Roasts: Rib Steak

What we know about rib steak: also known as delmonico or prime rib (Wow, I had no idea), comes from the rib. The rib renders the most delicate cuts of beef. Broiling, grilling, sautéing and roasting are great ways to prepare this cut. This cut is very fatty, hence the extended dining hours it takes Zoey to pick off all the fat before she takes each bite. Read: annoying.

I can’t be 100% certain, but I think I made beef stroganoff out of it, but I do remember it was good!


Beef Stroganoff
2 pounds grass-fed rib steak, cubed
1 large organic onion, chopped (about 2 cups)
1 pound mushrooms, trimmed and halved (or quartered, if large)
celtic sea salt and ground pepper
2 tablespoons arrowroot powder
1/2 cup sour cream
2 tablespoons Dijon mustard
1 spaghetti squash, cooked

In a slow cooker, toss beef, onion, and mushrooms with 1 1/2 teaspoons coarse salt and teaspoon pepper. Cover, and cook on low until meat is tender, about 8 hours (or on high for 6 hours).

In a 2-cup glass measuring cup, whisk arrowroot powder with 2 tablespoons water. Ladle 1 cup cooking liquid into measuring cup; whisk to combine. Pour into a small saucepan, and bring to a boil; cook until thickened, about 1 minute. With slow cooker turned off, stir in arrowroot mixture, then sour cream and mustard. Serve beef over cooked spaghetti noodles; sprinkle with dill.

Your participation is wanted!  Tell me what you’ve done with your rib steak.

Eat well, Friends,

AnnieS

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6 Responses

  1. All I can say is WOW< AMAZING!!

  2. Grass fed beef burgers in the dining hall for dinner tonight! Made me think of you guys!

    • How progressive! I ate so many corndogs in my dining hall, like they were going out of style! Sounds like you’re eating well!

  3. ribsteak movember… love it!

  4. We tried this receipe with our ‘beef stew’ cuts we got as part of 1/2 steer of grass fed beef. Yum!!! It tasted great!

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