6 pounds beef ribs from the loin (13-15 meaty ribs)
2 large garlic cloves, minced
2 tablespoon vegetable oil
2/3 cup ketchup or mild barbeque sauce
4 tablespoons Worcestershire sauce
2 teaspoon curry powder
Prepare barbecue. On a steamer rack set over simmering water steam
beef ribs, covered, 20 minutes.
While ribs are steaming, in a small saucepan cook garlic in oil over
moderately low heat, stirring, until golden. Stir in ketchup,
Worcestershire sauce, and curry powder and simmer, stirring, until
thickened slightly, about 1 minute.
Transfer ribs to a large plate and sprinkle with salt and pepper to
taste. Grill ribs on a rack set 5 to 6 inches over glowing coals, meat
sides down, until golden, 2 to 3 minutes. Grill ribs on edges until
golden, about 2 minutes on each edge, and grill, bone sides down,
until golden, about 3 minutes.
Brush ribs with barbecue sauce and grill, continuing to baste, until
barely charred, about 1 minute on each side.
Marinated Fillet Of Beef
6-8 pound filet
1 cup Japanese soy sauce
3 cloves garlic, finely chopped
2 tablespoons chopped fresh ginger
1/2 cup sherry
1/4 cup olive oil
Trim the filet well. Combine soy sauce, garlic, ginger and sherry in
a large bowl. Rub the filet thoroughly with the oil and place it in
the bowl. Turn a number of times, and let it marinate for several
hours, turning once or twice.
Place the filet on a rack, and roast in a 350°F. oven for 45-50
minutes, or until the meat thermometer registers 120°F. (for
rare). Baste with the marinade several times during the roasting.
Remove from the oven, and let it rest for several minutes before
serving on a hot platter. Pour pan juices over the filet.
If the beef in your region is E.Coli suspect, increase internal
temperature to 180°F (medium well).
Meat Loaf
2 pounds ground beef
1/2 pound ground pork (or 2 1/2 pounds ground beef)
1 cup minced onion
1/2 cup catsup or barbeque sauce
1/2 cup seasoned dry breadcrumbs
2 eggs
3 tablespoons Worcestershire sauce
2 teaspoons dried oregano
2 teaspoons dried basil
1 small carrot (3 baby carrots) finely shaved
1 1/2 teaspoons garlic powder
1 teaspoon salt
3/4 teaspoon pepper
Preheat oven to 350°F. With hands, thoroughly mix ground beef,
ground pork, onion, catsup, breadcrumbs, eggs, Worcestershire sauce,
oregano, basil, carrots, garlic powder, salt and pepper in large bowl.
Pack mixture into 9x5x3-inch loaf pan. Bake until meat loaf is firm to
touch in center, golden brown on top and has pulled away from sides of
pan, about 1 hour 15 minutes. Transfer to platter. Cut crosswise into
slices.
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