- All categories
- Asian dish
- Beef cubes
- Beef fondue
- Beef liver
- Beef medallions
- Beef pot pie
- Beef stew
- Beef tournedos
- Beeftsteak T-bone
- Blade Roast and Cross ribs
- Breast and Cheeks
- Dish
- Dry meat
- Filet mignon and Undercut fillet
- Flank steak and Top surloin
- In between rib steaks and Ribs
- Kebabs
- Rolls
- Rosbif and Roast
- Short ribs
- Sirloin steak
- Sirloin steak
- Steak in frying pan
- Beef
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Prime Rib with Red Wine and Shallot Jus
1 (4-5 lbs/1.8-2.3 kg) standing rib roast - 3 bone minimum 6-8 cloves garlic, smashed 1-2 shallots, chopped 3-4 sprigs thyme ½ cup (125 mL) full bodied, dry, red wine - Cabernet Sauvignon or Merlot tbsp (15 mL) corn starch ¼ cup (60 mL) w...
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Roast Beef
2 Tbsp. (30 mL) vegetable oil 2 1/2 lb. (1,25 kg) french cut beef roast 1 carrot, minced 1 celery stalks, sliced 1 onion, finely chopped 5 Tbsp (75 mL) red wine 1 cup (250 mL) veal stock 1 bouquet garni 2 garlic cloves, chopped Salt...
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Red Grill Angus French Roast with Mushrooms
2 cups (500 mL) whole white mushrooms ¼ cup (60 mL) thinly sliced onions ¼ cup (60 mL) butter* 3 Tbsp. (45 mL) Irresistibles extra virgin olive oil* 1 lb. 8 oz. (675 g) Red Grill Angus French roast Irresistibles sea salt* to taste Freshly...
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Rib Roast with Wild Mushroom and Red Wine Gravy
4½ lb. (2.25 kg) standing rib roast Salt and black pepper to taste ¼ cup (60 mL) Irresistibles Dijon mustard* 2 Tbsp. (30 mL) chopped fresh thyme or 1½ tsp. Irresistibles dried thyme* 3 cups (750 mL) sliced wild or button mushrooms 1 cup (2...
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Rib Eye Roast with Ermite Butter
1 1/2 lb (750 g) beef rib eye roast Dijon Mustard Pepper
Rosbif and Roast
