My Mr’s Special : Roasted Beef Ribs

Ever had something that was so good, you had to try to make it at home?

We did. We had the best beef short ribs at Pancake On The Rocks in Sydney and we couldn’t stop talking about it. To the point where the mr had to go buy short ribs and make it back at home! (:

And boy did the mr do an awesome job! He made his own bbq sauce and the beef ribs were nice, succulent and yummy!

Doesn’t it look absolutely mouth-watering? hehe

The good thing about this recipe is you just need to make the marinade and allow it to take in all the yummy flavours; the bad thing is you would need to allow it to marinade for a whole day to get maximum flavour. so YOU GOTTA WAIT! haha as the saying goes “good thing comes to those who wait!

And these babies would go well with anything and everything! You could cut it up and put it on pizzas (which is what we did the next day with the left overs), you could have it with salad, you could have it with chips. For that night, we had it with a side of salad, baked portobello mushrooms, and buns with homemade eggplant dip! (:

It was a super yummy and, not to mention, filling dinner! (: So here’s the recipe the mr adapted to create this yummos dinner! Give it a shot!

Ingredients (Adapted from

1 (14 ounce) bottle ketchup1/2 cup honey3 tablespoons balsamic vinegar
2 tablespoons Worcestershire sauce1 tablespoon Dijon mustard1 tablespoon fresh minced garlic
3 finely chopped green onions1/2 teaspoon cinnamon1/2 teaspoon all spice1/4 teaspoon fresh ground black pepper
1 dash tabasco
2 kg meaty beef ribs (or short ribs)

Steps :

1. In a medium bowl, combine all ingredients, except the beef, and adjust seasonings to taste (the sauce should have a good balance of sweet and savory flavors).
2. Place the ribs in a large bowl, and coat with the sauce.
3. Cover, and refrigerate for 2 hours or as long as 48 hours, turning the ribs every so often. (I would say the longer the better!)
4. Preheat the oven to 165°C. Drain the ribs (reserving the sauce), and place them in a large roasting pan, bone-side down.
5. Brush with sauce, and bake for 30 minutes.
6. Remove from oven, and turn the ribs over, brush with additional sauce, bake for another 30 minutes.
7. Turn one more time, brush with the remaining sauce, and bake for another 35-40 minutes, or until ribs are tender, basting every so often.
ENJOY!! (:
On a side note, since it is the mister who cooked this dish. I would like to congratulate him on making the Fresh Press page of WordPress! (: All your hard work has paid off sweetie! Keep up the good work! And for all you guys who would like to get more exercise tips, head over to his website and educate yourself! Exercise Yourself Healthy! WOO!

Beef fillet with Gratin of Mushrooms

I’m back! (: Sorry for the long long long long break! Had a crazy few weeks with uni! Got lots to update so give me a little time! (:

So let me ask you, what is your ultimate indulgence?

For me, it’s steak. and not just any cut of the steak, specifically, the eye fillet. It just melts in your mouth with every bite you take. I normally do prefer my steak medium, but just for the eye fillet, I like mine medium rare. hehe (:

I had a couple of close friends over on a Saturday night, and their only request is to have MEAT. haha. So, almost immediately, eye fillet popped into my tiny head. I have been dying to try this recipe of Gordan Ramsay’s and this would be the best opportunity to do so!

Eye fillet topping it with a gratin of mushroom and baking it just for 5 mins to get a nice crunchie outer layer of the gratin. The creaminess of the gratin just goes so well with the beautiful cut of the steak. This dish was to die for, and this recipe is definitely a keeper! (:

(Adapted from The F Word)

Ingredients :

Beef Fillet

  • 1 shallot, finely chopped
  • 1 garlic clove, crushed
  • 4 tbsp olive oil
  • 100g mixed mushrooms (shiitake, oyster), roughly chopped
  • 100g chestnut mushrooms, roughly chopped
  • 2 tbsp chives, finely chopped
  • 4 tbsp double cream
  • 1 large egg yolk
  • 4 fillet steaks, about 180g and 4cm thick
  • 3 tbsp freshly grated Parmesan


1. Preheat oven to 220°C/Gas 7.

2. To prepare the topping, gently sauté the shallot and garlic in 1 tablespoon of olive oil for about 5 minutes until nicely softened. Add a further 2 tablespoons of olive oil and sauté the mushrooms over a high heat, stirring frequently, for about 7 minutes until browned and cooked. The mixture should be quite dry. If necessary, tip it into a sieve to drain off any remaining liquid. Remove the garlic clove and transfer the mushrooms to a bowl, allow to cool.

