1 of45 Maren Caruso
Oven-Smoked Chuck-Eye with Horseradish Cream
Tracy Smaciarz, who owns Heritage Meats in Rochester, Washington, cold-smokes this cut, then grills it over indirect heat. You can get a similar effect by oven-smoking the roast with wood chips and onions.
Recipe: Oven-Smoked Chuck-Eye with Horseradish Cream
2 of45 Leigh Beisch
Smoky Beef-and-Bacon Chili
Bacon, fire-roasted tomatoes, and spicy smoked paprika give this easy-to-make chili a deep, complex flavor.
Recipe: Smoky Beef-and-Bacon Chili
More Videos From Sunset
3 of45 Leo Gong
Thai Beef Salad
Some sort of magic happens when you combine a few simple ingredients to turn out this simple, refreshing salad.
Recipe: Thai Beef Salad
4 of45 Leo Gong
Paprika Short-Rib Beef Stew
Hot paprika, pimentón, and bacon give this savory beef stew recipe a hot, smoky flavor.
Recipe: Paprika Short-Rib Beef Stew
5 of45 Annabelle Brakey
Grilled Beef and Spring Onion Salad
To add even more delicious flavor to this salad, try eating the young leaves from your radishes instead of composting them.
Recipe: Grilled Beef and Spring Onion Salad
6 of45 Iain Bagwell
Spicy Beef Cross-Rib Roast with Caramelized Clementine Sauce
Chinese orange-peel beef was the inspiration for this roast.
Recipe: Spicy Beef Cross-Rib Roast with Caramelized Clementine Sauce
7 of45 Thomas J. Story
Dutch Oven–Braised Beef and Summer Vegetables
After a day of hiking or swimming, Chef Adam Sappington (from The Country Cat in Portland) likes the simplicity of cooking a one-pot meal like this for his wife and their two young sons.
Recipe: Dutch Oven–Braised Beef and Summer Vegetables
8 of45 Alex Farnum
Carne Asada con Mojo
Carne asada is a simple dish, but a well-balanced marinade and the right cut can make it memorable. Here we use easy-to-find skirt steak and a marinade combining orange and lime juices.
Recipe: Carne Asada con Mojo
9 of45 James Carrier
Twice-Baked Beef Brisket with Onions
Double baking this brisket gets a lot of the prep work for a large dinner party out of the way ahead of time, and the meat soaks up the pan juices and becomes amazingly moist and succulent.
Recipe: Twice-Baked Beef Brisket with Onions
10 of45 Alex Farnum
Korean-Style Tofu, Vegetable, and Beef Stew
This rustic soup, called doenjang jjigae in Korean, is pure comfort in a bowl.
Recipe: Korean-Style Tofu, Vegetable, and Beef Stew
11 of45 Annabelle Breakey
Beef Rib Roast with Rosemary
Rosemary sprigs and garlic cloves scent rather than overwhelm the rib roast, which is otherwise seasoned only with salt and pepper.
Recipe: Beef Rib Roast with Rosemary
12 of45 Iain Bagwell
Shaking Beef
In Vietnam, this classic--named for how the meat is tossed in the pan--is usually made with tough, overcooked beef cuts. For his version, which has been on the Slanted Door's menu since 1995, Charles Phan uses grass-fed filet mignon.
Recipe: Shaking Beef
13 of45 James Carrier
Salt-and-Pepper Beef Roast
Potatoes, baked alongside the beef roast, make a perfectly easy accompaniment. The meat, hot or cold, tastes the most tender when sliced very thin; an electric knife does a good job.
Recipe: Salt-and-Pepper Beef Roast
14 of45 Karen Steffens
Japanese Beef Bowl
Beef and onion stir-fry gets a boost from a dash of sake and smattering of cilantro leaves. Serve over fluffy rice to soak up every last drop of the yummy sauce.
