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Beef recipe

Beef Ribs with Salsa Verde

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Seven grilled beef ribs with a green salsa on a board with grilled garlic toast and a Caprese salad.

They say we eat with our eyes first and these gorgeous Beef Ribs with Salsa Verde alongside a loaf of crusty, garlic bread is meal that will bring joy from beginning to the very end!

The secret to these tender, mouth-watering ribs is to start with local Canadian Beef, then cook them low
and slow in the oven first. Season them well, wrap them tight and toss them in the oven for 3.5 hours. Then finish them off with a char on a hot grill. It is really that simple!

A large rack of beef ribs that has just been dry rubbed with spices.
A foil wrapped sheet pan with beef ribs, in an oven about to get cooked.
A rack of cooked ribs on a foil wrapped sheet pan about to go on the grill.
A rack meat being glazed with a brush on a grill.

Remove the ribs from the grill and rest them, meat side down, on a board sauce of bright, herbaceous Salsa Verde. The beef’s juices mix with the mint, parsley, charred green onions, & lemon juice, to create something magical. Once sliced, the ribs get drizzled with more of the flavourful salsa, the perfect balance to the rich, charred ribs. I highly recommend you mop up the salsa, juices, and bits of meat left on the bottom of your plate with a slice (or two) of Furlani Foods Garlic Bread. Oh, so good!

A bowl of salsa Verde with a wooden spoon.
Seven grilled big ribs with a green salsa on a board with grilled garlic toast and a Caprese salad.
A loaf of garlic bread with grill marks being cut with a knife.
Seven grilled big ribs with a green salsa on a board with grilled garlic toast and a Caprese salad.

It was pleasure to create this recipe in partnership with Canada Beef and Furlani Foods. Opinions in this post are my own.

A rack of beef ribs, garlic bread, onions, herbs, seasonings lemon, oil and green onions are laid out to make a beef rib with a salsa recipe.

Watch the process video here.

Seven grilled beef ribs with a green salsa on a board with grilled garlic toast and a Caprese salad.

Beef Ribs with Salsa Verde

The secret to these tender, mouth-watering beef ribs is to is to cook them low and slow in the oven first. Season them well, wrap them tight and toss them in the oven for 3.5 hours. Then finish them off with a char on a hot grill. It is really that simple!
Remove the ribs from the grill and rest them, meat side down, on a board sauce of bright, herbaceous Salsa Verde. The beef’s juices mix with the mint, parsley, charred green onions, & lemon juice, to create something magical. Once sliced, the ribs get drizzled with more of the flavourful salsa, the perfect balance to the rich, charred ribs. I highly recommend you mop up the salsa, juices, and bits of meat left on the bottom of your plate with a slice (or two) of garlic bread. Oh, so good!
Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 4 hrs
Total Time 4 hrs 15 mins
Course Dinner, Main Course
Cuisine Italian-American
Servings 4 People

Ingredients
  

Dry Rub:

  • 1 teaspoon garlic powder
  • 1 teaspoon thyme
  • 1 teaspoon oregano
  • 1 teaspoon salt
  • 1 teaspoon Pepper
  • 1 teaspoon granulated onion dehydrated onion flakes

Salsa Verde:

  • 1 bunch charred green onions finely chopped
  • ½ cup fresh Italian parsley finely chopped
  • ½ cup fresh mint leaves finely chopped
  • ½ cup fresh lemon juice
  • 2 tablespoons capers if large, chopped
  • Zest of 1 lemon
  • 1 cup extra virgin olive oil
  • 1 long red chili seeds removed, diced
  • 2 garlic cloves minced
  • 1 ½ teaspoons coarse salt
  • ½ teaspoon freshly ground black pepper

