The other day we prepared one of our Eye of Round roasts. The recipe was incredibly easy and the roast came out delicious. This very affordable cut of beef can come out delicious if roasted correctly. Here’s how we did it:

Pre-heat your oven to 500 degrees. You don’t actually cook the steak at 500 for any amount of time, you just want the oven very hot from the beginning.

Dry rub the roast with seasoning. I simply put kosher salt (regular or sea salt will work) and freshly cracked black pepper. Coarse black pepper will work also if you do not have a cracker. Make sure you get a very good coating on the roast. You can go heavier than you normally would with the salt/pepper. I also put ground mustard. I’m sure you could add all sorts of seasonings if you wish. Some people cut slivers of garlic and insert them into the roast.

Place the roast onto a baking pan. We used a glass pyrex baking dish. I also cover the pan with tin foil to make clean up easier. When the roast cooks, it will release some juices, which I love to serve along side the roast. Therefore, it’s better to have a dish with a little bit of a lip to catch the juices.

So, you should have an oven that is at 500 degrees. Before you place in the roast, turn the oven down to 475 and place the roast in. You are cooking this roast for 7 minutes per pound. (on a side note: we cooked ours for 7 minutes per pound and it was cooked throughly. If you like your roasts more RARE, then I would suggest going down to 6 minutes per pound. Otherwise, leave at 7.)Once that time is up, turn off your oven, however, do not take out the roast. Also, it’s very important that you do NOT OPEN the oven. You are letting this sit for 2.5 hours.

Ingredients Needed:
Soy Sauce – 3 tablespoons
Hoisin Sauce – 4 tablespoons
Garlic – 2 cloves
Honey – 3 tablespoons
Complete seasoning
Sweet Chili Sauce – 3 tablespoons
Black Bean Sauce – 2 tablespoonsCut the ribs into portions. Remove excess membranes from underneath the rack or any excess fat.

Place all ingredients over all ribs making sure to coat evenly.Place ribs into a Zip Loc bag. Place into refrigerator to marinate overnight. Do not throw away the excess sauce, you will need it tomorrow.

The next day:

Preheat oven to 350 degrees.

Take out of ziploc and place in foil covered roasting pan with 1/4inch water at bottom of pan. Basting ribs with more sauce before placing into oven. Cover pan/ribs with foil.You will cook the ribs for 2.5 hours making sure to uncover and baste ribs every half hour with remaining sauce.

Every 45 minutes turn the ribs over. Last 20mins uncover ribs to colour. Serve and enjoy

Thanks Kerensa!

This method of cooking ribs involves doing 99% of the cooking in the oven, prior to putting them on the grill. This allows you to arrive at your desired level of tenderness without the use of a slow-smoker. It also means that the spices/sauces used will infuse into the ribs. So you end up with a very tender, very tasty rib that you can throw on the grill to ‘crisp’ up. This can be done immediately after cooking, or the next day if the ribs are properly stored in the fridge.Note: You can use the same recipe for pork ribs as well. Cooking time may very. Just ‘keep an eye on them’.

We start out with two oven dishes. These ribs are big, so you want to make sure they are deep enough. Wrapping in aluminum foil will also work if you don’t have large pans.

Take the ribs out of the fridge/freezer and make sure they are fully defrosted and almost at room temperature. These are large racks, so it helps to cut them into single ribs PRIOR to cooking. Cutting between the rib bones is fairly easy with a good knife.

These are how the ribs should look once they are cut into separate pieces.

Here is a picture of the seasonings I use for the ribs. You can add/subtract any of these, it’s really a matter of preference.These will go directly onto the ribs and be the ‘base’ seasonings for the slow cook. I sprinkle the ‘dry’ seasonings on first and then add the ‘wet’ ingredients. The dry are as follows:
-Salt
-Pepper
-Garlic cloves
-Garlic powder
-Minced onions (fresh or dry)
-Cayenne Pepper (to taste)
-Paprika
-Ground mustard (or yellow mustard)
-Brown sugar

The ‘wet’ seasonings are important. I use a combination of the following to serve as the liquid the ribs will cook in. As the ribs cook they will soften and take on these flavors.-Vinegar
-Soy Sauce
-Worcestershire
-Liquid smoke
-Water
-Hot sauce

You want to add enough liquid to cover the ribs roughly half way. I use a ample amount of vinegar and soy sauce, as those give the best taste to the ribs. Top off with water.

