NINJA FOODI RIB RACK RECIPES

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WE TESTED THE NINJA FOODI GRILL. HERE’S OUR REVIEW ...



We Tested The Ninja Foodi Grill. Here’s Our Review ... image

Vietnamese flavors infuse this marinade that is used for steak, shrimp, and chicken. The meats are then grilled on the  Ninja Foodi Grill and then served along with a delicious Vietnamese dipping sauce and veggies for rolling in rice paper wraps.

Provided by Heather LaCorte

Categories     healthy    Main Course

Prep Time 45 minutes

Cook Time 30 minutes

Number Of Ingredients 27

1.5 lbs chicken breast
1-2 lbs  flat iron or sirloin steak
1.5  lbs extra large shrimp
2/3 cup grapeseed oil ( or other high smoke point oil)
2/3 cup rice wine vinegar
4 tbsp fish sauce
4 tbsp oyster sauce
3 tbsp hoisin sauce
3 tbsp brown sugar
1 tbsp soy sauce
1 tbsp lemon grass, chopped ( or 1 Tablespoon lemongrass paste found in produce section)
1 tbsp Sambal Oelek or asian chili paste
5 garlic cloves, chopped
2 tsp black pepper
1/4 cup fish sauce
1/4 cup lime juice
1/3 cup water
2 tsp sugar
3 cloves of garlic, mined
1/2 tsp chilis, finely sliced (Thai Bird, Serrano or Jalapeno)
Vietnamese Rice Paper, for wrapping rolls
lettuce leaves
carrot sticks
cucumber Sticks
slices bell peppers
Sambal Oelek Chili Sauce
Hoisin Sauce

Steps:

  • Making The Marinade
  • Marinating The Meats
  • Grilling The Meats On The Ninja® Foodi™ Grill
  • Making The Vietnamese Dipping Sauce (Nuoc Cham)
  • To Serve

INSTANT POT RIB ROAST - RECIPE THIS



Instant Pot Rib Roast - Recipe This image

Instant Pot Rib Roast. Let me introduce you to rib roast in the instant pot. The best cut of beef is pressure cooked to perfection, is juicy, is tender, is flavoursome and best of all is easy prep.

Provided by RecipeThis.com

Categories     Main Course

Total Time 15 minutes

Prep Time 5 minutes

Cook Time 10 minutes

Yield 8

Number Of Ingredients 9

Instant Pot
2.4 kg Rib Roast
1 Medium Onion
240 ml Red Wine
240 ml Beef Stock
1 Tbsp Extra Virgin Olive Oil
2 Tsp Extra Virgin Olive Oil
1 Tsp Garlic Powder
Salt & Pepper

Steps:

  • Start by slicing your rib of beef into a max of 2 ribs so that it will fit in the instant pot and remove the bones. The bones can then be put to one side for beef soup, beef stew, or beef stock.
  • Spray the rib roast with extra virgin olive oil (approximately 2tsp). Season the rib roast with salt, pepper, and garlic powder. Place in the fridge overnight to marinate.
  • The next day peel and dice your onion and sauté with the rest of the olive oil. When the onions start to change colour, turn off sauté and deglaze with red wine. Add in beef stock if using thawed.
  • Add the trivet to the instant pot and place the prime rib onto the trivet. If using frozen beef stock, find a suitable gap for it now.
  • Place the lid on the instant pot, set the valve to sealing and cook for 10 minutes on pressure cook.
  • Don’t release pressure and allow to sit for 30 minutes before turning the valve from sealing to venting.
  • Remove the beef rib roast from the instant pot and allow to rest for 5 minutes before slicing. Slice your roast beef and serve.

Nutrition Facts : Calories 955 kcal, CarbohydrateContent 3 g, ProteinContent 42 g, FatContent 83 g, SaturatedFatContent 34 g, CholesterolContent 181 mg, SodiumContent 195 mg, FiberContent 1 g, SugarContent 1 g, UnsaturatedFatContent 40 g, ServingSize 1 serving

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