BARBECUED BEEF RIBS FOR TWO
I'VE SHARED this recipe with many friends who also cook for two. We all agree - small recipes are hard to find! This dish remains one of my favorites since it takes little effort to prepare and is so tasty. Plus, if you are serving a larger group, it is easy to double. -Margery Bryan, Royal City, Washington
Provided by Taste of Home
Categories Dinner
Time 2h
Yield 2 servings.
Number Of Ingredients 10
Steps:
- Cut ribs into serving-size pieces; place in a large kettle and cover with water. Simmer, uncovered, for 50 minutes. Meanwhile, combine remaining ingredients in a small saucepan. Simmer, uncovered, for 10 minutes. , Drain ribs; place in a greased shallow 2-qt. baking dish. Pour sauce mixture over top. Bake, uncovered, at 350° for 50-60 minutes or until tender.
Nutrition Facts : Calories 448 calories, Fat 22g fat (9g saturated fat), Cholesterol 109mg cholesterol, Sodium 805mg sodium, Carbohydrate 27g carbohydrate (15g sugars, Fiber 1g fiber), Protein 37g protein.
BEER-B-Q RIBS FOR TWO
This Beer-B-Q Sauce is heaven. You'll want to drink it, but let's not do that. Rather, let's slather it on some ribs and grill 'em up, because it's darn tasty that way! Also, I should mention that you shouldn't skip the dry rub-and-baking part. Yes, it means longer prep time, but really, the oven is doing all the work for two hours, and you'll achieve fall-off-the-bone ribs.
Provided by Food Network
Categories main-dish
Time 3h25m
Yield 2 servings
Number Of Ingredients 17
Steps:
- For the ribs: Position an oven rack in the middle of the oven and preheat to 325 degrees F. Line a large baking sheet with aluminum foil.
- Remove the silver skin on the backside of the ribs and discard. Place the racks of ribs on the prepared baking sheet, meaty-side up. (If the racks of ribs are too long for your baking sheet, arrange on 2 lined baking sheets, cutting the racks in half as necessary.)
- For the dry rub: In a small bowl, mix together the sugar, chili powder, paprika, garlic powder, onion powder, cayenne, cumin, 1 tablespoon salt and 1 teaspoon pepper. Sprinkle the rub generously on top of the ribs, saving just enough for a light rub on the underside. Tightly cover the entire baking sheet with another sheet of foil and bake until the meat falls easily off the bone when you pierce it with a fork, 2 1/2 hours.
- For the beer-b-q sauce: Meanwhile combine the ketchup, beer, honey, Worcestershire, sugar, mustard, garlic powder and onion powder in a medium bowl and set aside.
- Remove the ribs from the oven and let rest for 15 minutes. Meanwhile, preheat a grill for cooking at medium-high heat. Using a pastry brush, brush a medium layer of beer-b-q sauce on the meaty side of the ribs. Gently place the racks of ribs, meaty-side down, on the grill and cook until there is a nice char on the meat, 5 to 7 minutes. Remove from grill and let rest for another 5 minutes. Slice and serve with your favorite sides!
ROASTED BONE-IN RIB-EYE FOR TWO
Steps:
- Preheat the oven to 375 degrees F.
- Set a 10-inch saute pan over medium-high heat. Season the steak with the salt and pepper. Add the oil to the pan, and, once hot, place the steak, fat side down, in the hot pan. Sear the steak until well caramelized and most of the fat has rendered, about 5 minutes. Turn the steak over and sear for 5 minutes on each of the other 3 remaining sides. Once seared on all sides, place the steak on a small baking sheet and roast in the oven until an instant read thermometer inserted into its center registers 135 degrees F, about 1 hour.
- Remove the steak from the oven and allow to rest for 10 minutes before slicing in half, and slicing each half into strips that run across the grain. Serve with the Creamed Spinach and Potato Gratin.
- Preheat the oven to 400 degrees F. Lightly grease a 4-cup baking dish or ramekin with the butter and set aside.
