Best Beef Cookbooks: Prime Rib, Meatloaf, Steak, Filet Mignon, Preparations

Throwing a hamburger on the grill is quick and easy, but you’re missing a world of tasteful opportunity by ignoring the myriad of ways beef can be prepared. We’ve collected a short list of a great beef cookbooks that will add some zest to your next meaty meal and definitely impress your hungry family or house guests!

Planning and preparing a good beef meal can be a challenge: storing the meat, thawing it (if necessary), marinating, making rubs, adding the right spices, and cooking it to perfection requires time and patience. For those that don’t have time to experiment, there are a few great beef oriented cookbooks for sale that offer outstanding recipes and clear preparation instructions. Some of the dishes are more complicated compared to others, so start off slow before you head for a gourmet quality meal.

1. Michael Symon’s Carnivore: 120 Recipes for Meat Lovers 

Michael Symon is one of the United States’ preeminent chefs and restaurant owners. He made a splash on the hit TV show Iron Chef where he had the highest winning percentage across all challenges. Symon is also famous for his Cleveland, Ohio restaurants The B Spot and Lola, Lolita, and largely credited with reviving the city’s restaurant scene.

120 Recipes for Meat Lovers isn’t exclusively limited to beef alone, but is instead directed towards those with a carnivorous palette. Fans of Symon’s book recommend his recipes for Broiled Porterhouse with Garlic and Lemon, Ribs with Cleveland BBQ Sauce, Braised Chicken Thighs with Kale and Chiles, Lamb Moussaka, and Bacon-Wrapped Rabbit Legs. Chef Symon also includes a complete section of side dishes, just in case you needed the perfect companion to one of his unique creations.

The book is priced to sell. Michael Symon is no slouch, earning an award from the James Beard Foundation

Buy Michael Symon’s Carnivore: 120 Recipes for Meat Lovers now click here

2. Primal Cuts: Cooking with America’s Best Butchers

Author Marissa Guggiana comes from a long line of meat connoisseurs. Ms. Guggiana is a noted food activist and writer. She traveled across the nation to compile an array of tasty meat dishes carefully compiled into her user-friendly cookbook. Guggiana intersperses stories from each chef she interviewed and color preparation photos among her recipes. It’s as fun to read as it is to make one of the recipes!

Hardcore meat lovers will also love her practical advice for visiting a butcher shop, tips on buying the best cuts of meat, and ways to butcher your own meat. Clear diagrams, how-tos, and pictures will be of assistance to the novice and expert chef alike. Those already familiar with butchering and meat preparation will enjoy her disclosure of many trade secrets previously known only to the nation’s leading chefs and restaurants.

Guggiana’s recipes for Roast Beef rank among the favorites from this cookbook. Considering all the detail and photos included, the price is very reasonable and well worth your hard earned dollar.

Buy Primal Cuts: Cooking with America’s Best Butchers now click here

3. The Complete Meat Cookbook

Authors Bruce Aidells and Denis Kelly don’t mince words 🙂 in their powerhouse 604 page guide to making restaurant quality meat dishes. And no, this isn’t some one-off venture into the butcher shop for some secret recipes: both Aidells and Kelly have written extensively on meat preparation, history, recipes, and carnivore culture over the years. Their combined experience, expert knowledge, and entertaining prose produce an enjoyable and highly informative read for any fan of meat.

The Complete Meat Cookbook does NOT trim the fat when it comes to educating its readers. Instead, Aidells and Kelly literally start from the beginning of time, describing the evolution of the kitchen, meat preparation, butchering, and cooking methods. They include extensive illustrations, photos, and simple instructions for replicating their expert techniques. Whether you’re new to the stove or a professional chef looking for great reference material, this book literally starts from scratch and teaches you everything you need to know. This is meat done the right way!

Recipes span the proverbial food rainbow, with easy left over meat preps, tasty Philly Cheese Steak sandwiches, and hearty meatloaf; right up to gourmet level Braised Beef Shanks with Coconut Milk, and meat recipes from points East utilizing Ginger and Cumin. Even the pickiest of eaters will not be disappointed with this smorgasborg of carnivore creations.

