Tri-Tip Roast Salad with Avocado Relish

Tri-Tip Roast

Slow Cook Tri-Tip Sandwiches

Cowboy Tri-Tip BBQ

Stew Meat Chili

South Western Beef Stew

Old Time Beef Stew

Crock Pot Beef Stew

Beef Stew

Red Wine Braised Short Ribs

Filet Mignon with Garlic Herb Butter

Classic Pot Roast with Vegetables

Tender Oven-Baked Beef Brisket

New York Strip Steak with Red Wine Mushroom Sauce

Perfect Prime Rib

Cast Iron Steak

Bold & Zesty Beef Back Ribs

Steakhouse Recipes

Tri-Tip Roast Salad with Avocado Relish

Tri Tip Salad with Avocado Relish

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Ingredients Method

Ingredients
  

Ingredients
Salad:
  • 1 cup fresh or frozen corn
  • 1 cup black beans from a can, rinsed
  • 1/2 cup jicama peeled and chopped
  • 1/2 cup cherry tomatoes halved
  • 1/2 cup cortijo Mexican cheese crumbled
Avocado Relish:
  • 1 avocado cut in nice chunks
  • 1/2 cup cilantro chopped to bits
  • 2 tbsp. lime juice
  • 2 green onions chopped
  • 1 tsp. olive oil
  • 3 shakes of garlic salt

Method
 

Directions
  1. Spread the lettuce over a pretty platter.
  2. Layer on the corn, beans, jicama and tomatoes.
  3. Spread the tri tip across the center and sprinkle it all with crumbled cortijo cheese. Makes 2 large servings.
  4. To make the relish, gently fold together all the ingredients and spoon it over the salad when you’re ready to eat.
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Tri-Tip Roast

Alan Leonetti

Tri Tip Roast

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Ingredients Method

Ingredients
  

Ingredients:
  • 2 1/2 – 3 lbs tri-tip roast
  • 2/3 cup vegetable oil (or use canola)
  • 2/3 cup honey
  • 1/4 cup Worcestershire sauce
  • 1/4 cup red wine vinegar
  • 1 package tenderizing beef marinade
  • 1/4 tsp seasoned salt
  • 1 teaspoon ground pepper
  • 1 teaspoon garlic powder
  • 2 teaspoons crushed rosemary

Method
 

Directions:
  1. Combine all ingredients, except garlic and rosemary, and blend well.
  2. Place roast in an oven-proof baking dish.
  3. Cover roast with the marinade and place in the refrigerator for 24 hours, turning every a few times, ending with the fat side down.
  4. Preheat oven to 425 degrees.
  5. Sprinkle the garlic powder and crushed rosemary over the top of the roast.
  6. Put roast in the oven and cook uncovered for 30–40 minutes, or until a meat thermometer reads 135 degrees for medium-rare.
  7. Remove from oven and allow to rest for 5 to 10 minutes.
  8. Carve against the grain and serve, using the juices as a gravy.

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Slow Cook Tri-Tip Sandwiches

Slow Cooker Tri-Tip Sandwiches

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Ingredients Method

Ingredients
  

Ingredients:
  • Seasoning salt
  • 1 trimmed tri-tip
  • 1 cup water beef, or chicken broth
  • 5 French rolls sliced open
  • 5 tablespoons mayonnaise
  • 1¼ cup 5 ounces shredded cheddar cheese
  • ¾ cup barbecue sauce

Method
 

Directions:
  1. Sprinkle seasoning salt over the entire tri-tip. Place tri-tip and water or broth in the slow cooker and cook on high for 3 to 4 hours or low 6 to 8.
  2. The meat is done when you can easily pull it apart with a fork. Use two forks to shred the meat in the slow cooker.
  3. Preheat the oven to 400°F. Spread mayonnaise over the inside of the rolls and top with the shredded tri-tip and shredded cheese. Bake for 5 to 6 minutes until bread is toasted and cheese bubbly.
  4. Add BBQ sauce and enjoy.
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Cowboy Tri-Tip BBQ

