Instant Pot Beef Ribs

These instant pot beef ribs are both, melt-in-your-mouth delicious and oh so juicy. Fran picked up a couple of packages of bone-in beef short ribs.

We debated the cooking options, either, braised in a cast-iron skillet or use the instant pot. We choose the instant pot.

The very first thing was to get these seasoned and ready to cook. So, I used a rub that I made last summer for this Long Smoked Pulled Pork recipe we did in our smoker.

Ingredients for the Rub:

1/4 cup brown sugar
1/4 cup paprika
2 tablespoons Sea Salt
2 tablespoons black pepper
2 tablespoons garlic powder
2 tablespoons onion powder
1 teaspoon cayenne
1 tablespoon smoked paprika
3 tablespoons Carolina Seasoning (Rub Some Butt)

I rubbed all sides of the beef ribs with this rub, and let them set in the refrigerator for about an hour. I make this rub ahead and keep it in a jar. It's great to use on beef, pork, or chicken. So, it's perfect to always have it on hand.

Browning the short ribs. Add about 2 tablespoons of oil in the bottom of the instant pot. Set it on saute until it reaches hot.

Set the ribs in, and brown them on all sides, about 3 to 4 minutes per side should do it. Remove them from the instant pot to a plate.

Now add a thickly sliced medium onion and one clove of minced garlic into the instant pot. Add 1/2 cup of bourbon or red wine to De-Glaze the bottom of the instant pot.

You want all of the caramelized bits to blend with the bourbon or wine, use a wooden spoon to do this by gently scraping the bottom.  By the way, we used bourbon.

Add the short ribs back into the pot. Pour in 1/2 cup of beef broth, add a teaspoon of dried thyme, 2 tablespoons of brown sugar, and 5 cloves of chopped garlic.

 Set the instant pot to High Pressure for 45 minutes, and let release naturally for 15 minutes.

This method will produce juicy, tender and fall of the bone beef short ribs. We served ours with mashed potatoes.

Ingredients:

4 or 5 bone-in beef short ribs
6 cloves of Chopped garlic (use one for De-glaze)
1 medium onion sliced
1/2 cup of bourbon or red wine
1/2 cup beef broth
2 tablespoons brown sugar
2 tablespoons oil
1 teaspoon dried thyme

If you don't use the dry rub that I have above, you can season the short ribs with salt, pepper, paprika, and some cayenne pepper.

As always thanks for stopping by and I hope you enjoy it.

Instant Pot Pressure Cooker Cookbook: 500 Everyday Recipes for Beginners and Advanced Users. Try Easy and Healthy Instant Pot Recipes.Instant Pot Duo 7-in-1 Electric Pressure Cooker, Slow Cooker, Rice Cooker, Steamer, Saute, Yogurt Maker, and Warmer, 6 Quart, 14 One-Touch Programs

Alfredo Cheese Pizza Recipe

Our grandson Bobby came over with this delicious alfredo cheese pizza recipe. Bobby loves to cook and is turning into quite the chef.

But first, let me tell you about another use for a cast-iron skillet. We needed a pizza stone for this recipe and didn't have one.

So, Bobby found out that you can use a cast-iron skillet in place of a pizza stone. Just place the cast iron skillet in the oven upside down at 500 degrees for 20 minutes.

After the pizza dough was made, it was divided into four equal pieces. If you need a pizza dough recipe try my All-Purpose Dough Recipe here. Or you can pick up the fresh dough at your local grocery store.

Take one part of your dough and spread it out on a floured 10-inch plate.  Use a spatula to spread half of the alfredo sauce on top, then add shredded mozzarella cheese.

Using oven mitts to take the skillet out of the oven and place it on a wooden cutting board. Carefully transfer the pizza from the plate to the bottom of the cast-skillet.

 Place it back in the oven for only five minutes, then slide the pizza onto a rack to cool slightly before cutting.

Bobby made four pizzas, two with alfredo sauce, and two tomato sauce, cheese, and pepperoni. The outcome was amazing, these pizzas were delicious with a nice crunch.

Oh, I almost forgot, here is the recipe for the alfredo sauce.

Ingredients

6 or 7 cloves of garlic (diced)

3 tablespoons Olive Oil

1/4 cup grated Romano Cheese 

Heavy Cream (enough to cover the bottom of the pan)

Directions

1. In a 10-inch skillet, add olive oil and garlic.
2. Cook over medium heat until the garlic begins to sweat.
3. Add the heavy cream, enough to cover the bottom of the pan.
4.  Add the Romano cheese and stir.
5. Continue stirring until the sauce is smooth.