Instructions
 

  • Mix the dry rub ingredients, then sprinkle over both sides of the ribs. If time allows cover and refrigerate overnight.
  • Preheat the oven to 250°F.
  • Place the ribs on a large foil-lined rimmed baking sheet, then fold foil over or over-wrap with another sheet of foil and seal the edges to make a foil pouch.
  • Roast in preheated oven for 3 to 3½ hours until meat is fork tender.
  • While the ribs cook, make the Salsa Verde.
  • Stir all the ingredients in a large bowl to blend. Set the Salsa Verde aside for at least 45 minutes before serving.
  • Carefully unwrap ribs and set on a large cutting board. Drain liquid from foil into a small saucepan. Return ribs to baking sheet; set aside.
  • ** If there is enough liquid from the pan to make a glaze/basting sauce: Boil liquid over medium-high heat, stirring occasionally, for 5 to 8 minutes until reduced to a glaze, about the consistency of maple syrup.
  • Remove from baking sheet and grill in a closed preheated barbecue over medium heat (350°F/180°C), for 5 to 10 minutes, turning occasionally while brushing generously all over with the glaze, until hot, browned, and glazed.
  • Spread about 1/3 cup of the Salsa Verde on a large cutting board and transfer the ribs from the grill to cutting board, placing the ribs meat side down directly on the Salsa Verde. Let rest 15 minutes before cutting into individual bones.
  • Arrange the individual ribs on the Salsa Verde and spoon a little more over each rib. Serve with the remaining Salsa Verde, grilled Furlani Garlic Bread and a fresh caprese salad. Enjoy!

Video

Keyword beef rib recipe, beef ribs, Beef ribs low and slow method, garlic bread, grilled beef ribs, Salsa Verde recipe
Tried this recipe?Let us know how it was!

Hope you enjoy this Beef Ribs with Salsa Verde recipe!

We would love to here from you, please leave us your feedback in the comment box below.

You may also like these other Canada Beef recipes:

Have a delicious day! James (aka Zimmy) & Elaine

Thai Red Curry Beef Kabobs

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Four skewers with beef mango, peppers and onions on a board with a bowl of Thai curry sauce and a bowl of rice on a wooden board.

Thai Red Curry Ontario Beef Kabobs

When Ontario Beef invited us to participate in their Ontario Beef BBQ Battle – Crazy for Kabobs, our first stop was a quality local butcher who is always stocked with the best cuts of Ontario Beef! Nothing but the best to create this mouth-watering kabob recipe. BATTLE IS ON!

Tender Ontario Beef Sirloin meets Thai red curry! The beef is marinated for 24 hours in this super simple marinade. Then the flavour-packed cubes of beef are skewered between peppers, onions, and mango. (If you have not tried grilling mango yet, I highly recommend you do!)

Ingredients layed out (minus the mango) for Thai Red Curry Beef kabobs.

The grilled kabobs are slightly charred, leaving the beef with a lovely blushing pink in the centre, while the vegetables retain a tender bite to them. Served over jasmine rice, drizzled with warm red curry sauce, and finished with a squeeze of lime. #chefskiss

Disclosure: I have participated in a paid partnership with Ontario Beef. Opinions in this post are my own.

Four grilled beef skewers with alternating pieces of mango, peppers and onions.

Check out our video:

https://youtube.com/shorts/uY3cmTkFmyU?feature=share

Four grilled beef skewers with alternating pieces of mango, peppers and onions.

Thai Red Curry Beef Kabobs

When Ontario Beef invited us to participate in their Ontario Beef BBQ Battle – Crazy for Kabobs, our first stop was a quality local butcher who is always stocked with the best cuts of Ontario Beef! Nothing but the best to create this mouth-watering kabob recipe. BATTLE IS ON!
Tender Ontario Beef Sirloin meets Thai red curry! The beef is marinated for 24 hours in this super simple marinade. Then the flavour-packed cubes of beef are skewered between peppers, onions, and mango. (If you have not tried grilling mango yet, I highly recommend you do!)
The grilled kabobs are slightly charred, leaving the beef with a lovely blushing pink in the centre, while the vegetables retain a tender bite to them. Served over jasmine rice, drizzled with warm red curry sauce, and finished with a squeeze of lime. #chefskiss
Print Recipe Pin Recipe
Prep Time 25 mins
Cook Time 15 mins
Inactive time 1 d
Total Time 1 d 40 mins
Course Dinner, Entree, Game Day Snack, Lunch, Main Course
Cuisine Thai
Servings 4 People

