Tim Love's Recipes | HSN Cookbook | Print Friendly Version

1 rack of beef ribs, at least 3 inches long, at least 8 bones on the rack
2 carrots, roughly chopped
1 jalapeno, split
1/2 celery stalk, roughly chopped
2 white onions, roughly chopped
1/2 tsp. dried thyme
1 tsp. whole black peppercorns
1 bay leaf
1/2 tsp. ground cinnamon
6 cloves garlic
2 Tbsp. red chile powder
1/2 tsp. dried sage

Place all of ingredients in a roasting pan and cover with water. Cover pan with plastic wrap and then aluminum foil. Place in a 250-degree preheated oven for 8 hours. After 8 hours, remove from roasting pan and place in fridge to cool for at least 2 hours. Once ribs have cooled, strain juice and reserve for future use. Slice cooled rack into individual ribs and reserve.

1 1/2 cups anasazi beans
4 ounces bacon
1 tsp. dried thyme
1 tsp. dried oregano
1 cup chicken stock
8 cloves garlic
2 jalapenos, split
Kosher salt and cracked black pepper, to taste.

Put beans in a large stockpot and cover with cold water. Put a lid on beans and let soak for 6 hours or overnight. Drain and rinse soaked beans and return to pot. Add bacon, thyme, oregano, stock, garlic, and jalapenos, and cover with water. Bring to a boil for 2 hours, adding water as needed. Season with salt and pepper to taste.

1/2 gallon whole milk
1 quart buttermilk
1 1/2 Tbsp. salt
1/2 Tbsp. crushed red pepper

Place all ingredients in saucepan and heat over medium flame until 180 degrees. Strain through fine sieve. Reserve curd. Refrigerate until ready to serve.

2 dried ancho chiles
1/4 tsp. crushed red pepper
1 cup red wine
1 quart veal stock
Olive oil

Add chiles to a medium-hot saute pan with a touch of olive oil. Deglaze pan with red wine. Add veal stock and reduce by a third. The final sauce should be glossy and coat the back of a spoon.

Place ribs over a generous serving of beans, ladle with a bit of demi and a dollop of ricotta.