- NEW!
by shady on January 10th, 2008
its a little pricey but I did prime rib for Christmas and it was a big hit. Just rub spices on it and put it in the oven (exact directions on the label) Good luck!
by GhostWriter13 has found his voice again on January 10th, 2008
Here's one. Haven't tried it myself, but sounds wonderful.
http://www.cooks.com/rec/doc/0,1827,157160-235198,00.html
Have fun at dinner:)
by We miss our girl! on January 10th, 2008
http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_29352,00.html
This is a very easy stuffed steak recipe from 30 minute meals. It's awesome. I've made it w/o the prosciuto. Also try the warm cherry tomato salad (link under the recipe). This would go good with twice baked potatoes. It looks really impressive, too...good for company!
by Scifisuz on January 10th, 2008
Standing Rib Roast With Onion Gravy
COOKING TIME
Active Time: 10 minutes
Total Time: 2 hours and 30 minutes
INGREDIENTS
One 3-rib beef roast (about 71/2 pounds), left at room temperature 1 hour
1 teaspoon dried rosemary
1/2 teaspoon each salt and pepper
2 large cloves garlic, cut in slivers
4 medium-size onions (11/4 pounds), halved, skins left on
1/2 cup dry red wine or beef broth
6 tablespoons all-purpose flour
1/2 cup water
11/2 cups canned beef broth
PREPARATION
1. Place oven rack in lowest position. Heat oven to 350°F.
2. Place roast, fat-side up, directly in a roasting pan. Mix rosemary, salt and pepper; rub over rounded surface. Cut 1/2-inch-deep slits 1 inch apart in fatty surface. Push a garlic sliver into each slit. Place onion halves cut-side down around meat.
3. Roast 2 hours or until a meat thermometer inserted in center of meat registers 130°F for medium-rare; 155°F for medium.
4. Remove roast to carving board, cover loosely with foil and let rest about 20 minutes (temperature will rise about 5° to 140°F for rare and 160°F for medium).
5. Meanwhile pour off fat in pan and remove dry onion skins, leaving tender part. Place pan over medium heat, add wine and scrape bottom, loosening any brown bits. (Liquid will darken and thicken slightly.) Put flour in a bowl. Whisk in water to make a paste. Whisk into pan liquid and stir until thickened. Gradually stir in broth. Bring to a boil, whisking occasionally. Boil 5 minutes until thickened. Pour into a blender, scraping pan. Blend on low speed 15 seconds to mince onions. Keep warm until ready to serve.
by Scifisuz on January 10th, 2008
Here's one --- and I'm answering again with another...
Rio Grande Pot Roast
COOKING TIME
Active Time: 10 minutes
Total Time: 10 hours
INGREDIENTS
11⁄2 cups thick-and-chunky salsa
1 cup beer or water
6-oz can tomato paste
1.25-oz pkt taco seasoning
One 3-lb boneless beef bottom round roast
1⁄2 tsp salt
1⁄2 tsp pepper
2 Tbsp peanut butter
1⁄3 cup chopped fresh cilantro
PREPARATION
1. Put salsa, beer, tomato paste and taco seasoning in a 5-qt or larger slow-cooker. Stir to mix. Rub beef with salt and pepper; add to cooker and spoon some of the sauce mixture over it.
2. Cover and cook on low 8 to 10 hours until beef is very tender when pierced. Remove to a cutting board. Stir peanut butter and cilantro into sauce. Slice meat across the grain; serve with the sauce.
What is Omaha Steak?
by Answerbag Staff on March 19th, 2010
| 1 person likes this
Have you had enough beef yet?
by Weylon on October 30th, 2011
| 4 people like this
Look out! Kobe beef is contaminated.How many $50 hamburgers do you eat a year ? How many people could this effect ?
by Ryan_U on March 21st, 2011
| 1 person likes this
Do you love beef jerky?
by XT on January 11th, 2012
| 5 people like this
Is there a reason for the ridge shapes on one side of the ground beef patties in Europe?
by An0nym0us on August 29th, 2011
| 1 person likes this
You're reading I am looking for a good basic beef recipe, something to serve with twice-baked potatoes. Suggestions?
Your favorite Q&A site is on Facebook! Become a fan to connect with the ever-growing community of Answerbaggers, share your thoughts and find out what Answerbag's up to next!
Comments