Equipment

  • 4 x 12-inch metal skewers If using wood, be sure to soak them as per package instructions

Ingredients
  

Marinade

  • 32 to 34- ounce Ontario Beef Sirloin trimmed of all fat, cut into 1.5-inch cubes (20 cubes = 24 ounces)
  • 400 ml can light coconut milk
  • 2 tablespoons red curry paste
  • 1 tablespoon fish sauce
  • 2 tablespoons brown sugar
  • ½ teaspoon pepper
  • ¼ teaspoon salt
  • Juice of one lime

Skewers

  • 1 large red pepper or two small – seeds and stem removed, cut into 1.5-inch pieces (12 pieces total)
  • 1 large green pepper or two small – seeds and stem removed cut into 1.5-inch pieces (12 pieces total)
  • 1 large yellow pepper or two small – seeds and stem removed cut into 1.5-inch pieces (12 pieces total)
  • ½ red onion – cut individual layers into 1.5-inch pieces 16 pieces total
  • 1 large mango – flesh cut off the pit skin removed, cut into 1.5-inch pieces (8 pieces total)
  • 3 tablespoon of olive oil for brushing the skewers as they cook.

Red Curry Sauce

  • 400 ml can light coconut milk
  • 2 tablespoons red curry paste
  • 1 tablespoon fish sauce
  • 2 tablespoons brown sugar

Serving suggestion

  • Jasmine rice with peas
  • Lime wedges

Instructions
 

  • Begin by cubing the beef into 1.5-inch cubes. Try to be as uniform as possible to ensure consistent cooking of the meat. (Note – when trimming for consistently sized cubes, I trim off little pieces and freeze them to add to a stir fry later.)
  • Mix the rest of the marinade ingredients together in a bowl, add the beef cubes, cover, and refrigerate for 24 hours.
  • Prepare the vegetables by cutting into uniform 1.5-inch pieces. The more uniform all the pieces, the more consistently everything will cook. (Note – I keep all the off cuts and use them in an omelette, stir-fry, salad, or soup.)
  • Remove the beef from the marinade and shake off any excess marinade. Separate the beef into 4 x 6-ounce portions. Divide the peppers, onions, and mango into 4 equal portions.
  • To assemble each skewer, add mango, beef cube, red pepper, beef, onions, beef, green pepper, beef, yellow pepper, beef. Set aside while you preheat the grill on medium-high heat.
  • While the grill is heating, make the sauce. In a sauce combine the coconut milk and curry paste and cook for 5 minutes over medium heat. Add the fish sauce and brown sugar. Simmer for 10-15 minutes, stirring occasionally, while you grill the kebobs.
  • Add the kabobs to the grill. Cook for about 2 minutes per side until lightly charred. After the second side is cooked, lightly brush each kabob with a little oil. This will cause the grill to flare a little and give a little extra char, while flavouring the vegetables. On the final turn brush again with a little oil.
  • 8 minutes of cooking (with the grill lid open) should have the meat at a temperature between medium rare and medium (a little pink – approximately 135°F). Size of the cubes and temperature of the grill will affect that. The beef is a tender cut, and the marinating has made it extra juicy, so cooking a little longer will still produce a tasty kabob, for those who prefer no pink.
  • Remove kebobs to a platter. Serve with rice, lime wedges and the warm red curry sauce. Enjoy!

Video

Keyword Beef Kabobs, Beef recipe, Beef skewers, Beef Thai red curry, Ontario Beef, Thai recipe, Thai Red Curry
Tried this recipe?Let us know how it was!

Hope you enjoy my Thai Red Curry Beef Kabobs recipe!