Cowboy Tri-Tip BBQ

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Ingredients Method

Ingredients
  

Ingredients
Dry Rub:
  • 1 tri-tip roast 1 1/2 lbs
  • Kosher salt
BBQ Sauce:
  • 1 26 oz jar traditional pasta sauce
  • 2 tbsp chili powder
  • 2 tbsp mustard
  • 2 tbsp Worcestershire sauce
  • 1 tbsp honey

Method
 

Directions
  1. Preheat outdoor grill to medium heat. Rinse roast with cold water & pat completely dry with paper towels.
  2. For the dry rub, in a small bowl, combine ingredients for dry rub. Place tri-tip on a plate & season with kosher salt. Rub a generous amount of dry rub into roast. Transfer tri-tip to a foil-lined roasting pan. Pour 1/2 cup of BBQ sauce over roast. Use a rubber spatula to evenly coat roast. Cover pan with aluminum foil. Refrigerate for 12 to 15 minutes. Repeat rub 2 to 3 times until seasoning is absorbed.
  3. While meat is resting in refrigerator, prepare BBQ sauce. In a saucepan over medium heat, combine BBQ sauce ingredients. Bring to a boil, lower heat & simmer for 15 minutes. Set aside about half the sauce for serving, use half as a mop while grilling.
  4. Oil grill & preheat for 15 minutes. Grill meat about 20 minutes total for medium-rare, turning and basting with sauce every 5 minutes. Remove meat to a cutting board. Let rest for 10 minutes. Cut diagonally across the grain. Serve with extra sauce.
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Stew Meat Chili

Stew Meat Chilli

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Ingredients Method

Ingredients
  

Ingredients
  • 2 lbs premium cut stew meat
  • 1 onion chopped
  • 1 15 ounce can diced tomatoes
  • 2 15 ounce cans pinto beans, liquid reserved
  • 1 1/2 tablespoons chili powder
  • 1 1/2 teaspoons ground cumin
  • 1 1/2 teaspoons ground oregano
  • salt optional
  • cheddar cheese topping

Method
 

Directions
  1. If stew meat is in fairly large pieces, cut each piece in half.
  2. In a large skillet, brown stew meat and transfer to a large slow cooker.
  3. Add onion, tomatoes, beans, seasonings, and salt to taste.
  4. Cover and cook on low for 6–7 hours.
  5. Sprinkle shredded cheddar cheese over each serving.
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Southwestern Beef Stew

Southwestern Beef Stew

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Ingredients Method

Ingredients
  

Ingredients:
  • 2 pounds beef stew meat
  • 16 ounces picante sauce
  • 2 medium potatoes peeled and cubed
  • 4 medium carrots sliced
  • 1 large onion chopped
  • 1 teaspoon chili powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/8 teaspoon ground cumin
  • 1/4 cup cold water

Method
 

Directions:
  1. In a large nonstick skillet coated with cooking spray, brown beef on all sides. Transfer to a 3-qt. slow cooker.
  2. Stir in picante sauce, potatoes, carrots, onion, chili powder, salt and cumin.
  3. Cover and cook on low for 8 to 9 hours or until meat and vegetables are tender.
  4. In a small bowl, combine cornstarch and water until smooth. Stir into stew. Cover and cook on high for 15 minutes or until thickened.
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Old Time Beef Stew

Old Time Beef Stew

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Ingredients Method

Ingredients
  

Ingredients:
  • 2 pounds stew beef
  • 2 tablespoons vegetable oil
  • 2 cups water
  • 1 tablespoon Worcestershire sauce
  • 1 clove garlic minced
  • 1 or 2 bay leaves
  • 1 medium onion sliced
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 1/2 teaspoon pepper
  • 1/2 teaspoon paprika
  • Dash ground allspice or ground cloves
  • 3 large carrots sliced
  • 3 ribs celery chopped
  • 2 tablespoons cornstarch

