Ep 6. Other Cuts of Beef

In season 15 episode 6 of The Pioneer Woman, titled "Other Cuts of Beef", host Ree Drummond takes viewers on a journey through some less commonly used, but still delicious, cuts of beef. As a rancher herself, Ree knows the importance of using all parts of the animal, so she's excited to introduce viewers to some new, and often overlooked, beef options.

The episode begins with Ree preparing a Chuck Roast, which she explains is a tougher cut that requires low and slow cooking to break down the connective tissue and become tender. She seasons the roast with salt, pepper, and garlic powder before searing it off in a hot pan. She then adds onions, carrots, and beef broth, and lets the roast simmer for several hours until it's melt-in-your-mouth delicious.

Next up, Ree tackles a Flank Steak, which she says is a lean cut that's great for marinades and grilling. She whips up a simple marinade using soy sauce, Worcestershire sauce, brown sugar, garlic, and olive oil, and lets the flank steak marinate for several hours before throwing it on the grill. She serves it up with a side of herbed butter, which she says adds a delicious richness to the meat.

Moving on to a cut that many people may not have heard of, Ree introduces viewers to the Tri-Tip Roast. This triangular cut of beef comes from the bottom sirloin and is known for its rich, beefy flavor. Ree seasons the roast with a homemade spice rub that includes chili powder, smoked paprika, cumin, and coriander, before cooking it over indirect heat on the grill until it's medium rare. She serves it up with a side of roasted brussels sprouts, which she says pairs perfectly with the bold flavor of the tri-tip.

Finally, Ree tackles a tougher cut of beef that she says is often overlooked, but is one of her favorites: the Short Rib. She seasons the ribs with salt, pepper, and thyme before searing them off in a hot pan. She then adds onions, mushrooms, and beef broth, and lets them simmer away in the oven for several hours until the meat is falling off the bone. She serves them up with a side of creamy polenta, which she says is the perfect accompaniment to the rich, hearty flavor of the short ribs.

Throughout the episode, Ree shares tips and tricks for cooking these different cuts of beef, as well as some of her favorite ways to serve them up. She also shares some of her own personal stories about beef, including how she first started raising cows on her ranch, and why she believes it's important to use all parts of the animal.

Overall, "Other Cuts of Beef" is a great episode for anyone looking to expand their beef repertoire. Ree's easy-to-follow recipes and helpful advice make it easy to tackle some of these less commonly used cuts, and her passion and enthusiasm for beef is infectious. Whether you're a seasoned home cook or just starting out, there's something for everyone in this episode of The Pioneer Woman.