We would love to here from you, please leave us your feedback in the comment box below.

You may also like these other Ontario Beef recipes:

Have a delicious day! James (aka Zimmy) & Elaine

Stuffed Beef Roast with Mushroom Gravy

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A sliced stuffed roast beef surrounded with a bowl of gravy, a dish of green beans, potatoes, horseradish, salt, napkins and cutlery

Stuffed Beef Roast with Mushroom Gravy

This flavourful roast was flattened, stuffed with a delicious assortment of local Ontario produce & products, rolled tight, reverse seared and served on a silky bed of mushroom gravy.

The onions were braised in a craft beer, bourbon-barrel-aged maple syrup added just a hint of sweetness, and garlic, thyme, rosemary, mushrooms, kale, grainy mustard brought this flavour packed stuffing together. The beef was layered with an artisan cheese which combines characteristics from both Gouda and Appenzeller, a delicious Swiss cheese variety; the stuffing was piled on top, while kitchen twine secured this beautiful beef package, before heading into the oven.

If you have been following us for awhile, you will know that supporting local businesses and knowing where our food comes from is especially important to Elaine and me! Whether shopping on the next block, in the next town, or at the next farm market we come across; food sourcing outings are always an adventure and a wonderful way to spend time doing what we are passionate about!

We were thrilled when Ontario Beef asked us to create a recipe using local ingredients. Not only do we get the opportunity to use wonderful local products, but we get to support some of the creative businesses that produce and/or purvey these amazing local items!

A top down image of a raw beef roast, cheese, mushrooms, onion, thyme, kale, mustard, olive oil, beer and salt and pepper.

Full list of local items is included at the end of this recipe.

A sliced stuffed roast beef surrounded with a bowl of gravy, a dish of green beans, potatoes, horseradish, salt, napkins and cutlery

Disclosure: I have participated in a paid partnership with Ontario Beef. Opinions in this post are my own.

A sliced stuffed roast beef surrounded with a bowl of gravy, a dish of green beans, potatoes, horseradish, salt, napkins and cutlery

Stuffed Beef Roast with Mushroom Gravy

This flavourful roast was flattened, stuffed with a delicious assortment of local Ontario produce & products, rolled tight, reverse seared and served on a silky bed of mushroom gravy.
The onions were braised in a craft beer, bourbon-barrel-aged maple syrup added just a hint of sweetness, and garlic, thyme, rosemary, mushrooms, kale, grainy mustard brought this flavour packed stuffing together. The beef was layered with an artisan cheese which combines characteristics from both Gouda and Appenzeller, a delicious Swiss cheese variety; the stuffing was piled on top, while kitchen twine secured this beautiful beef package, before heading into the oven.
Print Recipe Pin Recipe
Prep Time 30 mins
Cook Time 1 hr 15 mins
Total Time 1 hr 45 mins
Course Dinner, Entree, Main Course
Cuisine North American
Servings 5 – 6 People

Ingredients
  

Mushroom Gravy

  • 4 tablespoons unsalted butter
  • 12 oz mixed sliced mushrooms, such as shiitake, cremini, oyster or white (340 g)
  • Kosher salt and freshly ground black pepper
  • 3 tablespoons all-purpose flour
  • 3 tablespoons Canadian Apera or Marsala wine
  • 1 ½ cups low-sodium beef broth (355 ml)
  • 1 cup concentrated beef broth (240 ml)
  • 2 teaspoons fresh thyme leaves

Instructions
 

  • Remove roast from the fridge, discard any packaging, place on tray, to bring to room temperature.

Prepare the stuffing:

  • Heat oil in a large sauté pan (with a lid) over medium-high heat. Add the onions, salt & pepper and cook covered, stirring occasionally, until onions are soft and slightly browned in spots, 6-8 minutes. Add garlic, thyme & rosemary and cook for 2 minutes. Add maple syrup and stir to combine. Add beer, bring to a boil over high heat. Reduce the heat to maintain a simmer, cover and cook for 10 minutes. Add the mushrooms and kale, cover, and cook for 5 minutes.
  • Uncover and stir the onion mixture. Increase the heat to medium-high and cook at a gentle boil, stirring frequently, until the liquid has evaporated, 4 to 5 minutes. Add the mustard and stir to combine.
  • Remove from heat and let cool while you prepare the roast.
  • Preheat the oven to 300°F (150°C) Convection Roast setting.