Method
 

Directions:
  1. Brown meat in hot oil. Add water, Worcestershire sauce, garlic, bay leaves, onion, salt, sugar, pepper, paprika, and allspice. Cover and simmer 1 1/2 hours.
  2. Add carrots and celery. Cover and cook 30 to 40 minutes longer. To thicken gravy, remove 2 cups meat liquid.
  3. Using a separate bowl, combine 1/4 cup water and cornstarch until smooth. Mix with a little hot liquid and return mixture to pot. Stir and cook until bubbly.
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Crock Pot Beef Stew

Crock Pot Beef Stew

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Ingredients Method

Ingredients
  

Ingredients
  • 2 pounds beef stew meat cut into bite size pieces
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 medium onion finely chopped
  • 2 celery ribs sliced
  • 2 cloves garlic minced
  • 2 cups beef broth
  • 2 tablespoons Worcestershire sauce
  • 2 cups baby carrots
  • 4–5 small red potatoes cut into bite size pieces
  • 2 tablespoons dried parsley
  • 1 teaspoon oregano
  • 1 can frozen corn
  • 1/4 cup flour
  • 1/4 cup water

Method
 

Directions
  1. Combine beef, celery, carrots, red onion, potatoes, salt, pepper, garlic, parsley, oregano, Worcestershire sauce, beef broth and tomato paste into the crock pot. Cook on low for 10 hours or on high for 6–7 hours.
  2. About 30 minutes before serving, mix flour and water in a small bowl, then pour into the crock pot. Mix well to add thickness. Add peas and corn and cook covered for 30 more minutes.
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Beef Stew

Beef Stew

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Prep Time 20 minutes
Cook Time 2 hours 15 minutes
Ingredients Method

Ingredients
  

Ingredients:
  • Vegetable oil for searing
  • Flour for dredging
  • 2 1/2 pounds beef chuck cut into 2-inch cubes
  • Kosher salt
  • 2 tablespoons unsalted butter
  • 2 tablespoons vegetable oil or chicken or beef broth homemade or low-sodium
  • 1 large onion
  • 6 sprigs parsley
  • 6 sprigs fresh thyme
  • 2 bay leaves
  • 1 1/4 pounds medium red potatoes quartered
  • 4 carrots cut into 2-inch pieces
  • 2 celery stalks cut into 2-inch pieces
  • 1 tablespoon tomato paste
  • 2 tablespoons all-purpose flour
  • 1/2 cup canned whole tomatoes lightly crushed

Method
 

Directions:
  1. In a large Dutch oven with a tight-fitting lid over medium-high heat. Pour in enough oil to coat the bottom of the pan. Season the beef cubes with salt and dredge in flour, shaking off excess. Working in batches, sear the beef until browned on all sides. Repeat with remaining seasoned beef. Transfer to a plate.
  2. Reduce heat to medium. Add butter and oil to the pot. Add onion and cook, stirring occasionally, until softened, about 5 minutes. Add parsley, thyme, and bay leaves. Return beef to the pot. Add potatoes, carrots, celery, tomato paste, flour, and tomatoes. Stir to combine.
  3. Add enough water to cover the ingredients by 1 inch. Bring to a boil, then reduce heat to low. Cover and simmer until beef is fork-tender, about 2 hours.
  4. Remove pot from heat. Discard parsley, thyme, and bay leaves. Season with salt and pepper to taste. Let stew sit for 15 minutes before serving. Skim off any fat that rises to the surface. Serve hot.
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Red Wine Braised Short Ribs

Red Wine Braised Short Ribs

Richwood Meat short ribs become deeply savory and fork-tender when slowly braised with red wine, beef broth, and aromatics. This hearty recipe is a comforting choice for a weekend dinner or a meal that feels a little more special. Ingredients
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Ingredients Method

Ingredients
  

Ingredients
  • 4 pounds Richwood Meat bone-in beef short ribs
  • 2 tablespoons olive oil
  • 2 teaspoons kosher salt
  • 1 teaspoon black pepper
  • 1 medium yellow onion chopped
  • 2 carrots chopped
  • 2 celery stalks chopped
  • 4 garlic cloves minced
  • 2 tablespoons tomato paste
  • 2 cups dry red wine
  • 2 cups beef broth
  • 2 teaspoons Worcestershire sauce
  • 2 sprigs fresh rosemary
  • 4 sprigs fresh thyme
  • 2 bay leaves

