Big Beef Rib Dinner

Making:

1) Collad Greens with pancetta and bacon

6 servings prepared

2) Parsley potatoes

4 servings prepared

3) Instantpot Beef ribs
4 servings prepared

Here's what I have:

1 Collards:

3 oz Apple cider vinegar

2 oz Pancetta

1 tbsp Minced garlic

2 oz Onion

Salt, Pepper, Red pepper flake

4 cups Vegetable broth

4 strips Bacon

2 Parsley potatoes

10 oz Potato

2 tbsp Butter

1 cup Parsley

Salt/Pepper

3 Beef ribs

16.5 oz Beef chuck riblets

Rub:

4 tbsp of each

Salt

Pepper

Hungarian paprika

Onion powder

Garlic powder v

Liquids for the Instantpot

1 cup beef broth

1 cup water

2 cloves garlic

4 oz Apple cider vinegar

1 oz Tamari

1.7 oz Worcestershire sauce

Preparation:

1.

In the small convection oven the bacon strips for cooked for 30 minutes at 375 degrees. Cullerton the bacon should be done at the same time and once the bacon was pulled from the oven it was cut up to use a garnish.

After washing and removing the stems from the collard greens I got a dutch oven hot and began to cook the pancetta. Once enough of the fat was released the onions were added and cooked until browned took about 6 minutes. Next into the pot, the broth and collards. I mixed the items up a bit and then put the heat on medium with the lid on to sit for about 10 minutes. From here I would occasionally stir, check the collards for flavor and add the apple cider vinegar, a bit of salt, Minced garlic and red pepper towards the end of cooking.

The collards would be topped with cut up cooked bacon during plating.

A small stainless steel pot was filled with water and brought to a boil. The potatoes were added. They were allowed to boil for about 30 minutes until they were very soft. To finish off this dish the potatoes were drained of water and the lid placed back on the pot. Next the pot was shaken until the potatoes begin to break up once they were broken up a good amount parsley and butter were added. With the lid placed back on the pot I shook it again and then mixed ingredients with a spatula taking care to make sure there were still large enough chunks of potato.

3.

The night before preparing this meal the beef ribs were prepared by removing the silver skin on the back and covering with the rub. These were then placed into the refrigerator overnight.

The beef ribs were placed in the instant pot elevated on a trivet along with the liquids. Cook time was about 25 minutes and then the top was allowed to depressurize naturally. Total time was 40 minutes. While the pot was depressurizing the oven was preheated to 425.

Once the ribs were able to be removed from the pot they were placed on a roasing rack and baking sheet and basted with some of the pot liquids . A bit of the liquid was also added to the bottom of the baking sheet. These were cooked in the oven for 15 minutes.

The plate!

- Kris

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Making: Today I'll be making bacon butter. Whenever I make bacon I save the grease. Now that I have enough it will be turned into batches of bacon butter. I used about 2.75 sticks of butter total. Cut into jars then I let them sit until the butter was close to room temperature. The bacon fat I have collected (Stored in the refrigerator) was heated in bits over a double boiler until liquified but not too hot. The melted bacon fat was poured over the butter. You can use a strainer to get rid of and chunky bits and then mixed until well incorporated. The smaller jars have just over 3 oz butter. The bigger jar has 4.3 oz butter. Here are the finished jars. These will be stored in the fridge and used to cook veggies and sear meats. You could also put herbs in the jar for different flavors. - Kris

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