Chinese New Year Prime Rib: Best Recipes, Ingredients, and Ideas

Unlike the calendar New Year’s Day – celebrated January 1st of each year – Chinese New Year is on its own schedule. Each year has its own animal symbol: 2013 was the year of the snake, January 31, 2014 will be the year of the horse, etc. We’ve included a handy chart below for your reference – Click Here Chinese New Year Calendar.

Jump to Recipes: Catonese Spareribs | Chinese Spareribs | Chinese New Year Calendar

Chinese Marinated Prime Rib Roast


Youtube Video: Chef John’s Prime Rib Cooking Method (apply to our recipe for Chinese Prime Rib)



  1. Let rib roast sit at room temperature for a few hours. A warmer roast will decrease cooking time.
  2. Preheat over to 500 degrees.
  3. In a mixing bowl, combine ginger, marmalade, garlic, soy sauce, brown sugar, hot sauce and mustard. Mix well and gently stir in pineapple juice.
  4. Prick holes in the roast with a two-pronged fork. Place roast in a large bowl or plastic container.
  5. Substitute your marinade in place of Chef John’s butter mix. Pour marinade over roast; cover and let marinate at room temperature, basting twice.
  6. When the roast is ready for cooking, place it in the roasting pan.
  7. Leave about one cup of the marinade in the roasting pan. Pour the olive oil over the roast and cover roast with black pepper.
  8. Baking time is calculated as follows from Chef John: Weight of entire roast in pounds (ie 5.5 lbs from label) x 5 minutes = 27.5 Minutes baking time. Round up to the nearest whole number to be sure, which is 28 from our example.
  9. Important: Make sure your roast and marinade are both at room temperature, or else you will have to cook them much longer! (remember, leave your roast out for a few hours before preparing it).
  10. Bake for the amount of time you calculated using the middle of the oven.
  11. When time is up. Turn OFF the oven, but DO NOT OPEN it. Leave it inside the over for another 2 hours. The heat trapped within the oven from the initial searing at 500 degrees will cook the meat to a nice rare to medium-rare. (Lock door if you have curious kids! 🙂 )
  12. Remove after 2 hours and serve. There is no need to let it “rest”, since it has already rested inside the oven.

Serving Suggestion: Serve sliced Chinese marinated prime rib roast with steamed or fried rice and broccoli or pea pods. Add a splash of soy sauce to each slice if desired.


Cantonese Spareribs

Jump to Recipes: Catonese Spareribs | Chinese Spareribs | Top of Page | Chinese New Year Calendar
We realize spareribs are different than a traditional rib roast, but decided to include this delicious recipe anyway. Variety is the spice of life! 🙂
Catonese Spareribs



  1. Pre-heat over to 450 degrees.
  2. Place ribs meaty side DOWN in a shallow roasting pan.
  3. Roast, uncovered, in a 450 degrees F oven for 30 minutes.
  4. Remove from oven; carefully drain fat from ribs. Turn ribs meaty side UP.
  5. Reduce oven temperature to 350 degrees F; continue roasting ribs, uncovered, for 1 hour.
  6. Remove from oven again; carefully drain off fat.
  7. In a medium bowl combine the marmalade, water, soy sauce, garlic or garlic powder, ginger, and pepper; stir thoroughly.
  8. Pour mixture over the ribs.
  9. Roast ribs, uncovered, for 30 minutes more or until tender, spooning sauce over ribs occasionally.
  10. If desired, serve with orange wedges and garnish with green onion brushes. (see photo above)


Easy Chinese Spareribs Recipe

Jump to Recipes: Catonese Spareribs | Chinese Spareribs | Top of Page | Chinese New Year Calendar
Here’s another great Chinese spareribs recipe!
Chinese Spareribs



  1. In a shallow glass dish, mix together the Hoisin sauce, ketchup, honey, soy sauce, sake, rice vinegar, lemon juice, ginger, garlic and five-spice powder.
  2. Place the ribs in the dish, and turn to coat.
  3. Cover and marinate in the refrigerator for 2 hours, or as long as overnight.
  4. Preheat the oven to 325 degrees F (165 degrees C).
  5. Fill a broiler tray with enough water to cover the bottom.
  6. Place the grate or rack over the tray. Arrange the ribs on the grate.
  7. Place the broiler rack in the center of the oven.
  8. Cook for 40 minutes, turning and brushing with the marinade every 10 minutes.
  9. Let the marinade cook on for the final 10 minutes to make a glaze. Finish under the broiler if desired.
  10. Discard any remaining marinade.


Happy New Year and Happy Chinese New Year! We hope you’ll enjoy these recipes.

Holiday Prime Rib Recipe; Pork, Turkey, and Lamb Recipes

Deck the halls, it’s time for a holiday feast like no other! Today we’ll review popular recipes for dinners with a meat oriented main course. If prime rib isn’t your thing, we also have recipes for other types of meat below. Eat up and watch out for who’s under the Mistletoe (Click link for Mistletoe history 🙂 )!

Jump to Recipes: Roast Turkey Dinner | Cornish Game Hens | Apple and Walnut Stuffed Pork | Lamb Braised Pomegranate

Youtube Video – Chef John’s Prime Rib Video Recipe and Cooking Advice

More Holiday Favorites for Meat Eaters


Chef John’s Roast Turkey and Gravy Recipe

Top Of Page | Roast Turkey Dinner | Cornish Game Hens | Apple and Walnut Stuffed Pork | Lamb Braised Pomegranate