Method
 

Directions
  1. Preheat the oven to 325°F.
  2. Pat the short ribs dry with paper towels and season all sides with salt and black pepper.
  3. Heat olive oil in a large Dutch oven over medium-high heat.
  4. Sear the short ribs in batches for 2 to 3 minutes per side until well browned. Transfer to a plate and set aside.
  5. Add the onion, carrots, and celery to the pot and cook for 5 to 6 minutes until softened.
  6. Stir in the garlic and tomato paste and cook for 1 minute.
  7. Pour in the red wine and scrape up any browned bits from the bottom of the pot. Simmer for 5 minutes.
  8. Add the beef broth, Worcestershire sauce, rosemary, thyme, and bay leaves.
  9. Return the short ribs to the pot, nestling them into the liquid. The liquid should come about halfway up the meat.
  10. Cover the pot and transfer it to the oven.
  11. Bake for 2 1/2 to 3 hours, or until the short ribs are very tender and easily pull apart with a fork.
  12. Remove the short ribs from the pot. Skim excess fat from the surface of the braising liquid if desired.
  13. Spoon some of the braising liquid and vegetables over the short ribs before serving.
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Filet Mignon with Garlic Herb Butter

Filet Mignon with Garlic Herb Butter

Tender, richly flavored filet mignon gets even better with a simple garlic herb butter that melts over the top just before serving. This recipe is an easy way to create a steakhouse-style dinner at home with classic flavor and minimal prep.
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Prep Time 15 minutes
Cook Time 10 minutes
Ingredients Method

Ingredients
  

Ingredients
  • 4 Richwood Meat filet mignon steaks about 6 to 8 ounces each
  • 1 tablespoon olive oil
  • 1 1/2 teaspoons kosher salt
  • 1 teaspoon black pepper
  • 4 tablespoons unsalted butter softened
  • 2 garlic cloves minced
  • 1 tablespoon fresh parsley finely chopped
  • 1 teaspoon fresh rosemary finely chopped
  • 1 teaspoon fresh thyme leaves chopped

Method
 

Directions
  1. Remove the filet mignon steaks from the refrigerator 30 to 40 minutes before cooking so they can come closer to room temperature.
  2. In a small bowl, mix the softened butter with the minced garlic, parsley, rosemary, and thyme until fully combined. Set aside.
  3. Pat the steaks dry with paper towels. Rub both sides with olive oil, then season evenly with salt and black pepper.
  4. Heat a heavy skillet or cast-iron pan over medium-high heat until very hot.
  5. Place the steaks in the hot skillet and cook for 4 to 5 minutes on the first side without moving them.
  6. Turn the steaks and cook for another 4 to 5 minutes for medium-rare, or continue cooking to your preferred doneness.
  7. Transfer the steaks to a plate or cutting board and let them rest for 5 minutes.
  8. Top each steak with a spoonful of garlic herb butter just before serving so it melts over the warm filet.
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Classic Pot Roast with Vegetables

Classic Pot Roast with Vegetables

A classic pot roast is the kind of hearty, comforting meal that fills the kitchen with rich flavor and delivers tender beef with perfectly cooked vegetables. This simple recipe uses slow cooking to create a family dinner that feels timeless and satisfying.
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Ingredients Method

Ingredients
  

Ingredients
  • 3 to 4 pounds Richwood Meat chuck roast
  • 2 tablespoons olive oil
  • 2 teaspoons kosher salt
  • 1 teaspoon black pepper
  • 1 medium yellow onion cut into large pieces
  • 4 carrots peeled and cut into chunks
  • 4 celery stalks cut into chunks
  • 1 pound baby potatoes
  • 4 garlic cloves minced
  • 2 tablespoons tomato paste
  • 2 cups beef broth
  • 1 cup red wine or additional beef broth
  • 2 teaspoons Worcestershire sauce
  • 2 sprigs fresh rosemary
  • 4 sprigs fresh thyme
  • 2 bay leaves