As always thanks for stopping by and I hope you enjoy it.

You might like to try some of my other pizza recipes

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Homemade Mozzarella Tomato and Basil PizzaCast Iron Skillet Deep Dish PizzaFresh Tomato Spinach PizzaHow to make Homemade PizzaPoor Man's Pizza My Grandmother's Recipe

Thin Crisp Italian Pizzelles

Thin crisp Italian pizzelles, just the way that I like them. Growing up I thought that my grandmother invented the pizzelle. Truth be known the pizzelle originated in the Southern Region of Italy many years ago.

 These were always on the table for the Christmas and Easter Holidays. And, if you've ever been to an Italian wedding I'm sure you saw these on the cookie table.

There are so many different variations of pizzelles. You can make them, thin and crispy, soft and chewy, and in many different flavors. You can also shape them like a cone, or cannoli, or a bowl and fill them with your favorite filling.

Thin Crisp Italian Pizzelles: My Ingredients

6 large eggs
1 teaspoon Anise extract
4 teaspoons baking powder
2 teaspoons Vanilla
1 teaspoon Lemon extract
3-1/2 cups all-purpose flour
1 cup butter, oil or margarine (melted) (We use butter.)
1-1/2 cups sugar

Directions

1. Beat the eggs and sugar together, we use our KitchenAid Stand Mixer.
2. Add the cooled butter, margarine, or oil.
3. Now add the vanilla, lemon, and anise.
4. Last, add the flour and baking powder to the egg mixture.
5. Mix until the batter is stiff enough to be dropped by a spoon.

Here is the batter all ready to go. This recipe will make about 50 to 60 pizzelles depending on how many you eat while you're making them. If you don't want that many just cut the recipe in half. But trust me these won't last long.

Some people don't like the Anise flavoring. So, you can substitute lemon for the Anise, or any other flavor you like.  Such as, Almond, Vanilla, Orange, Rum, and the list goes on.

Now, it's time to make the Pizzelles. You'll need a Pizzelle Baker or Iron. Before making your cookies spray the top and bottom of the iron with a non-stick spray, or brush lightly with vegetable oil.

After the iron is heated, drop the batter by tablespoons onto each side. Close and clamp the iron for about 30 seconds or less depending on how you like them, light or darker.

Remove the cookies with a spatula and place them on a flat surface to cool. We store them in an airtight container to keep them nice and crisp.

 Pizzelles will last up to 2 weeks stored like this. But, I'm going to bet they are not going to last that long.

Rolled and Filled Pizzelles by Carmie and Jimmy

Carmie and Jimmy are my cousins, they also keep the old family traditions and recipes alive. Here they made one of the variations of pizzelles.

In their recipe, they used grated orange rind, orange juice, and vanilla as the flavoring. Carmie and Jimmy went one step further by rolling and filling the pizzelles.

Talk about a sweet treat. Don't those look mouth-watering? I assure you these too will not last long. You're family and friends will think you are a pastry chef.

Carmie used some 5/8 x 6-inch wood dowels to shape the pizzelles cannoli style. You'll want to do this while they're still hot off the iron. After rolled let them cool completely.

Carmie's Sweet Filling Ingredients

1 cup Crisco
2 cups of sugar
1-1/2 cups of warm water
1 cup butter softened
1 teaspoon of vanilla

Directions

1. Beat together the Crisco and butter, add the sugar a little at a time, continue beating until dissolved.
2. Add in the vanilla and continue mixing.
3. Add the warm water 1/4 cup at a time (make sure water is really warm)
4. Continue mixing until really smooth
5. Use a pastry bag to fill the rolled pizzelles.

Tip: If you don't have a pastry bag use a zip lock bag and snip off one corner. 

Thank you Carmie and Jimmy for the recipe and pictures of your rolled and filled pizzelles.

As always thanks for stopping by and I hope you enjoy it.

 I would like the hear if you have any different variations of Pizzelles, please let me know in the comment section.

O'Creme Pizzelle Roller/Krumkake Cone/Ice Cream Cone Mold, BeechwoodV3600 PREGO Pizzelle BakerKitchenAid KP26M1XNP 6 Qt. Professional 600 Series Bowl-Lift Stand Mixer - Nickel Pearl

Sausage Cheese Ball Appetizers

I like quick and easy, and these sausage cheese ball appetizers are just that. Whenever your planning your next party add these to your appetizer list.

