Are rib-eye steaks and prime rib the exact same beef, but simply cut, cooked, and served differently?
I wanted to make prime-rib at home for one or two people, but did not want to make a whole prime rib. It’s just too much food and I don’t want it to be leftover. Someone told me I could get a really big rib-eye steak and bake it at 400 for 20 minutes, then lower the heat to 200 until the meat was 120 F inside, and it would be pink and perfect just like a prime rib and that it was the same meat.
I have a hard time believing this but I don’t actually have any idea if it’s true or not.
Can anyone confirm or deny this for me?
Wow. Talk about fast response. Yahoo won’t let me pick an answer yet, and I’ll probably have to flip a coin w/ all these good ones, but I’m looking forward to french dip sandwiches, prime rib at home w/ horseradish and au jus, and also, hitting it with some cold mesquite smoke (far end of the smoker – small fire) for a touch of outdoor flavor. This is going to be wonderful. I love prime rib but didn’t know it was feasible to make a small amount at home for a reasonable price.
Ribeye and Prime Rib are from the same cut of meat… if you are wanting to do a small prime rib (boneless) then just ask butcher at most grocery stores to cut you a 2-3 lb boneless Prime Rib. Most will do it no problem,and they will usually tie up the roast as to not get mis shaped. Ribeye, although from the same loin, is usually cut from the fat cap end, meaning it is more marbled than what you may fine in a prime rib. That or just do a whole prime rib, use the left overs, for beef stew, stroganoff, endless options there:) Good luck,
If you love traditional chicken spaghetti, but feel that it finds it way on your kitchen table just a little two often, then here is a recipe just for you. With this simple zesty chicken enchilada spaghetti recipe this Mexican cuisine twist on an old Italian favorite is sure to be a hit with your family. Also stop by and take a look at our Prime Pairings to find some delicious side dishes to pair with your favorite recipes.
Chicken Enchilada Spaghetti
Half a pound of spaghetti
One Tbsp of olive oil
Half of a chopped onion
A quarter teaspoon of salt
A quarter teaspoon of pepper
Two minced cloves of garlic
One teaspoon of cumin
A half teaspoon of chili powder
A half teaspoon smoked paprika
Just a pinch of some cayenne pepper
Two good sized cooked and shredded boneless and skinless chicken breasts
One ten ounce can red enchilada sauce
Three quarter cup of grated sharp cheddar
Some fresh cilantro
First start cooking your pasta a large pot according to package directions. When it is cooked drain the pasta and set it aside.
After getting the pasta started add some oil to a large skillet set it over a medium heat. Then add your onion, salt and pepper and let the onions sweat, stirring occasionally, until they have softened. Should only take about five minutes. Now stir in the garlic, paprika, chili powder, cumin, and cayenne. Cook it for only a minute or so, making sure to stir constantly. You’ll want to cook it just enough until you can smell the garlic and your spices are nice and toasted. Then add the enchilada sauce and chicken, mix it in well. Reduce your heat to low, then add the pasta to your skillet. Use some tongs to toss until pasta is coated with the sauce. Take your pan off of the heat and add some of the sharp cheddar and continue to toss until it is melted and mixed well. Garnish with cilantro before serving, if desired.
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Categories: Grade A Poultry Tags: best chicken recipes, Cooking Quality Meats, Crawford Farm Meat, different spaghetti recipes, different ways to make spaghetti, easy chicken enchilada recipe, easy chicken enchilada spaghetti, easy chicken enchilada spaghetti recipe, easy chicken recipes, food, what is a different way to make chicken spaghetti, zesty chicken enchilada, zesty chicken enchilada recipe
Welcome to demo, my cooking show. In this episode, I’ll be making;
Parpadelle Pasta in a Mascarpone Rosemary Cream Sauce with Cornish Game Hen meat, Yellow Squash and Zucchini
Hope you enjoy it!
For more information, recipes, and higher quality versions of my shows, please visit my site;
Duration : 0:6:37
Categories: Cooking Quality Meats Tags: beef, casey, chef, chicken, cook, cooking, Cooking Quality Meats, cooking roast beef, Crawford Farm Meat, delicious, demo, eat, fish, food, how, jason, kitchen, learn, pasta, Prime Beef, Prime Beef Cuts, Prime Cuts, Prime Cuts of Meat, Prime Meat, quality beef, quality meat, recipe, salad, show, To, tv
PearlBellevuehttp://gdata.youtube.com/feeds/api/users/pearlbellevuePeoplemeat, potatoesRoasted Prime Beef Tenderloin
Duration : 0:0:33
Slender Portion Spinach Mac and Cheese Muffins
Here is a great recipe for a healthier version of Mac and Cheese. Not only are the ingredients better for you, but making them this way also helps you not over eat on this delicious dish!
