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Lean Natural Beef Recipes  1.800.830.2354


This is a recipe that I absolutely love. Our ribs are truly one of my favorite cuts. They are delicious and when cooked slowly are so tender they fall off the bone.

We would love to hear from anyone who has a recipe using our products. Just send them via e-mail.


2-4 lbs Beef Short Ribs
Piney Woods Pepper Seasoning
Texas Cowboy Steak Seasoning
Minced Garlic to taste
Salt to taste
1 Sliced Onion
1 Bottle of Southern Pecan BBQ sauce

This recipe can be cooked in the crock pot as well as the oven.

Crock Pot Recipe
This recipe is from Amy, who works in our office! Thanks Amy!

Place ribs and onion in crock pot, sprinkle seasonings over ribs and pour in one bottle of BBQ.

Cook on low for 12 hours.

Oven Recipe
This recipe is my own. Please be careful when opening the foil after cooking because the steam will be hot.

Heat oven to 200 degrees, place ribs in aluminum foil, generously season with Peppery Seasoning & Steak Seasoning.

Depending on your taste, add minced garlic and sliced onion on top of ribs. Wrap tightly in foil and place on cookie sheet.

Put in preheated oven and cook on 200 for about 10 hours. Remove from oven, carefully open foil, steam will be hot. Pour one bottle of BBQ sauce over ribs and close foil tightly. Cook on 200 another 3 hours, remove from oven. Very carefully take out of foil, they will be really tender so be careful.

Now get a bunch of napkins, sit back and enjoy your ribs!


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Cooking Tips

Since Belgian Blue Beef is so lean, you're not cooking fat. It cooks more quickly and you can use a lower temperature. We recommend cooking your desired cut to a doneness of rare to medium for optimum quality.

Set oven temperature to 250-275 degrees and use a meat thermometer to check for doneness at 120-140 degrees. At this point lower temperature, your roast should take the same amount of time as ordinary beef that is cooked at a higher temperature.

Pan Frying / Pan Broiling
High heat only for searing! Then turn the heat down. Remember Belgian Blue Beef cooks faster than ordinary beef; don't overcook. Watch your cooking time.

Move your rack farther away from the heat source. Broil as ordinary beef, but shorten the cooking time. Turn the steak a few minutes sooner and check for doneness.

Cook over medium coals at normal rack height, but shorten the cooking time. Turn the steaks a few minutes sooner ( 1/3 less time) and check for doneness.

Healthy eating,
The Jones Family

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