Beef Recipes |

Ingredients:

3 cups coarse kosher salt
1 (6 to 8-pound) standing rib roast, trimmed

Methods:

1. In a bowl stir together the salt and 3/4 cup water until mixture forms a slightly stiff paste.
2. Arrange the rib roast, fat side up, in a roasting pan and coat it completely with the salt mixture, patting the mixture on about 1/4-inch thick.
3. Roast the beef in the middle of a preheated oven 325*F (160*C) oven for 2 hours (about 22 minutes per pound), or until a meat thermometer registers 130*F (55*C) for medium-rare meat.
4. Transfer the beef to a cutting board and let it stand for 15 minutes. Remove the crust with a hammer and carve the roast.

Ingredients:

1 (3-rib, about 7 pounds) standing rib roast, preferably first cut
Salt and freshly ground black pepper

Methods:

1. Set roast on rack above pan lined with paper towels. Refrigerate for 3 to 7 days. Shave off dehydrated exterior layer of roast with sharp knife. Let roast rest at room temperature for 3 hours; tie roast.
2. Adjust oven rack to low position and heat oven to 200*F (95*C). Heat large heavy-duty roasting pan over two burners set at medium heat. Place roast in hot pan and cook on all sides until nicely browned and at least 1/4 cup fat has rendered, 8 to 10 minutes. Remove roast from pan. Drain off fat. (Reserve fat in measuring cup if making Yorkshire pudding.) Set wide rack in pan, then set roast on rack. Generously season with salt and pepper.
3. Place roast in oven and roast until meat registers 130*F - 55*C (for medium-rare), about 3 1/2 hours (or about 30 minutes per pound). Transfer prime rib to cutting board. Let roast stand stand 20 minutes (a bit longer is fine) before serving.
4. Remove twine and position roast so that rib bones are perpendicular to cutting board. Using carving fork to hold roast in place, cut along rib bones to sever meat from bones. Set roast cut side down on board and carve meat across grain into thick slices.

Ingredients:

1 (8 pound) rib roast
2 onions
2 bay leaves
12 peppercorns
2 cups red wine
1/2 cup olive oil
1/4 cup fresh parsley, chopped
2 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon ground black pepper

Methods:

1. Place rib roast in a large, wide baking dish. Slice onions and lightly crush bay leaves and peppercorns. Place around the roast, then add red wine, 1/2 cup olive oil, and chopped parsley. Cover and marinate overnight in the refrigerator, turning several times.
2. Prepare the grill. Remove the beef from the marinade and rub it with 2 tablespoons olive oil. Sprinkle with salt and pepper. Cook over hot coals for about 35 minutes, turning often for even cooking, until the internal temperature is 130 degrees.
3. Let rib roast stand on a platter for 5 minutes before carving.

Ingredients:

1 (6 to 8 pound) beef rib roast (2 to 4 ribs), small end, chine (back) bone removed
6 cloves garlic, minced
1 1/2 teaspoons dried thyme
1 teaspoon cracked black pepper

Yorkshire Puddings:
1 cup all-purpose flour
1/4 teaspoon salt
1 cup milk
2 large eggs
4 tablespoons roast beef pan drippings

Methods:

1. Heat oven to 350°F. Combine garlic, thyme and pepper; press onto beef roast. Place roast, fat side up, in shallow roasting pan. Insert oven proof meat thermometer so tip is centered in thickest part of beef, not resting in fat or touching bone. Do not add water or cover. Roast in 350°F oven 2 1/4 to 2 1/2 hours for medium rare; 2 3/4 to 3 hours for medium doneness.
2. Remove roast when meat thermometer registers 135°F for medium rare; 150°F for medium. Tent with foil. Let stand 20 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.) Carve roast. Season with salt. Serve with Yorkshire puddings.

Yorkshire Puddings:
1. Combine flour and salt in bowl.
2. In separate bowl, whisk milk and eggs gradually add to flour mixture. Beat until smooth. (Refrigerate up to 1 hour, if desired.)
3. After removing roast, heat oven to 450°F.
4. Spoon pan drippings into 12 muffin cups; tip to coat bottoms. Fill halfway with batter.
5. Bake in 450°F oven 15 to 18 minutes or until puffed and golden. Serve immediately.

Ingredients:

4 pounds well-trimmed beef chuck short ribs, cut into 3 x 2-inch pieces
1 (8-ounce) can tomato sauce
3/4 cup tomato juice
1/4 cup finely chopped onion
3 tablespoons cider vinegar
2 tablespoons Worcestershire sauce
1/4 teaspoon ground cinnamon
Dash ground cloves
Dash ground black pepper

Methods:

1. Place beef short ribs on rack in broiler pan so surface of beef is 3 to 4-inches from heat. Broil about 20 minutes or until well-browned, turning as needed. Place in Dutch oven.
2. Heat oven to 350°F.
3. Add remaining ingredients bring to a boil. Cover tightly and cook in 350°F oven 1 1/2 to 2 hours or until beef is fork-tender. Remove ribs. Skim fat from sauce. Serve sauce with ribs.