Organic Grass Fed Beef Recipes

Here at Prosper Meats, we’re proud to provide high-quality beef direct to consumers. To help spark your curiosity, we have several recipe ideas below.

Jump to Popular Recipes

Filet Mignon Beef Brisket Short Ribs
Flank Steak Flat Iron Steak Rack of Ribs
Arm Roast Marrow Bones Beef Tongue

Filet Mignon over wild rice, topped with Chive/Parsley Butter

Serves: 4

Prep Time: 10 minutes

Cook time: 45 minutes


4 - 6 oz. Filets (let sit out at room temp for 1 hr)

Salt & Pepper to taste

1 ½ cups Wild Rice (rinsed)

4 ¼ cups Chicken Broth

8 tbsp. butter, cut into 1 tbsp. chunks

¼ cup Parsley, chopped fine

¼ cup Chive, chopped fine

1 cup Salted Butter (room temp)


Preheat oven to 400 degrees.

Combine chopped herbs and room temp butter in a medium mixing bowl. Scoop butter mix onto a 15 inch by 15 inch piece of plastic wrap, roll/wrap into a cylinder shape and place into fridge until Filets are done.

In a medium sauce pan, bring chicken stock and rice to a boil. Reduce to a simmer, cover and simmer for 40-45 minutes. Drain off any excess liquid, fluff rice with a fork and add 2 tbsp. of butter. Cover and let sit till Filets are done.

Season beef Filets with a heavy sprinkling of salt and pepper. In a preheated large cast iron skillet over high heat, sear Filets on all sides (2-3 minutes per side). Add 6 tbsp. butter to pan, using a spoon, ladle melted butter over Filets a few times each. Place cast iron skillet with Filets into preheated oven for 3-5 minutes (for Rare to Medium Rare).

Server Filets over wild rice and top with 1 tbsp. of Parsley/Chive butter each. Then top with 1 tbsp. of pan sauce for each Filet.

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Teriyaki/Soy glazed Flank Steak Ramen Bowl

Serves: 6

Prep Time: 2 hours 10 minutes

Cook Time: 15 minutes


1 ½ lb Flank Steak

Salt & Pepper to taste

1 tbsp. Ground Ginger

6 tbsp. Teriyaki Sauce

6 tbsp. Soy Sauce

6 packages of Instant Ramen

3 ½ quarts Beef Broth

3 - Baby Bok Choy (rinsed and sliced into strips)

8 oz. Shitake Mushrooms (de-stemmed and sliced thin)

4 - Fresno Pepper (thinly sliced)


Rub Flank Steak with salt, pepper & ginger. Place into 1 gallon freezer bag and pour Teriyaki and Soy Sauces into bag. Seal and let marinade for 2 hours at room temperature.

Preheat grill to high.

Sear Flank Steak on high grill 3-5 minutes per side (for Rare to Medium Rare). Place Flank Steak under tented tin foil and let rest for 5 minutes before slicing.

Bring stock to a boil, add Ramen, mushrooms and bok choy. Cook for 3-4 minutes. Divide evenly into 6 bowls/servings.

Slice Flank Steak (across the grain) into thin slices, top steak over ramen. Top with peppers and serve.

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Chargrilled Flat Iron Steak with Chimichurri Sauce

Serves: 4

Prep Time: 1 hour

Cook Time: 15 minutes


1 ½ lb Flat Iron Steak

1 tbsp. Cumin

1 tbsp. Smoked Paprika

Salt & Pepper to taste

½ tsp. Cayenne Pepper

Chimichurri Ingredients

1 cup Flat Leaf Parsley (packed cup)

½ cup Cilantro (packed cup)

2 - Garlic Cloves

½ tsp. Crushed Red Pepper

½ tsp. Cumin

½ tsp. Salt

½ cup Olive Oil

¼ cup Red Wine Vinegar


Preheat grill on high.

Combine Cumin, Paprika, Salt, Pepper and Cayenne. Rub spice mix over entire Flat Iron Steak and let rest at room temperature for 1 hour.

While steak is resting, blend all Chimichurri ingredients in a food processor until well incorporated. Set aside.

Sear Flat Iron Steak over preheated grill 3-4 minutes per side (for Rare to Medium Rare). Let steak rest for 5 minutes under tin foil tent before slicing.

