Beef, Prime Rib

Beef, H. Tender - Butcher's Cut

Beef, Ginger

Beef, Garlic Stuffed

Beef, Bottom Flap - Fraldinha

Beef, Boneless Ribs

Beef, Bacon Wrapped

Pork, with Parmesan

Pork, Sausage

Pork, Glazed Ham

Pineapple, Glazed

Lamb, Boneless (not avail. in all locations)

Chicken, with Bacon

Chicken, Sweet & Spicy

Chicken, Marinated

Chicken, Hearts

Beef, Tri-Tip

Beef, Top Sirloin

Beef, Garlic

Beef, Center Cut

Beef, Brisket

Crème Brulee

Cheesecake

All Other Fresh Juices

Remove the prime rib from the refrigerator 2 to 3 hours before cooking (about 70–75°F / 21–24°C). Pat the roast dry thoroughly with paper towels. Letting it come to room temperature ensures more even cooking.

Bring roast to room temperature

Preheat oven to 450°F (230°C). Position an oven rack in the lower third of the oven. Place a roasting rack in a shallow roasting pan large enough to catch drippings.

Preheat oven and prepare rack

Combine kosher salt, 1 1/2 teaspoons black pepper, garlic powder, chopped rosemary and chopped thyme in a small bowl. Rub the roast all over with olive oil, then spread the softened butter over the top and sides. Generously coat the roast with the herb-salt mixture, pressing it into the surface so it adheres. Tuck the shallots in the pan around the roast to add flavor to the pan juices.

Season roast

Place the roast bone-side down (fat cap up) on the rack. Roast at 450°F (230°C) for 15 minutes to develop a crust.

High-heat sear in oven

After 15 minutes, reduce oven temperature to 325°F (160°C). Continue roasting until internal temperature reaches your target: 115°F (46°C) for rare, 125°F (52°C) for medium-rare, or 135°F (57°C) for medium when measured in the thickest part of the meat away from bone. For a 5.5 lb 3–4 rib roast expect 1 hour to 1 hour 30 minutes at the lower temperature; begin checking after 50 minutes. Use an instant-read thermometer for accuracy.

Lower heat and continue roasting

Remove roast from oven when it is 5–10°F (3–6°C) below your target final temperature. Tent loosely with foil and let rest on the cutting board for 20–30 minutes. Resting allows carryover cooking and redistributes juices. Final internal temperature will rise about 5–10°F during resting.

Rest the roast

While the roast rests, place the roasting pan over medium heat on the stovetop (or pour the drippings into a skillet). If drippings are very fatty, spoon off excess fat, leaving about 1–2 tablespoons. Add the halved shallots and sauté 1–2 minutes until softened. Deglaze the pan with the red wine, scraping any browned bits from the bottom with a wooden spoon; simmer 2–3 minutes to reduce by half. Add beef stock and Worcestershire sauce; simmer another 3–5 minutes. To thicken, whisk 1 teaspoon all-purpose flour into a tablespoon of cold water to make a slurry, then whisk into the sauce and simmer until slightly thickened. Taste and adjust with salt and pepper. Strain sauce if you prefer a smooth jus.

Make pan sauce (optional)

Using a sharp carving knife, remove the bones (if desired) by cutting along the natural separation and setting them aside. Slice the roast against the grain into 3/4-inch to 1-inch thick slices. Arrange on a warmed platter and spoon the pan sauce alongside or over the slices. Serve immediately.

Carve and serve

bone-in prime rib roast (standing rib roast), 3–4 ribs

kosher salt

freshly ground black pepper

garlic powder

fresh rosemary, finely chopped

fresh thyme, leaves only, chopped

olive oil

unsalted butter, softened

shallots, peeled and halved

beef stock (low-sodium)

dry red wine (optional)

all-purpose flour (for pan sauce slurry)

Worcestershire sauce (optional)

salt (for sauce, to taste)

freshly ground black pepper (for sauce, to taste)

Pat the beef dry with paper towels. Trim away any silver skin and large pockets of fat, leaving a thin fat cap for flavor. If the cut is thicker than 2.5–3 cm (1 inch), butterfly it by slicing horizontally almost through and opening it like a book so it cooks more evenly.

