Beef & Veal

Indian street food at its finest from cookbook author Nik Sharma. Experience a slow building of heat to an exquisite crescendo. And they’re made on the stovetop for all-seasons kebabing.

• Quick Glance
• 45 M
• 2 H, 15 M
• 0

Julia Child updated the French classic with black, green, and white peppercorns along with allspice to lend a little intrigue. A surprisingly quick yet altogether swoonworthy weeknight dinner.

• (1)
• 20 M
• 25 M
• 6

Quite frankly, these remind us why meatballs are a thing of magnificence. They owe their loveliness to chorizo, chili powder, cilantro, and Cheddar.

• (7)
• 25 M
• 45 M
• 32

With all due respect, your go-to recipe for beef stew falls short of this magnificent melding of beef, wine, and pasta. No contest.

• (1)
• 2 H
• 5 H, 30 M
• 6

Pricey but not pretentious, a standing rib roast is essentially a slab of bone-in rib eye steaks standing on end. You could do worse, eh?

• (2)
• 25 M
• 2 H, 25 M
• 23

Remember the good old days when “bone broth” was simply called “beef stock”? Sigh. Whatever you call it, it’s still simple to make. And still spectacular to taste.

• (3)
• 10 M
• 24 M
• 23

An Italian tradition that, in true form, transforms simple ingredients into something sublime.

• (1)
• 40 M
• 1 H, 40 M
• 2

These barbecued beef back ribs are robustly meaty, modestly spicy, knee-wobblingly tender, and ridiculously easy. And they come with a rub that’s so good you won’t want any sauce.

• (8)
• 40 M
• 4 H, 35 M
• 37

Though traditionally a first course, bone marrow is sufficiently rich to be both first course and last course. And maybe each course in between.

• (16)
• 15 M
• 25 M
• 78

Infused with smoke as it cooks low and slow, this compelling centerpiece is, quite simply, the best and most unique prime rib we’ve ever tried. And worth standing at the smoker even during the dead of winter.

• Quick Glance
• 30 M
• 3 H
• 2