Slice Flat Iron Steak against the grain and top with Chimichurri sauce.

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Pepper Crusted London Broil over Arugula Salad

Serves: 4

Prep time: 1 hour

Cook time: 15 miutes


1 ½ lb London Broil Steak

2 tbsp. Cracked Black Pepper

1 tbsp. Kosher Salt

Salad Ingredients:

5 oz. Baby Arugula

1 cup Cherry Tomatoes (halved)

¼ cup Red Onion (sliced thin)

¼ cup Sunflower Seeds (toasted)

¼ cup Olive Oil

2 tbsp. White Wine Vinegar

2 tbsp. Lemon Juice

Salt & Pepper to taste


Rub London Broil steak with Cracked Black Pepper and Kosher Salt. Let steak rest at room temperature for 1 hour.

Preheat large cast iron skillet over high heat. Sear steak in cast iron skillet 4-5 minutes per side (for Rare to Medium Rare). Let steak rest 5 minutes under tin foil tent before slicing. Slice London Broil against the grain.

To make dressing, shake Olive Oil, Vinegar, Lemon Juice and a pinch of Salt and Pepper in a covered jar. Toss Arugula, Tomatoes, Onions and Sunflower Seeds with dressing. Top with sliced London Broil.

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Roasted Bone Marrow with Caramelized Onions and Toasted Ciabatta

Serves: 4

Prep Time: 10 minutes

Cook time: 40 minutes


4 – Beef Marrow Bones

4 tsp. Olive Oil

Salt & Pepper to taste

4 – pieces Ciabatta (½ inch thick, toasted)

1 – Sweet Yellow Onion (sliced thin)


Preheat oven to 450 degrees.

In a large skillet, over medium high heat, sauté onions until dark brown, 16-20 miuntes. Add ¼ cup water to deglaze pan and cook another 2-3 minutes to caramelize.

Place Beef Marrow Bones, sliced side up on a baking pan. Drizzle with Olive Oil, Salt and Pepper. Roast in preheated oven for 15 minutes, until marrow is soft.

Serve Beef Marrow Bones with caramelized onions over toast.

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Slow braised Beef Heart over herbed Vegetables and Creamy Polenta

Serves: 8

Prep Time: 20 minutes

Cook time: 1 hour 30 minutes


4 lbs Beef Heart

¼ cup Flour

Salt & Pepper to taste

4 tbsp. Butter

1 – Sweet Yellow Onion (large)

3 – Carrots (rough chop)

4 – Celery Ribs (rough chop)

2 tbsp. Dried Thyme

2 cup Beef Broth

1 cup Red Wine

Polenta Ingredients:

4 cup Chicken Broth

2 cup Whole Milk

Salt & Pepper to taste

1 ¾ cup Yellow Corn Meal

¾ Parmesan (grated)


Wash Beef Heart, remove any fat and arteries. Cut in half, then cut into ½ inch pieces. Sprinkle heart with salt and pepper, dredge into the flour.

In a large stock pot over medium high heat, add butter and sear heart pieces for 3-4 minutes. Deglaze stock pot with Red Wine. Add Onion, Carrot, Celery and sauté for 3-4 minutes. Add Beef Broth and bring to a boil. Cover and lower heat to a simmer for 1 ½ hours.

While the Beef Heart is cooking, bring Chicken Broth, Milk, Salt and Pepper to a boil. Lower to a simmer and add Corn Meal. Whisk until it starts to thicken. Add Parmesan and continue to whisk until thick and creamy.

Spoon Beef Heart and herbed Vegetables over the Creamy Polenta to serve.

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Slow braised Beef Shanks over White Beans, Bacon and Kale

Serves: 6

Prep Time: 20 minutes

Cook time: 6 hours


6 – Beef Shanks (1 ½ to 2 inches think)

Salt & Pepper to taste

½ cup Flour

2 tbsp. Olive Oil

4 cups Beef Broth

6 – Garlic Cloves (peeled and chopped)

2 – Carrots (medium chop)

2 – Celery Ribs (medium chop)

1 – Sweet Onion (medium chop)

1 lb Bacon (cut into lardons)

2 – Bunches Curly Kale (rough chop)

1 – 28 oz. can White Kidney Beans

2 cups Chicken Stock


Preheat a large dutch oven over medium high heat.