Trim and Butterfly (if needed)

In a bowl combine olive oil, soy sauce, Worcestershire sauce, minced garlic, chopped rosemary, thyme leaves, coarse salt, black pepper, brown sugar and red wine (if using). Whisk until the sugar has dissolved and the mixture is homogenous.

Prepare marinade

Place the beef in a resealable bag or shallow dish. Pour the marinade over the beef, ensuring it is well coated. Massage the marinade into the meat. Refrigerate for at least 1 hour and up to 6 hours. Bring to room temperature for 30 minutes before cooking.

Marinate

Preheat a heavy skillet (cast iron preferred) over medium-high heat for 5 minutes until very hot. Remove the beef from the marinade and let excess drip off; discard the used marinade. Pat the exterior lightly with paper towel. Season the beef evenly with sea salt and freshly ground black pepper.

Preheat & Season

Add a tablespoon of neutral oil to the hot pan and swirl. Place the beef in the skillet and sear without moving for 2.5–3 minutes until a deep brown crust forms. Flip and sear the other side for 2–3 minutes. For thicker cuts, sear the edges for 30–60 seconds each to render fat and develop color.

Sear the beef

If your cut is more than 2 cm thick and you want a precise internal temperature, preheat oven to 180°C (350°F) and transfer the skillet to the oven after searing. Roast 5–10 minutes depending on desired doneness: about 50–52°C for rare, 55–57°C for medium-rare, 60–63°C for medium. Use an instant-read thermometer inserted into the thickest part to check temperature.

Finish in oven (if needed)

Return skillet to stovetop if removed. Reduce heat to medium-low, add unsalted butter and crushed garlic to the pan. Once butter melts and becomes foamy, tilt the pan and spoon the butter and garlic over the beef repeatedly for 30–60 seconds to glaze (baste). Remove the beef to a cutting board and tent loosely with foil. Rest for 8–10 minutes to allow juices to redistribute.

Butter baste & rest

Slice the beef thinly across the grain into 6–8 mm (1/4 inch) slices. Arrange on a warmed platter. Sprinkle chopped parsley and an additional small pinch of sea salt and black pepper. Optionally squeeze half a lemon over the slices for brightness. Serve immediately.

Slice & serve

beef (butcher's cut, e.g., hanger or flat iron)

soy sauce

Worcestershire sauce

garlic (minced)

fresh rosemary (finely chopped)

fresh thyme (leaves)

coarse salt

brown sugar

red wine (optional, for marinade)

unsalted butter

garlic (crushed)

fresh parsley (chopped)

lemon (optional, for squeezing)

sea salt

black pepper (freshly ground)

Trim excess fat from the steak. Lay the steak on a cutting board and slice thinly against the grain into 1/8- to 1/4-inch strips. Place the slices in a medium bowl.

Prepare the beef

To the bowl with the beef add 3 tablespoons of soy sauce, 1 tablespoon Shaoxing wine, 1 teaspoon sugar, 1 tablespoon cornstarch, and 1 teaspoon sesame oil. Toss to coat the beef evenly. Let the beef marinate at room temperature for 15–20 minutes (or up to 1 hour in the refrigerator).

Make the marinade

In a small bowl combine the remaining 3 tablespoons soy sauce, 1 tablespoon rice vinegar, the grated ginger (3 tablespoons), minced garlic (2 teaspoons), and 2 tablespoons water. Stir until the sugar dissolves. This will be the stir-fry sauce; the grated ginger will give it a strong ginger-forward flavor.

Make the sauce

Place a large wok or heavy skillet over high heat until very hot, about 2–3 minutes. Add 2 tablespoons vegetable oil and swirl to coat. The oil should shimmer but not smoke heavily.

