No matter who's coming over for dinner, beef is sure to please all your meat-loving guests.
Garlic Prime Rib Roast
Preparation time: 10 minutes
Cooking time: 1 hour and 30 minutes
Start to finish: 1 hour and 40 minutes
1 ten-pound prime rib roast beef
10 cloves of minced garlic
2 tablespoons (30 ml) of olive oil
2 teaspoons (10 g) of salt
2 teaspoons (4 g) of ground black pepper
2 teaspoons (3 g) of dried thyme
1. Place your beef roast in a roasting pan with the fatty side facing up. Mix the garlic, salt, pepper, thyme and olive oil together in a small bowl. Take the mixture and spread it over the fatty layer. Let the beef roast sit out until it hits room temperature (1 hour maximum).
2. Preheat your oven to 500oF / 260oC.
3. Bake the beef roast for 20 minutes, then reduce temperature to 325oF / 165oC and keep roasting for another 60 to 75 minutes. The roast's internal temperature should be 145oF / 53oC if you're aiming for medium rare.
4. Let the roast rest for about 10 to 15 minutes before carving - this will help the beef keep its juices.
Spicy Beef Kabobs
Preparation time: 20 minutes
Cooking time: 12 minutes
Start to finish: 2 hours and 32 minutes
2 tablespoons (15 g) of beef bouillon granules
2 tablespoons (30 ml) of water
3 cloves of minced garlic
2 teaspoons (4 g) of cayenne pepper
0.5 teaspoon (3 g) of salt
1 teaspoon (2 g) of black pepper
1.5 pounds (680 g) of beef sirloin cut into half-inch (1.3 cm) cubes
10 wooden skewers (soaked in water for 1 hour)
2 tablespoons (30 ml) of vegetable oil
1. Dissolve the beef bouillon in the water. Stir in the salt, black pepper, cayenne pepper and garlic. Throw the beef pieces in the marinade and cover it; let it marinate in the fridge for 2 hours (at least).
2. Preheat a grill to high heat.
3. Skewer the cubes of beef, using about 6 to 8 pieces per wooden skewer. Put the oil in a large flat plate and roll the beef skewers in it to properly coat them.
4. Grill the beef skewers. Turn them often until the beef turns a light pink. (12 to 15 minutes).
Beef Fillet Sauteed with Reblochon Cheese and Marrow (bone) The tenderloin and even the sirloin are sometimes called, or rather known, [...]Click here
This innovative appetizer begins with an ingredient many are not familiar with: Lotus root. This is actually the rhizome (a bulky, meaty root, similar in [...]Click here
This simple dish comes off without a hitch if prime beef is used. However, since prime is the highest quality beef, it can be difficult to find in grocery [...]Click here
Beef strate with red wine The history of corned beef can be traced back to ancient times when it was served in Ireland with cabbage on Easter Sunday or on [...]Click here
Traditional Beef Wellington was probably named for Arthur Wellesley, the First Duke of Wellington and the man who defeated Napoleon at Waterloo. The original [...]Click here
Veal Cutlet Veal is the tenderest beef you can ever serve to your family or dinner guest and there are many ways that you can prepare it to perfection. Many [...]Click here