- Place the spinach and enough water to cover the bottom of a large skillet or saute pan over medium heat, cover tightly, and cook, stirring occasionally, until completely wilted, 5 to 7 minutes. Drain in a colander and set aside.
- Bring the cream to a low boil in a medium saucepan. Remove from the heat. Whisk the cornstarch and milk in a small bowl until smooth to make a slurry. Add the slurry to the hot cream and return to medium heat, whisking until the mixture thickens and starts to boil, about 1 minute. Add the Parmesan, salt, and pepper and whisk until smooth. Add the cooked spinach and, stirring constantly with a wooden spoon, return to a boil, about 1 minute. Remove from the heat.
- Pour the spinach into the prepared baking dish, sprinkle the Cheddar evenly over the top, and bake until the cheese is melted, 5 to 6 minutes. Serve hot.
- Preheat the oven to 400 degrees F.
- In a mixing bowl, whisk the cream and yolks together. Whisk well. Season with salt and pepper. Butter a square baking dish. Lay a layer of the potatoes over the bottom of the pan. Season the layer with salt and pepper. Sprinkle with 1/8 of the cheese. Ladle 1 cup of the cream mixture over the cheese. Lay another layer of the potatoes over the cream mixture. Using your hands, firmly press the layers together. Repeat the above process with the remaining ingredients. Place a piece of parchment paper over the potatoes and cover with foil. Place in the oven and cook for 30 minutes. Remove the foil and continue to cook for 15 minutes, until golden brown and bubbly on the top. Remove from the oven and cool slightly before serving.
PORK LOIN RIB/RACK OF RIB FOR TWO
This is a complete dinner for two in one roaster. The Fennel Spice I refer to in the Ingredient is recipe#48753 Fennel Spice by Mean Chef.. I have suggested 4 ribs but this allows for left overs unless you are very hearty meat eaters. You may use regular potatoes cooked but the canned ones work well in this recipe. Prunes & Apples are very Danish with pork and give a nice touch.The cut that I use for this recipe is the Rack of Pork cut with the rib bones exposed - you would also use this cut for a crown roast.
Provided by Bergy
Categories Pork
Time 1h15m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Rub the Fennel spice into the meat and let it rest for at least 2 hours.
- preheat oven to 375°F.
- Place pork roast in the oven for 15 minutes, remove & add the prunes, apples and vegetables, return to oven.
- Rotate the veggies every 15 minutes to brown them evenly.
- After a half hour paint the meat with the mustard glaze, it will be very thin so be generous & paint several times.
- Finish roasting apprx another 15-20 minutes time will depend on the size of the roast and the size of the vegetables. Internal temperature of the pork should be 165-170°F.
PRIME RIB FOR 2
This is a method more than a recipe. It is hard to fix prime rib for two, but this method allows the meat to brown nicely, and remain rare in the center when you carve it. You also have the added bonus of Baked Potatoes for your side dish! This recipe came from Sunset Books "Cooking for Two... or Just for You."
Provided by Skypoodle
Categories Roast Beef
Time P1DT1h15m
Yield 2 serving(s)
Number Of Ingredients 5
Steps:
- Wrap meat well and freeze until solid. Give it a good 24 hours or more.
- Combine oil and garlic and rub evenly over the frozen roast. Generously sprinkle with pepper. Stand bone side down on a rimmed baking sheet or broiler pan between the two potatoes, placed like bookends. ROAST FROZEN; DO NOT THAW.
- Roast uncovered in a 400F oven for 1 hour 15 minutes for medium rare, or 1 hour 35 to 40 minutes for medium well. You may insert a meat thermometer through the fat layer, into center of roast, not touching bone after it has cooked for about an hour. Cook to your liking (130F to 135F for rare).
- Let stand 5 minutes before carving.
- Serve with the baked potatoes and your favorite potato toppings.
Nutrition Facts : Calories 2080.2, Fat 173.4, SaturatedFat 69.6, Cholesterol 408.2, Sodium 306.9, Carbohydrate 30.6, Fiber 2.7, Sugar 1.3, Protein 94
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