A standing rib roast is an awe-inspiring sight at any banquet – rich, perfectly roasted beef ribeye with a line of brilliant white bones. A… Read more »
Got a hankering for classic roast beef? This recipe will fit the bill. The natural deliciousness of grass-fed Angus beef is augmented with garlic slivers… Read more »
These braised boneless short ribs are rich, tender, and incredibly delicious. We recommend serving them with polenta, as we have here. Ingredients Servings: 8 4… Read more »
This lighter, easier take on a beef Wellington uses sous vide to cook beef tenderloin to a perfect rare-medium rare (increase the water bath temperature… Read more »
Leftover beef tenderloin is a delicious salad mix in. Here we’ve paired it with avocado, charred tomatoes, bibb lettuce and a creamy chervil & dill… Read more »
This dish is about as umami packed as it gets – mushroom rubbed beef with a miso butter sauce (essentially a play on a beurre… Read more »
Rather than including lettuce, this salad involves using a mandoline and a peeler to finely shave/slice asparagus, fennel & carrot, giving the salad a unique… Read more »
These burgers are an upscale take on an American classic – the thin griddle burger. Here we’ve upgraded it with top quality grass-fed beef, a… Read more »
Beefy grass-fed beef burgers stuffed with a molten center of rich, buttery foie gras. Burgers don’t get much more luxurious than this! No cheese necessary…. Read more »
