Asian Beef Stew Slow Cooker Crockpot

From http://www.parents.com/recipe/beef/asian-beef-stew/

Asian Beef Stew

Makes: 8 servings Cook: on high heat for 5 1/2 hours
Prep: 10 minutes
View Nutrition Facts

Ingredients

• 2 large onions, sliced
• 2 pounds round steak, sliced for stir-fry
• 2 ribs celery, sliced 1/4 inch thick
• 1 cup peeled baby carrots
• 1 cup orange juice
• 3 tablespoons soy sauce
• 2 tablespoons hoisin sauce
• 1-1/2 teaspoons Chinese five spice powder
• 1 teaspoon Asian chili paste
• 3 tablespoons cornstarch
• 1 package (10 ounces) frozen peas, thawed
• 6 cups cooked white rice

Directions

1. In 5- to 5 1/2-quart slow cooker, layer onion, beef, celery and carrots.

2. In bowl, whisk orange juice, 1 cup broth, soy, hoisin, spice powder and chili paste. Pour in cooker.

3. Cover slow cooker; cook on high heat for 5 hours.

4. In cup, mix 2 tablespoons broth and cornstarch. Stir into slow cooker; cover and cook another 30 minutes.

5. Stir in thawed peas; heat through, about 5 minutes. Serve over rice.

PERFECT PRIME RIB EVERYTIME

PERFECT PRIME RIB EVERYTIME

prime rib roast with or without bone )any size)
bottom round center cut

Preheat oven to 550F degrees.
Make a rub of salt, pepper and garlic powder and apply to meat. Place meat in a shallow roasting pan fat side up.

Roast at 550 at 5 minutes per pound for RARE, or 6 minutes per pound for MEDIUM and 7 minutes per pound for WELL DONE.

Turn off oven at the end of cooking time and DO NOT OPEN OVEN DOOR FOR TWO HOURS.

At the end of the 2 hours, remove meat from oven to slice; it comes out perfect everytime.

Works the same with Roast beef. Try it you won't be disappointed.

From http://www.cooks.com/rec/view/0,1727,129182-252195,00.html

or

ROAST PRIME RIBS OF BEEF

1 (3 rib) roast of beef (without short ribs)
Flour
Salt
Coarsely cracked black pepper

Preheat oven to 500 degrees. Remove roast from refrigerator and place in a shallow open roasting pan. Sprinkle with flour and rub into the meat. Season generously with salt and pepper. Place a tent of aluminum foil loosely over the top of the roast. Place in an extremely hot 500 degree oven. Roast for 8 minutes per pound for rare.
When roasting time is up, turn off oven heat. Do not open oven door. Let roast remain in the oven at least 1 hour. Standing time and individual oven differences will determine degree of rareness in center of roast.

Serves 6.

http://www.cooks.com/rec/doc/0,1927,153191-235202,00.html