Buy The Complete Meat Cookbook now click here

4. Steak Lover’s Cookbook

Noted Chicago Tribune food writer Bill Rice put pen to paper and created an interesting read about steak preparation, not to mention a dense writing style that might initially off-putting for some readers. No worries: if you skim through the prose and go to the recipes, you won’t be disappointed. Rice delivers some amazing ways to prepare steak, featuring a variety of styles, marinades, and cooking techniques.

What sells us are the intricate, delectable ways to make steak other than tossing it on the grill. Rice rolls out recipes for Steak Broiled in a Salt Crust and Sliced T-bone with Asian-Flavored Watercress. If that doesn’t make your mouth water, he adds a brief section about the best side dishes for steak. Making Okra or big Steak Fries to go with any of Rice’s creations is a breeze.

Even if cooking isn’t your forte, Rice includes some brief commentary on the nation’s leading steakhouses, great for those who travel frequently and want something to eat besides fast food. This 256 page paperback is a steal and you can get it for less than $2 from those selling used copies. Meat purists meet your maker!

Buy the The Steak Lover’s Cookbook now click here

5. The River Cottage Meat Book

This book sold like hotcakes in Great Britain, where the author, Hugh Fearnley-Whittingstall, calls home. It became an “underground hit”, flying off shelves and into meat lovers hands who quietly enjoyed this cookbook’s delicious recipes that just about anyone could complete with basic cooking knowledge. Now, this British meat cooking thriller has been tailored for America, where it has developed its own cult following, gracing the shelves of meat-loving cooks across the country.

More than a collection of recipes, The River Cottage Meat Book imparts important wisdom about sustainable meat production, proper storage procedures, cooking techniques, and processing methods that ensure quality tasting food that can be enjoyed for years to come, with minimal waste and due respect for the environment. Fearnley-Whittingstall also provides detailed illustrations and photos for those less acquainted with meat to catch-up to his paradigm shifting ideas.

Be prepared to learn how just about everything from the slaughterhouse can be utilized, top-to-bottom (we’ll let you read to find out more). At 544 pages, this durable and thought provoking hardcover is well worth the ticket price, and you’ll be referencing it for years to come as your cooking moves to the next level.

Buy The River Cottage Meat Book now click here


Cook something beefy worth bragging about – buy one the best beef cookbooks in world now and make your next meal one to remember.

History of Prime Rib – Originally the Standing Rib Roast

Prime Rib’s exact origin and beginnings is unclear, although most historians agree roasts became popular during the Industrial Revolution in the United Kingdom, Australia, Ireland, Canada, New Zealand, and USA.

Prime Rib was originally known as the “Standing Rib Roast”. As meat butchering standards improved in the late 19th century, more people were able to enjoy a hearty beef dinner. Various cuts of meat are more popular than others, but the Prime Rib section has been one of the long standing choices for beef connoisseurs.

The following is a diagram of beef cuts:

Beef Cuts
Diagram of Beef Cuts

Those from British or Irish households will recognize a prime rib meal as a “Sunday Roast”. Some Sunday Roasts include other meats: pork, chicken, or lamb as accompaniments.

This meal is commonly served with mashed or baked potatoes, Yorkshire Pudding, stuffing, vegetables, and gravy. Many families consider the Sunday Roast an important tradition, set aside for the afternoon after morning church services have concluded. Now, regardless of ethnic origin, many people set aside Sunday as “Family Dinner Night”, a great way to bring everyone together in our increasingly electronic and socially isolated world.

The following are some great cookbooks for Sunday dinner preparations:

For light Au Jus for your beef meal, consider Campbell’s Soup Beef Gravy. It’s not too heavy and easy on the arteries. This particular product is getting harder to find in the supermarket. You can order a bulk pack below.

No matter what day of the week, Prime Rib makes a great meal. Try something traditional and create a meal that has been enjoyed for more than a century. Alternatively, spice your Sunday Roast up with unique prime rib rubs, alternative vegetables, and light red wine or Sherry for good measure!

Best Prime Rib Side Dishes

Now that you’ve perfected your prime rib cooking skills, it’s time to complement your meat with great side dishes.

