Beef
871 recipes found
Classic Prime Rib for a Small Crowd
This scaled-down version of the traditional holiday roast is incredibly easy to prepare. In addition to the beef, you need only red wine or stock, garlic, salt and pepper. Serve it for Sunday dinner alongside a pile of fluffy mashed potatoes and something green. If you're feeling ambitious, use the beef drippings to make Yorkshire pudding.
Standing Rib Roast
Like many Nebraskans, the poet Erin Belieu’s family members use any large gathering as a pretext for serving prime rib. Thanksgiving is no exception. When Ms. Belieu, a fourth-generation Nebraskan, was growing up in Omaha, her family served prime rib alongside the turkey — until they realized no one really liked the bird and dispensed with it altogether. Her grandfather was a cowboy, and the whole family was steeped in the state’s ranching culture, even when they eventually moved to the city. In her house, the beef was minimally seasoned and roasted in a hot oven until the exterior was crackling and browned, the inside juicy and red. A little horseradish sauce might be served on the side, but her father always disapproved. Good beef doesn’t need it. “He thought sauce was for drugstore cowboys,” she said.
Beef Roast With Melted Tomatoes and Onions
“I would rather be the kosher Rachael Ray than the kosher Martha Stewart,” Susie Fishbein told our colleague Julia Moskin in 2008, after the release of one of Mrs. Fishbein’s popular “Kosher by Design” cookbooks. “My books speak to harried everyday cooks like me.” This fabulous roast of beef with melted tomatoes and onions serves as an excellent example of her appeal – and the leftovers make incredible sandwiches the next day.
Coffee-Roasted Fillet of Beef
Just when I think all my recipe snipping and gluing and saving has been for naught, something turns me around. Take this coffee-roasted beef with mushrooms and pasilla chili broth. I couldn’t imagine why I had ever cut it out — so busy, so restauranty. But I tried it, soaking chilies in one corner, shiitakes in another, coating the beef with ground coffee and roasting it. Stacking was involved in the plating. I brought the admittedly gorgeous dishes to the table with a cynically arched brow. It was heavenly. And my faith was restored.
Barbecued Veal
Rib Roast of Beef
Mahony’s Beef Po’ Boys
Benjamin Wicks, proprietor of Mahony’s Po-Boy Shop on Magazine Street in New Orleans, which opened in the summer of 2008, is a raver and ranter with the heart of an old-timer. “Why don’t people care about making great po’ boys?” he asked The Times, rhetorically, a year later. And then he gave us a terrific recipe that will take a little time to pull off, but results in a beef Po' Boy sandwich of uncommon excellence. Think of it as project food for a festive weekend lunch, and your guests will thank you. Add cheese and French fries for added pow.
Curried Mousse
Good Old Chili Con Carne
The General Store Chili
Rice Balls Stuffed With Mozzarella and Beef (Supplì al Telefono)
Supplì al telefono are rice balls stuffed with ground meat and mozzarella, then breaded and fried. They are a classic Roman snack. Serve them as an appetizer, and pair them with an aperitif like Prosecco or Campari.
Steak and Potatoes Our Way, With Salad
Daube Provencal
Mustard-Glazed Pork Tenderloin
This savory-sweet treatment for pork tenderloin was brought to The Times in 1989 by the inimitable Marian Burros. With just five ingredients — pork, brown sugar, whole-grain mustard, rosemary and sherry — you have an extremely simple though supremely satisfying dish. We like ours served with mashed sweet potatoes and a pile of sautéed greens, and the leftovers make great sandwiches.
Moroccan Tagines With Meatballs
Stir-Fried Beef With Black Beans And Onions
Bill Blass’s Meatloaf
This homespun, bacon-wrapped version of the American classic is attributed to Bill Blass, the world-famous clothing designer of the 60s, 70s and 80s, who is perhaps best known for dressing First Lady Nancy Reagan and the upper echelons of New York society. While he became hugely successful – he reportedly sold his business for $50 million in 1999 – his culinary tastes remained firmly Midwestern. From his 2002 obituary in The Times: “A man of robust but simple tastes who would go out of his way for a hamburger, Mr. Blass would serve guests his own meatloaf recipe, followed perhaps by lemon meringue pie. He always maintained, only partly in jest, ‘My claim to immortality will be my meatloaf.’” This is his recipe.
Pierre Franey's Beef Broth
Poached Fillet of Beef With Winter Vegetables
Michel-Michel Shabu-Shabu
What Americans say they want to eat (light) and what they actually consume (rich) make life difficult for most chefs. Few of them have figured out how to succeed with the light without the rich. Not the chef Michel Richard. After working for 15 years in this country as a pastry chef, Mr. Richard said he has determined what people really want. Light, yes, but with strong taste."
Table Salsa
Kim Severson’s Italian Meatballs
These are the meatballs you want to serve with spaghetti sauce — my mother Anne Marie Zappa’s is the one I’d use, but your favorite will work as well. Key to the recipe is a light hand in the mixing.
Tomato-Meat Sauce
Spicy, Garlicky Meatloaf
This meatloaf is as pungent and zesty as a meatball, but baked in that iconic, sliceable loaf form. A combination of chilies and sage add a spicy, earthy note, and a glaze of tomato paste and olive oil elevates a traditional dish away from its ketchup roots. The pine nuts are a visual cue: this is something a little different. And it tastes great the day after.