News from The Ranch
The Cowboy Chili from my Ranch Raised Cookbook, plus how we turn the leftovers into chili mac the next night. One pot, about an hour, feeds a crowd.
Low and slow is the whole secret. How to cook a fork-tender chuck roast in the oven or the slow cooker, with times, temps and our ranch tips.
Dry-aged beef hangs in a cold, dry room for weeks before it is cut. Here is how we dry age every carcass at Five Marys, how it compares to wet aging and why it changes the flavor.
Top round steak and crispy red potatoes browned in butter and garlic, all in one cast iron skillet. About 40 minutes and one pan to wash.
Thick steaks are easier than they look. Here is how we reverse sear a tomahawk and cook filet mignon at home, with a thermometer instead of a timer.