Tag: Oven Roasted

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Boneless Leg of Lamb Roast with Bacon Bone Marrow Cowboy Butter

This recipe combines the rich, earthy flavors of lamb with the indulgent decadence of bone marrow and bacon, all brought together by a flavorful cowboy butter infused with fresh herbs and spices. The slow roasting method ensures a juicy, tender lamb roast, while the crispy bacon and roasted bone marrow add a unique twist.

Ingredients:

  • 5 lbs Boneless Leg of Lamb Roast
  • Salt, for dry brine

Cowboy Butter:

  • Bone marrow from 3 lbs of bone marrow bones
  • 3 strips of bacon
  • 2 tbsp fresh rosemary, finely chopped
  • 1 tbsp fresh thyme, finely chopped
  • 1 tsp white pepper
  • 1 tsp smoked paprika
  • 1 tsp tarragon
  • 1 tsp Texas jalapeno salt

Instructions:

  1. Dry Brine the Lamb:
    • Generously season the boneless leg of lamb roast with salt. Place the roast on a rack over a baking sheet and refrigerate uncovered for 48 hours. This will help to enhance the flavor and tenderize the meat.
  2. Prepare the Cowboy Butter:
    • Preheat your oven to 450°F (232°C).
    • Arrange the bone marrow bones on a baking sheet and the bacon strips on a separate sheet.
    • Roast the bone marrow bones in the oven for about 40 minutes, or until the marrow is softened and bubbling.
    • At the same time, bake the bacon for 25-30 minutes, or until crispy.
    • Once done, remove the bone marrow from the bones and chop it finely. Finely chop the bacon as well.
    • In a bowl, combine the softened bone marrow, chopped bacon, rosemary, thyme, white pepper, smoked paprika, tarragon, and Texas jalapeno salt with softened butter. Mix well to incorporate all the ingredients.
  3. Prepare the Roast:
    • Preheat your oven to 250°F (121°C).
    • Generously cover the lamb roast with the prepared cowboy butter, ensuring all sides are coated.
    • Place the roast on a rack in a roasting pan to catch the drippings.
    • Cook the lamb in the oven at 250°F until it reaches an internal temperature 25°F below your desired level of doneness (e.g., for medium-rare, cook until the lamb reaches about 100°F).
  4. Finish Cooking the Roast:
    • Increase the oven temperature to 350°F (177°C).
    • Continue cooking the lamb until it reaches your desired level of doneness (e.g., for medium-rare, about 130°F).
    • Remove the lamb from the oven and let it rest for at least 15 minutes to allow the juices to redistribute.
  5. Serve:
    • Drizzle the roast with the pan drippings for extra flavor.
    • Slice the lamb, serve with any remaining cowboy butter on the side as a dipping sauce, and enjoy!

This recipe will give you a beautifully tender and flavorful lamb roast, perfectly complemented by the rich, smoky flavors of the bacon bone marrow cowboy butter.

The Carnivorous Cookbook

The Carnivorous Cookbook

(3 customer reviews)
$7.49

This digital cookbook offers 40 recipes that will take you on a culinary journey tailored to the preferences of those following Keto, Carnivore, and Animal-Based diets.

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Oven Roasted & Reverse Seared 2 Ingredient Beef Short Ribs

Indulge in the rich, savory goodness of these Oven-Roasted Beef Short Ribs! A perfect blend of simplicity and flavor, this recipe promises a mouthwatering experience for carnivore enthusiasts. The journey begins with a generous sprinkle of salt, creating a dry brine that works its magic over 48 hours in the refrigerator.

Once the short ribs have absorbed the essence of the brine, they are brought to room temperature for an hour of rest. The culinary symphony continues as the oven preheats to a sizzling 500 degrees Fahrenheit. The ribs, now coated in their flavor-packed armor, are securely wrapped in heavy-duty aluminum foil, ready to undergo a transformative cooking process.