Method
 

Directions
  1. Preheat the oven to 325°F.
  2. Pat the chuck roast dry with paper towels and season all sides with salt and black pepper.
  3. Heat olive oil in a large Dutch oven over medium-high heat.
  4. Sear the roast for 4 to 5 minutes per side until deeply browned. Transfer to a plate and set aside.
  5. Add the onion, carrots, and celery to the pot and cook for 4 to 5 minutes.
  6. Stir in the garlic and tomato paste and cook for 1 minute.
  7. Pour in the beef broth, red wine, and Worcestershire sauce. Scrape up any browned bits from the bottom of the pot.
  8. Return the roast to the pot. Add the rosemary, thyme, and bay leaves.
  9. Cover and place in the oven for 2 hours.
  10. Add the potatoes around the roast, cover again, and continue cooking for 1 to 1 1/2 hours, or until the beef is fork-tender and the vegetables are cooked through.
  11. Remove the roast from the pot and let it rest for 10 minutes before slicing or shredding.
  12. Serve the pot roast with the vegetables and spoon some of the cooking liquid over the top.
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Tender Oven-Baked Beef Brisket

Tender Oven-Baked Beef Brisket

Slow cooking in the oven helps Richwood Meat beef brisket turn tender, flavorful, and easy to slice. This recipe uses a simple seasoning blend and a covered bake to create a hearty beef dinner that works well for family meals, weekend cooking, or special occasions.
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Prep Time 15 minutes
Cook Time 4 hours 30 minutes
Servings: 8
Ingredients Method

Ingredients
  

Ingredients
  • 4 to 5 pounds Richwood Meat beef brisket
  • 2 tablespoons olive oil
  • 2 tablespoons kosher salt
  • 1 tablespoon black pepper
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 teaspoon smoked paprika
  • 1 large yellow onion sliced
  • 4 garlic cloves minced
  • 2 cups beef broth
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon tomato paste

Method
 

Directions
  1. Preheat the oven to 300°F.
  2. Pat the brisket dry with paper towels.
  3. In a small bowl, combine the salt, black pepper, garlic powder, onion powder, and smoked paprika.
  4. Rub the brisket with olive oil, then season all over with the spice mixture.
  5. Place the sliced onion in the bottom of a roasting pan or large baking dish. Set the brisket on top.
  6. In a bowl, whisk together the minced garlic, beef broth, Worcestershire sauce, and tomato paste. Pour the mixture around the brisket.
  7. Cover the pan tightly with foil.
  8. Bake for 3 1/2 to 4 1/2 hours, or until the brisket is tender and can be easily pierced with a fork.
  9. Remove the brisket from the oven and let it rest, covered loosely with foil, for 15 minutes.
  10. Slice the brisket thinly against the grain.
  11. Spoon some of the pan juices and softened onions over the sliced brisket before serving.
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New York Strip Steak with Red Wine Mushroom Sauce

New York Strip Steak with Red Wine Mushroom Sauce

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Prep Time 9 minutes
Cook Time 26 minutes
Ingredients Method

Ingredients
  

Ingredients:
  • 2 tablespoons olive oil
  • 2 10 to 12 ounces. New York strip steaks, about 3/4-inch thick
  • Kosher salt and freshly ground pepper
  • 8 ounces cremini mushrooms
  • 1 shallot finely chopped
  • 2 teaspoons fresh thyme leaves
  • 1 cup dry red wine
  • 3 tablespoons butter

Method
 

Directions:
  1. Add the oil to a large cast-iron skillet over medium-high heat. Heat until the oil is very hot. Season the steaks with salt and pepper. Add the steaks to the skillet and sear the steak on each side for 4 minutes for medium. Remove the steaks from the skillet and cover with foil.
  2. Lower the heat to medium and add the mushrooms, shallot, and thyme to the pan and sauté until the mushrooms begin to brown and soften, about 5 minutes. You may need to add a bit more oil to the pan. Add the red wine and bring to a boil to deglaze the pan, about 2 minutes.
  3. Let the liquid reduce by half, 7 to 8 minutes. Remove from the heat and swirl in 3 tablespoons butter to finish the sauce. Serve the steak with mushroom red wine sauce drizzled over the top.
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Perfect Prime Rib