4 cups of cooked whole wheat/high fiber macaroni
1 Tablespoon of butter
1 Tablespoon of flour
1 cup of milk (skim)
1 clove of garlic (minced)
3 ounces of shredded cheddar cheese (sharp)
3 ounces of shredded Gruyere cheese
1 egg white
1 cup of fresh spinach (cooked)
Salt & pepper
First, pre-heat your oven to 400 degrees. Then, lightly mist a 12-cup muffin tin with cooking spray, now set aside. Next take a small sauce pot and melt the butter over a med heat, add your flour, mix it into the butter until it is thick. Now stir in the garlic and milk; bring the mixture to just under a boil. Add your cheese and whisk it all together until thoroughly combined into a sauce. Remove cheese sauce from the heat and mix in both the egg white and egg until combined. Take a large bowl, combine the spinach, pasta, salt and pepper, and cheese sauce. Mix them together. Spoon the mixture into the muffin tin cups. Bake them for 10-15 minutes or until the tops slightly brown. Let them cool for about 5 minutes before taking them out of the muffin tin.
Categories: Prime Pairings Tags: cooking, Crawford Farm Meat, easy mac and cheese, food, healthy mac and cheese, healthy mac and cheese muffins, mac and cheese, mac and cheese recipe, prime pairings, quality, recipe, recipes, side dish recipes, sides, slender portion mac and cheese, spinach mac and cheese muffins
I have two 9-week-old kittens. They are currently on wet food about 5 times a day. They have dry food out all the time that they nibble on. Water is provided which they are drinking.
They are currently being weaned off Whiskas and Felix wet food (which they were fed in foster care) and onto a higher quality wet food. I am mixing some Pets at Home (UK) "Purely" food which seems better quality. It has 50% real chicken, sunflower oil, vitamin and mineral supplements and tapioca starch. That’s the list of ingredients. It seems better than other brands. There doesn’t seem to be any byproducts or ash or corn fillers.
The kittens don’t seem to enjoy this food that much (both higher and lower quality food), but they will pick at it. A couple of times I have given them some salmon steaks and frying steak (both cooked) which I’ve chopped up. They love this and lick the plate clean!
My question is, is it wrong/safe/unhealthy to feed them exclusively real meat (beef, pork, tuna etc) as opposed to high quality canned food? I know that canned food has all the vitamins and minerals, etc that a cat needs, but is real meat actually better for them since they are carnivores? I am a little worried about them having too much protein in their diet as I know this can cause kidney problems. Also, because they are so young, is real meat appropriate? I would not feed them processed meats (ham, deli meat etc). I know that canned food contains water, but they are drinking pretty well too.
I want to give my kittens a good start in life and feed them the best.
Thanks for the answers I’ve been getting. So, what about if I give them a combination of real and canned food, all mixed in together. The real meat might make the canned stuff taste better. But then again, they might just pick out the real stuff and leave the canned stuff!
A raw diet is the best thing you could possibly feed them. They are obligate carnivores and designed to digest high protein foods, so you needn’t worry about kidney problems. Meat contains water just like canned food does.
Making a nutritionally complete homemade diet isn’t easy. Research:
http://www.catinfo.org/makingcatfood.htm (MAKING CAT FOOD)
http://www.littlebigcat.com/index.php?action=library&act=show&item=014 (Easy Homemade Diets for Cats and Dogs)
Raw feeding is an excellent option but should also be thoroughly researched before being attempted. There’s a lot more to it than just feeding your cat raw meat. You need a careful balance of raw muscle meat, raw organ meat, and raw meaty bones. Research:
http://www.rawfedcats.org/ (Raw Fed Cats)
http://rawfed.com/myths/cats.html (Raw Fed: What About Cats?)
http://www.rawlearning.com/ (Jane Anderson’s Raw Learning Site)
http://www.rawmeatybones.com/ (Raw Meaty Bones)
http://rawfed.com/myths/preymodel.html (Raw Prey Model Diet Vs. BARF Diet)
http://community.livejournal.com/rawdogs/profile/ (Raw Dogs Livejournal Community [not just for dogs despite the name!], excellent raw feeding information on the profile page and overall helpful community for raw feeding questions.)
http://www.rawfed.com/myths/index.html (Myths About Raw Feeding)
Here is a perfect set and forget recipes for the cold winter months. Perfect for those who find it hard to dedicate time in the kitchen to cook. With this crock pot chicken and gravy recipe, all you do is dump in the ingredients and let it cook on its own. If you are not too sure as what to serve this with, take a look at our Prime Pairings category to give you some ideas. Also remember to keep checking back for more great quality meat recipes.
Crock Pot Chicken And Gravy
What You Will Need:
- Six boneless and skinless chicken breasts
- Two packs of chicken gravy mix (I like McCormick)
- One can of low fat and low sodium cream of chicken soup
- Two cups of water
- Salt and fresh ground black pepper to taste
What To Do:
- dry gravy mix, water, the soup and your salt and ground pepper. Mix together until your gravy is as smooth as you can possibly get it. Now simply p
our your gravy mixture over your chicken in the crock pot. Put on the lid and cook everything on a low heat for about four hours, until your chicken is cooked all the way through. Once the chicken is cooked you can eat it alone or serve over mashed potatoes, rice or even on toast or over pasta. Serve hot and enjoy!
