recipes
Make the Season Special with Smoked Prime Rib
Celebrate the holidays with Smoked Prime Rib, a flavorful centerpiece for gatherings. This hearty recipe emphasizes beef’s Texas tradition. Utilize leftovers in Prime Rib Pasta for a nostalgic, delicious meal. More recipes available online.
Last Updated on November 4, 2025 by Daily News Staff
Make the Season Special with Smoked Prime Rib
(Family Features) If you, like many others, crave the simple moments of joy that make the holidays special, look no further than the dinner table. Whether your seasonal gatherings are spent with family, friends or neighbors, you can discover new traditions that focus on the food at the center of it all.
Creating inviting, inspiring and irresistible dishes can start with the real, honest flavor of beef with delicious and diverse recipes that remind you of good times together. This Smoked Prime Rib recipe from Beef Loving Texans – a community funded by beef producers built to celebrate the endless flavors, possibilities, stories and experiences that make beef a Texas tradition – offers a hearty, satisfying way to feed a crowd, capitalizing on the desire to celebrate endless flavors and possibilities.
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Just remember the keys to cooking prime rib: Smoke or grill to 10-15 F below your desired finish (145 F for medium-rare or 160 F for medium), keeping in mind the beef will continue to rise in temperature as it rests.
If a quiet meal with your nearest and dearest is on the menu, Prime Rib Pasta with Broccoli and Cheese is the type of holiday specialty you can enjoy year after year. Made with leftover prime rib, it’s the perfect solution for using those holiday leftovers in the days following the big celebration.
Every meal can be a moment savored, a shared story told in flavors as a testament to a passion for beef and where it comes from – after all, beef is a Texas tradition. Find more recipes to celebrate the season at BeefLovingTexans.com.
Smoked Prime Rib
Recipe courtesy of Beef Loving Texans
Cook time: 4 hours
Servings: 30
- 6-8 pounds prime rib
- 2 tablespoons kosher salt
- 2 tablespoons coarse ground black pepper
- vegetable oil spray
- Season prime rib generously with salt and pepper.
- Lightly coat grill grates with vegetable oil spray. Close cooking chamber lid.
- Place 3-5 pounds charcoal in center of firebox. Open firebox air vent approximately 1-2 inches and smokestack damper halfway. With firebox lid open, stand back, carefully light charcoal and burn until covered with light ash, approximately 20 minutes.
- Once coals ash over, add wood chunks. Do not shut firebox lid until smoke is clean, often called “blue smoke.”
- Close firebox lid. Adjust firebox air vent and smokestack damper to regulate cooking temperature until it reaches ideal smoking temperature between 325-350 F.
- Place prime rib on cooking grate in cooking chamber. Maintain consistent cooking temperature by adding wood chunks as needed. Monitor internal temperature of prime rib throughout cooking process. Smoke 3-4 hours; rotate and flip every hour.
- Remove roast when meat thermometer registers 135 F for medium-rare; 145 F for medium.
- Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15-20 minutes. Temperature will continue to rise 10-15 F to reach 145 F for medium-rare; 160 F for medium.
Prime Rib Pasta with Broccoli and Cheese
Recipe courtesy of Beef Loving Texans
Cook time: 10 minutes
Servings: 2
- 6 tablespoons butter, divided
- 1 pound cooked leftover prime rib, cut into 1/2-inch pieces
- 1 tablespoon minced garlic
- 1 pound penne pasta, cooked
- 1 pound broccoli, blanched
- 1/2 cup julienned sun-dried tomatoes
- 1/2 cup cherry tomatoes, halved
- 1/2 cup beef broth
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
- 1/4 cup fresh lemon juice
- 1 tablespoon white truffle oil
- 1/2 cup shredded Parmesan cheese
- 1/4 cup chopped fresh parsley
- Preheat large skillet over medium heat until hot. Add 2 tablespoons butter. When melted, add leftover prime rib; cook 3-5 minutes, or until lightly browned.
- Add garlic and cook 1-2 minutes, or until fragrant. Stir in cooked pasta, broccoli, tomatoes and remaining butter. Add broth, salt and pepper. Cook 2-3 minutes, or until warmed through. Drizzle with lemon juice and truffle oil; sprinkle with cheese and parsley before serving.
- Cooking tip: Drizzle with extra truffle oil before serving to enhance aroma.
