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=””][img src=”” 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=””][img src=”” 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 →