Main Meats

20 Rib-Sticking Beef Recipes For A Cold Winter's Night

Hearty beef recipes to get you warm, keep you warm
Dec 12, 2013 1:00 pm

Vegetarians, avert your eyes. It's bloody cold out there, and we're going to need something for dinner that'll stay in our stomachs for a while. We declare tonight "beef night," and we've got every application of every cut under the sun. Got ground beef? We've got recipes for that. Steak? Brisket? Check. And if you're in the mood for a burger, you don't have to wait til you can go outside to use the grill.

Standing Rib Roast With Pear-Brandy Glaze Recipe

Make this impressive centerpiece for the holidays
Nov 26, 2013 1:00 pm
standing rib roast glazed
Photo: Mark Shaw

The great thing about fancy roasts is they basically need zero attention, which is excellent because if you're making an impressive main course, you have sides and desserts to worry about. Need a recipe? Right this way...

Honey And Cider Roast Leg Of Lamb Recipe

A lamb recipe from London's finest, Gordon Ramsay
Nov 12, 2013 4:00 pm

Fan of true dude food? We are, which is why we're cooking our way through GQ Eats, the magazine's new cookbook. Particularly the chapter titled Michelin-Starred Meals At Home. Between the hunks of meat, spectacular sides and cocktails we'd make by the pitcher, our takeout-ordering skills are getting rusty. Not that you can order a sweet roasted leg of lamb for takeout, anyway.

Peppered Hanger Steak With Crispy Rice Cakes Recipe

A tasty steak with Asian flavors from New Orleans
Aug 13, 2013 3:00 pm
Photo: Ed Anderson

This cookbook was inspired by the award-winning HBO series, Treme, and no offense to Breaking Bad, but we'd rather cook recipes from this show, thanks. Learn simple homestyle recipes for your favorite New Orleans dishes. No Nola cookbook would be complete without a few vibrant (very spicy) Asian dishes, like this fiery peppered hanger steak.

10 Things We Learned About Charcuterie From The Man Who Literally Wrote the Book

Food Republic charcuterie class with Brian Polcyn
Jul 10, 2013 9:01 am

Brian Polcyn opened up the arcane world of grinding and curing sausages to the masses when he wrote Charcuterie: The Craft of Salting, Smoking, and Curing in 2005. He now conducts charcuterie seminars around the country, and his second visit to Nashville in six months sold out almost instantaneously with students traveling from Louisiana, North Carolina, Illinois and Chicago to learn from the master. We scored a ticket. Read on.

Lamb T-Bones With Salsa Verde Recipe

Easy grilled lamb recipe with an even easier sauce
Jun 18, 2013 3:01 pm

Bon Appétit's epic new grilling tome, aptly named The Grilling Book, is a volume of unbelievable barbecue recipes you simply have to see for yourself. And until you do, we're publishing a few of the standouts, grilled lamb T-bones being close to the top.

Beef Fillet With Basil Mayonnaise Recipe

Homemade herb-spiked mayo compliments rich beef
Mar 13, 2013 3:02 pm

While a good amount of Ina Garten's recipes are more or less foolproof — a trait we really admire in a cookbook author and TV chef — the Barefoot Contessa's most recent book, Barefoot Contessa Foolproof, has us convinced we too can lay out a Hamptons-style spread. First up, a tender fillet of beef with homemade basil mayo.

10 Recipes For National Meatball Day

Today, we celebrate these great balls of meat
Mar 3, 2013 3:01 pm

Any region with winter (like us) welcomes a holiday like National Meatball Day with open arms. We can't think of a food culture that doesn't make a great meatball — we've got your standard Italian meatballs, but we've also got Cambodian, Swedish, Mexican, Hungarian, Moroccan and sliders (which are a cuisine in themselves). Check 'em out!

ADVERTISEMENT

Follow Food Republic

Britain stops rinsing raw chicken. We should, too.
For Melbournites, coffee describes who you are
Two liters of French 75? Yes please.
Stop everything and start deep-frying scallions
Irish capital is awash in Guinness and fiddle tunes
Breweries use modern packaging to simply make noise
ADVERTISEMENT
About Us | Advertise With Us | Contact Us | RSS | Privacy Policy | Terms of Use
© 2013 Food Republic. All rights reserved.