Prime Rib 1-(2-6)-Bone Prime Rib Roast-(Boned & Tied) 3 T. Olive Oil 3-4 Garlic Cloves-(Sliced Or Minced) Prime Rib Rub: 1 T. Dried Thyme 1 T. Dried Rosemary 1 T. Black Pepper 1 T. Onion Powder 1 T. Garlic Powder 2 T. Kosher Salt Remove the prime rib from the refrigerator 4 hours before cooking, Opt: Minutes before cooking, bone and tie the roast. Cut 1/2-in. slits on the top of the roast and insert minced or sliced garlic. Rub the outside of the fist with high quality Olive... Read more ..read more

I made stuffed onions once before, a few weeks ago. My family liked it quite a bit, and I'm planning to make it again on Saturday night. But here's the deal: I want to make more of it. Here's what I did: I peeled two VERY large white onions, cut off the top and bottom of each, and then cut down to the core on one side. I put the onions in a large saucepot covered with water, brought them to a boil, and kept them on a low boil for 15 minutes. This is to soften the onions. After 15... Read more ..read more

I haven't had any problem with this so far, but I became curious. I'm not sure how you all cook your ground hamburger. When I want to get it all cooked for something like, say, taco meat or Hamburger Helper, I usually stick a pound in a pan and use a wooden whatsit to break it apart and turn it as it cooks. Now I don't leave the wooden utensil (looks like a wooden, unbent pancake turner) in with the hamburger to cook. Maybe I should. But instead I usually have it in a spoon holder or just... Read more ..read more

Hiya everyone. My bolognese is boring. Does anyone have any ideas on making it better?? 6 red onion 4 carrots 4 celery 4 slices of pork belly (thick skin removed) 1 tube tomato paste 6 cans chopped plum tomatoes 2 cups red wine 7 chicken stock cubes 1.5kg ground beef I chop the pork belly up, fry. Onions - chop in food processor and sweat with pork belly Carrots and celery - food processor and sweat with onions and pork Add tomato paste tube and cook off a bit Add... Read more ..read more

Where do I find corned beef and cabbage recipes ..read more

We purchased a 1/4 of a cow. I have several cuts of beef I do not normally purchase. The recipes I am finding taste about the same. I would love some tasty soups and other recipes that do not taste like another pot roast or braised short ribs with a wine sauce. Interested in spicy or oxtail type soup. Korean perhaps Other recipes as well. Have searched online and I thought you might have better than what I am finding Thank you I have beef neck bones 4 lbs Beef shank probably 2 lbs Short... Read more ..read more

At Christmastime we were gifted with all manner of slaughtered beef, some of which was ground beef. However, I have to say this ground beef is the toughest I have ever come across. There's still a bunch left and I really want to use it. I'm thinking that if I put it through the food processor to reduce the mass I may have some chance of using it for such things as chili and/or meatloaf. What say ye ..read more

This turned out great! The link for the recipe: The BEST 5-Star Prime Rib Recipe This garlic Prime Rib recipe is the perfect Christmas Dinner Recipe! #christmasdinnerrecipes #primeribrecipe #standingribroastrecipe #bonelessprimerib #boneinprimerib #primeribroast #beefprimerib foodieandwine.com Prime Rib Sauce. 2 Cups Sour Cream 1/2 Cup Prepared Horseradish 2 Tsp. Worcestershire Sauce 2-1/2 Tsp. Kosher Salt 1 T. Fresh Cracked Black Pepper ***I Used McCormick Crushed Black Pepper. In a bowl, add sour cream, prepared horseradish, Worcestershire Sauce, Kosher Salt and fresh cracked b ..read more

In this article, I will share how to make stir-fried beef with celery, how to marinate and stir-fry to make beef tender and not chewy, and how to combine vegetables to make the dish more beautiful. Meals:3 Preparation time: 20 minutes Cooking time: 7 minutes Ingredient​ 250g beef 3 stalks of celery 1 leek pod 150g onion 100g carrots 5–6 garlic cloves 1 piece of ginger 1 hot... Read more ..read more

I sincerely try to diligently search before asking the stupid question, but I have not been able to find any posts that directly answer my question, although several have mentioned it. I have been commissioned to do the honors to 2 10lb prime ribs and use a recipe that calls for approx. 5 min/lb in a 500 deg. oven., then turn oven off and allow to cool, etc. Since I'm handling $160 worth of beef, my sense of adventure is a little on the slim side. Does anyone have any thoughts as to how... Read more ..read more