Here are 25 Easter Dinner Recipes for you to choose from that does NOT include Ham. I put together a “Money Shot” compilation video of entrees and side dishes for you to see the final outcome of the dish you’d like to try making. The full tutorial for each individual recipe can be found in the description of the video, with a link for the exact ingredients in the description of each of those. You can also search for each title in the sidebar. These recipes include greens, potatoes, mushrooms, pork, lamb, fish, chicken and biscuits.
The Easter Dinner recipes, in the picture above, from left to right/top to bottom are listed in the following order:
1st Row – Green Bean Casserole, Lamb Chops, Cod in black Bean Sauce, Buttermilk Biscuits, Garlic Crusted Rack of Lamb.
If you’ve ever wondered why the large beef ribs don’t have much meat on their bones, it’s because they’re the rib bones that are cut away from Prime Rib/Ribeye steaks. So, if any more meat was left on the bones, it would take away from those steaks. To get a meaty Beef Rib, you need to pick up some short ribs. They usually weigh about 4 lbs but they slow roast and/or smoke beautifully.
That being said, this is one of the best and easiest ways to prepare Beef Short Ribs, without a lot of hassle. There’s hardly any prep work, a little bit of after cooking to make the gravy but the hardest thing about this recipe is the waiting. It takes 10 hours to cook these ribs, in a slow cooker, to get them juicy and tender. But, it’s worth it!
Purchasing Beef Short Ribs
Sometimes these cuts aren’t easy to find and if you find them they can be a bit pricey. They’re often cut into singles with an average of 8 Riblet portions but, sometimes, the ribs can be bought as a whole. If you’re lucky, you have a butcher that will cut them by your request or, at least, offer both.
If you can’t find short ribs or you need a cheaper alternative, I suggest you purchase a thick Beef Chuck that can be cut into rib size portions, with all of the connection tissue, that could imitate good short ribs. We’ll call it, Poor Man’s Beef Short Ribs!
Beef Short Ribs are very meaty and popular among barbecue enthusiasts because of it. They are terrific when they’re smoked on a grill and just good but different, if they’re slow roasted in the oven or in a Slow Cooker. Today, I’m going to show you a simple method I like to use in my old school Crock Pot.
Roasting Short Ribs
Rib meat can be very tough when it’s cooked at higher temperatures for shorter amounts of time. That’s why the prefered method is to smoke or roast for a slow amount of time and at lower temps. Both smoking and roasting embrace this methodology and I’m a big fan of the process, myself.
My Crock Pot (slow cooker), however, is old. Like 80’s old but that’s the era that made the best slow cookers. They have a heavy glass lid that traps the steam in so you don’t have to add any liquid to keep the meat from drying out. If you’ve got one of the newer slow cookers, that requires the addition of liquid as you roast, then you need to follow those cooking instructions along with this recipe, to get the same results.
I season and sear all of the Beef Short Ribs, in a pan with Olive Oil, before I add them to the Crock Pot. Then I add chopped onion, bell pepper, mushrooms and parsley. Again, no liquid unless your slow cooker requires it. After 10 hours of cooking on low, I separate the Ribs from the liquid (above pic).
Making the Gravy
I use the liquid, from the crock pot to make the gravy. I make a small garlic and butter based roux before I add the liquid, including all of the chopped and roasted veggies. If a deeper and more complex flavor is desired, a splash of red wine or a small amount of tomato paste can be added. I’ve had it both ways, they’re both great but I prefer it without either.
Beef Short Ribs with Gravy Ingredients:
4 lbs Beef Short Ribs 1 Onion, sliced or diced 1 Red Bell Pepper, sliced or diced 2 oz Button or Portobello Mushrooms, sliced 1 sprig Fresh Parsley, chopped
1/2 cup Red Wine, optional 1/3 cup Tomato Sauce, optional
Kosher Salt and Pepper to taste
Season the Beef Short Ribs with Kosher Salt and Pepper, then sear all sides in a hot pan. Add sliced Onion, Bell Pepper, chopped mushrooms and parsley to the slow cooker, topped with the seared short ribs. Cook on low for 10 hours.
Extract the Beef Ribs from the pot and start cooking the Gravy in a large pan on the stove. Start with the butter, then add the garlic and flour. Stir for 1 minute until it’s pasty and starts to brown. Then add the slow cooker juice including all of it’s contents; onions, peppers, mushrooms and parsley. Cook and stir over High heat, until the gravy thickens, then turn the burner down to low. Serve Beef Short Ribs and Gravy over mashed potatoes.
I can’t say enough about this recipe. Plus, I love practically anything “Chowder” so, it’s safe to say, being the author and all, that I might be a little bias. A Chowder is defined as a soup made with milk and/or cream, also a roux for thickening and the addition of seafood or vegetables or both. There are two other common ingredients, however, found in most Chowders; chopped onion and potatoes.
There are many different recipes out there, in this great abyss we call the web. Clam Chowder has always been one of my favorites and I like to make mine with bacon. There is of course other Seafood recipes, similar to this one, that add chunks of fish or shrimp and, of course, simple potato or corn chowder recipes.
For this particular chowder, I decided to step it up and make it chunky; like a stew. That’s why I’m calling it, “Beyond” Chicken Corn Chowder. I combined Chicken Chowder with Corn Chowder and I threw in a few more vegetables. In fact, the beautiful thing about this recipe, is it is interchangeable. It can be made with just the vegetables or the addition of Seafood, instead of Chicken.
If you want to make a vegetable chowder, just leave the chicken out and use a vegetable broth instead. If you want a Clam chowder, exchange the chicken broth for Clam juice and add chopped Clams instead. The same goes for seafood… shrimp or fish. Just swap the broth and the meat and your chowder flavor will follow.
Chicken Corn Chowder Ingredients: 8 to 10 servings
4 tbsp Butter 2 Russet Potatoes, cut into 1/2″ inch pieces 1 Onion, diced 1 cup peas, frozen bag 1 cup Carrot, frozen bag 1 cup Corn, frozen bag 1/3 cup Flour, all purpose 1 cup White Wine, sweet (I used homemade Roscatto) 1 qt Chicken Broth 1 cup Heavy Whipping Cream 1 lbs Chicken, 1″ inch cut portions 1 tsp Italian Seasoning or Parsley, dried 1/2 tsp Blackened Seasoning 1/4 tsp White Pepper
Kosher Salt and Pepper to taste
Season Boneless Chicken Thighs with Kosher Salt and Pepper and Blackened Seasoning. Could also use a dash of Cayenne for spicier taste buds.
This Chowder is EXCELLENT for any recipe; Clams, Chicken, fish and seafood or plain Corn Chowder.
Start the cooking in a large pot by adding the butter first, then the garlic, onion, carrot, corn and peas, then flour, wine and broth. Bring it to a boil, then add the potato(Tater Tots) and whipping cream. Stir until thickened and reduce heat to a simmer. Add the Cod and season with dried Parsley, Kosher Salt and Pepper, Blackened Seasoning and white pepper.
Be sure to watch the short video tutorial and I’ll demonstrate exactly how to make this Chicken Corn Chowder.