Or, Make these anytime just as a snack your family and friends will love them. These will disappear as fast as you get them out of the oven.

Made with a few simple ingredients, Bisquick, Sausage, and Cheddar Cheese. We always make these around the Holidays and make sure we make enough to freeze.

Did I mention that you can make these ahead and freeze them? Then just bake when you're ready for a snack. They make a perfect game day appetizer. We will be making these for the Super Bowl for sure.

Sausage Cheese Ball Appetizers Ingredients:

1 lb. bulk sausage
3 cups Original Bisquick
4 cups shredded cheddar
1/2 cup grated Parmesan Cheese
1 tsp. garlic powder
1/2 cup milk
1-1/2 tsp. chopped parsley (optional)

Directions:

1. Cook the sausage in a 10-inch skillet over medium heat.
2. You want the sausage to be crumbled, use a spatula or wooden spoon to break it up while cooking.
3. Cook the sausage until browned.
4. In a large bowl add the sausage and all other ingredients.
5. Mix well and shape into 1-inch balls.
6. Place them on a cookie sheet lined with parchment paper.
7. Bake for 20 to 25 minutes at 350 degrees.

Use parchment paper or a greased cookie sheet. You can also freeze the sausage balls for a snack at any time. You should yield about 100 sausage balls. It depends on how big you roll them.

As always thanks for stopping by and I hope you enjoy it!

Betty Crocker Bisquick Pancake and Baking Mix 96ozReynolds Kitchens Non-Stick Baking Parchment Paper Sheets - 12x16 Inch, 22 CountCuisinart 622-24 Chef's Classic Nonstick Hard-Anodized 10-Inch Open Skillet

Slow Roasted Prime Rib Roast

Slow roasted prime rib roast cooked to a perfect medium-rare. With simple seasonings of salt, pepper, fresh garlic, and Penzeys English Prime Rib Rub. This is all you need to make this a perfect feast for your family and friends.

Oh, and of course you need to start with a nice prime rib roast.  I started with this 5.5-pound boneless prime rib roast. Prime rib is a very expensive cut of meat. Many people tell me that they don't attempt making prime rib roast in fear of ruining it. 

I'm here to tell you that making this is so easy, and you'll be so happy with the results. Once your family and friends taste this prime rib you'll be a hero.

I used 3 cloves of fresh garlic cut in half. I made six small cuts on both sides of the top and stuffed the garlic in. Then I seasoned the roast with salt, pepper, and Penzeys English Prime Rib Rub.

I  left the prime rib out for a couple of hours to reach room temperature.  I inserted the probe of my ThermoPro TP-20 Thermometer. Then, placed it in the oven at 275 degrees until the internal temperature was 125 degrees, about 2.5 hours.

Out of the oven, I covered the roast to let it rest for 30 minutes before cutting. While resting the roast will continue to cook to 130 degrees, a perfect medium-rare. The outside was a nice dark tasty crust while the inside was a perfect medium-rare. 

The rule of thumb is about 15 minutes per pound. If you don't have a probe to monitor the internal temperature, use an instant-read thermometer and check the internal temperature after 2 hours.

As always thanks for stopping by and I hope you enjoy it.

English Prime Rib Rub By Penzeys Spices 3.1 oz 1/2 cup jarThermoPro TP20 Wireless Remote Digital Cooking Food Meat Thermometer with Dual Probe for Smoker Grill BBQ ThermometerThermoPro TP18 Ultra-Fast Thermocouple Digital Instant Read Meat Thermometer for Grilling BBQ Smoker Kitchen Food Cooking Thermometer for Oil Deep Fry Candy ThermometerWolfgang Puck Stainless Steel Roasting Pan with Rack 16.5 Inch

Cast Iron Skillet Apple Pie

We are now into the fall season and here in Western New York, we have plenty of beautiful colors all over the trees. It's time to fill the house with those wonderful aromas of cinnamon and spice. Baking this cast iron skillet apple pie did just that.

I love cooking with my cast iron skillet. This iron skillet apple pie is so easy to make, and I'm sure it will be a family favorite.

With pie crust made from scratch and, a layer of brown sugar and melted butter on the bottom of the skillet that bakes into the pie crust, makes this one a fall favorite.