Heat the wok or skillet

Working quickly, add half of the marinated beef in a single layer, spreading pieces so they touch the pan. Let sear undisturbed for 30–45 seconds to get a brown edge, then stir-fry for another 30 seconds until mostly cooked but still juicy. Transfer to a plate and repeat with remaining beef (this keeps the pan hot and prevents overcrowding).

Sear the beef (first flash-cook)

Reduce heat only slightly if the pan is smoking. Add a touch more oil if the pan is dry. Add the julienned ginger (2 tablespoons) and sliced garlic (1 teaspoon). Stir-fry for 15–20 seconds until fragrant. Add the white parts of the scallions and the sliced red bell pepper (if using). Stir-fry 40–60 seconds until the pepper brightens and softens slightly but still retains texture.

Cook aromatics and vegetables

Return the seared beef and any accumulated juices to the wok. Pour the prepared sauce over the beef and vegetables, stirring to coat. Cook for 45–60 seconds until the sauce thickens slightly and becomes glossy. If the sauce seems too thick, add up to 1–2 tablespoons water and stir to loosen.

Combine beef and sauce

Taste and add cracked black pepper (about 1 teaspoon) and, if needed, a pinch more salt or a splash of soy. Toss in the scallion greens and stir for 10–15 seconds until they wilt but remain bright green. Remove from heat.

Finish and season

Transfer the beef and ginger stir-fry to a serving platter or individual bowls. Sprinkle with toasted sesame seeds and chopped cilantro or extra scallion greens if using.

Serve immediately with steamed rice or noodles (about 1 cup cooked rice per serving). Estimated to serve 3–4 people alongside other dishes.

lean flank steak (or sirloin), thinly sliced against the grain

low-sodium soy sauce

rice vinegar

Shaoxing wine (or dry sherry)

granulated sugar

fresh ginger, finely grated

garlic, minced

cornstarch

sesame oil

water (for sauce adjustment)

vegetable oil or neutral oil

fresh ginger, julienned (for stir-fry)

garlic, thinly sliced

scallions (green onions), cut into 1- to 1½-inch pieces, whites and greens separated

red bell pepper, thinly sliced (optional, for color and sweetness)

cracked black pepper

toasted sesame seeds

fresh cilantro or extra scallion greens, chopped (optional)

steamed rice or noodles, for serving

In a medium mixing bowl, combine the unsalted butter (softened), finely minced garlic, chopped parsley, thyme leaves (if using), lemon zest, 1/2 tsp kosher salt and 1/4 tsp black pepper. Mix thoroughly with a fork until homogeneous. Taste and adjust seasoning. Transfer the mixture to a sheet of plastic wrap, shape into a log about 1 inch in diameter, tightly wrap and refrigerate until firm, at least 30 minutes.

Make garlic butter

Pat the steaks dry with paper towels. Using a sharp knife, make a horizontal pocket in the side of each steak about 3/4 the length of the steak and roughly 1/2 to 3/4 inch deep — do not cut all the way through. Alternatively, butterfly the steak leaving a hinge and create a cavity. Lightly brush both sides of the steaks with 2 tbs olive oil and season both surfaces and inside the pocket with 1 tsp salt and 1/2 tsp freshly ground black pepper.

Prepare steaks

Remove the garlic butter log from the refrigerator and slice it into 4 equal-length pieces. Cut each piece into halves if needed to fit the pocket. Insert one portion of the chilled garlic butter into each steak pocket, pressing it gently so it sits inside and doesn't protrude. If the pocket edge opens, fold it over and secure with 1 piece of kitchen twine wrapped around the steak once or twice and tied snugly. Repeat for all steaks.

Stuff steaks

Preheat a large ovenproof skillet over medium-high heat until very hot (about 2–3 minutes). Add a small drizzle of oil if pan is dry. Place stuffed steaks seam-side down, sear for 2–3 minutes without moving to develop a deep brown crust. Flip and sear the other side 2 minutes. Spoon any rendered juices and remaining butter that may have escaped into the pan to baste the steaks while searing.

