 325°. Season the ribs with salt and pepper. In a large enameled cast-iron casserole, heat 1 tablespoon of the grapeseed oil. Add half of the ribs and cook over moderately high heat, turning occasionally, until browned all over, about 10 minutes. Transfer the ribs to a baking sheet. Repeat with the remaining 1 tablespoon of grapeseed oil and ribs.
- Pour off all but 2 tablespoons of fat from the casserole. Add the apples, leeks, fennel, garlic, caraway and a generous pinch each of salt and pepper. Cook over moderate heat, stirring occasionally, until softened and just starting to brown, about 12 minutes. Stir in the flour and cook for 1 minute, then add the stock, beer, coffee, mustard, thyme and bay leaves and bring to a boil. Add the short ribs, cover and braise in the oven for about 2 hours and 30 minutes, until very tender. Let stand at room temperature for 1 hour.
- Using a slotted spoon, transfer the short ribs to a platter and tent with foil. Strain the braising liquid through a fine sieve into a heatproof bowl, pressing on the solids; discard the solids. Skim the fat off the braising liquid.
- Wipe out the casserole and melt the butter in it. Add the shallots and cook over moderate heat, stirring, until softened and browned, about 5 minutes. Add the sugar and cook until melted. Add the strained braising liquid and bring to a boil. Simmer over moderately high heat until reduced by one-third, about 7 minutes. Season the sauce with salt and pepper. Add the ribs to the sauce and simmer over moderate heat until heated through, about 3 minutes. Top with chopped parsley and serve with the polenta.
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