I love to ask clients with young children to test new recipes, because kids can be so picky when it comes to trying new things. This recipe totally passed the kid test—one recipe tester reported that she had to hide some of the fudge so she could get a taste.
Author: chefalice
Have you ever made prime rib and ended up with a disappointing gray steak? That often happens when you sear the roast first, then slowly cook it through. Never again! The reverse-sear method used in this recipe keeps the prime rib nice and pink, and the sear at the end gets the outside nice and crispy. For the most tender meat possible, I highly recommend that you roast the prime rib at the ultra-slow-cooking temperature of 150°F. However, because the lowest temperature on some ovens is 200°F, I’ve included directions for cooking the roast at that higher temperature as well.
The blue cheese whip really makes this steak. It tastes great on any cut of steak—or even a piece of chicken! If you are dairy-sensitive, you can serve this steak with dairy-free hollandaise instead of the blue cheese whip.
My mom often served meatballs and gravy over white rice when I was a child. This recipe is in her honor! Using homemade beef bone broth creates a nice, thick gravy. If you have only boxed broth or stock, it will work, but you’ll need to thicken the gravy with egg yolk (see note below). If you like, replace 1 pound of the ground beef with ground pork to make the recipe even more keto. Serve the meatballs over Zoodles or Cauliflower Rice.
These noodles have a little chili heat from the jalapeño in the sauce. If you don’t like spicy foods, simply omit the jalapeño. If you like a lot of heat, don’t bother to remove the seeds.