Perfect Prime Rib

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Prep Time 18 minutes
Cook Time 2 hours 45 minutes
Ingredients Method

Ingredients
  

Ingredients:
  • 1 prime rib roast size doesn’t matter
  • 1/2 cup kosher salt
  • 1/4 cup rosemary
  • 1/4 cup garlic powder
  • 1/8 cup horseradish
  • 1/8 cup cracked black pepper

Method
 

Directions:
  1. Combine seasonings, and rub into roast.
  2. Let sit while oven preheats to 375°F.
  3. Place roast in broiling pan, fat side up or bone side up.
  4. Bake for 45 minutes.
  5. Turn oven off, DO NOT OPEN OVEN.
  6. One hour before serving, turn oven back on 45 minutes.
  7. Take rib out, let stand for 15 minutes.
  8. This is VERY important, it allows the juices to distribute.
  9. Do not carve “ahead of time”, either. Scrap off the salt “shell”. The meat directly underneath that will be very salty, but that’s usually the fatty part that no one eats anyway. The rest of it will be fine, I PROMISE!
  10. Serve with au jus and horseradish sauce.
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Cast Iron Steak

Cast Iron Steak

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Ingredients Method

Ingredients
  

Ingredients
  • FOR THE STEAK
  • 12 ounces rib eye 1 1/2 inch thick
  • olive oil
  • kosher salt
  • fresh ground black pepper
  • FOR THE SAUCE
  • 1/3 cup dry red wine
  • 2-3 tbsp freeze dried shallots
  • 1 tbsp butter

Method
 

Directions
  1. Preheat the oven to 350 degrees.
  2. Bring the steak to room temperature.
  3. Rub the steak on both sides with the olive oil, salt and pepper, and set aside while you heat a cast iron skillet.
  4. Over high heat, add olive oil and cook steak for 3 minutes per side.
  5. Flip the steak, and reduce heat to a simmer.
  6. Place the steak into the preheated oven for 5 minutes. (This will be medium rare.)
  7. Remove the steak from the skillet to a platter, cover loosely with foil, and allow to rest for 5 minutes.
Optional Sauce
  1. While the steak is resting, deglaze the pan with the wine, and put back over high heat. Scrape any bits of steak stuck to the pan.
  2. Add the shallots to soften in the wine.
  3. Finish the sauce by swirling in the butter to incorporate.
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Bold & Zesty Beef Back Ribs

Bold & Zesty Beef Back Ribs

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Prep Time 15 minutes
Cook Time 55 minutes
Ingredients Method Notes

Ingredients
  

Ingredients:
  • 5 pounds beef back ribs cut into 3- or 4-rib sections
  • Salt and black pepper
  • 1 teaspoon vegetable oil
  • 1 small onion minced
  • 2 cloves garlic minced
  • 1 cup ketchup
  • ½ cup chili sauce
  • 2 tablespoons lemon juice
  • 1 tablespoon packed brown sugar
  • 1 teaspoon dry mustard

Method
 

Directions:
  1. Place ribs in shallow pan; season with salt and pepper. Keep refrigerated until ready to grill.
  2. Prepare grill for indirect cooking. While coals are heating, prepare barbecue sauce.
  3. Heat oil in large nonstick saucepan over medium heat. Add onion and garlic. Cook and stir 5 minutes or until onion is tender. Stir in remaining ingredients. Reduce heat to medium-low, cook 15 minutes, stirring occasionally.
  4. Add ribs generously with sauce. Arrange ribs on grill over drip pan. Cover and grill 45 minutes to 1 hour or until ribs are tender and browned, turning occasionally. Brush ribs with remaining sauce.

Notes

Servings:
Makes 5 to 6 servings
Time:
• Prep Time: 15 minutes
• Cook Time: 55 minutes to 1 hour 15 minutes
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