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Braised Beef Short Ribs

Ardelia Farm Beef From the Chef Recipes

Braised Beef Short Ribs

The first five rib bones on the cow are portioned into the chuck section rather than the rib. These become the short ribs because, well, they're too short to be turned into steaks. Short ribs have an incredible depth of flavor, and rich marbling. Braising (searing, then cooking in liquid) is the ideal cooking method as it allows that toughness to break down and reveal the melt-in-your-mouth tenderness that lies within. I used Alison Roman's recipe: Garlic Braised Short Ribs with Red Wine from NYT Cooking.  Recipe. Ingredients 2 tablespoons vegetable oil 5 pounds bone-in short ribs, at least 1 1/2 inches thick...

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Smoked Sirloin Tip Roast

Ardelia Farm Beef From the Chef Recipes

Smoked Sirloin Tip Roast

Also known as a round sirloin roast or a round tip roast, this cut is not to be confused with the top sirloin roast. The sirloin tip roast actually isn't from the sirloin at all, but from the cow's hindquarters or round (I was describing this to Bailey and he said "Ok, so it's basically the cow's ham?" and he was exactly right.) Round sirloin tip roast is the quintessential "Sunday Dinner" beef roast. This is a muscle that gets used quite a bit, so it's pretty lean, but full of incredible flavor. And when cooked properly, you will find yourself with a tender,...

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Perfect Beef Tenderloin

Ardelia Farm Beef From the Chef Recipes

Perfect Beef Tenderloin

As you already know, beef tenderloin (aka filet mignon) is exquisite. Lean and tender, this beef tenderloin steak will truly melt-in-your mouth. It will make any meal into a very special occasion. Because it is so lean, tenderloin is best served medium rare. To make this gorgeous steak, all you need is a cast iron pan, salt and pepper, and some butter.  Recipe. Bring steak to room temperature and season liberally with salt and pepper Preheat oven to 400ºF. Heat a knob of butter in your cast iron over high heat (sautéing in butter is often not recommended because of butter's...

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Top Round Steak Fajitas

Ardelia Farm Beef From the Chef Recipes

Top Round Steak Fajitas

The top round steak comes from the cow's upper back legs, aka the butt. This is the cut that gets pounded into cube steak (which is used for chicken fried steak) because it's quite lean and a bit tough, and it's best with some tenderization or a marinade. By seasoning this steak and letting it rest for overnight, we end up with a tender and flavorful cut of beef that only requires a good sear.   Recipe. Salt the steak very well. Create your marinade. Ok, it's technically a rub. This is very loosey-goosey, and highly customizable. Combine a big splash of olive oil...

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Grilled Flank Steak

Ardelia Farm Beef From the Chef Recipes

Grilled Flank Steak

The flank steak is from the cow's belly. It is often compared to skirt steak, but it's leaner and a bit more tender than the skirt. Flank steak is incredibly versatile, and it takes flavor well. Here, I've given it a quick and easy marinade, then grilled over high heat on our gas grill for just a few minutes. Because it's so lean, it's important that it not be overcooked. It's quite a thin cut, so it cooks up very quickly.  Recipe Season the steak well with salt and pepper. Combine a half cup olive oil, a splash of lemon...

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