A brief but intense dance in the scorching 500-degree oven sets the stage, giving the ribs a glorious sear. The temperature then gracefully descends to 270 degrees, ushering in a slow and meticulous two-hour roast. The result? Tender, succulent beef short ribs that will make your taste buds sing with joy.

But the symphony doesn’t end there. A crucial interlude follows as the ribs rest, still wrapped, allowing the juices to harmoniously redistribute within the meat. Finally, a grand finale unfolds as the ribs are unveiled and subjected to a final searing on a grill, in a pan, or with a torch.

The grand unveiling is a spectacle in itself—revealing beautifully caramelized, perfectly cooked beef short ribs. Allow them a moment of rest before slicing, and then, it’s time to savor the culmination of this culinary masterpiece. Dive into the deliciousness of your oven-roasted beef short ribs, and relish every flavorful moment!

Ingredients:

  • Beef Short Ribs
  • Salt (for brining)

Instructions:

  1. Sprinkle salt generously over the beef short ribs, ensuring they are fully coated. Place the ribs in the refrigerator for 48 hours to allow for a thorough dry brining.
  2. After 48 hours, take the ribs out of the refrigerator and let them rest at room temperature for 1 hour.
  3. Preheat your oven to 500 degrees Fahrenheit.
  4. Cut three layers of Heavy Duty Aluminum foil, ensuring the length is twice that of the ribs.
  5. Fold each individual piece of aluminum foil tightly and securely around the ribs. Make sure they are well-sealed to trap in the flavors.
  6. Put the wrapped ribs on a baking sheet.
  7. Bake in the preheated oven at 500 degrees for 30 minutes to give the ribs a nice sear.
  8. After the initial searing, reduce the oven temperature to 270 degrees and bake for an additional 2 hours, allowing the ribs to cook low and slow.
  9. Take the ribs out of the oven and let them rest, still wrapped, for 45 minutes to 1 hour. This resting period helps the juices redistribute and enhances the tenderness of the meat.
  10. Unwrap the beef ribs and sear them on a grill, in a pan or with a torch.
  11. Remove from heat, let rest for a couple minutes, slice, and serve. Enjoy your delicious oven-roasted beef short ribs!
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Oven Roasted 4 Ingredient Beef Back Ribs

Indulge in the rich and savory delight of Oven Roasted Beef Ribs. This expertly crafted recipe brings together the finest ingredients and a meticulous cooking process to create a carnivore’s culinary masterpiece. With a 48-hour dry brining period, Wagyu Tallow infusion, and a touch of Texas Jalapeno Salt, these beef ribs promise an exceptional dining experience. Follow the precise steps for a perfect sear and slow roasting, resulting in tender, flavorful ribs that will captivate your taste buds. Elevate your carnivore cooking game with this professional and delectable Oven Roasted Beef Ribs recipe.

Ingredients:

  • Rack of Beef Ribs
  • Salt (for brining)
  • Beef Wagyu Tallow
  • Texas Jalapeno Salt

Instructions:

  1. Sprinkle salt generously over the beef ribs, ensuring they are fully coated. Place the ribs in the refrigerator for 48 hours to allow for a thorough dry brining.
  2. After 48 hours, take the ribs out of the refrigerator and let them rest at room temperature for 1 hour.
  3. Preheat your oven to 500 degrees Fahrenheit. Cover the ribs with a thin layer of Beef Wagyu Tallow.
  4. Sprinkle Texas Jalapeno Salt evenly over the ribs to add flavor.
  5. Cut three layers of Heavy Duty Aluminum foil, ensuring the length is twice that of the rack of ribs. Place 3-4 ice cubes under the rack of ribs.
  6. Fold each individual piece of aluminum foil tightly and securely around the ribs. Make sure they are well-sealed to trap in the flavors.
  7. Put the wrapped ribs on a baking sheet.
  8. Bake in the preheated oven at 500 degrees for 30 minutes to give the ribs a nice sear.
  9. After the initial searing, reduce the oven temperature to 270 degrees and bake for an additional 2 hours, allowing the ribs to cook low and slow.
  10. Take the ribs out of the oven and let them rest, still wrapped, for 45 minutes to 1 hour. This resting period helps the juices redistribute and enhances the tenderness of the meat.
  11. Unwrap the beef ribs, slice, and serve. Enjoy your delicious oven-roasted beef ribs!
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Salt Crusted Eye of Round Roast