Prepare the roast:

  • Using a large chef’s knife or carving knife, slice roast lengthwise, stopping when you are about ½ inch (1 cm) from bottom of the roast. Open the roast up like a book and cut one side to “unroll” the roast to be about ¾ inch (2 cm) thick piece of meat. Do the same with the other side so that you end up with a rectangular piece of meat that is about 3/4 inch (2 cm) thick. Using a flat meat mallet, pound the roast to about ½ inch (1 cm) thickness; set aside.
  • Sprinkle the cheese evenly over the flattened roast.
  • Next spread the cooled stuffing on top of the cheese.
  • Roll it up like a roulade (or jelly roll) and tie with kitchen string at 2-inch (5 cm) intervals. Slide a spring of rosemary under the strings to create a wonderful aroma while cooking. Place on a rack on a shallow roasting pan or sheet pan. Brush entire roast lightly with olive oil and season with salt & pepper.
  • Cook for 1 hour until internal meat temperature reaches 125°F. Remove from oven.
  • Heat a tablespoon of olive oil in a large cast iron or heavy bottom pan until beginning to shimmer. Add the roast and sear all sides for 60 – 90 seconds (each side) until nicely browned.
  • Return the roast to the roasting rack and lightly tent with foil, leave to rest for 10 minutes before carving.
  • Serve 2.5 cm (1/2 inch) slices of beef with mushroom gravy, garnished with thyme & rosemary sprigs.

Mushroom Gravy

  • Melt the butter in a large saucepan over medium-high heat. Add the mushrooms and cook, stirring occasionally, until dry and tender, about 10 minutes. Season with salt and pepper.
  • Sprinkle the flour over the mushrooms and cook, stirring until lightly browned, about 1 minute. Add the Apera (or Marsala) and deglaze the pan, scraping the bottom clean. Add the beef broth and concentrated beef broth and continue to cook until it comes to a boil and thickens, about 5 minutes. Stir in the thyme and adjust the seasoning with salt and pepper.

Video

Keyword Beef, Ontario Beef, roast beef, stuffed beef
Tried this recipe?Let us know how it was!

Hope you enjoy this recipe! We would love to hear from you, please leave us your feedback in the comment box below.

Have a delicious day! James (aka Zimmy)

Local ingredients used in this recipe:

Canada Beef Wellington with Madeira Sauce

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Top down image of a medium rare sliced Beef Wellington on a cutting board with a large carving knife and sauce. Carrots, peas and mashed potatoes surround the beef.

Canada Beef Wellington with Madeira Sauce.

Holiday traditions are made of family, friends and delicious food. This year, although holiday festivities will be reimagined, some more intimate, others virtual, the importance of a special meal remains central to our celebrations. 

I’ve partnered with Canada Beef to showcase their Beef Wellington recipe. The ultimate special occasion meal, perfect for Christmas or New Year’s Eve.

Made with centre-cut Canada Beef Tenderloin, mushrooms, paté and readymade puff pastry, then served with Madeira sauce for a classically rich and extremely flavourful dish. 

A show-stopping centrepiece, that is easier to create than it looks. Just 30 minutes of prep time, 15 minutes to rest in the fridge and about 30 minutes to cook. Leaving you plenty of time to whip up the Madeira sauce and a couple of side dishes to boot!