Cast Iron Skillet Apple Pie: Crust 

2-2/3 cups all-purpose flour

1/2 teaspoon salt

1 cup Crisco (Cold)

6 to 8 tablespoons of Ice Water

You can make your own pie crust or buy it already made. I made my own by adding the flour, and the Crisco (Cold and cut into small pieces) into my KitchenAid mixing bowl.

Using the flat bar I turned it on low speed and began adding the cold water one tablespoon at a time until the dough was formed.

Then, I divided the dough into two equal pieces. I wrapped them and set them in the refrigerator while I prepared the apples.

Cast Iron Skillet Apple Pie: Filling

4 large Granny Smith Apples (Peeled, cored, and sliced)

3/4 cup white sugar

1/4 cup brown sugar

1/4 teaspoon salt

2 tablespoons flour or cornstarch

1 teaspoon nutmeg

1 teaspoon cinnamon

2 tablespoons fresh lemon juice

I mixed all of the ingredients in a large mixing bowl. Then, placed it in the refrigerator while I prepared my cast iron skillet and the pie crust.

For the bottom of the cast iron skillet:

1/2 cup butter

1 cup brown sugar

Melt the butter over medium heat. Stir in and spread the brown sugar until it is absorbed and covers the bottom of a 10-inch cast-iron skillet. Remove it from the heat and roll out your dough. It's best to roll out the pie crust between wax paper or parchment paper.

Place the bottom pie crust over the brown sugar mixture in the skillet. Fill the skillet with the apple mixture. Then place the top crust and form the edges together. 

Cut 4 to 6 slits in the top of the pie crust. I brushed the top with 2 tablespoons of melted butter. Then sprinkled some sugar and cinnamon on top. Bake at 350 degrees for one hour.

The crust was flakey and tender and the filling was sweet, with a nice buttery, brown sugar bottom. If you like your apple pie on the tart side, cut back on the sugar or eliminate the brown sugar in the filling.

As always thanks for stopping by and I hope you enjoy it!

You might also like my Muffin Tin Apple Pies

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Muffin Tin Apple Pie

Long Smoke Pulled Pork

I have been having a blast with my new Char-Griller Off-Set Smoker. Last weekend I did a long smoke pulled pork, and it was so good.

I started by picking up a 5.5-pound Boston butt. I mixed my own rub with the help of David Farrell's book The Old Fat Guy's Guide to Smoking meat for Beginners.

You'll find many amazing recipes on his blog oldfatguy.ca.

David calls this Rub a Do Anything Rub, which you can find in his book or on his blog. I didn't use all of his ingredients for this but, I did add a few of my own.

Rub I used for this Long Smoke Pulled Pork:

1/4 cup brown sugar
1/4 cup paprika
2 tablespoons Sea Salt
2 tablespoons black pepper
2 tablespoons garlic powder
2 tablespoons onion powder
1 teaspoon cayenne
1 tablespoon smoked paprika
3 tablespoons Carolina Seasoning (Rub Some Butt)

My Process for Long Smoke Pulled Pork:

After mixing the rub. I rubbed both sides of the pork butt, then covered it and set in the refrigerator overnight.

Early the next morning I fired up my smoker using charcoal, and then added oak and hickory wood splits. When the smoker temperature reached 250 degrees I placed the pork butt in the smoker.

I kept the smoker temperature between 250 and 300 degrees by adding wood splits every 30 to 45 minutes.  After 3 and a half hours I opened the smoker and inserted my probe to monitor the internal temperature of the pork butt. The internal temperature was 160 degrees at his time.

This was the only time I opened the smoker through the whole process. I needed to reach an internal temperature of 205 degrees.

After 8 hours and 15 minutes, we finally reached 205 degrees. We removed the pork butt from the smoker, covered it to let it rest for about 40 minutes before shredding it.

The outside had a beautiful tasty bark on it, while the inside was juicy and tender. The total cook time equaled 90 minutes per pound.

We made delicious sandwiches using my homemade barbeque sauce you find the recipe here. 
This pulled pork made the best game-day sandwiches. We had a house full of happy people.

Fran made this amazing Coleslaw from this Food Network Recipe.

As always thanks for stopping by and I hope you enjoy!

The Old Fat Guy's Guide to Smoking Meat for BeginnersThermoPro TP20 Wireless Remote Digital Cooking Food Meat Thermometer with Dual Probe for Smoker Grill BBQ Thermometer