Ingredients: 1 beef Ribeye Roast Bone-In (4 to 6 pounds) 1/2 cup Dijon-style mustard 2-1/3 cups cheese and garlic or Caesar croutons, finely crushed (about 1-1/4 cups crumbs), divided 1-1/2 pounds ...

The better the beef, the better your sandwich. If you're serving rib-eye roast or tenderloin, all you need to remember the day after is to slice it thinly when it's cold and trim off as much fat ...

Let the roast sit at room temperature for up to 2 hours. Heat oven to 350 degrees. Roast the meat until a thermometer inserted in the center of the roast reads 120 degrees for rare, about 11/2 hours.

Because an entire rib primal could run up to 25 pounds, most of the time you'll just get a chunk of it for your roast. This is one of the most tender cuts of beef on the steer, and it's priced ...

Heat the 1 tablespoon olive oil in a Dutch oven over medium-high heat; add the shallots and saute until soft. Add the coffee and wine. Boil to reduce by one-third, then remove pan from heat. Add ...

1 beef rib-eye roast, bone-in (2 to 4 ribs), small end, chine (back) bone removed (6 to 8 pounds) Seasoning: ½ cup unsalted shelled pistachios, finely chopped ¼ cup coarsely crushed coriander seeds ...

Cover and cook on Low for 8 hours. 20 minutes before roast should be done, heat oven to 200 degrees F and line a baking dish large enough to accommodate the roast with foil. Place the cooked roast ...

You don’t have to wait for the holidays to make this dish. And you don’t have to splurge on prime rib. Next time you make a roast, be it beef or pork, factor leftovers into the meal plan.