Ingredients
A top down image of ingredients needed for a beef wellington recipe.
Beef Wellington
  • 2 ½ lb (1.13 kg) trimmed centre-cut Canada Beef Tenderloin Premium Oven Roast, about 4-inches (10 cm) in diameter 
  •  1 tbsp (15 mL) olive oil
  •  Coarsely ground salt and pepper
  •  2 tbsp (30 mL) butter, divided 
  •  1 tbsp (15 mL) vegetable oil
  •  2 shallots finely sliced
  •  1 green onion finely sliced
  •  2 cups (500 mL) finely chopped mushrooms
  •  1 pkg (397 g) puff-pastry dough, thawed
  •  2 ½ oz (70 g) chicken or duck liver pâté (foie gras), thinly sliced
  •  1 egg, beaten
  •  Madeira Sauce, recipe follows
Madeira Sauce
  • 4 cups beef broth (or 1 L container)
  • ⅔ cup Madeira
  • generous splash of whipping cream
  • 1 tsp corn starch (optional)
  • 1 tsp cold water (optional)
  • salt and pepper to taste
Preparation
Beef Wellington

If roast is tied, remove twine. Rub and season all over with olive oil, salt and pepper. Heat 1 tbsp (15 mL) of the butter with the vegetable oil in heavy skillet over medium-high heat; brown meat on all sides, about 8 minutes. Set aside.

In same skillet, melt remaining butter; add shallots and onion and cook over medium-high heat, stirring, until softened for about 1 minute. Add mushrooms and cook, stirring occasionally, until there is no liquid from the mushrooms remaining, about 5 to 10 minutes. Season to taste and set pan aside to use for the Madeira Mushroom Sauce.

Pat reserved tenderloin dry with paper towel; top with paté slices and mushroom mixture, pressing mixture onto tenderloin to hold. Set aside. Line rimmed baking sheet with foil; spray lightly with non-stick spray. Set aside.

A process step of a beef wellington in the making.

Roll out the package puff pastry dough on lightly floured board, on its underside, into a 13 x 12-inch (32 x 30 cm) rectangle, rolling over the seam to hold the 2 squares together.

Place over tenderloin and tuck dough around the sides and ends. Gently turn over, wrapping dough around underside and ends of tenderloin to fully enclose; brush some beaten egg along edges of seams where dough overlaps, pressing gently to seal. Place seam side down onto prepared baking sheet.

Refrigerate for at least 15 minutes or up to 1 hour. (If refrigerated 1 hour, let the Wellington sit at room temperature 30 minutes before baking.)

Adjust oven rack to lowest position and heat oven to 450°F (230°C) oven. (NOTE: The Beef Wellington is roasted on the lowest rack of a very hot oven to help create a crispy crust.)

Cut 3 slits across the top of pastry to allow steam to escape while baking; brush all over with beaten egg.

Bake Beef Wellington until golden brown (shielding with loose cover of aluminum foil if getting to brown), and digital instant read thermometer inserted into centre of roast reads 145°F (63°C) for medium-rare doneness, about 35 minutes.

Let stand for 10 minutes and transfer to carving platter. Carve into thick slices and serve with Madeira Sauce.

Madeira Sauce

Place skillet used to make mushrooms over medium-high heat; stir in beef broth, stirring up brown bits from bottom of pan.

Bring to boil and cook for 15 to 20 minutes to reduce to 1-2/3 cups.

Stir in Madeira and continue to boil until liquid is reduced again to 1-2/3 cups about 5 minutes. Stir in whipping cream to finish.

If desired, thicken by stirring in corn starch mixture; cook 3 to 4 minutes until slightly thickened. Season with salt and pepper to taste. Pour into gravy boat to serve.

This holiday season make Canada Beef a part of your family celebrations.

Wishing you all a safe, healthy and very happy holiday season!

Top down image of a Beef Wellington on a cutting board with a large carving knife and sauce. Carrots, peas and mashed potatoes surround the beef.

This Canada Beef Wellington with Madeira Sauce recipe and a wonderfully informative instructional video can be found at https://canadabeef.ca/recipes/beef-wellington/

*** I have participated in a paid partnership with Canada Beef. Opinions in this post are my own.