COLE ANGUSBeef Recipes

COLE ANGUSBeef Braised Short Ribs


5 pounds COLE ANGUSBeef short ribs
6 carrots, sliced
6 small onions (1 pound), peeled and chopped
4 garlic cloves, chopped
1 cup red wine
All-purpose flour
Salt & pepper to taste
¼ cup rendered bacon fat
½ teaspoon dried rosemary, crumbled
3 cups beef broth


Preheat oven to 350º. Dredge ribs in the flour mixture, knocking off any excess. Meanwhile heat bacon fat in a 6-quart heavy ovenproof kettle over moderately high heat until hot but not smoking.

Brown the short ribs in batches in a single layer giving them space and not crowding them. Transfer short ribs as browned to a large plate. Pour off all but about 2 tablespoons bacon fat remaining in kettle, adding the garlic, onions, carrots and rosemary. Season with salt and pepper to taste and continue cooking over moderate heat, stirring, until lightly browned. Deglaze the kettle with red wine.

Add the beef broth to the vegetable mixture and bring to a boil, stirring. Return ribs to the kettle, squeezing them to fit in a single layer, if possible, and cover with a lid.

Then braise ribs in oven until tender, about 2 hours. Transfer ribs with tongs to a platter and keep warm. Pour cooking liquid through a fine sieve over a saucepan, discarding solids, and skim the fat. If necessary, boil liquid to thicken it slightly, and spoon sauce over ribs. Serve with boiled new potatoes (when possible) or vegetables of your choice.

Grilled COLE ANGUSBeef Ribeye with Classic Steak Butter


4 (10-ounce) COLE ANGUSBeef ribeye steaks
½ pound unsalted butter, softened
1 tablespoon roasted garlic
1 teaspoon finely chopped shallots
1 teaspoon finely chopped fresh rosemary
1 tablespoon kosher salt
1 teaspoon freshly ground black pepper
1 teaspoon finely chopped fresh parsley
1 teaspoon finely chopped fresh sage
Salt and freshly ground pepper to taste


This meal is so simple yet so tasty.

Thoroughly combine softened butter with garlic, salt, pepper, shallots, parsley, sage and rosemary.

Roll with plastic wrap into a 1 inch diameter log shapes; refrigerate for 2 hours or until butter is solid.
(Note: Recipe will produce about 16 butter servings; reserve 12 for later use because it will become a family favorite.)

Season steaks with salt and pepper to taste. Grill to your desired taste. Cut butter into ¼ inch slices and serve over steaks.

Cajun COLE ANGUSBeef Steak Fettuccine


2 pounds COLE ANGUSBeef steak (1½ inches)
1½ teaspoons fennel seeds, crushed
2 teaspoons dried oregano
½ teaspoon red pepper flakes
1 pound fettuccine
2 tablespoons butter
1 teaspoon paprika
1 teaspoon black pepper
1 teaspoon coarse kosher salt
¼ cup garlic, minced (6 cloves)
½ cup grated parmesan cheese
½ red onion, minced


Combine fennel seeds, oregano, red pepper flakes, paprika, pepper and salt to taste to create a herb rub. Sprinkle both sides of the COLE ANGUSBeef steak with this seasoning and rub into the surface and let it site a while (this can be done in advance and left in the fridge).

It’s always great when a meal becomes ready at the same time, but it depends on how you like it. There’s always some leeway because it’s always a good idea to let the steak rest for about 5 mins. For this meal the key thing is that the pasta shouldn’t be rinsed in water, it should drain and be added to the butter soon so that it doesn’t all stick together.

So with that being said you need to have 3 things cooking at the same time, we would suggest that you slowly melt butter in large skillet, adding the garlic and red onion and simmer until tender, the cooking time can be adjusted obviously. Whilst this is going cook pasta according to package directions (usually about 9 mins for dried or 2-3 mins fresh), drain well and don’t rinse underwater. While this is going on place steak on grill over medium-high heat. Grill to desired taste.

Once the steak is done, transfer to a cutting board and allow to rest 5 minutes before cutting. Slicing across the grain into thin strips. Add drained pasta and toss to combine withe butter, onions and garlic. Remove from heat, sprinkle with parmesan and toss.

Then serve the fettuccine with cut steak strips on top, adding addition cheese for garnish.