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Recipe of the Week
Jumpstart Busy School Mornings with Make-Ahead Breakfast Burritos
Hectic school mornings get much easier when breakfast is already waiting in the fridge or freezer. These Healthy Make-Ahead Breakfast Burritos can be assembled in advance, frozen individually and easily reheated for quick, filling meals to keep your family going through the day.
(Feature Impact) Hectic school mornings get much easier when breakfast is already waiting in the fridge or freezer. These Healthy Make-Ahead Breakfast Burritos can be assembled in advance, frozen individually and easily reheated for quick, filling meals to keep your family going through the day.
Eggs, cheese and black beans supply protein to fuel kids for gym class or sports, while vegetables, beans and whole-grain tortillas add complex carbohydrates and fiber to stave off hunger until lunch. Breakfast burritos also make for a hearty, grab-and-go option for adults heading off to work.
One of the best things about homemade breakfast burritos is how easily they can be customized to fit each family member’s unique nutritional needs and preferences. If you’re making a batch for the whole family, prepare a basic filling and let everyone choose their own combination of ingredients. Spice fiends might want to add jalapenos or hot sauce, while vegetable lovers can pack in sauteed broccoli or diced roasted sweet potatoes. Just remember to label the different varieties separately before storing, e.g. “Mild” and “Spicy.”
Although it’s best to avoid mixing in ingredients that don’t freeze well – like avocado or fresh tomatoes – you can always serve the reheated burritos with a side of guacamole or pico de gallo for even more flavor and nutrition.
Find more school-year meal prep inspiration at Culinary.net.
Healthy Make-Ahead Breakfast Burritos
Recipe adapted from The Gracious Pantry
Prep time: 20 minutes
Cook time: 20 minutes
Servings: 4
- 2 teaspoons extra-virgin olive oil
- 1 small red onion, diced
- 1 large red bell pepper, diced
- 2 cloves garlic, minced
- 1 cup chopped fresh spinach
- 1 cup cooked black beans
- 1/2 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 4 tablespoons salsa
- salt, to taste
- pepper, to taste
- 6 large eggs
- 2 tablespoons unsweetened almond milk, water or dairy milk
- 4 large whole-grain tortillas
- 1/2 cup shredded Mexican cheese blend
- In pan over medium heat, heat olive oil. Saute onion, bell pepper and garlic until soft, 4-5 minutes. Add spinach and cook until wilted.
- Stir in cooked black beans, cumin, smoked paprika, salsa and salt and pepper, to taste. Remove from heat.
- Whisk eggs with milk or water. In nonstick skillet over medium heat, scramble until just set; avoid overcooking. Season lightly with salt and pepper, to taste.
- Lay tortillas flat. Divide eggs, veggie-bean mixture and cheese across each. Roll into burritos then toast, seam side down, in dry skillet to seal.
- Remove from pan and let cool. Wrap in parchment then foil. Freeze up to 2 months.
- To reheat, remove foil and parchment. In microwave or oven, heat until warmed through.
Notes: To prevent tortillas from becoming soggy, let filling cool to room temperature before assembling burritos.
Burritos can be warmed from frozen or, for best results, thawed overnight in refrigerator before reheating.
Photo courtesy of Unsplash
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Food and Beverage
6 Simple Yet Fun School-Day Meals to Feed Your Kids with Minimal Chaos
School-Day Meals: When it comes to planning lunches and dinners on busy school days, simplicity is the name of the game. Parents who are already juggling carpools, practices, errands and homework don’t need anything extra added to their plates while they’re trying to get food onto everyone else’s. Make it easy for your loved ones with these registered dietitian-approved meal ideas packed with the nutrition to keep your family fueled all day.
6 Simple Yet Fun School-Day Meals to Feed Your Kids with Minimal Chaos
(Feature Impact) When it comes to planning lunches and dinners on busy school days, simplicity is the name of the game. Parents who are already juggling carpools, practices, errands and homework don’t need anything extra added to their plates while they’re trying to get food onto everyone else’s.
Choosing uncomplicated meal ideas like these back-to-school recipes lets you reclaim some precious time from the morning and evening chaos. Designed to fit seamlessly into your existing routines, the recipes are familiar, flexible and filling – and, perhaps most importantly, won’t keep you standing at the stove for hours. Make it easy for your loved ones with Healthy Family Project’s registered dietitian-approved meal ideas packed with the nutrition to keep your family fueled all day.
