Beef | The Hungry Mouse

Restaurant-Style Prime Rib Roast

Tuesday, March 22, 2011

Prime Rib: It’s not just for Christmas dinner. I’ll make this whenever I can get my paws on one at a good price (or the rare super sale). It’s a great excuse to have a party. In fact, if you’re sick of ham on Easter, consider giving Roast Beast it’s day in the (springtime) sun. This is a restaurant technique that’s practically guaranteed to produce a moist, juicy, evenly cooked roast beast. And it couldn’t be simpler.

Wednesday, April 14, 2010

This is, hands down, the most delicious thing I’ve made in a long time. And the most expensive. And the most time consuming. And the most primally … viscerally … carnivorously satisfying.

Wednesday, February 17, 2010

Roasted marrow bones are a simple, delicious treat that’s surprisingly easy to make at home. Just roast the bones, then scoop the marrow out, spread it on toast, and top it with a little parsley salad. Voila: Instant carnivorous bliss.

Monday, January 25, 2010

Based on Ina Garten’s fabulous recipe, these meat loaves pack huge comfort-food goodness in a small package. They’re a great thing to serve at a dinner party. I mean, come on: Who wouldn’t love a little meatloaf, made just for them?

Wednesday, December 16, 2009

Garlic Studded Sirloin Roast with Chili Pepper Crust at The Hungry Mouse

It’s good to be back in the kitchen! (Here, have a giant platter of meat!) The last two weeks have been a whirlwind! Between baking dozens of practice…

Friday, October 16, 2009

Pot roast is stick-to-your-ribs, winter home cooking at its coziest. It’s also an economical way to feed a crowd when you’re on a budget. All you need is a big hunk of beef, an even bigger pot, a handful of ingredients, and a little patience.

Wednesday, August 12, 2009

This recipe is so easy, it’s kind of like cheating. I’m OK with that, though. (I’m all for fancy sauces and complicated meals. But there’s a definite time and a place for dishes like this.) It takes no time to slap together—then your oven does all the hard work.

Monday, June 22, 2009

If you go to any of the big steakhouses in the U.S., chances are that this is how they cook a lot of their meat. Fast and furiously on top of the stove to create that handsome, flavorful crust—then into the gentler, indirect heat of the oven to finish cooking. Here’s a step-by-step guide to replicate those steakhouse steaks at home.

Wednesday, April 1, 2009

These ribs get a ton of deep, pepper-y flavor from freshly cracked black pepper—and a fair amount of heat from ground chipotle chili. They also get a double…

Friday, March 27, 2009

These days, we don’t eat filet mignon that often. Filet is fabulous because it’s really tender. But honestly? We usually prefer the beefy flavor of slightly sturdier cuts…