Similar Recipes
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Perfect Prime Rib With Red Wine Jus
Slow-roasted prime rib with a rich red wine jus and a side of braised oxtail: the perfect holiday centerpiece.
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Slow-Roasted Beef Tenderloin
Roasted beef tenderloin can be the decadent star of a great meal. Our method yields a nicely browned crust, an ultra-tender center, and perfectly pink meat from edge to edge.
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Koji Beef Jus
A shio koji-spiked beef jus that will give your holiday roast a savory kick in the pants.
Standing Rib Roast (Prime Rib)
Standing Rib Roast is the ULTIMATE Roast Beef! Also known as Prime Rib, it's the tastiest, juiciest and most tender cut of beef.
Marinated Roast Beef
This marinated roast beef transforms economical beef into something really special by injecting flavour, juiciness and tenderising the beef. Amazing!
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Red Wine-Marinated, Roasted Beef Tenderloin With Herb-Horseradish Cream
Red wine and herb-marinated beef tenderloin pairs with pan sauce and mint, parsley and dill-stippled horseradish cream.
Prime Rib Roast - The Woks of Life
A Prime Rib Roast is always a crowd-pleasing special occasion dinner. Make the perfect prime rib with a proven family/restaurant recipe!
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Sweet and Spicy Grilled Tri-Tip
A sweet and spicy rub adds flavor to this otherwise mild but tender cut of beef.
smoked BEEF TRI TIP meets PIT BEEF SANDWICH
Smoked Tri Tip meets Baltimore Pit Beef Sandwiches
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Roasted and Reverse Seared Prime Rib
Start low and slow in the oven and finish with a blast of heat for the juiciest, most flavorful, evenly cooked prime rib roast.
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Using the reverse-sear method, you can turn the underappreciated tri-tip into a special-occasion beef roast, without breaking the bank.
Serve With
Roasted Asparagus
Just a really quick, very tasty way to prepare roasted asparagus: cook in a hot oven with garlic, finish with lemon juice & parmesan. YUM!
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Sautéed Asparagus
Sautéed whole asparagus spears don't get as much play as blanched and grilled do, but they should. When done right, they have a deep, woodsy flavor that's hard to beat. Plus, it's easy to do. Here, they're served with a bright, herbal caraway-yogurt sauce.
Crispy Roasted Parmesan Potatoes
Make these Crispy Roasted Parmesan Potatoes for your Sunday roast or pass them around at a party! Quick to prepare, utterly addictive.
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Cheesy Grits With Spring Vegetables
Cheesy grits topped with a mix of spring vegetables sautéed with shallots in butter. A soft poached egg tops the whole mix.
Roasted Vegetables
The best roasted vegetables are cooked in a moderate rather than hot oven so they have time to sweeten and caramelise!
Roasted Root Vegetables
Classic Roasted Root Vegetables are a simple, hearty dish that brings out the natural flavors of carrots, parsnips, turnips, sweet potatoes, and more. The perfect side for any fall or winter meal.
CRISPY Parmesan Roasted Brussels Sprouts (addictive!)
Parmesan Garlic CRISPY Roasted Brussels Sprouts are ridiculously easy and so mouthwateringly good, it's sure to become your "go-to" brussels sprouts recipe!
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Creamy Brussels Sprouts Gratin With Blue Cheese
Robed in a rich sauce of cream, blue cheese, and whole grain mustard, the sprouts are cooked down gratin-style under a blanket of Parmesan.
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Old-Style Mustard and Rosemary Asparagus
This simple green side features asparagus roasted with old-fashioned grain mustard, fresh rosemary, lemon zest, olive oil, and sea salt.
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Glazed Winter Vegetable Medley With Chestnuts and Caper Berries From 'Feast'
The final savory chapter in Sarah Copeland's new cookbook, Feast, focuses on a few larger, celebration-sized meals. These recipes take a bit longer to prepare than those in the rest of the book, requiring more attention to detail, but they're worth the time—think paella, vegetable tagine, and silky (bread crumb-free) eggplant parmesan. Her glazed winter vegetable medley is the centerpiece of the chapter.