Recipe: Japanese Beef Bowl
15 of45 James Carrier
Classic Western Burgers
To make these bacon and cheddar burgers even better, top them with our special slaw.
Recipe: Classic Western Burgers
16 of45 David Prince
Spicy Shredded Beef
A little like a Mexican sloppy Joe, this juicy dish is best sandwiched in crusty French rolls and topped with shredded cabbage, red onion, sliced tomato, cilantro, and sour cream.
Recipe: Spicy Shredded Beef
17 of45 Iain Bagwell
Beef and Star Anise Noodle Soup
This rich, hearty dish is based on the Szechuan beef noodle soup at Queen’s House in Mountain View, California.
Recipe: Beef and Star Anise Noodle Soup
18 of45 Thayer Allyson Gowdy
Poached Brisket of Beef with Salsa Verde
Most butchers divide a whole brisket into the flat half or first cut, which is lean and squarish, and the point cut, which is fattier and triangular—and more flavorful and tender. (Save the leftover broth for soup or risotto.)
Recipe: Poached Brisket of Beef with Salsa Verde
19 of45 Leigh Beisch
Smoky Beef Stew with Blue Cheese and Chives
If you’re looking for the kind of stew that Grandma used to make, look no further. This stew is only made better with the addition of creamy blue cheese sprinkled on top.
Recipe: Smoky Beef Stew with Blue Cheese and Chives
20 of45 Leigh Beisch
Chinese-Style Beef, Sweet Potato, and Bok Choy Stew
This quick stew is a perfect weeknight winter meal on a cold evening.
Recipe: Chinese-Style Beef, Sweet Potato, and Bok Choy Stew
21 of45 James Carrier
Beef with Tomatoes, Pasta, and Chili Sauce
While researching a story on Peruvian cooking, we came across tallarín saltado, a popular fusion dish that combines Asian stir-fry techniques with beef, fresh tomatoes, Asian chili sauce, and Italian spaghetti. It was a hit here at Sunset: It's fast and easy, and you can substitute other meats, vegetables, or different kinds of pasta.
Recipe: Beef with Tomatoes, Pasta, and Chili Sauce
22 of45 Annabelle Breakey
Chorizo-Beef Nachos
Crowd-pleasing nachos are a great weeknight meal when piled high with spicy chorizo, jalapenos, and creamy guacamole.
Recipe: Chorizo-Beef Nachos
23 of45 Annabelle Breakey
Korean Beef Wraps
Sushi rice, grilled steak, garlicky soy sauce and lettuce make for a tasty—and foolproof—meal, with no utensils required.
Recipe: Korean Beef Wraps
24 of45 James Carrier
Slow-Braised Beef Stew with Mushrooms
Beef short ribs develop a rich, succulent flavor thanks to a combination of Asian flavors like soy sauce and ginger with red wine and zest of orange. Serve atop mashed potatoes for a satisfying comfort meal.
Recipe: Slow-Braised Beef Stew with Mushrooms
25 of45 Annabelle Breakey
Grilled Beef Tenderloin with Fresh Herbs
When you're in the mood to splurge on ultra-tender beef tenderloin, look no further.
Recipe: Grilled Beef Tenderloin with Fresh Herbs
26 of45 Annabelle Breakey
Korean Kimchi Burgers
Follow the recipe to make your own kimchi, or take a shortcut and use the condiment ready-made from the store.
Recipe: Korean Kimchi Burgers
27 of45 Iain Bagwell
Beef, Broccolini, and Bread Salad with Salsa Verde
Robust, briny, and herbaceous, Italian-style salsa verde works beautifully as both a marinade and a table sauce.
Recipe: Beef, Broccolini, and Bread Salad with Salsa Verde
28 of45 Annabelle Breakey
Roast Beef and Two-Chile Grilled Cheese on Onion Rolls
We love how spicy this sandwich is, but if you prefer less heat, cut back on the chipotle mayo and the green chiles.