Dredge Beef Shanks in Salt, Pepper and Flour. Add oil to the dutch over and sear shanks on all sides. Transfer shanks to a plate and set aside.

In the same dutch oven, add Carrots, Celery, Onion and Garlic, sauté for 4-5 minutes. Add Wine to deglaze, cook on same heat for 6 minutes, then add Beef Shanks back to the dutch oven. Add Beef Broth to dutch oven, enough to just cover the shanks. Bring to a boil, reduce to a simmer and cover. Cook on a simmer for 5-6 hours, or until the meat is almost falling off the bone.

In a large soup pot, render Bacon lardons over medium heat (about 7 minutes). Add Kale and Beans (all contents of can) to the pot. Add Chicken Stock and cook on low for 1 hour.

Divide Kale and Beans evenly onto plates and top with Beef Shank. Top with the sauce from the dutch oven.

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Red Wine Braised Beef Shanks

Serves: 6

Prep Time: 5 minutes

Cook time: 3 hours 30 minutes


6 – Beef Shanks

Kosher Salt and Freshly Ground Black Pepper to taste

4 tbsp. Extra-Virgin Olive Oil

2 – large Yellow Onions (diced)

6 – medium Carrots (diced)

12 – medium Garlic Cloves (minced)

6 cups dry Red Wine

4 – Thyme Sprigs

2 – Bay Leaves

1 tsp. Soy Sauce

Hot Water or Chicked Stock, as needed

Minced Parsley


Preheat oven to 300°. Season shanks all over with salt and pepper. In a large heavy roasting pan, heat oil over high heat until simmering. Add Beef Shanks and cook until browned on both sides, about 5 minutes per side. Transfer Beef Shanks to a platter.

Lower heat to medium-high and add onion, carrot and garlic, cooking and stirring until softened, about 10 minutes. Add wine, scraping up any browned bits, and bring to a simmer; lower heat to medium and cook until raw alcohol smell has mostly cooked off, about 20 miuntes.

Add thyme and bay leaves. Nestle shanks in cooking liquid so that they are almost but not completely submerged, pouring any accumulated juices from the shanks into the roasting pan. Cut out a piece of parchment paper about the size of the roasting pan. Cut a hole in the center of the parchment and press against the surface of the shanks. Transfer to oven and braise until shanks are tender, about 3 hours.

Discard parchment and transfer shanks to a clean plate. Skim rendered fat off surface of braising liquid and discard thyme and bay leaves. Using an blender, blend aromatics and braising liquied to form a smooth sauce. Thin with warm water or stock as needed to create a consistency just thick enough to coat the back of a spoon. Add soy sauce and season with salt and pepper.

Server shanks with sauce, sprinkling parsley on top. Shanks can be refriferated in their sauce for up to 4 days. Reheat before serving, and thinning reheated sauce if necessary with water.

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BBQ Beef Ribs

Serves: 4

Prep Time: 10 minutes

Cook time: 8 ½ hours


2 – Racks of Beef Ribs (membrane removed)

2 tbsp. Kosher Salt

2 tbsp. Course Black Pepper

¼ cup Dark Brown Sugar

1 tbsp. Smoked Paprika

1 tbsp Ancho Chile Powder

1 tbsp. Cumin

2 tbsp. Liquid Smoke

1 – 12 oz. can IPA Beer

Your favorite BBQ Sauce


Preheat oven to 200 degrees.

Mix the Salt, Pepper, Brown Sugar, Paprika, Chile Powder and Cumin together in a bowl. Rub spice mix all over the ribs.

In a roasting pan with rack, pour beer and liquid smoke in the bottom of the pan. Lay Ribs flat on the rack in the pan. Cover with plastic wrap, then cover with tin foil and seal around the edges. Place ribs in preheated oven for 8 hours.

Remove Ribs from overn and let cool at room temperature. Preheat grill to medium heat. Place ribs on grill and brush with BBQ sauce. Cook about 3-4 minutes per side, continuing to brush with BBQ sauce. Cut racks in half and serve with extra BBQ sauce for dipping.