If you like this recipe check out:
Categories: Grade A Poultry Tags: chicken, Cooking Quality Meats, Crawford Farm Meat, crock pot chicken and gravy, easy chicken and gravy recipe, how to make chicken and gravy, sauce, slow cooker chicken and gravy
Looking for a delicious Prime Pairing to add to your meal? Here is an easy Tomato Basil Cheddar Soup recipe. Not only is it easy to make but it can be done in under thirty minutes. Not only can you pair it with something like our great Prime Rib Recipes or it also can be enjoyed alone. Make sure to check back for other great recipes to pair with your favorite quality meats.
Easy Tomato Basil Cheddar Soup Recipe
Total Prep and Cook Time: 25 minutes
Makes: 6 Servings
What You Will Need:
2- Twenty-eight oz undrained cans of no salt diced tomatoes
One chopped yellow onion
Two cloves of chopped garlic
One tsp of olive oil
Two cups of no salt vegetable broth
One cup of fat-free Greek Yogurt (plain)
One cup of grated reduced-fat cheddar
Half cup of fat-free half and half
Half cup of fresh chopped basil
Two tsp of oregano
One tsp of sugar
Salt and pepper
What To Do:
Take a large stock pot and heat the olive oil over a medium heat.
Toss in your chopped onion, and allow them to cook until they are tender. This should take about 3 to 4 minutes.
Now add two cloves of chopped garlic, and cook for about 2 more minutes.
Next pour in two cans of tomatoes and two cups of vegetable stock. Stir in your half cup of basil, two tsp oregano, one tsp of sugar, and the salt and pepper to taste.
Put on the lid and allow to simmer for ten minutes.
Finally, stir in your Greek yogurt, half cup fat-free half and half, and the cup reduced-fat shredded cheddar until well mixed.
Use either a blender to puree your soup if you would rather a more smooth texture.
Garnish the soup with basil and cheddar cheese if desired. Can also be served with grilled cheese.
Nutrition (Serving Size: About 1 1/2 cups)
WW PP 4 • Calories 167 • Total Fat 5.9g • Saturated Fat 2.7g • Trans Fat 0.0g • Cholesterol 13mg • Sodium 455mg • Total Carbohydrates 17.5g • Dietary Fiber 3.8g • Sugars 11.0g • Protein 11.8g • Vitamin A 51% • Vitamin C 60% • Calcium 24% • Iron 7%
Categories: Prime Pairings Tags: basil, cheddar, cooking, Crawford Farm Meat, easy low fat recipes, easy side dishes, Easy Tomato Basil Cheddar Soup, Easy Tomato Basil Cheddar Soup Recipe, healthy side dishes, how to make tomato basil cheddar soup, how to video, low fat recipes, low fat side dishes, soup, tomato, tomato soup
How to make Beef Bourguignonne. Beef Bourguignon. Beef Bourguignonne is the perfect dish for dinner.
1 lb of quality beef, cubed
salt and pepper, to taste
1/2 lb of pearl onions
2 medium carrots,sliced
3/4 tsp of marjoram
3/4 tsp of thyme
4 tbsp of parsley
4 cloves garlic, minced
1 bay leaf
4-5 slices of bacon
3/4 cup of red wine
1 cup of beef broth
2 tbsp of tomato paste
1/4 cup of flour
12 oz of mushrooms, quartered
1. Season the cubed beef with salt and pepper.
2. Add the seasoned beef to a medium glass bowl and combine with the pearl onions, carrots, marjoram, thyme, parsley, garlic, bay leaf, red wine. Stir and cover. Let this marinate for at least an hour in the refrigerator.
3. In a skillet, cook 4-5 slices of bacon and then cut the bacon into pieces.
4. To a slow cooker, add the meat mixture, bacon pieces, red wine and beef broth.
5. Next add tomato paste.
6. Season with salt and pepper.
7. Stir everything together and then cover.
8. This stew can cook for between 4 and 8 hours depending on your schedule.
9. Towards the end of the cooking process, blend the flour with beef stock from the pot to make a sluree. Then add it to the stew
Visit www.holidaykitchen.tv for printable recipes and to buy the dvd.
Duration : 0:2:6
Categories: Cooking Quality Meats Tags: beef, Beef Bourguignonne Dinner Recipe, Bourguignonn, Christmas, Crawford Farm Meat, dinner, Holidays, meat, Prime Beef, recipe, recipes, Simmer, Slow, stew, Stock, vegetables
I have wonderful prime rib leftover from Christmas that I currently have in the freezer along with about 1/4 cup of the au jus. The piece of beef is about 2 1/2 inches thick and includes both one end cut and then the rest up to the wonderfully rare center. What would be the best way to reheat this, yet retain it as rare as possible?
Heat the au jus then place the rib in the hot sauce for a short amount of time. It will warm it but not cook it more and will help keep it very moist. Thats how they do it in restaurants.