Retro Ranch--A Roundup of Classic Cowboy Cookin'

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• 100 Recipes
• Hardcover
• Fabulous Illustrations
• Awesome Recipes!

Retro Ranch--A Roundup of Classic Cowboy Cookin' Overview

Get ready to rustle up some grub that will have the cows stampeding and the cowpokes sidling up to the table. From fireside to trailside, Retro Ranch: A Roundup of Classic Cowboy Cookin' is a complete guide to ranch-style cooking.

Meat and potato recipes hearken back to a time when a day's work meant physical labor from dawn till dusk, while vintage Western images evoke the clean, classic masculine cowboy vision. Outdoor cooking expert "Cee Dub" Welch brings his unique knowledge and ubiquitous persona to the recipes, altering well-known favorites for the Dutch oven and concocting his own creations along the way.

Chile con carne, cornbread, and apple crisp are just a sampling of the belly-warming treats found in these pages. Next time you fancy a taste of the open range, listen for the distant dinner bell and come on home to Retro Ranch

Sample Recipe:

Sweet & Sour Short Ribs

1 cup flour
salt
pepper
1-1/2 to 2 pounds lean short ribs
1 onion, sliced
1/2 pound bacon, sliced
1 10-3/4 oz. can beef consomme

Sauce:
3/4 cup ketchup
2 Tbsps vinegar
2 Tbsps Worcestershire sauce
4 Tbsps soy sauce
1/4 to 1/2 cup brown sugar
3/4 cup water

Season flour with salt and pepper to taste. Dredge ribs in seasoned flour and place in 12-inch Dutch oven. Lay onion then bacon over ribs. With 6-8 briquettes under oven and 18-20 briquettes on lid, bake about 2 hours. Change briquettes about every hour. To bake in conventional oven, place ribs in roasting pan and bake at 350 degrees 2 hours. To make sauce, mix all ingredients together while ribs are baking. Pour sauce over ribs and bake 2 hours or until tender

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