Super Easy Side Dishes Youtube Playlist Video – Asparagus, Carrots, and more

A starch and vegetable side are mandatory; in addition to a rich veggie preparation, rice, twice baked potatoes, and many other creative companions. A tasty meal is comprised of several different elements, each of which should be unique and palatable.

Best Prime Rib Side Dishes

With that said, here is a good list of popular prime rib side dishes. Bear in mind that the way in which you prepare your rib dictates the best sides: a savory cajun prime rib will need a couple other cajun dishes to make the meal complete.

  1. Yorkshire PuddingOur official Yorkshire Pudding Page is here. This is Prime Rib’s most famous companion. While the ingredients to most Yorkshire Pudding preparations are minimal, it can be hard to cook “just right”. The usual battle with Yorkshire Pudding revolves around making it not too dry, not too soggy. Yorkshire Pudding is cooked along side Prime Rib.
  2. Mixed Vegetables – Make your Prime Rib meal a healthy affair with cooked vegetables on the side. Carrots, zucchini, parsnips, red onions, and leeks are great ways to diversify your meal. To add more flavor, prepare the veggies with cheese, breadcrumbs, and cream. If you’d rather keep it simple, just boil them to taste. Add spices: garlic, rosemary, and thyme.
  3. Garlic Bread – Garlic bread is super-simple to make and always very tasty. A nice mixture of butter and garlic, or olive oil and garlic painted on some good sized slices of bread will be a great side dish. Bread sides are great for those who love to sop up their au jus as they improvise ways to get all the great flavors off their plates.
  4. Baked Potato – Another easy starch, baked potato will round out most prime rib dinners very nicely. Health nuts will like a simple baked potato with just a touch of butter or margarine. Others might like to dress them up with sour cream, butter, a sprinkle of cheese, or an intensive blend of spices. Our instructions for Twice baked potatoes, the most advanced baked potato preparation, offers the most opportunities for making a unique potato prep; although you’ll spend a little more time in the kitchen to do it.
  5. Salad, etc. – The ways to prepare and make a great salad are endless, so we won’t get into specifics here except to say that a nice side of greens will sell your prime rib to health conscious guests. One popular salad is the Waldorf Salad – click here for directions. Others like a traditional blend of American greens with ranch dressing, that can also be mixed into the rib on one’s plate. Spice things up with a homemade salad dressing of your own!
  6. Alternative Veggies – If carrots and zucchini aren’t your thing, take heart: creamed spinach, asparagus, broccoli, eggplant, or yams are great choices. Onions and green beans can also be delectable.
  7. Rice, etc. – Rice is versatile, healthy, and a nice diversion from the oft used potato side. Many chefs like to prepare rice pilaf with their prime rib. You can also make curried rice, fried rice, or even a “Rice-a-roni” style side that will delight your guests. Cooking rice is simple and it can be gussied up with a host of tasty spices, sauces, or mixtures.
  8. High Society – Want to really go all out and put the 5 star chefs on notice? Make a unique side dish for your rib, such as Haricot Verts with Herbed Butter – click here. Don’t worry, just because it sounds odd doesn’t mean it’s hard to make. If your dinner audience is tired of the tried and true Prime Rib sides, it’s time to take your game to the next level. You’ve been SERVED!

The best prime rib side dishes can make a prime rib dinner prep more complicated, but can literally be the difference between a “meat only” feast or “something for everyone”. These days, everyone’s eating habits are highly unique and picky. A nice prime rib with a variety of side dishes will make your meal more enticing and put smiles on your guest’s faces.

Was Prime Rib Invented in Great Britain?

During my youth, my mother dutifully prepared every Christmas dinner, which included a basic roast as the main entree.

She also skillfully made Prime Rib’s super companion, Yorkshire Pudding. This heavy, but extremely tasty creation, is made with flour, roast beef gravy, beef stock, and select flavoring.

That was our traditional holiday dinner in a primarily Irish household.

One thing is for sure: “Yorkshire” is not south of Dublin!

Was Prime Rib really invented in England? Comment and debate us below!