60 Items
Beef Au Jus
No beef roast is complete without Chef John's perfectly simple au jus.
Herb-Marinated Tenderloin
Tenderloin (sometimes called filet mignon) is the king of steaks. It's lean, tender, you can add any desired flavor to it and it will absorb it all, and you can cut it with a butter knife. This is expensive, though, so only cook this once in a while.
Minute Steaks with Barbeque Butter Sauce
Everyone knows that a minute steak is only as good as the pan sauce, and this recipes offers an ultra-simple barbeque butter sauce. There's only a small amount of butter, but the way it blends with the beef broth and barbeque sauce, the effect is amplified.
Slow-Cooked German Short Ribs
Dust off your slow cooker. This recipe is worth it. I love coming home to a waiting meal!
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Wine-Braised Beef Brisket
This is yummy the day you make it, but is even more delicious the next day.
Granny's Swiss Steak
This is comfort food at its best. My Granny makes it for me frequently when I visit. The sauce is good and thick. Serve with corn muffins.
Midwest Salisbury Steak
Ground sirloin Salisbury steak with a hearty mushroom and onion gravy.
Filet Mignons With Pepper Cream Sauce
These luscious steaks' peppery bite is tamed with a velvety cream sauce.
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Homemade Beef Stew
A tender, homemade beef stew with carrots, potatoes, and rosemary.
Chef John's Perfect Prime Rib
Chef John's mathematical method for prime rib is perfect every time.
Smothered Beef Short Ribs
Beef short ribs simmered on the stovetop with vegetables in beef stock.
Chef John's Beef Goulash
This Hungarian-style goulash is a thick beef stew that is great served over buttered noodles and garnished with sour cream.
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