A rib roast is studded with garlic and rubbed with salt, pepper, and smoke paprika. After roasting, a sauce is made from the drippings. Easy entertaining.
Grilled Tri Tip with Black Olive Aïoli
May 05, 2005 by
For this beef recipe, tri tip is marinated in olive oil, rosemary, and black pepper. It’s then grilled and served with a garlicky-spicy olive mayonnaise.
- Quick Glance
- 0
Steak Fajitas
Aug 05, 2004 by
Closer to a soft taco recipe, these fajitas are made with sirloin grilled over a hot fire. Top with guacamole, sour cream and salsa and roll them up.
- Quick Glance
- 2
Dean Fearing’s Mansion Roadhouse Burger
Jun 27, 2004 by
This grilled burger is adapted from one made by chef Dean Fearing, of Dallas. Few double cheeseburgers pack a beef wallop like this. A real he-man recipe.
Mini-Cheeseburgers With Waffled White Bread
May 11, 2004 by
Small and easy to hold with one hand, these mini-hamburgers are topped with cheese and sandwiched between waffled toasted bread. Great for the kids.
Portuguese Pineapple Picando Burger
May 10, 2004 by
This Portuguese burger is a mix of spicy pork sausage and ground beef. Once grilled, it’s topped with orange-garlic mayo, a pineapple slice, and cilantro.
Skirt Steak with Caramelized Shallots
May 05, 2004 by
Flavorful skirt steak gets special treatment by getting seared medium-rare and piled high with sweet caramelized shallots. On the plate is a red-wine sauce.
Burmese Beef Curry with Vermicelli Rice Noodles
May 05, 2004 by
This simple beef curry recipe, by way of Burma, is flavored with ginger, coconut milk, chiles, turmeric, cilantro, and basil. An elegant curry.
Beer-Simmered Bratwurst with Onions and Sauerkraut
May 05, 2004 by
The only conceivable way to improve upon smoked brats? Steeping ‘em in beer before tossing ‘em on the grill. Pass the napkins and the bottle opener, please.
Grilled Beef with Rosemary, Capers, and Lemons
Mar 23, 2004 by
New York Strip steak is rubbed with a garlic-rosemary infused olive oil and grilled then placed on top of a bed of salad greens. Grilling at its best.
Prime Rib Roast with Orange-Glazed Onions
May 05, 2003 by
This stunning prime rib roast boasts an intricate interplay of sweet and sour and spice that’s marvelously medieval, not to mention deeply satisfying.
- Quick Glance
- 30 M
- 2 H, 30 M
- 2
Individual Meat Pies with Cointreau Marmalade
Apr 16, 2003 by
These meat pies, are true minced meat pies, filled with ground meat–lamb or beef–and dried plums, currants, spices, and a Cointreau marmalade on top.
Pappardelle with Amazing Slow-Cooked Meat
Feb 03, 2003 by
A show of hands, please. Who swoons to meat that’s slowly imbued with wine and aromatics and then tossed atop pasta? Just as we thought.
- Quick Glance
- 40 M
- 3 H, 40 M
- 29
Grilled New York Strip Steaks with Roasted Garlic Butter
Jun 05, 2001 by
Grilled New York Strip steaks with sweet garlic butter sliding across it. Decadent. Outrageous. And 100% legal. A perfect recipe for grilling fanatics.
Portuguese Stewed Beef from Pico | Caçoila
May 10, 2001 by
This recipe for Caçoila de Pico, a Portuguese stew with red peppers, can be made with beef or pork. Serve the meat with boiled potatoes and red peppers.
Braised Brisket of Beef
May 05, 2000 by
An updated braised brisket recipe based on Eastern European traditions. Black radishes, parsnips and mushrooms share the stage with chipotle chili and quince.
Provençal Beef Stew
May 05, 1999 by
A daube is simply a Provencal-style beef stew, chockablock with beef, carrots, onion, mushrooms, and olives in red-wine sauce. See? You’re fluent in French.
- Quick Glance
- 30 M
- 4 H, 30 M
- 1
Classic Provençale Daube
May 05, 1999 by
More than just French stew, Provencale Daube is a classic preparation rooted in geography. For a weekend dinner, make a day ahead for deeper beef flavor.
Beef Wellington
May 05, 1999 by
A favorite holiday dish, beef Wellington is beef fillet is slathered with pate, covered in a dice of mushrooms, wrapped in puff pastry, and baked.
Meatball-Tomato-and-Egg Tagine
May 05, 1995 by
Moroccan comfort food. Lamb meatballs are served in a rich cinnamon-flavored tomato sauce in which eggs are poached in the final few minutes of cooking.