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    You are in: Home / Cookbooks / Main Dish-Beef
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    100 recipes in

    Main Dish-Beef

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    These are the best tasting beef ribs I have ever had in my entire life. This recipe was given to me by a dear friend, which was passed on to her in her family. I usually double this recipe when I make it. It's great in the oven or in the crockpot! I like to use the boneless beef spare ribs.

    Recipe #179895

    15 Reviews |  By Bev

    A favorite with our family for years. I serve this with rice. Use milk to thin the gravy if necessary. Hope you enjoy!

    Recipe #20296

    51 Reviews |  By KelBel

    This is from 30 Minute Meals on Food Network. A simple, quick snack for the Sunday football game or movie night.

    Recipe #182040

    25 Reviews |  By yogi

    My husband says this is the best thing I've ever made him for dinner. As usual, I'm just guessing on prep time.

    Recipe #36505

    This is from the December 1997 issue of Bon Appetit. My family has demanded this every Christmas Eve since then. I have also used this sauce with a standing rib roast with excellent results.

    Recipe #49488

    This is the way I do souvlaki or shish kebab - and I mean the sandwich with pita bread you can find on nearly every street corner in Greece, not just the skewered meat. This is the best! Prep time does not include marinating time. OAMC instructions provided.

    Recipe #81725

    I took a couple of the best rated Sloppy Joe recipe's here on Zaar and combined them and tweaked them to my families liking. My husband was very very pleased. The servings say 4-6, but I am also serving small children and one is enough for them as the bread fills them up too, so take that into consideration. Hope you enjoy!

    Recipe #282066

    Recipe #375629

    if you love beef tips you will love this recipe, the aroma is mouthwatering.have been making this recipe for years and it is one of my favorites.comfort food at its best.

    Recipe #64361

    10 Reviews |  By Kim1

    An easy Beef Tip recipe

    Recipe #28230

    What....? It’s a hunk o’ filet mignon topped with a stuffed portobello mushroom. Pure decadence and EEE-vile to the nth degree. Times are estimates.

    Recipe #207341

    Oh boy, these are good-good-GOOD! If you like stuffed burgers and poppers, you'll love these. :)

    Recipe #29251

    Recipe #18911

    You'll be sorry you didn't grow up in Chicago, and eat one of those wonderful beef sandwiches from Carm's. This tastes identical. This wonderful recipe came from my sister Linda knowing how homesick I am for Chicago food. Start cooking 18 hours before you want to eat.

    Recipe #30484

    1 Reviews |  By BecR

    A wonderful recipe for traditional Scottish Steak Balmoral, as served throughout the region and at the famous "The Witchery" restaurant located in Edinburgh, Scotland at the very top of the Royal Mile near the gates of beautiful Edinburgh Castle. The "Old Hell Fire Club" used to hold their meetings in this historic sixteenth century building. Tips: We prefer tender Aberdeen angus filet steaks in this first-rate recipe, but sirloin steaks or rib-eyes are just as good. Do try to use a very high quality beef, if possible. You can carefully flambe the whisky in step 2, but I usually don't bother as I find it boils down quickly enough into the divinely smooth and mellow sauce without the extra step. Recipe makes a generous serving of whisky sauce--by all means, you may adjust proportions to suit your own tastes. Serve these steaks with steamed new potatoes, fries, or baked (jacket) potatoes, and seasonal greens or a tossed salad. Try to use a good Scotch whisky (single or blended)....I used Laphroaig 15 yo single malt which is usually reserved for special occasions....but this was phenomenal! ENJOY!

    Recipe #390131

    44 Reviews |  By Rita~

    Hearty, tender beef in a red wine sauce. Serve with a loaf of crusty bread! In Memory of our Julia Child.

    Recipe #54850

    2 Reviews |  By Mariah

    These meat pies are so good, easy to make, and travel well. Be careful with the hot peppers; Scotch bonnets are super spicy. To make these kid friendly, we usually don't add the peppers until just before filling, setting aside some plain filling for the sensitive mouths. These are really good with pineapple coleslaw. I got this recipe from the September 2006 issue from Womans Day magazine.

    Recipe #244040

    This is a very good recipe, served with kim chee and rice! Times do not include marinating time. I mix it together before work, it seems to be plenty of time. I usually serve it with rice or use it to make an 'Oriental' salad.

    Recipe #136911

    I got the inspiration for these sandwiches from an awards dinner I attended where roast beef sandwiches were served on bavarian pretzel buns. I loved the idea, but the dough was way too salty and dry. I wanted a more Auntie Anne's-type bun. So I fooled around a bit, and this is what I came up with. The mustard sauce amounts are estimated, I usually just eyeball it, taste and change. I made these sandwiches at our Christmas and New Year's parties, and now my brother-in-law thinks we should make these every week.

    Recipe #414109

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