Video Instructions – Ingredients and Text Instructions Below

Yield: 1 Whole Roast Turkey with Gravy


  1. Preheat oven to 325 degrees F (165 degrees C).
  2. Mix 2 tablespoons salt, and 1 tablespoon pepper, and poultry seasoning in a small bowl. Tuck turkey wings under the bird, and season cavity with about 1 tablespoon of the poultry seasoning mixture. Reserve remaining poultry seasoning mix.
  3. Toss the onion, celery, and carrots together in a bowl. Stuff about 1/2 cup of the vegetable mixture, rosemary sprigs, and 1/2 bunch sage into the cavity of the turkey. Tie legs together with kitchen string.
  4. Loosen the skin on top of the turkey breast using fingers or a small spatula. Place about 2 tablespoons butter under the skin and spread evenly. Spread the remaining butter (about 2 tablespoons) all over the outside of the skin.
  5. Sprinkle the outside of the turkey with the remaining poultry seasoning mix.
  6. Spread the remaining onion, celery, and carrots into a large roasting pan. Place the turkey on top of the vegetables. Fill the pan with about 1/2 inch of water. Arrange a sheet of aluminum foil over the breast of the turkey.
  7. Roast the turkey in the preheated oven until no longer pink at the bone and the juices run clear, about 3 1/2 hours. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (75 degrees C). Remove the foil during the last hour of cooking. Baste the turkey with the pan juices.
  8. While the turkey is roasting, make stock: place neck, heart, and gizzards in a saucepan with the bay leaf and water. Simmer over medium heat for 2 hours. Strain the turkey giblets from the stock, and discard giblets. There should be at least 4 cups of stock.
  9. Remove the turkey from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area for 10 to 15 minutes before slicing. Pour the pan juices, about 3 cups, into a saucepan and set aside.
  10. Skim off the turkey fat from the pan juices, reserving about 2 tablespoons.
  11. Heat 2 tablespoons of the turkey fat and 1 tablespoon butter in a saucepan over medium heat.
  12. Transfer the onion from the roasting pan into the skillet. Cook and stir until the onion is browned, about 5 minutes, then stir in the flour.
  13. Continue to cook and stir for about 5 minutes more; whisk in 4 cups of the skimmed turkey stock and the reserved pan juices until smooth; skim off any foam. Stir in the balsamic vinegar.
  14. Simmer until the gravy is thickened, whisking constantly, about 10 minutes.
  15. Stir in 1 tablespoon of chopped sage, and season to taste with salt and black pepper.

*Note: For thicker gravy, double the amounts of turkey fat, butter, and flour in the gravy part of the recipe.

Cornish Game Hens with Rosemary

Top Of Page | Roast Turkey Dinner | Cornish Game Hens | Apple and Walnut Stuffed Pork | Lamb Braised Pomegranate

Video Instructions – Ingredients and Text Instructions Below

Yield: 4 Sevings


  1. Preheat oven to 450 degrees F (230 degrees C).
  2. Rub hens with 1 tablespoon of the olive oil. Lightly season hens with salt and pepper. Place 1 lemon wedge and 1 sprig rosemary in cavity of each hen.
  3. Arrange in a large, heavy roasting pan, and arrange garlic cloves around hens.
  4. Roast in preheated oven for 25 minutes.
  5. Reduce oven temperature to 350 degrees F (175 degrees C).
  6. In a mixing bowl, whisk together wine, chicken broth, and remaining 2 tablespoons of oil; pour over hens.
  7. Continue roasting about 25 minutes longer, or until hens are golden brown and juices run clear. Baste with pan juices every 10 minutes.
  8. Transfer hens to a platter, pouring any cavity juices into the roasting pan. Tent hens with aluminum foil to keep warm.
  9. Transfer pan juices and garlic cloves to a medium saucepan and boil until liquids reduce to a sauce consistency, about 6 minutes.
  10. Cut hens in half lengthwise and arrange on plates. Spoon sauce and garlic around hens. Garnish with rosemary sprigs, and serve.


Apple Walnut Stuffed Pork Roast

Top Of Page | Roast Turkey Dinner | Cornish Game Hens | Apple and Walnut Stuffed Pork | Lamb Braised Pomegranate

Yield: 8 Sevings


  1. Preheat oven to 325 degrees F (165 degrees C).
  2. Melt the butter in a medium saucepan over medium heat.
  3. Stir in the apple, onion, celery, and walnuts, and cook 5 minutes, until vegetables are tender.
  4. Mix in the applesauce, water, and breadcrumbs.
  5. Cook and stir until the breadcrumbs have absorbed the liquid. Season with cinnamon, kosher salt, cloves, nutmeg, and ginger.
  6. Unroll the pork roast, and place in a baking dish. Spoon the stuffing mixture over the roast.
  7. Arrange any excess stuffing around the roast.
  8. Roll the roast so that the fatty side is on top, and tie with kitchen twine.
  9. Bake 45 to 50 minutes in the preheated oven, to an internal temperature of 145 degrees F (63 degrees C).


Lamb Braised in Pomegranate

Top Of Page | Roast Turkey Dinner | Cornish Game Hens | Apple and Walnut Stuffed Pork | Lamb Braised Pomegranate

Video Instructions – Ingredients and Text Instructions Below

Yield: 6 Servings


  1. Preheat oven to 300 degrees F (150 degrees C).
  2. Generously season lamb chops with salt and black pepper.
  3. Heat vegetable oil in a Dutch oven over high heat.
  4. Place lamb chops in Dutch oven and cook until browned on all sides, about 8 minutes.
  5. Transfer lamb to a plate and reduce heat to medium.
  6. Stir onion and a pinch of salt into the Dutch oven; cook until onions are slightly golden, about 3 minutes.
  7. Stir in garlic and cook for 30 seconds.
  8. Pour pomegranate juice into the Dutch oven and scrape any browned bits off of the bottom of the pot.
  9. Pour in balsamic vinegar, increase heat to high, and bring to a boil.
  10. Stir rosemary, mint leaves, and red pepper flakes into pomegranate juice mixture. Continue to boil until liquid is reduced by half, about 10 minutes.
  11. Return lamb and any accumulated juices to Dutch oven, spoon pomegranate mixture over lamb, and cover.
  12. Cook in the preheated oven until meat is fork tender, about 2 hours. Transfer lamb to a plate and set Dutch oven on the stove top over high heat.
  13. Bring pomegranate mixture to a boil; cook, skimming any fat that accumulates, until liquid is reduced by 1/3, about 5 minutes.
  14. Stir in honey and season with salt and black pepper to taste. Return lamb to the Dutch oven; stir to combine.
  15. Garnish with pomegranate seeds, sliced mint leaves, and pumpkin seeds.


From Prime Rib to Turkey, or Lamb to Pork, has you covered! 🙂

Prime Rib and Twice Baked Potato Recipes and Instructions – Amazingly Tasty Spuds

What goes great with Prime Rib? Potatoes: baked, boiled, or as steak fries. What goes even better? Twice Baked Potatoes! It sounds like a lot of work, but the result is an extremely tasty potato that will knock your prime rib dinner out of the ballpark.

Jump to Recipes:
Ultimate Twice Baked w/Bacon
Vegetarian Twice Baked
Blue Cheese and Chive Twice Baked

Youtube Video – Jack Show’s Twice Baked Potato Recipe, Cooking Instructions, and Advice

Recipe for Jack Show’s Twice Baked Potatoes
Watch video above for further guidance


  1. Bake your potatoes first. I recomment 400 degrees Fahrenheit for about an hour. Cooking time depends on size of potatoes. Check with fork to see if done.
  2. Cut them in half and carve out the potatoes leaving the shells behind.
  3. Make mashed potatoes with a spoonful of butter and splash of milk. Mix until smooth and creamy. Add salt and pepper for taste.
  4. Line the bottom of the potato skin shells with a little bit of your cut up vegetable of choice.
  5. Cover vegetables in the shell with mashed potatoes.
  6. Sprinkle shredded cheese on top. sprinkle diced green onions or chives or parsley on top.
  7. Bake again until cheese is melted and slightly golden brown on top.

More Twice Baked Potato Recipes…

Top Of Page

Ultimate Twice Baked Potatoes: (Includes Bacon! 🙂 )
Yield: Original recipe makes 8 servings


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Bake potatoes in preheated oven for 1 hour.
  3. Meanwhile, place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
  4. When potatoes are done allow them to cool for 10 minutes.
  5. Slice potatoes in half lengthwise and scoop the flesh into a large bowl; save skins.
  6. To the potato flesh add sour cream, milk, butter, salt, pepper, 1/2 cup cheese and 1/2 the green onions.
  7. Mix with a hand mixer until well blended and creamy. Spoon the mixture into the potato skins.
  8. Top each with remaining cheese, green onions and bacon.
  9. Bake for another 15 minutes.

Top Of Page

Vegetarian Loaded Twice Baked Potatoes:

Yield: 4 servings


  1. Preheat the oven to 400°.
  2. Lightly oil a large casserole dish, cut the potatoes in half lengthwise, and arrange then cut-side down in the dish. Bake for 15 minutes.
  3. Flip the potatoes, pierce them with a fork and bake for an additional 15 to 20 minutes, or until soft. Remove from the oven and set aside to cool.
  4. Lower the oven temperature to 350°.
  5. Caramelize the onion (while potatoes are baking). *See Directions below
  6. Once the potatoes are cool enough to handle, scoop most of the flesh out, leaving about ¼ inch so that the potato skin holds its shape, and place the insides in a large bowl.
  7. Add the remaining 2 Tbsp butter and the Greek yogurt and mash well.
  8. Stir in 1 cup of the cheddar and the onion-mushroom-broccoli mixture and mix well.
  9. Season with salt and pepper to taste.
  10. Scoop the potato mixture back into the potato skins, mounding over.
  11. Sprinkle with the remaining cheddar and arrange the potatoes in the same casserole dish.
  12. Bake for an additional 10 to 15 minutes, or until heated through and the cheese is melted and starting to brown. Serve warm.

How to Carmelize your Onions:

  1. In a large sauté pan, melt 1 Tbsp butter and 1 Tbsp olive oil.
  2. Cook the onion over medium heat for until soft and translucent.
  3. Lower the heat and continue to cook, stirring occasionally, until golden brown.
  4. Return the heat to medium and add the garlic and mushrooms.
  5. Sauté for another 3 to 4 minutes. Add the broccoli and saute for a minute or two more.


Blue Cheese and Chives Twice Baked Potatoes:
Top Of Page
Yield: 4 to 6 servings


  1. Preheat the oven to 400°F.
  2. Scrub the potatoes clean under running water. Poke each potato in several places with the tines of a fork so that when the potatoes are cooking they don’t explode. Rub the potatoes all over with a little olive oil.
  3. Place directly on the middle or top rack of the oven. Cook for 1 hour and 15 minutes, or until the potatoes are cooked through. They should give a little when pressed.
  4. Allow the potatoes to cool to touch.
  5. Slice the top third lengthwise off the potato. Use a spoon to scoop out the insides, forming a potato “canoe”, leaving about 1/4 inch of potato on the skin.
  6. Place the scooped out potato insides, sour cream, milk, cream, and butter into a large bowl.
  7. Mash with a potato masher. If you want a creamy texture, beat with an electric beater until desired consistency. Note, do not over-beat potatoes, they can turn glue-y.
  8. Mix in the extras with the potatoes. Reserve some of the extras to sprinkle on the tops of the potatoes. Spoon fillings into the potato shells. Sprinkle with extra toppings.
  9. Heat oven to 350°F. Place potatoes on a roasting pan and bake 15 to 20 minutes until heated through.


Have twice as much fun at your next prime rib dinner with TWICE baked potatoes! 🙂

Easy Yorkshire Pudding Recipes for Your Prime Rib Dinner

Today, we hope to demystify Yorkshire Pudding, prime rib’s delectable companion that often scares off would-be home cooks because it seems too difficult to make. In reality, the ingredients and preparation are relatively simple; it’s the timing that counts!

Jump to:
Simple Yorkshire Pudding
Standard Yorkshire Pudding
I want batter in a box! 🙂

Youtube: Jack Show’s Yorkshire Pudding Recipe – Substitute Meat Drippings for Fat/Oil

Easy Yorkshire Pudding Recipe from Prime Rib Drippings – Recipe 1
* Note: this recipe differs from the Youtube Video

Total time: 30 mins. Prep: 10 Mins. Cook: 20 Mins. Yield: 6 servings.


Preheat the oven to 450 degrees F.

  1. Sift together the flour and salt in a bowl. – Fox Run Stainless Steel 8-Quart Mixing Bowl
  2. In another bowl, beat together the eggs and milk until light and foamy.
  3. Stir in the dry ingredients just until incorporated.
  4. Pour the drippings in equal amounts into a cupcake sheet pan. Alternatively, into a 9-inch pie pan, cast iron skillet, or square baking dish. – Wilton Recipe Right Nonstick 12-Cup Regular Muffin Pan
  5. Important, Put the pan in oven and get the drippings smoking hot.
  6. If using a cupcake sheet pan, carefully take the pan out of the oven and pour batter in equal amounts into each holder. If using a pie pan or skillet, pour the entire batter mixture into the pan.
  7. Put the pan back in oven and cook until puffed and dry, 15 to 20 minutes. Tip: Minimize the number of times you open the oven for progress checks!

Source: FoodNetwork, Tyler Florence

Easy Yorkshire Pudding Recipe from Prime Rib Drippings – Recipe 2
Total time: 30 mins. Prep: 5 Mins. Cook: 20-25 Mins. Yield: 8 servings.

Preheat oven to 400 degrees F (205 degrees C).

  1. Mix flour and salt together until blended.
  2. Make a well in the flour, add the milk, and whisk until consistent.
  3. Beat the eggs into the batter. Add water and beat again until the mixture is light and frothy.
  4. Set aside for an hour (or, if it’s the day before, cover in the fridge overnight).
  5. If the batter has been refrigerated, allow it to come up to room temperature before using.
  6. When the roast beef is ready to come out of the oven, ready the mixture.
  7. Pour off drippings from roast beef and measure out desired amount (about 1/2 cup should do).
  8. Pour drippings into a 9×12 inch baking dish and place into the oven until the drippings sizzle. – AirBake Natural Oblong Baking Cake Pan 13 x 9 x 2.25-Inch
  9. Pour the batter over the drippings and bake for 30 minutes (or until the sides have risen and are golden brown).
  10. Cut into eight portions and serve immediately. – OXO Good Grips Multi-Purpose Pastry Scraper/Chopper

Source:, Yorkshire Pudding

We also recommend: Martha Stewart’s Yorkshire Pudding Recipe – click here

Just give me the Yorkshire Pudding Mix already! 🙂 Here you go:

And there you have it! Yorkshire Pudding isn’t so hard to make, it just takes some practice and precision.

Parting notes: Yorkshire Pudding can also be prepared from lard or oil in case you’re not having a rib roast. As we mentioned above, the key is to make it sizzling hot before adding the batter.

Best Meat Thermometers – Cook for Your Carnivores to Perfection

Under cooked steak? Well, not a complete disaster; if you like it rare. Under cooked chicken? That’s an entirely different story: salmonella poisoning can ruin your gut for a week. What’s the solution, besides lopping off portions of your meat prior to serving? Get a cooking thermometer, and save yourself a ton of time and the grief of unhealthy consequences from poorly cooked meals. We’ve reviewed a few low to mid-range thermometers for you below. If you cook in a restaurant, better ask your boss first. 🙂

How to Use a Meat Thermometer Youtube Video

Taylor 9842 Commercial Waterproof Digital Thermometer

Taylor’s model 9842 thermometer is ideal for light to medium duty use. It is very affordable and built to last with 5 inch stainless steel stem and replaceable watch battery. Opinions about its waterproof claim are mixed: some consumers report condensation appearing within the LCD screen after a few washes, others say it works just fine. If you’re preparing meat once or twice a week, plus a large holiday banquet, this thermometer should be more than adequate. NSF listed.

Technical Details

Part Number Talyor 9842
Item Weight 1 pound
Product Dimensions 9.1 x 4.9 x 1.4 inches
Item model number 9842
Size 5.75 inches long
Color Yellow/Steel stem
Item Package Quantity 1
Warranty Description 1 year

CDN DTQ450X ProAccurate Quick-Read Thermometer

Similar to the Taylor we reviewed above, the CDN Pro-accurate Quick-Read Thermometer is a great candidate for the home kitchen. It comes with a handy plastic case with clip for an apron or chef’s coat (though we remind you to wash it thoroughly after use before storing it inside the case for a while). The CDN ProAccurate has a 10 minute auto-off function if you need to leave it in the oven, plus large LCD readout. On average, it reports a temperature within 6-8 seconds. Some users see accurate readings within 3 seconds or less. Battery is included. Replacement batteries available at RadioShack stores and most retailers.

Technical Details

Part Number CDN DTQ450X
Item Weight 0.6 oz.
Product Dimensions 6 x 1.5 x 1.5 inches
Item model number DTQ450X
Size 6 inches long
Color Black/Steel stem
Item Package Quantity 1
Warranty Description 5 year limited

Norpro 5971 Meat Thermometer

NorPro has been making quality cooking utensils for years, and this thermometer is no exception. It is very affordable and meant for occasional use only. Although it doesn’t have a digital readout, the large dial with black temperature indicator is sufficient for basic meat preparation tasks. The unit is made entirely of stainless steel except for the readout portion, making it easy to clean and very durable. Makes a great gift for an aspiring home cook and priced to sell.

Technical Details

Part Number NorPro 5971
Item Weight 3.2 oz
Product Dimensions 8.8 x 2.2 x 3.2 inches
Item model number 5971
Size 5 inches long
Color Steel/Steel stem
Item Package Quantity 1
Warranty Description None

Polder Digital In-Oven Thermometer/Timer, Graphite

This unit offers more functionality compared to our other thermometers. In the past, Polder Thermometers were manufactured inadequately, causing many cooks to toss them in the trash rather quickly. Now, however, Polder has taken on the critics and produced a durable thermometer/timer that will stand the test of time. The combination probe/thermometer takes the guesswork out of cooking. Additionally, it offers a memory function and alarm – great for multi-taskers. Best of all, there’s no “weird” battery required: a AAA battery (included) is all you need!

Technical Details

Part Number Polder THM-362-86
Item Weight 5.6 oz.
Product Dimensions 2 x 2 x 2 inches
Item model number THM-362-86
Size 5 inches long
Color Graphite/Steel stem
Item Package Quantity 1
Warranty Description None

Maverick ET732 Long Range Wireless Dual 2 Probe BBQ Smoker Meat Thermometer

Suitable for Grill/Smoker

The Wireless Maverick BBQ Smoker meat thermometer might cost more, but it is well worth the asking price. This extremely robust unit can stand temperatures up to 716 degrees, making it ideal for BBQ and outdoor cooking. The wireless functionality means you can go back inside to prep the rest of your meal, while knowing EXACTLY where your meat stands as it cooks. Sometimes, convenience is priceless! The LCD readout is back-lighted for night use, and is paired with a beeping alarm to update you on your progress. You can keep the unit close with its handy belt clip, or set it up on an included stand. BBQ, grill, and oven settings can be saved for use later, even if the unit is off! 4 AA batteries (included) are all that’s required.

Technical Details

Part Number Maverick ET732
Item Weight 14.4 oz (shipping)
Product Dimensions Varied
Item model number ET732
Size 6 inches long
Color White/Steel stem
Item Package Quantity 1
Warranty Description 90 days

Chef’s Drawer THM016 Digital Meat Thermometer

Great for all cooking tasks, Chef’s Drawer’s Digital Meat Thermometer is a winner in our book. It can be used in solids and liquids, and a simple (yet clear) LCD digital readout makes temperature monitoring a snap. A hefty 6 inch stem offers plenty of clearance for the largest of meat cooking challenges. Chef’s Drawer claims the thermometer is used by many restaurant chefs, including those who cook on the BBQ, inside the oven, or in a deep fryer. We would advise testing the unit on a limited basis for more demanding cooking applications before using it to capacity. This product is NOT a factory refurb or second, it is 100% new and tested manually before shipping. Fahrenheit AND Celsius readout!

Technical Details

Part Number THM016
Item Weight 1.6 oz
Product Dimensions 6 inches
Item model number THM016
Size 6 inches long
Color Black/Steel stem
Item Package Quantity 1
Warranty Description 100% Money Back

We hope you’ve enjoyed this hot 🙂 review of kitchen thermometers. Please let us know what you think of each company’s product below in the comment section. Otherwise, click the pictures above to purchase one and start firing up your oven!

Best Food and Meat Processors For Home Cooking and Meal Preparation

You could spend hours slicing and dicing with a knife, kneading dough endlessly, or mincing infinitely until your meat is ready for cooking…Or, you could use a food processor to save time and energy – not to mention produce a much better result. Our list of top rate processors are great ways to prepare food for a variety of applications: meat, humus, dips, dough-kneading, and much more.

How to Use a Food Processor Youtube Video

Cuisinart DLC-10S Pro Classic 7-Cup Food Processor, White

Cuisinart is the leading brand in home food processors. The DLC-10S is a mid range processor suitable for smaller jobs. If you need to make more product, we recommend moving up to the 14 cup model.

Popular Meat Applications: Hash prep, chopping leftovers, soup and stir fry prep. Also ideal for shredding cheese and making homemade sauces.

Technical Details

Part Number DLC-10S
Item Weight 15.6 pounds
Product Dimensions 11.2 x 7 x 13.8 inches
Item model number DLC-10S
Size 7 Cup
Color White
Item Package Quantity 1
Warranty Description 3 years limited, 5 years motor

Norpro Meat Grinder, Mincer, and Pasta Maker

NorPro is another heavy-hitter in the household kitchen. This grinder is perfect for everyday food preparation, including mincing, grinding, pasta making, and sausage making. Be sure to thoroughly clean the device after each use. The unit is anchored to your counter with suction cups. According to reviews, the cups are indeed strong enough to weather demanding use. Bone grinding for homemade pet food is not possible. Stick to “softer” processing tasks.

Technical Details

Part Number 151
Item Weight 3 pounds
Product Dimensions 8 x 8 x 5 inches
Item model number 151
Size Smaller Prep Tasks
Color White/Stainless Steel
Item Package Quantity 1
Warranty Description N/A

Cuisinart Prep Plus Food Processors DLC-2011CHB

This is a higher end Cuisinart compared to our first processor, but it is a must-have for those who need efficient food processing on a regular basis. We’ve pictured the 11 cup size. There is also a smaller 9 cup version. This unit has superb reviews on Amazon, with only a couple negative remarks about the plastic container and chrome finish. And yes, you can make smoothies with this machine – it has more than enough power!

Technical Details

Part Number DLC-2011CHB
Item Weight 18 pounds
Product Dimensions 7 x 9.5 x 13 inches
Item model number DLC-2011CHB
Size Medium to Large Prep Tasks
Color Chrome/Clear Plastic
Item Package Quantity 1
Warranty Description 2 Year Warranty Available

Cuisinart DLC-1BCH Mini-Prep Processor

This processor is very affordable and ideal for small, infrequent jobs. It gets strong reviews on except from buyers who tried to process nuts and other tougher tasks. This unit is simply not up to those challenges. We recommend you prep anything going into the processor by chopping it into smaller – more manageable – pieces first. That might sound like a waste of time, but shoving a slab of meat into this low-duty machine might cause it to malfunction or break. If you need more power, have a look at the processors we reviewed above.

Technical Details

Part Number DLC-1BCH
Item Weight 1 pounds
Product Dimensions 4.6 x 6.2 x 8 inches
Item model number DLC-1BCH
Size Small/Easy tasks
Color Multiple Colors Available
Item Package Quantity 1
Warranty Description Limited 18 month warranty

We hope you enjoyed our foray into the food processor market. Please let us know if we missed any great machines, particularly those ideal for Prime Rib soup, pasta, or leftover preparation!

Best Beef Bouillon for Soups, Braises, Sauces, and Stews

We’ve listed some beef bouillon brands below that are great VALUES. All can be purchased online and delivered right to your door. Buy in bulk and save, beef bouillon cubes have a long shelf life.

How to Make Your Own Bouillon Youtube Video

Beef bouillon is a necessity for any beef soup, braise, sauce or stew. It comes in many forms: dried cubes, liquid bouillon in cans or cartons, or frozen. Experiment with small quantities of different brands before choosing one as your go-to bouillon supply. Some preparations are made with different spices and vegetables. Others offer less salt (important for health conscious eaters) .

Beef Bouillon Storage Tip: Canned or cartoned liquid bouillon can last 1 year unopened on the shelf. Some organic brands might have a decreased shelf life since they do not use preservatives. Opened liquid bouillon lasts 5 days, so make sure you use it right away or else it will go bad. 🙂 Frozen beef bouillon will last for many months, although you need to be careful about refreezing bouillon for long term storage to avoid any contamination.

Beef Bouillon Substitutes: Vegetable broth, Chicken Broth, or Beef Stock can be substitutes, but realize the taste of your final product will not be too beefy.;)

Best Beef Bouillon Brands

Jump to:
1. Beef Based Bouillons
2. Vegetarian/Vegan Beef Alternative Bouillons

1. Savory Choice Liquid Beef Broth Concentrate

Free of MSG, Gluten, and Trans Fats, Savory Choice natural beef broth is a must-have for your kitchen. It’s a little more expensive than most brands, but well worth the cost. Best of all, the bouillon comes in one cup stick pouches, so you can use smaller amounts as needed opposed to opening a large can and tossing unused product after your meal is ready. The broth comes as a thick liquid which can be lessened with water. With numerous 5 star ratings from customers, Savory Choice Beef Bouillon is a sure winner.

2. Knorr Touch of Taste Beef Bouillon – Bottle

This one’s new to the Amazon lineup, but Knorr is a consummate brand in the bouillon world. You’ve probably seen the small boxes of 6 cubes on your supermarket shelf next to the soups. This bouillon is an upgrade, and much tastier than most dried cube preparations. It’s convenient 180Ml size is large enough for a family meal but not TOO big that you end up throwing excess away. Buy in bulk to save. This one is priced right and shipping is prompt. Trust Knorr to make your meal wonderful.

3. Pacific Natural Foods Organic Beef Broth – 32 oz Carton

Pacific Natural foods has made quite a splash recently with its tasty line of carton soups. It’s 100% organic products mean nothing but the best goes into each box. With just the right amounts of organic garlic and sea salt, Pacific Natural Foods Beef Broth will meet the high standards of the pickiest of eaters hellbent on going organic. While it is completely gluten free, there is a small amount of fat present (but what good tasting broth doesn’t have a little fat? 🙂 ).  Don’t let the sticker price scare you off, you get a package of 12 that will last forever unless you’re literally running a restaurant. This product contains yeast.

4. McCormick Bouillon Cubes, 32 oz container

The McCormick name is legendary in the kitchen, offering a full complement of popular spices and seasonings. This product is great for the value, and the cubes store much longer in the convenient plastic bottle. Although it might not measure up to more “refined” liquid brands, McCormick’s Beef Bouillon cubes will be more than adequate for everyday cooking that requires a beef infusion. Casseroles, soups, and stews will taste just right. Note: This product is not commonly available at most supermarkets. Buy it here in bulk and save.

5. Herbox Granular Sodium Free Beef Bouillon, 3.3 oz package of 6

If a low sodium diet is non-negotiable, Herbox’s Granular Sodium Free Beef Bouillon is the best way to enjoy great flavor with your soups, stews, sauces, and casseroles. Although salt serves the practical purposes of flavoring and preserving other types of bouillon, Herbox’s creation gives your arteries a much needed break. Those who disapprove of watery canned bouillons will be pleasantly surprised: this granular bouillon stores longer and can be measured to each dish you prepare, saving the unfortunate problem of throwing out unused bouillon afterwards. Herbox gets high marks from customers at The health benefits of this product are incalculable and balance the extra expense.

6. Minor’s Original Formula Beef Base, 16 oz.

Minor’s Beef Base is a great bouillon alternative for hardcore cooks who want exceptional results. Preparations using base are slightly different from typical “just add water” alternatives, but are definitely worth exploring if you want to take your beef cooking to the next level. Minor’s Beef Base gets high marks from home cooks and professional chefs alike. Some culinary schools use this product in their coursework. The base comes in a durable 16 ounce plastic container, which should be more than enough product for light-to-medium duty cooking. Pros might want to buy more in bulk to save cash! 🙂  Made with freshly roasted USDA certified lean beef.

Vegan and Vegetarian Beef Bouillon Alternatives

Jump to:
1. Beef Based Bouillons
2. Vegetarian/Vegan Beef Alternative Bouillons

1. Edward & Sons Not-Beef Bouillon Cubes, 3.1-Ounce Boxes Pack of 12 * Vegan Alternative

Vegan Broth – Want a great tasting broth but also need to follow a vegan diet? Edward & Sons have the solution, and guess what, it tastes great! The cubes are custom made in Switzerland (hey, I only thought they made watches ? 🙂 ) and are very helpful inside a vegan kitchen. Most of the ingredients are also derived from organic food sources. Best of all, there is NO MSG included, yet another great selling point for this alternative to traditional beef bouillons. If health and diet are high priorities, this broth will satisfy your desires and produce great tasting food.

2. Better than Bouillon, No Beef Base, Vegetarian 8 oz container * Vegetarian Alternative

Vegetarian Bouillon/Base – Comprised entirely of vegetables, this knock-out broth not only hits the spot, but does right by your body. It contains 1/3 less sodium than comparable products, NO MSG, is Fat-free, is non-irradiated, GMO free, is dairy free-lactose, whey, and caseinate free. So after all of the usual suspects are eliminated, does it actually taste good? Of course! Vegetarians reviewing the product online give it high marks, one remarking “I’ve finally found the missing element of my new vegetarian kitchen!” The price is mid-range and best bought in bulk. The base has various applications and can be used in any number of entrees, appetizers, or soups.


There you have it! Eat up and let us know about your favorites in the comments section!

Best Beef Cooking Utensils – Beef Cooking Tools and Implements

Try tenderizing steak with a single sewing needle. Is it possible? Sure, if you have 2 or 3 hours to kill with nothing else to do. In reality, most of us don’t have that kind of time to poke around 🙂 with our food. Using a high quality steak tenderizer will get the job done right much faster. Similarly, you could use a large kitchen knife as a quasi spatula, but the pointed end and sharp cutting edge make it clunky and dangerous to use unless you have no other option.

How to Tenderize Meat Youtube Video

Now that we’ve convinced you it’s OK to spend a little money on good kitchen utensils, here’s a list of indispensable implements for meat preparation. Use them with any of the recipes on our site!

Quick Jump Menu – Click to preferred section:
1. Kitchen Knives
2. Steak Tenderizers
3. Metal Spatulas
4. Meat Thermometers
5. Miscellaneous Beef Preparation Tools – Rib Racks, Steak Weights and More

1. Kitchen Knives – Ginsu Essential Series 5-Piece Stainless Steel Knife Prep Set and Natural Hardwood Block

This basic set of from the famous Ginsu company is affordable and more than adequate for most home kitchens. Ginsu’s knives are constructed with stainless steel, ensuring easy cleaning, years of use, and contaminate free cooking.  The high performance serrated blades will cut through the thickest of food challenges with ease. Best of all, you get the hardwood storage block included, an easy and stylish way of storing your knives when not in use (Keep out of reach of children!). This particular set of knives is perfect for meat and most vegetable preparation.

Buy Ginsu Essential Series 5-Piece Stainless Steel Knife Prep Set with Triple Riveted Full Tang Handles and Natural Hardwood Block at Amazon Click Here

2. Steak Tenderizers

Some cuts of steak, beef, or any other meat can be tougher than others. Other times, a little tenderizing is necessary if you’ve frozen the meat and are in a rush to put it on the grill. Steak tenderizers make this process much easier and produce a superior result. Your meat will be perfectly prepared for cooking, yielding a tender and supple product.

Ordered by lowest to highest priced

Norpro Professional Meat Tenderizer

With stainless steel construction, a sturdy plastic handle, and a price that can’t be beat, the Norpro Tenderizer is great for light duty, infrequent kitchen work. It works great with steak, poultry, and other meats. Hand washing is recommended after use, although it could go in the dishwasher for an extra clean rinse.

OXO Good Grips Meat Tenderizer

Relieve pent-up stress and beat the crap out of your meat with this one-piece aluminum construction meat tenderizer, featuring both flat and textured sides. This utensil is lightweight, durable, and easy to clean. Great for medium duty kitchen work, the OXO tenderizer is best for home chefs prepping meat a couple times a week. Must be washed by hand only.

Jaccard Supertendermatic 48-Blade Tenderizer

For those that don’t like to horse around 🙂 the Jaccard Supertendermatic 48 Blade Tenderizer makes fast work of the most challenging meat preparation tasks, including over-sized steaks and slabs of prime rib a little too tough for immediate placement on the fire. Although priced higher compared to other alternatives, you might actually save money in the long run because you can buy cheaper cuts of meat that are generally tougher compared to their more expensive counterparts. Must be cleaned thoroughly with soap and water after each use, by hand and dishwasher for best results.

3. Metal Spatulas

Quick Jump Menu – Click to preferred section:
1. Kitchen Knives
2. Steak Tenderizers
3. Metal Spatulas
4. Meat Thermometers
5. Miscellaneous Beef Preparation Tools – Rib Racks, Steak Weights and More

You can’t flip hot prime rib with your fingers (well you could, but ouch!), and using a stick to flip your steak on the grill would have mixed results. Save yourself time, stress, and potential 2nd degree burns with a quality metal spatula. You might be able to get away with plastic or silicone spatulas for stir-frys, searing vegetables, or omlettes, but metal construction is absolutely necessary for high temperature cooking jobs.

Ordered by lowest to highest priced

Update International NEW 7.5″ Metal Square-End Spatula (also known as Turner Spatula or Barbecue Spatula)

Grill student, meat 🙂 Grill Master! This affordable metal barbecue spatula is perfect for meat preparation, and could probably withstand the winter if you left it outside under your grill lid by mistake. This stainless steel spatula is considered “commercial grade” by its manufacturer, although we think it will do just fine in a home kitchen/outdoor grill setting. Even the largest slabs of beef will be no match for this spatula’s 7.5″ size.

OXO Good Grips Stainless Steel Turner

OXO has done it again with yet another high quality, affordable steel spatula (steel turner) that will brave the highest temperature flames of your grill! The easy grip soft handle makes flipping jumbo burgers or hearty Porterhouse Steaks a breeze, and it can be put in the dishwasher afterwards for easy cleaning. This heavy duty metal spatula WILL NOT turn into a lump of smoldering plastic if left unattended while you shoo the family pets away from your aromatic grill.

Dexter-Russell Cool Blue 8in x 3in Solid Grill Turner 6 EA

This NSF certified grill turned/spatula might seem a bit expensive but is probably the best grill turner on the market for commercial kitchen operations or serious home grillers. Its beveled edges, ergonomic design, and heat resistant handle up to 500 degrees Fahrenheit make this a no-brainer for anyone who spends serious time with their grill. You could probably run this spatula over with a truck and it would still be useful and pass inspection. Look no further for a quality meat turner.

4. Meat Thermometers

Mom might have known when food was ready by touch, but most of us need a thermometer to judge the internal temperature of thick slabs of beef, Thanksgiving Turkeys, or other larger carnivorous oven preparations. Send that meat to the table too early, and your family will feel a bit awkward when it tastes under-cooked and potentially unhealthy. Get it right the first time with a quality thermometer.

Ordered by lowest to highest priced

Taylor Classic Instant Read Pocket Thermometer

Use this handy instant-read thermometer for anything that cooks up to 220 degrees Fahrenheit. It’s compact size, durable construction, and shatter-proof plastic lens make it great for everyday cooking tasks and holiday meal preparation. Taylor products have graced kitchens large and small for years, and at this price you can’t go wrong.

Taylor 9842 Commercial Waterproof Digital Thermometer

Looking for a nice mid-range digital cooking thermometer with a convenient anti-bacterial storage pen? Taylor’s Waterproof Digital Thermometer fits the bill, and can easily be used in commercial cooking operations. The stainless steel temperature stem is built tough to last long, and the LCD digital temperature readout produces easy-to-read results for those of us in a hurry and not interested guessing what the meter reads. NSF listed thermometer with battery operation and convenient on/off switch to preserve batter life.