Welcome to an extraordinary culinary experience that combines the rustic charm of a salt crust with the succulence of an eye of round roast. As a fitness and food influencer passionate about Carnivore and Animal-Based Diet, this recipe perfectly embodies the marriage of flavors and techniques that will leave your taste buds in awe. Whether you’re sharing your love for wholesome and protein-packed dishes with your followers or simply craving a sensational meal, this salt-crusted eye of round roast is a showstopper.

In this recipe, we’ll transform a humble eye of round roast into a masterpiece of flavor and tenderness. The aromatic rub, infused with fresh rosemary, thyme, and garlic, will add depth to each bite. And the salt crust, mixed with red wine, not only enhances the roast’s juiciness but also creates a theatrical presentation.

So, let’s roll up our sleeves and embark on a culinary journey that will not only satisfy your followers’ cravings but also elevate your content creation game. Get ready to impress your audience with a dish that’s as delicious as it is visually stunning. Let’s dive into the magic of salt-crusted eye of round roast!

Ingredients:

  • 2 lb eye of round roast
  • 2 lb coarse kosher salt
  • 200 ml Red Wine

Aromatic Rub:

  • 4 tsp Chopped Fresh Rosemary
  • 2 tsp Chopped Fresh Thyme
  • 2 tsp Minced Garlic

Instructions:

  1. Start by preparing the aromatic rub. Mix the chopped fresh rosemary, thyme, and minced garlic together in a small bowl.
  2. Take the eye of round roast and generously coat it with the aromatic rub, ensuring it’s evenly distributed on all sides. Let it sit for about 30 minutes to allow the flavors to penetrate the meat.
  3. Preheat your oven to 450 degrees Fahrenheit (230 degrees Celsius).
  4. While the roast is marinating, it’s time to prepare the salt crust mixture. In a separate bowl, combine the coarse kosher salt and the red wine. Mix them until you have a paste-like consistency. The wine adds moisture and helps create a solid salt crust.
  5. Line a rimmed baking sheet with a layer of the salt and wine mixture, creating a bed for the roast.
  6. Place the seasoned eye of round roast in the center of the salt bed on the baking sheet.
  7. Carefully cover the roast with the rest of the salt and wine mixture. Press the mixture firmly around the roast, ensuring it creates a thick, even crust.
  8. Place the baking sheet with the salt-crusted roast into the preheated oven. Roast for approximately 1 to 1 1/2 hours or until the internal temperature reaches your desired level of doneness. The internal temperature will rise upwards of 10 degrees when resting so remove 10 degrees before desired doneness. Here’s a general guideline for final internal temperatures:
    • Rare: 125-130°F (52-54°C)
    • Medium Rare: 135-140°F (57-60°C)
    • Medium: 145-150°F (63-66°C)
    • Medium Well: 155-160°F (68-71°C)
    • Well Done: 165°F (74°C) and above
  9. Once the roast reaches your desired internal temperature, remove it from the oven. Be cautious when handling the salt crust; it will be very hot.
  10. Let rest for 20-30 min. The internal temperature will rise by up to 10 degrees.
  11. Carefully crack open the salt crust, and you’ll find a beautifully cooked eye of round roast inside.
  12. Slice the roast into thin, tender pieces, and serve immediately. Enjoy your salt-crusted eye of round roast with your favorite sides or sauces!

This method creates a flavorful and succulent roast with the unique twist of a salt crust.