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Beef Tongue Tacos

Serves: 8

Prep Time: 6 hours

Cook time: 10 minutes


1 – Beef Tongue

14 cups Water

2 tbsp. Cumin (divided into 1 tbsp. each)

1 tbsp. Paprika

1 tbsp Ancho Chile Powder

1 tbsp. Salt

1 tbsp. Pepper

2 – Jalapeños (rough chopped)

1 – Sweet Onion (rough chopped)

2 – Garlic Cloves (rough chopped)

Additional Salt & Pepper to taste

Additional 1 tsp. Cumin

Additional 1 tsp. Paprika

Taco Ingredients:

Flour Tortillas (6 inch each)

2 – Serrano Peppers (sliced thin)

2 – Tomatoes (rough chopped)

½ bunch of Cilantro (rough chopped)

½ Red Onion (rough chopped)

4 – Limes (cut into wedges)

4 tbsp. Olive Oil


Place Tongue, 8 cups of water and 1 tbsp. of Cumin into medium pot with lid and boil for 2 hours. Remove Tongue and clean out pot. Place Tongue back into cleaned pot and add 1 tbsp. each of Paprika, Cumin, Salt, Pepper, plus all of the Chile Powder, Jalapeños, Onion, Garlic, and finish with 6 cups of Water. Bring to a boil and reduce to a simmer. Cover and let simmer for 4 hours.

Remove Tongue and rinse under cold water until you can handle it. Peel skin off Tongue. Cut into bite size pieces, roughly ½ inch cubes.

Season Beef Tongue with remaining Cumin, Paprika, Salt and Pepper. Heat skillet on high, add Olive Oil and sear Beef Tongue until browned and edges are crispy (3-4 miuntes).

Make your Tacos with your preferred toppings and enjoy.

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Beef Short Ribs over Mushroom Risotto

Serves: 6

Prep Time: 15 minutes

Cook time: 6-7 hours


6 – Beef Short Ribs (bone-in)

Salt & Pepper to taste

½ cup Flour

2 tbsp. Olive Oil

2 – Carrots (rough chopped)

2 – Celery Ribs (rough chopped)

1 – Yellow Onion (rough chopped)

4 – Garlic Cloves (rough chopped)

1 cup Red Wine

1 – 28 oz. can Whole Peeled Tomato (with juice)

4 cups Beef stock

2 tbsp. Dried Thyme

Risotto Ingredients:

8 cups Chicken stock

1 ½ lbs. Crimini Mushrooms (sliced thin)

1 – Medium Sweet Onion (chopped fine)

4 – Garlic Cloves (chopped fine)

1 tbsp. Olive Oil

2 cups Arborio Rice

½ cup Dry White Wine

½ cup Butter (cubed)

½ cup Parmesan (grated)


Preheat a large dutch oven over medium high heat.

Dredge Short Ribs in Salt, Pepper and Flour. Add 2 tbsp. Olive Oil to dutch oven and sear Short Ribs 2 at a time on all sides. Try to get a good crust on all sides of the ribs. Remove ribs onto a plate and repeat until all ribs have been seared.

With Short Ribs out of the dutch oven, place Carrots, Celery, Onion, Garlic and Thyme into the dutch oven. Sauté for 6-7 minutes on medium high heat. Add Red Wine to deglaze and cook for an additional 5-6 minutes. Add canned Tomatoes by crushing each as you add them to the pot. Add all remaining sauce from the can as well. Add Beef Stock and stir.

Add Short Ribs back into the dutch oven, making sure they are mostly submerged. Bring to a boil, then reduce heat and simmer, covered, for 6 hours.

While Short Ribs are finishing, prepare Risotto. In a medium sauce pan add Mushrooms and Chicken stock, and heat on low. In a separate large sauce pan, add 1 tbsp. Olive Oil over medium heat. Add Onion and Garlic, and auté for 2-3 minutes until fragrant. Stir in rice and auté until opaque (about 3 miuntes). Add White Wine and stir until cooked off (2-3 minutes). Slowly start adding mushroom and stock from medium sauce pan, roughly 1 cup at a time, stirring constantly. Let the rice absorb most of the stock before adding the next cup. Continue to cook and stir allowing the rice to absorb all of the stock. Add Butter and Parmesan, stir to combine.

Pour Risotto onto a large platter, placing Short Ribs over Risotto and spooning 5-6 tbsp. of the braising liquid over the Short Ribs.

