Ingredients: 1 tablespoon Diamond Crystal kosher salt2 (1 1/2-pound) 1 1/2-inch-thick bone-in rib eye steaks2 tablespoons grapeseed oil2 teaspoons black pepper1/4 cup unsalted butter, cut into pieces2 garlic cloves  Directions:1. Holding salt about 1 foot above steaks, sprinkle both sides of steaks evenly with salt in a steady stream, pressing slightly to adhere. Place steaks on a wire rack set inside a rimmed baking sheet. Chill, uncovered, 72 hours, turning twice a day.2. Remove steaks from refrigerator. Let stand 1 hour. Preheat oven to 400°F. Heat oil in a 12-inch cast-iron skillet over high. Sprinkle steaks evenly with pepper. When a wisp of smoke rises from skillet, add steaks in a single layer, and cook, undisturbed, until a light...
Ingredients:6 pounds beef short ribs3 shallots (or 1 large onion, peeled)4 large celery stalks3 large carrots (peeled)4 cloves garlic (peeled)3 dried bay leavesSprigs of fresh thyme1 cup canned diced tomatoes2 quarts beef stock1 cup red wineKosher salt (to taste)Freshly ground black pepper (to taste)Steps to Make ItGather the ingredients.1. Preheat oven to 300 F.2. Quarter the shallots, and chop the celery and carrots into roughly 1-inch chunks.3. Dry the ribs thoroughly with paper towels and generously season them with kosher salt.4. Heat a small amount of oil in a large Dutch oven or heavy, oven-proof soup pot until it is very hot. Brown the beef well on all sides over high heat. It might get smoky, so ventilate well. You...
Ingredients:20 fresh pearl onions (about 5 ounces)1/3 cup olive oil2 tablespoons balsamic vinegar1 tablespoon Tabasco pepper sauce1 tablespoon dried basil leaves1 teaspoon minced garlic1 teaspoon salt24 ounces Certified Angus Beef® top sirloin steak2 red bell peppers2 green bell peppers16-20 5" wooden skewers  Instructions Soak the wooden skewers in water for at least 12 hours before baking the kebabs. Heat water and pearl onions in a small saucepan. Bring the water to a boil and then reduce heat to low. Cover the saucepan and simmer 3 minutes or until the onions are just tender. Drain the onions. Once the onions are cool enough to handle, peel away the outer layer of skin from the onions. Cover the onions and refrigerate...
Ingredients: 2 tablespoons olive oil2 pounds beef shanksalt and ground black pepper to taste1 onion, cut into 1/2-inch cubes 2 stalks celery, cut into 1/2-inch cubes 1 cup Marsala wine1 (14 ounce) can beef brothwater to cover2 tablespoons dried tarragon  Directions:1. Preheat oven to 300 degrees F (150 degrees C).2. Heat an oven-proof deep skillet with a lid over medium-high heat on the stove; add olive oil. Season beef shank with salt and pepper. Cook beef shank in the hot oil until browned on all sides, 5 to 10 minutes. Transfer beef shank to a plate.3. Saute onion and celery in the same skillet until onion starts to get translucent, 5 to 10 minutes. Pour wine over onion mixture...
Ingredients:Kosher saltFreshly ground pepper2 teaspoons chopped thyme1 teaspoon chopped oregano1 tablespoon sweet Hungarian paprikaOne 6-pound flat-cut brisket1/2 cup dried porcini mushrooms (1/2 ounce)1 cup hot water3 tablespoons pure olive oil2 cups dry vermouth or white wine1 cup chicken stock or canned low-sodium broth2 cups chopped canned Italian tomatoes3 bay leaves4 medium onions, thinly sliced3 tablespoons chopped garlic  Directions: 1. In a small bowl, combine 2 teaspoons of salt and 1 teaspoon of pepper with the thyme, oregano and paprika. Rub the seasonings all over the brisket. 2. In a medium heatproof bowl, cover the porcini with the hot water and set aside until softened, about 20 minutes. Remove the mushrooms from the soaking liquid; rinse and coarsely chop them....
