Bacon and Spinach-Stuffed Rib-Eye Roast Pack this stunning beef roast with a savory stuffing, which keeps the meat juicy and makes a fine accompaniment on the plate. Ingredients Stuffing 1 pound applewood-smoked bacon, cut crosswise into 1/2′ pieces 1/2 cup finely chopped celery 1/2 cup finely chopped shallots 3 garlic cloves, chopped 2 1/2 … Read More →
Standing Rib Roast with Aioli Author: Taylor Boetticher and Toponia Miller Ingredients [url href=”http://hopfood.com/wp-content/uploads/2013/12/51205480.jpg”][img src=”http://hopfood.com/wp-content/uploads/2013/12/51205480.jpg” alt=”” width=”460″ height=”346″ class=”alignright size-full wp-image-438″][/url] 1 shoulder-end 4-bone standing beef rib-eye roast, preferably dry-aged (about 8 pounds), chine bone removed Kosher salt, freshly ground pepper 2 large egg yolks 2 garlic cloves, finely grated 1/2 cup grapeseed or vegetable … Read More →
Prime Rib Roast with Horseradish Cream Author: Plentiful Sufficiency [url href=”http://hopfood.com/wp-content/uploads/2013/12/original.jpg”][img src=”http://hopfood.com/wp-content/uploads/2013/12/original.jpg” alt=”” width=”200″ height=”250″ class=”alignleft size-full wp-image-384″][/url]Chef Michael Tusk bastes this roast with a fragrant garlic-thyme butter for several minutes on the stovetop before roasting it in the oven. Don’t worry if the garlic gets very dark by the time the beef has finished … Read More →
Grilled Prime, Dry-Aged Rib-Eye Steak With Savory Crust Recipe Type: Dinner Cuisine: American Author: Plentiful Sufficiency Serves: 2 By Harold Dieterle, the chef and owner of Kin Shop and Perilla in Manhattan. Ingredients For the herb butter: 3 tablespoons unsalted butter, softened 1 teaspoon grated lemon zest 1 teaspoon minced chives 1 teaspoon minced garlic … Read More →