These are the ribs prior to adding vinegar/water. The liquid will need to cover roughly half of the ribs. You will turn then a little after half way through the cooking process.

Cover the ribs with aluminum foil. You want to create as much seal as possible to hold in the steam/flavor.

Slow cooking the ribs is the key to tenderness and flavoring. Set your oven to 250 degrees. They will cook for roughly 2 hours, you will turn them and then cook for another :45 to 1 hour. When you take them out to flip, check to see if they are tender enough. You want them to be soft, but if they are too soft, they will fall of the bone making them hard to grill later.

When you take them out to turn, check on their tenderness. You will be placing the side that was above the liquid, into the liquid. Usually they will only need another :45min on the opposite side. You will notice that they meat contracts, exposing the bone. This will make them much easier for the person eating them to hold.

Now that they are finished, drain off all of the liquid. If you are eating them that day, let them sit for :15minutes on the counter. If you are eating them later, you can put them into the fridge after they cool down.The final step is to ‘crisp’ the ribs on the grill. This will give them the crispy outside while leaving the inside ‘fall off the bone’ tender. In the same dish that you cooked the ribs, add an ample amount of your favorite BBQ sauce. Make sure that all sides of the rib become coated. Most BBQ sauces have sugar, which is important for the ribs on the grill. The sugar will caramelize when grilled, creating the crispy outside and also grill marks.

Since the ribs are already cooked, this process will only take a few minutes. I prefer to put the ribs on a hot fire, quickly, to get the seared effect. Grilling them on a low heat for a long time will take too long to get the desired effect.

This method is also very good if you are going down the islands or to a grill-out. Most of the cooking is already done, so all you will have to do is place the ribs right on the grill. This will not only crisp the outside, but will make them hot to serve.

As with all BBQ, serve additional warm BBQ sauce on the side. Also, make sure you have plenty of napkins.

Enjoy.

You will need Green Peppers, Onions, Potatoes, Potatoes, Garlic, Olive Oil, Seasonings and of course, sausages from Blooms. Italian sausage is generally used, but you could substitute for Chorizo or Salchicha if you like.

Italian sausage is generally used, but you could substitute for Chorizo or Salchicha if you like.

Cut up your potatoes into medium sized chunks. Too small and they will over cook. Too large and they will not cook enough. Chop your garlic or garlic press a few cloves of garlic into the pan to taste. Sprinkle seasonings, coat with olive oil and mix the entire batch around to fully coat the sides. These go into the oven (at 350 for around: 30 minutes). You are not fully cooking the potatoes here, just getting them started. They take longer than the other elements.

Using a frying pan, brown your sausage links. Again, the goal is not to cook fully, just to brown enough to be able to cut the sausages without falling apart. When they are browned on both sides set them on a plate to cool before cutting. Cut the sausages into half-inch pieces. If you are serving on bread as a sandwich, the pieces should be smaller. If you are putting on a plate, they can be a little larger.

Cut your onions and peppers into quarter inch wide strips and sprinkle with salt/pepper (any other seasoning you like). Do not chop these. Smaller pieces tend to cook too much and become soggy. You want to avoid the veggies in this dish becoming too soggy/overcooked. Brown these in a frying pan until they have softened a little.

Now that you have the vegetables and sausages cut up and cooked, it’s time to add them to the potatoes. Mix the batch around and place back in the oven. You can bump the temperature up to 400 to give the top a little crispiness. Cook until you can tell that the potatoes are soft. Again, don’t overcook the potatoes or they will fall apart.

Serve on a hoagie roll with spicy brown mustard or on a plate all by itself. Add a few eggs to the side and it’s a great breakfast dish. Pepper sauce is a must. Enjoy!