Sear steaks

Preheat oven to 400°F (200°C). After searing both sides, transfer the skillet to the oven (or move steaks to a baking sheet) and roast until internal temperature reaches 125°F–130°F (52°C–54°C) for medium-rare, approximately 6–10 minutes depending on thickness. For medium, cook to 135°F (57°C). Use an instant-read thermometer for accuracy. Remove steaks to a cutting board, tent loosely with foil and rest 8–10 minutes; carryover will raise temperature a few degrees.

Finish in oven

Remove kitchen twine before serving. Sprinkle a light dusting of smoked paprika (optional) and a small pinch of finishing salt if desired.

Finish seasoning

While steaks rest, place the skillet with the fond over medium heat (if you used a different pan, pour drippings into the skillet). Add the red wine (or 1/4 cup stock) to deglaze, scraping up browned bits with a wooden spoon, and simmer until reduced by about half (2–3 minutes). Add 1 cup beef stock and simmer 3–4 minutes until sauce thickens slightly. Whisk in 1 tsp Dijon mustard. Remove from heat and swirl in 2 tbs cold butter one cube at a time to create a glossy sauce. Taste and season with salt and pepper. Stir in 1 tbs chopped parsley. Spoon sauce over sliced steaks or serve on the side.

Make pan sauce

garlic cloves, finely minced

fresh parsley, finely chopped

fresh thyme leaves (optional)

lemon zest

beef top loin or sirloin steaks (1 to 1 1/4 inch thick)

salt for seasoning steaks

freshly ground black pepper for steaks

kitchen twine

smoked paprika (optional, for finish)

beef stock or low-sodium beef broth

dry red wine or additional beef stock

Dijon mustard

cold unsalted butter, cubed

fresh parsley, chopped (for finishing)

salt and pepper to taste

Pat the fraldinha dry with paper towels. Trim any excessive silver skin or thick fat pockets, leaving a thin fat cap for flavor. Lightly score the fat in a crosshatch pattern with a sharp knife, taking care not to cut into the meat (this helps render fat and allows marinade to penetrate).

Trim and score

In a bowl combine minced garlic, olive oil, soy sauce, Worcestershire sauce, fresh lime juice, smoked paprika, dried oregano, 1 tablespoon kosher salt and 1 teaspoon black pepper. Whisk until blended.

Place the trimmed fraldinha in a shallow dish or large zip-top bag. Pour marinade over the beef, rub to coat thoroughly, pressing marinade into scored areas. Cover (or seal bag) and refrigerate for at least 1 hour and up to 6 hours. If time is very short, let rest at room temperature for 20–30 minutes before cooking to take the chill off.

Remove the beef from the refrigerator 30–45 minutes before cooking so it comes close to room temperature; pat off excess marinade with paper towels. Reserve the marinade if you plan to baste briefly during sear (see note).

Bring to room temperature

If using a heavy skillet (cast iron) place it on medium-high heat and let it get very hot, about 5–7 minutes. If using a grill, preheat to high (450–550°F / 230–290°C) with one area set for direct high heat and another for indirect heat.

Preheat pan or grill

Just before cooking, lightly sprinkle the beef with the remaining 1/2 tablespoon kosher salt and a pinch of black pepper on all sides to build a crust.

Season before sear

Add 1 tablespoon neutral oil to the hot pan (or oil the grill grates). Place the fraldinha fat-side down if the cut has a fat cap; press gently to ensure contact. Sear without moving 3–4 minutes until a deep brown crust forms. Flip and sear the second side 3–4 minutes. For a thick piece, also sear the edges 1–2 minutes each. If you like, during the last 30 seconds add 1 tablespoon butter to the pan and baste the beef with the melted butter for richer flavor.

Sear

After searing, move the beef to the cooler side of the grill or reduce pan heat to medium-low and continue cooking until the internal temperature reaches your desired doneness: 125°F (52°C) for rare, 130–135°F (54–57°C) for medium-rare, 140–145°F (60–63°C) for medium. This typically takes 5–12 minutes depending on thickness. Use an instant-read thermometer inserted into the thickest part to check.