3. Whip the cream until softly stiff. Fold in the mushrooms along with the egg yolk, herbs and a tablespoon of the grated Parmesan, then season with salt and pepper. Set aside. Season the steaks all over with salt and pepper. Heat a large non-stick frying pan until you can feel a strong heat rising. Cook the steaks for about 2-3 minutes, turning them to seal all over. Remove from the pan.

4. Put the steaks on a shallow baking tray. Pile the mushroom mixture on top of the steaks and dust with the remaining parmesan. Cook in the oven uncovered, for about 5-7 minutes until the topping is bubbling and golden.

So, trust me. Try this recipe, I guarantee you will love it! (: Have it with mash or golden baked potatoes and ENJOY!

so tell me dear readers, what is your ultimate indulgence?

Beef Stroganoff : Masterchef Recipe

Sorry for the lack of posts! Uni just started for me, and the amount of readings I have to do is unbelievable! Haven’t had much chance to cook or bake. But yes! I’m back!

Have you been catch Masterchef when it was on tv? I have! I caught as many episodes I could when I’m home and if I missed one, I would load it on the Masterchef website and watch it at my own free time! (: One dish that caught my eye and tummy was the beef stroganoff! the orangy creamy texture of the dish, topped on pasta, I think it’s a match-made in heaven.

so I got down to business. I didn’t have creme friache or the usual substitute of sour cream, so I “cleaverly” used thickened cream which wasn’t too good an idea, cause it became very starchy. But other than that, the flavours were really yummy and my baby really enjoyed it! (:

so here’s the recipe that is from this Masterchef series

Ingredients :

2 tbs sweet paprika
100g flour
500g piece beef eye fillet (from the tail end), sliced into strips
¼ cup olive oil
40g butter, plus extra to serve
200g Swiss brown mushrooms, thinly sliced
3 eschalots, finely diced
2 tbs tomato paste
½ cup brandy
1 cup beef stock
2 tbs Worcestershire sauce
1 cup crème fraiche (or light sour cream)
2 tbs extra virgin oil, to serve
baby parsley, to garnish

Steps :

1. For the beef stroganoff, combine paprika, flour and 1 teaspoon of sea salt in a bowl. Toss beef in the mixture to coat.

2) Heat 2 tablespoons of the oil in a large frying pan over high heat and sear the beef for 1-2 minutes or until browned. Remove and set aside.

3) Reduce heat to medium-high; add half the butter and remaining the olive oil. Cook the mushrooms until caramelised. Reduce the heat to medium, add remaining butter, eschalots and cook for a few minutes until softened.

4) Add the tomato paste, brandy, stock, Worcestershire sauce and bring to the boil. Reduce heat to medium, stir in crème fraiche, reserved beef and juices, then season with salt and pepper.

5) Serve with either rice or pasta. DONE! (:

Porterhouse steak with onion red wine sauce and pan fried chunky potatoes

really awesome. (:
so glad with how it turned out hehe

We bought a whole slab of porterhouse
and asked them to cut it into 1-inch pieces of steak
and I found the thickness just nice.
but baby thought 1 and a half inch would be more awesome! hehe
maybe next time!

but i think it was really good how everything turned out.
we tried to make the potatoes like how Bistro Vue did on my birthday
but today’s was super good as well!

Ingredients :
(for 3 people)

For the steak :
3 portions of 1-inch porterhouse steaks
3 big cloves of garlic
3 sprigs of rosemarry
3 tbs of butter

For the sauce :
2 small onions
15 ml of red wine
15 ml of beef stock
2 tbs of thickened cream

Potatoes :
5 huge potatoes
2 tbs olive oil

Steps :

1. Preheat the oven at 200 degrees celcius.

2. Peel the potatoes and cut them into thick strips.
Boil a pot of salted water, and add the potato strips in.
Boil for 5-8mins.
Put the potatoes on a baking tray, season with salt and pepper.
Add olive oil so that it will crisp and colour.
Bake for 15 mins and take it out to cool.

NOTE : If the colour is not brown enough to your liking
throw the chips bake into a hot pan and pan fry it till crisp and brown.
(which is what we did and was still super yummy)

3. Heat a cast iron pan (make sure it’s hot) and add 2 tbs of olive oil.
Season the steak on both sides with salt and pepper.
Seal one side of the steak (about 1 min), till a nice brown and turn.
Put the rosemarry and garlic and allow the side to brown as well (1-2 mins).

4. Add the butter and put the cast iron pan into the oven.
Bake it for about 5 mins and take it out.
Cool the steaks on a cooling rack
and keep the juices left in the pan

5. Saute the onions till soft and brown
Add the garlic from the pan and add the red wine to de-glaze.
Add the juices back into the pan
with the beef stock and cream.
Allow the onion sauce to reduce and thicken.

6. Pour it over the steak and serve with the chips.

super yummy yippee doo! (: