The best cooking method for the most tender cut of meat around.
Start low and slow in the oven and finish at 500°F for the juiciest, most flavorful, evenly cooked prime rib roast.
Perfectly even edge-to-edge cooking and foolproof results.
Tall and light with a crisp shell and a lightly chewy center.
Perfectly cooked butter-basted steak, with a deep brown crust flavored with aromatics.
Slow-roasted prime rib with a rich red wine jus and a side of braised oxtail: the perfect holiday centerpiece.
Sous vide is the key to consistently moist brisket with a smoky bark.
This chili brings together a rich, complex chili flavor; a robust beefy character; and creamy, tender beans that stay intact.
A few unexpected ingredients and an oven-based technique produce a supremely rich, silky Bolognese.
Hearty and deeply rich.
Beef tenderloin, a rich mushroom duxelles, foie gras, and prosciutto, all wrapped in a buttery puff pastry crust.
The real deal Texas bowl of red.
The pressure cooker makes beef stew that's short on time, but long on flavor.
Flavorful grilled steak fajitas served with sizzled peppers and onions.
After dozens of pounds of stewed beef and scores of experiments, we've got the recipe for the ultimate beef stew.
A full meal in a bowl.
Brisket that's tender and moist.
You have to try to mess up this easy method of cooking a steak.
Intensely beefy broth, warm spices, and a bright garnish of fresh herbs.
An even crust and deeply flavorful pan-seared steak.
An Irish classic with even more flavor.
Once you go high-pressure, you never go back.