Finish to temperature

Transfer the beef to a cutting board, tent loosely with foil, and rest for 10–15 minutes. Resting allows juices to redistribute and carryover cooking to finish.

Rest

Slice the fraldinha thinly across the grain into 1/4-inch to 1/2-inch slices. Arrange on a platter, sprinkle chopped parsley and a little flaky salt if desired, and serve with lime wedges for squeezing over the meat.

Slice and serve

Fraldinha is best served medium-rare to medium to preserve tenderness. Marinating for longer will deepen flavor but does not significantly tenderize this cut; slicing thin across the grain is key. Leftovers keep well for 3–4 days refrigerated and can be reheated gently or used cold in sandwiches or salads.

Notes

bottom flap (fraldinha) beef

garlic cloves, minced

worcestershire sauce

fresh lime juice

smoked paprika

dried oregano

neutral oil (vegetable or canola)

fresh parsley, chopped

extra lime wedges

Pat the boneless short ribs dry with paper towels. Trim any excessive silverskin but leave some fat for flavor. Season both sides evenly with 1 tablespoon kosher salt and the ground black pepper.

Trim and Season

In a bowl, combine minced garlic, brown sugar, soy sauce, Worcestershire sauce, olive oil, apple cider vinegar, smoked paprika, ground cumin, and onion powder. Stir until the sugar is mostly dissolved.

Prepare Marinade

Place the seasoned ribs in a shallow dish or resealable bag and pour the marinade over them. Massage to coat thoroughly. Refrigerate and marinate for at least 1 hour, preferably 3–6 hours or up to overnight for deeper flavor. Remove from refrigerator 30 minutes before cooking to come toward room temperature.

Preheat the oven to 325°F (160°C). Heat a heavy, ovenproof Dutch oven or large skillet with a tight-fitting lid over medium-high heat. Add 1 tablespoon olive oil. When shimmering, remove ribs from marinade (reserve marinade) and sear ribs in batches without crowding: 2–3 minutes per side until a deep brown crust forms. Transfer seared ribs to a plate.

Preheat and Sear

Reduce heat to medium. Add the sliced onion, carrots, and celery to the pot. Sprinkle with the remaining 1/2 tablespoon kosher salt and sauté 4–6 minutes until softened and beginning to brown, stirring occasionally. Add the reserved marinade and tomato paste; cook 1–2 minutes, scraping browned bits from the bottom.

Sauté Aromatics

Pour in the red wine (if using) and simmer 1–2 minutes to reduce slightly and lift any fond. Add beef stock, bay leaf, and thyme sprigs. Return the seared ribs to the pot, nestling them into the liquid so they are at least halfway submerged (add a little extra stock or water if necessary). The liquid should come about halfway up the sides of the ribs.

Deglaze and Build Braise

Bring the liquid to a gentle simmer on the stovetop. Cover the pot with its lid and transfer to the preheated oven. Braise for 2 to 2 1/2 hours, or until the ribs are fork-tender and the meat pulls apart easily. Check at 1 1/2 hours: if liquid has evaporated too much, add 1/4 cup hot stock or water.

Carefully remove the pot from the oven. Transfer the ribs to a warm plate and tent with foil to rest. Place the pot on the stovetop over medium heat. Remove and discard the bay leaf and thyme stems. Skim off excess fat from the surface of the braising liquid with a spoon.

Rest and Reduce Sauce

If you want a thicker sauce, simmer the braising liquid 6–8 minutes to reduce slightly. For a glossy thicker sauce, stir the cornstarch slurry (1 tsp cornstarch mixed with 1 tbsp cold water) to recombine, then whisk it into the simmering sauce and cook 1–2 minutes until slightly thickened. Taste and adjust seasoning with up to 1/2 teaspoon kosher salt and black pepper as needed. Whisk in 1 tablespoon butter off the heat for shine.

Make Pan Sauce (optional)

Return the ribs to the sauce to warm briefly (30 seconds). Spoon sauce and braised vegetables over the ribs. Sprinkle with chopped parsley and serve hot with mashed potatoes, polenta, or buttered noodles.