5. Miscellaneous Beef Preparation Tools – Rib Racks, Steak Weights and More

This website is about Prime Rib so we couldn’t leave you without some tools specifically meant for cooking beef. Of course, some of these tools can be creatively used in other cooking tasks, but for the moment we hope you find them useful for your next rib roast, steak, or burger!

Outset Dual Rib/Roasting Rack

Built with carbon-steel, this roasting rack is ultra-safe for rib and turkey cooking. It contains no PTFE’s or PFOA’s yet has a unique non-stick surface so you won’t have to pry your meal out with a crowbar. The rack  measures 17.25 x 9.25 x 7.75-inches, good enough for 6 slabs of rib. The rack is best cleaned by hand afterwards and allowed to air-dry. When not in use, it’s large enough to stack firewood! 🙂

Libertyware Cast Iron Steel Steak Weight and Bacon Press

This tough-as-nails iron press and cool to the touch wood handle make it optimal for cooking your meat faster, especially when thoroughness counts. The days of pressing your spatula against the meat for 10 or 15 minutes are over: just plunk this weight on top and spend your time elsewhere preparing the rest of your meal. It’s also perfect for keeping bacon flat, an absolute necessity when frying it up for Sunday breakfast. Measuring in at 9″ x 5.5″, the Libertyware weight is ample for most cooking tasks and built to last.

Waring MG-800 Professional Meat Grinder – Stainless Steal

Burger-addicts, meat;) your maker! This stainless steel meat grinder is perfect for burgers, sausage, and pate preparation, and its heavy duty construction will last for years. Waring offers a 5 year limited warranty, so short of dropping it off a 3 story building, this one’s a keeper! A 450 watt motor guarantees you enough power to churn through just about anything. Plus, you get 3 cutting plates and 2 sausage attachments to boot. Must be washed by hand.
Caution: Dangerous moving parts, keep away from children.

Quick Jump Menu – Click to preferred section:
1. Kitchen Knives
2. Steak Tenderizers
3. Metal Spatulas
4. Meat Thermometers
5. Miscellaneous Beef Preparation Tools – Rib Racks, Steak Weights and More

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.

Prime Rib and Pasta Recipes – Filling, Hearty, and Super Easy to Make

30 minutes, a good stove, and a love of pasta will cook this fine prime rib dish that will fill your belly. The protein of prime rib combined with the powerful carbohydrates found in pasta is perfect for people who exercise vigorously, lift weights, or enjoy aerobic activities.

Click to Jump to O’Charley’s Prime Rib Pasta Recipe

Youtube: Prime Rib Pasta in 4 one-minute Parts – Playlist & Recipe

Prime Rib and Pasta is just 30 minutes away. This hearty dish is easy to prepare – especially with leftover rib – and served with vegetables makes a great well-rounded meal. Fans of Italian cooking might want to add some form of tomato sauce, while other might opt to dress their pasta al freddo (with cheese). Either way, this one is a winner for your hungry family in desperate need of an energy boost.

Leftover Prime Rib with Pasta
Serves: 4


Preparation Instructions:

  1. Cook the pasta al dente or to your preferred texture.
  2. In a large skillet saute the onions and garlic in the olive oil.
  3. Add the prime rib pieces.
  4. Sprinkle on the flour trying to avoid lumps.
  5. Add the black pepper, parsley, and thyme.
  6. Stir well to ensure that the flour is evenly distributed.
  7. Add the beef broth and reduce heat to a simmer.
  8. Simmer until the sauce is the thickness you desire.
  9. Add in the cooked penne pasta and toss well to combine.

Prep Time: 5 minutes – Cooking Time: 30 minutes (may vary on stove power) – Ready to Serve: Upon completion of preparation instructions.

Source: Leftover Prime Rib with Pasta Recipe

Here’s another crowd pleaser: O’Charley’s Prime Rib Pasta Recipe. This preparation will take a bit longer, but the unmistakable taste and rich flavors will WOW whoever is putting fork to mouth. The Horseradish required for this recipe has its own instructions and ingredients listed below.

O’Charley’s Prime Rib Pasta
Siebki at Yahoo Answers


Preparation Instructions:

  1. Rub Cajun spice into the surface of the meat. Cover with plastic wrap and let sit while you prepare the sauce and pasta. (The rub will actually begin to “cure” the meat.)
  2. For the sauce, melt butter in a large saucepan which will be large enough to accommodate the pound of cooked pasta, and saute onion until it becomes translucent. Mix in the flour to make a roux. Gradually add chicken broth and allow thickening. Remove from heat and whisk in Parmesan. Immediately cover surface of sauce with a sheet of plastic wrap and set aside briefly.
  3. Bring a pot of water to boil for the pasta.
  4. Heat olive oil over medium-high heat in a skillet. Cook the sun-dried tomatoes for a few minutes, then with a slotted spoon transfer them to the cheese sauce and whisk in. Cover the pot of sauce and set aside. Reserve the skillet and all the bits in it for the meat.
  5. Boil the pasta until al dente and drain. Add the cooked pasta to the saute pan containing the sauce and fold to coat pasta. Season with salt and pepper, as needed. Keep covered in a warm place while you cook the steak.
  6. Over medium high heat, sear the steaks and cook to your liking. Slice steaks into bite sized pieces and serve over pasta. You can either cook the veggies (mushrooms and asparagus) with the steak or seperately. In a seperate pan, while cooking the steak, crisp your bacon.

Prep Time: 25 minutes – Cooking Time: Up to 2 hours (may vary on stove power) – Ready to Serve: When bacon is crisped and the entire preparation is complete.

Cajun Horseradish Sauce for O’Charley’s Recipe
Siebki at Yahoo Answers


Preparation Instructions:

  1. Heat all ingredients in a saucepan. Blend well, using a whisk. Immediately upon simmer; remove from heat.

Source: O’Charley’s Prime Rib Pasta Recipe


We hope you enjoy these amazing pasta and prime rib dishes! They could literally feed an army. 🙂