Visit HealthyFamilyProject.com to find more easy, family-friendly recipes for back-to-school season.
- Mandarin Chicken Rice Bowls – This fresh, fun dinner starts with a base of rice topped with juicy mandarin slices, savory chicken, fresh vegetables and a bright citrus dressing. Plus, it’s easily customizable to each family member’s tastes and preferences.
- Lemon Blueberry Pancake Lunchbox Bites – To make your kids’ eyes light up when they open their lunchboxes, opt for recipes that feel a little playful. These mini pancakes paired with colorful fruits definitely fit the bill, and they’re a great way to disguise nutritious ingredients like oats, eggs and bananas. Include a cup of yogurt on the side to make lunch dippable and interactive.
- Tomato Turkey Burger Bowls – Burger night gets a healthy twist in this creative recipe, which swaps a beef patty for lean ground turkey and oily French fries for roasted potato wedges while leaning into classic toppings like lettuce, tomatoes and pickles. If the kids still prefer their burgers as sandwiches instead of bowls, provide buns on the side so they can build their own.
- One-Pot Cheeseburger Mac – If just imagining a sink full of dishes makes you tired, that means it’s the kind of night for a one-pot dinner. Pasta, cheese, tomatoes and onions combine with your choice of protein for a hearty and satisfying comfort meal that might remind you of your own childhood.
- Greek Salad with Cucumbers, Tomatoes and Watermelon – Whether you pack them as a healthy school lunchbox side or serve as a refreshing after-school snack, these salad cups keep weekday flavors fresh and interesting. The combination of cucumbers, watermelon, tomatoes, feta and mint means your loved ones are getting fruits, veggies, protein and herbs all in one. For on-the-go enjoyment, remember to pack the dressing on the side.
- Easy Quesadilla Dippers – Cookie cutters aren’t just for cookies anymore. Eating is generally less of a battle for kids when their food is in fun shapes, so let them choose their star, heart, gingerbread man or dinosaur to make these quesadillas more craveable. Fillings are flexible, too: layer cheese with chicken, beans or cooked veggies of your choice then serve with a side of salsa or guacamole for dipping.
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recipes
Celebrate Summer with Homemade Peach Ice Cream
Nothing screams summer more than ice cream – although sweet, juicy peaches are a close runner-up in the competition. For the ultimate seasonal celebration, combine the two fan favorites with this homemade Peach Ice Cream recipe.
(Feature Impact) Nothing screams summer more than ice cream – although sweet, juicy peaches are a close runner-up in the competition. For the ultimate seasonal celebration, combine the two fan favorites with this homemade Peach Ice Cream recipe.
Using ripe, succulent peaches will make this ice cream burst with natural sweetness, while the vanilla and brown sugar add extra richness and a hint of caramelized flavor. A little brightness and zing from the fresh lemon juice finishes off your bowl of refreshing summer goodness.
The recipe requires an ice cream maker, and you’ll need to freeze the bowl for 24 hours before you churn, so be sure to plan ahead. Once finished churning, you can serve it immediately or pop it in the freezer to enjoy during the next heat wave.
Find more summer dessert recipes at Culinary.net.
Peach Ice Cream
Recipe adapted from Stephie Cooks
Prep time: 25 minutes
Churning and freezing time: 5 hours, 30 minutes
Servings: 12 (makes 1 1/2 quarts)
- 4 cups fresh peaches, peeled and sliced (5-6 peaches)
- 1/2 cup granulated sugar
- 1 cup brown sugar
- 3 tablespoons fresh lemon juice
- 2 1/4 teaspoons vanilla extract
- 2 cups heavy cream
- Prior to churning: Freeze bowl of ice cream maker 24 hours.
- In large bowl, combine peaches, sugars, lemon juice and vanilla. Let sit 15 minutes, stirring occasionally, until sugars have dissolved and peaches are juicy.
- Place peach mixture in blender or food processor; pulse until peaches are broken down but not totally pureed. Add heavy cream; stir to combine.
- Pour mixture into airtight container and refrigerate 1-2 hours, or overnight.
- Use ice cream maker to churn mixture according to manufacturer’s instructions. Once churned, serve immediately for softer consistency or place in airtight, freezer-safe container and freeze 2-4 hours to harden before serving.
Photo courtesy of Unsplash
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