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Pot Roast with Vegetables

Serves: 6

Prep Time: 10 minutes

Cook time: 3 hours


1 – Arm Roast (3 to 3 ½ lbs)

1 tbsp. Vegetable Oil

8 – Small Red Potatoes (cut in half)

2 – Large Carrots (cut into 2 inch pieces)

2 – Large Parsnips (cut into 2 inch pieces)

1 – Small Leek (cut into 1 inch pieces)

1 ½ tbsp. Cornstarch dissolved in 3 tbsp. Water

1 tsp. Dried Oregano

1 Garlic Clove (minced)

½ tsp. Salt

½ tsp. Lemon Pepper


Combine the Oregano, Garlic, Salt and Lemon Pepper and press mixture onto Arm Roast. Heat Vegetable Oil in stockpot over medium high heat. Brown the Arm Roast on all sides and pour off the drippings.

Add ¾ cup water and bring to a boil. Reduce heat, cover tightly and simmer for 2 hours. Add Vegetables and continue cooking, covered, for 30-45 minutes (or until roast if fork-tender). Remove Roast and Vegetables, keep warm.

Skim the fat from cooking liquid. Measure 2 cups cooking liquid back into stockpot. Stir in Cornstarch mixture and cook for 1 minute, stirring continuously (or until thickened and bubbly).

Carve Roast and serve Vegetables on the side. Pour sauce from stockpot over as desired.

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Barbeque Braised Brisket

Serves: 6

Prep Time: 24 hours

Cook time: 5 hours (7 hours if choosing to use crock pot)


4 lbs Brisket (flat and cut in half)

1 tbsp. coarse Kosher Salt

2 tsp. ground Black Pepper

1 tsp. Garlic Powder

1 tsp. Smoke Paprika

1 ½ cups Vegetable Juice

½ cup Cider Vinegar

½ cup Brown Sugar

2 tbsp. Worcestershire Sauce

2 tsp. Onion Powder

½ tsp. Cayenne Pepper

1 - Large Onion (diced)


Combine the Salt, Black Pepper, Garlic Powder and Smoked Paprika. Rub evenly onto Brisket, wrap with plastic wrap and refrigerate overnight.

Preheat oven to 350°. Place Brisket flat side up in dutch oven and roast uncovered for 30 minutes. Flip and roast an additional 30 minutes.

While Brisket cooks, whisk together Vegetable Juice, Vinegar, Brown Sugar, Worcestershire, Onion Powder and Cayenne. Then mix in the diced Onion.

After 30 minutes on each side, lower oven temperature to 300°. Pour liquid mixture over Brisket, cover and braise for 4 hours (until fork tender). (As an alternative, Brisket can be moved to a crock pot on low for 6 hours)

Transfer Brisket to cutting board. Skim excess fat from braising liquid as desired. Let rest 10 minutes before slicing thinly across the grain. Serve topped with warm braising liquid.

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The Best Liver and Onions

Serves: 4

Prep Time: 15 minutes

Cook time: 25 minutes


2 lbs sliced Beef Liver

1 ½ cups Milk

¼ cup Butter (divided)

2 – large Sweet Onions (sliced into rings)

2 cups all-purpose Flour


Gently rinse liver slices under cold water and place in a medium bowl. Pour in milk.

Melt 2 tbsp. of butter in a large skillet over medium heat. Separate onion rings and sauté them in butter until soft. Remove onions, and melt remaining butter in the skillet. Drain the milk from the liver and coat the slices in flour.

Once the butter has melted, turn the heat up to medium high, and place the coated liver slices in the pan. Cook until brown on the each side, turning once. Add onions back to the skillet and reduce heat to medium. Cook for a few additional minutes (2-5 depending on wellness) and server.

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Boneless Prime Rib Roast

Serves: 4-6

Prep Time: 5 minutes

Cook time: 2 hours 45 minutes


1 – Boneless Prime Rib Roast

Kosher Salt and Freshly Ground Black Pepper to taste


Preheat oven to 450°. Season Boneless Prime Rib on all sides with salt and pepper.

Place on a roasting rack, fat side up and roast for 15 minutes. Reduce heat to 325° and continue roasting approximately 2 ¼ hours for medium (when thermometer registers 135-140° before resting) or until desired doneness.

Transfer Prime Rib to cutting board and loosely tent with foil. Let stand for 15 minutes. Slice Prime Rib across the grain.

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