An umami-rich overnight marinade transforms beef tenderloin, an already excellent and impressive cut of meat, into marinated ...

Episode 111: Cattle Call Recipe: Braised Beef in Red Wine An intensely flavored red wine sauce is the hallmark of this dish. My recipe contains nearly a whole bottle, along with a little soy sauce ...

Roast the beef for about 2 hours, until an instant-read thermometer inserted in the center registers 120°. Transfer the roast to a rack and let stand for 30 minutes. Meanwhile, make the gravy In ...

Ingredients: 1 well-trimmed beef rib roast (2 ribs), small end, chine (back) bone removed (4 to 6 pounds) Salt; Seasoning: 2 tablespoons steak seasoning blend ...

Pour the vegetables, broth and reserved marinade over the shanks and cover the roasting pan with foil. Braise the shanks for 2 1/2 hours, until just tender. Uncover and braise for 30 minutes ...

Directions. Make the beef rub: One hour before cooking, soak skewers (if wood) in water in a large dish or ziplock bag. In a small bowl, combine all beef rub ingredients.

Add 1 (14 1/2-ounce) can no-salt-added diced tomatoes, 1 medium green bell pepper and 1 medium red bell pepper cut into thin strips, and 1 thinly sliced onion. Mix well. Bake, uncovered, for 15 ...

If you like pairing a glass of red wine with your steak or other beef dishes, ... You can even pour up to ⅓ cup of red wine into the marinade to really bring the beef and booze together for the ...

Red Wine Pan Sauce: 1/4 cup finely chopped red onion; 3/4 cup dry red wine; 1 can (13-3/4 to 14-1/2 ounces) ready-to-serve beef broth; 2 tablespoons unsalted butter, softened; 2 tablespoons all ...