Category: Roast

2 TBS ground coffee 1.5 TBS kosher salt 1.5 TBS garlic powder 1 TBS black pepper 1 TBS sugar 1/4 tsp cayenne 1/4 tsp ground cloves 1/4 tsp cinnamon Combine ingredients for rub. Massage 3 TBS rub into 2lb TriTip, refrigerate a few hours or overnight. Bring to room temp. Grill 6 min. per side […]

1 Tbsp coarsely ground black pepper 1 Tbsp chopped fresh parsley 2 tsp chopped fresh rosemary 1 tsp chopped fresh thyme 1 tsp minced garlic 1 tsp salt 7-8 lb. oven-ready prime rib roast (3 ribs) 2 cups ruby port 1/4 cup veal or beef demi-glace diluted with 3/4 cup water (or 4 cups broth […]

1 1/2 to 2 1/2 tri-tip roast salt pepper garlic salt or powder 1 to 1 1/2 cups bottled Italian dressing Rub the tri-tip with a generous amount of salt, pepper and garlic salt or powder. Refrigerate overnight. The next day, pour the dressing over the meat, turning it to coat all sides with dressing. […]

In the old days, when the prime rib was cooked over an open fire or in a high rack, the fat and meat juices literally dripped onto the bread batter whose pan was placed directly over the meat. Today, it is more practical to spoon some of the pan drippings into a separate baking dish […]

1 round sourdough French bread 1 cup sour cream 1 pkg. vegetable soup mix 2 Tbsp chopped green onion 1 cup mayonnaise 1 pkg. frozen chopped spinach (10 oz.) Mix sour cream, soup mix, green onion, mayonnaise & thawed spinach. Let stand overnight. Serve in hollowed out sourdough round.

The standing rib is a wonderfully tender roast, whether cooked rare, medium or well-done. Fresh herbs and garlic are rubbed into and onto the meat, making a crisp, fragrant crust. 1 standing rib roast (3 or 4 ribs), about 7 or 8 pounds 1/2 cup chopped fresh thyme leaves (reserve stems) 4 garlic cloves, peeled, […]

3- or 4- rib roast, about 6 to 8 pounds 4 cloves garlic, cut into slivers 1 cup Dijon mustard 1/4 cup soy sauce 3 Tbsp fresh ground black pepper 1 Tbsp instant coffee, optional 2 tsp chopped fresh thyme or rosemary, optional olive oil Sauce: 1 1/2 cups beef stock 3 Tbsp Dijon mustard […]

1/4 cup freshly grated horseradish or bottled horseradish, well drained 1 cup creme fraiche, sour cream or whipped heavy cream salt and pepper to taste white vinegar to taste (optional) Mix together horseradish and creme fraiche. Season with salt and pepper and add a dash of white vinegar if you like it a bit tart.

1 3-, 4-, or 5-bone standing rib roast (6-12 pounds), external cap of fat and meat removed and fat trimmed to about 1/2-inch kosher salt and freshly ground pepper Let the roast stand at room temperature for approximately 2 hours. Preheat the oven to 450 degrees and adjust the rack to the lower third of […]

2 Tbsp extra-virgin olive oil or vegetable oil, more as needed 1 whole beef brisket, about 5 pounds salt and freshly ground black pepper 1 or 2 large onions, chopped 2 cups ketchup 1/2 cup dry red wine or water 1/4 cup wine or rice vinegar 1 Tbsp Worcestershire or soy sauce 1 Tbsp chili […]