Welcome Friends welcome back to the
kitchen welcome back to another episode
of what was on sale at the grocery store
today now I live in Toronto and in
Toronto we are spoiled for Choice
um when it comes to grocery shop
and
I have to admit I'm fairly lazy um when
I shop I find myself going back to the
same grocery store
um the same place over and over and over
again because I can get 99 of what I
need in one stop go in get it and I know
that some things I'm paying too much for
and some things I'm getting a deal on
and it all works out in the end
and part of that is this this I don't
feel like you know driving around the
city
um is often worth it to me
but I forget about some places that are
in my neighborhood so today I took a
step out and I went to a grocery store
that I really like called Blue Sky and
um I was able to get these beef ribs at
Blue Sky for less than half of what the
beef ribs cost at the regular grocery
store that I go to so it's worth
sometimes it really is worth shopping
around
and
I'm not really going to do anything
special with these beef ribs
um we did the pork ribs a little while
ago
and I had a lot of people asking me in
the comments could you do the same thing
with beef ribs and definitely you could
essentially the same method I'm going to
do it a little bit differently at the
start but for the most part it's the
same method and today I'm going to use
Montreal steak spice as the seasoning
this is our own blend and I will link to
that
down in the description box you just
want to cover
on all sides
and then pick up anything that falls off
get it well coated
okay so I've got the ribs coated on all
sides with the with the Montreal steak
spice
don't get hung up on the spicing I'm
using there's so many different ways to
flavor this dish use a spice mix that
you really like I mean you could go full
on just with salt and pepper
and this long slow cook is going to make
these taste amazing
um you could put in a little bit of
smoked paprika or ground up chipotle
powder to give it sort of a smokiness to
replicate kind of what a barbecue would
do or you could just go straight out
like I'm doing with uh with this
Montreal steak spice I'm going to put a
little bit of water in the bottom put a
quarter cup you don't have to do this in
a brazer this is a Le Creuset brazer
it's really good for this sort of thing
because it's got a tight fitting lid you
could do it on a sheet pan
straight up sheet pan cover with tin
foil and stick it in for the first half
hour you want to cover this for the
first half hour of cooking you could do
it in any roasting pan just cover it
with foil so into the oven this goes at
320 degrees Fahrenheit for about a half
an hour to 40 minutes and then I will
remove the lid and just let it continue
cooking this is a dish that doesn't take
anything to make I mean really
um it's easy
just takes a bit of time in the oven
I've often thought that you could
probably do this in a crock pot
I've never done it it's one of those
things I want to try if you've done it
let me know down in the in the comments
how that worked out for you so into the
oven this goes
foreign
take the lid off
and look at that don't they look amazing
so
I'm going to cook these now lid off
until we get to about the three and a
half hour mark and then I'll start
checking them for done
okay about four hours have gone by and
these are looking fantastic now I'm
going to
turn the oven up
it is going to go to 425
and I've got it on forced fan so I'm
going to move these ribs over to this
baking tray
look at the Fawn in the bottom of that
pan and I'm going to cover the pan with
some tin foil or aluminum foil and I'm
just going to keep these warm
so stay warm on the counter for quite a
while I mean you could cover them with a
towel if you have a warming oven or a
warming tray that would work really well
as well I just gonna set them there for
the moment
I'm left with this fond in the bottom of
the pan and I don't want that to go to
waste so I've got just a little bit of
water maybe a quarter cup and
I'm just going to scrape around the side
I put this back on
the stove top just to melt this together
a little bit now this is a heavy cast
iron pan and often there's enough
residual heat in it
that I don't have to put it back on the
stovetop but you know fussing with the
camera and everything today I'm gonna
have to so I want to get
kind of like a pan gravy not quite I've
boiled some baking potatoes just
parboiled them drained them and let them
dry out they're right here so what I'm
going to do is
build a little bit of a sauce in the
bottom of this pan toss the potatoes in
it stick it back into the oven and roast
them golden brown on the outside
building in all of the flavor from the
beef into the potato
okay so I've got a lot of it scraped off
haven't got it all scraped off you're
never going to get it all
kind of turn that heat off for the
moment and I'm going to take
our potatoes
and we'll toss them in this sauce and
the fat and get them completely covered
okay that's really mixed up nicely
nicely coated I'm going to sprinkle it
with a little bit of salt the oven
should be hot now at at 4 25 it is it's
on full fan you go to 450 475 if you
wanted to
um I think 425 is going to be fine the
ribs will hold their heat for quite a
while
and in like the last five minutes you
can put the ribs back in and just sort
of give them a boost of heat so I'm
going to put them in the oven I'm going
to keep an eye on them
timing depends on your oven timing
depends on your potatoes and the vessel
that you're cooking them in watch them
closely
give them a stir two or three times move
them around and get the whole thing nice
and crispy
okay potatoes are done here we go
foreign
potatoes I'm sure right out of the oven
I went to Blue Sky today okay then what
was on sale
um not on sale regular price beef ribs
but still way cheaper than you know
the Giant grocery store that starts with
an L
doesn't matter no there you go okay
um
it reminds me of
oh I can't remember the name of the
restaurant but it was called the pile of
bones it was just a big pile of ribs in
in bands yeah was that the Tiff split no
that was the dessert place with the mile
high apple pie oh that's right
bumpers bumpers it was bumpers okay
bumpers and bath I don't think it's
there anymore no I don't think it's
there so I totally want to dive into the
go into the bathroom go into the
potatoes sorry I don't know why because
they've got that crispy crispiness to
them how hard are they okay I won't be
eating mine or else I might aside no set
mine down
they pulled in the flavor of the beef
okay that's great but it looks like from
your response they're much better yep
okay setting that aside
so that's how my grandmother did
potatoes whenever we she would do the
Sunday roast
right after yes so she would she would
parboil them just like that
it's like a little mini roast that's
really good I love that
and it was so much cheaper than the than
a standing rib roast
like when you go
I always forget to go to the blue sky
and then when I'm standing in the blue
sky it's like why don't I come here all
the time
and I don't know
that's really nice but you could not
even put my potato on you could still
pull the potatoes out of there then
there's enough fond in the bottom of
that pan that you could then make a
gravy
um
yeah
okay oh hot well
so
um you could spice these any way you
want just follow the method it's really
about the method make sure you've got
enough oil in the pan when you put the
potatoes in and toss them around so they
don't stick to the bottom if you have to
add some oil add some if you have to
take some oil out take some out these
are sort of decisions you have to make
as you go along as you're cooking
um the ribs will stay hot covered during
the cooking time
it's easy so easy
thanks for stopping by see you again
soon
okay I've got some broccoli going inside
so excellent in my case stop snacking
let's go