Recipe: Roast Beef and Two-Chile Grilled Cheese on Onion Rolls
29 of45 Jim Franco
Beef-Ale Stew and Green Onion-Buttermilk Dumplings
Rich with ale and caramelized onions, this stew provides a thick, hearty base for the fluffy white dumplings that are dropped in at the end of cooking.
Recipe: Beef-Ale Stew and Green Onion-Buttermilk Dumplings
30 of45
Roasted Vegetable and Mini Meatball Pappardelle
Although it's pricier than ordinary ground beef, grass-fed (usually found at farmers' markets) goes a long way when rolled into mini meatballs.
Recipe: Roasted Vegetable and Mini Meatball Pappardelle
31 of45 Annabelle Breakey
Cola Shredded Beef Tacos
This recipe is adapted from one in Amor y Tacos (Stewart, Tabori & Chang, May 2010; $19) by San Diego–based chef Deborah Schneider.
Recipe: Cola Shredded Beef Tacos
32 of45 Lara Hata
Toyoshimas' Teriyaki Tri-Tip
Based on an old Hawaiian family recipe, this teriyaki marinade does its magic overnight; you can also use it for chicken and pork.
Recipe: Toyoshimas' Teriyaki Tri-Tip
33 of45 James Carrier
Standing Rib Roast
This juicy rib roast is worthy of a special gathering. Accompany the beef with prepared horseradish for a superb flavor combination.
Recipe: Standing Rib Roast
34 of45 Maren Caruso
Garlic-Rubbed Tri-Tip with Mint Caper Salsa
This wintertime take on the barbecue classic is elegantly Mediterranean.
Recipe: Garlic-Rubbed Tri-Tip with Mint Caper Salsa
35 of45 Alex Farnum
Achiote Short Ribs with Ancho Barbecue Sauce and Avocado Relish
James Beard award–nominated chef Mark Fischer is forging his own Southwest style at Restaurant Six89 in Carbondale, Colorado, with dishes like these ribs: They’re oven-braised with citrus and achiote, then finished on the grill with smoky chile sauce. At the restaurant, he uses boned beef short ribs, but we kept it simple by leaving the bones in. The recipe is also outstanding made with pork spareribs.
Recipe: Achiote Short Ribs with Ancho Barbecue Sauce and Avocado Relish
36 of45 Iain Bagwell
Puttanesca Meatball Sliders
Transform classic puttanesca sauce into a topping for casual meatball sliders. These work well as a main course or as an appetizer. Close them with long toothpicks if you like.
Recipe: Puttanesca Meatball Sliders
37 of45 Iain Bagwell
Cherry and Brie Burgers with Rosemary and Grilled Onion
Here we've mixed up classic grilled burgers with more unusual suspects, dried cherries and rosemary, which add a sweet herbaceousness to the smoky patties.
Recipe: Cherry and Brie Burgers with Rosemary and Grilled Onion
38 of45 Thomas J. Story
Burrito de La Calle
Enjoy our quicker adaptation of the amazing beef and bean burrito recipe from La Calle Asadero in Oakland.
Recipe: Burrito de La Calle
39 of45 Brown Cannon III
Grass-Fed Top Round Roast
Tasty (and affordable) grass-fed top round makes an excellent roast when seared and cooked rare (beyond medium-rare, it will be tough). Bring the meat to room temperature before cooking so it roasts evenly.
Recipe: Grass-Fed Top Round Roast
40 of45 Annabelle Breakey
Spice-Crusted Prime Rib
Coated in a spicy, sugary mixture, this prime rib roast is simple to make but indulgent in every other way.
Recipe: Spice-Crusted Prime Rib
41 of45 Alex Farnum
Chinese Glazed Riblets with Garlic and Thai Basil
For these crisp, garlicky ribs, Alexander Ong, chef of Betelnut restaurant in San Francisco, uses Chinese red vinegar and mushroom soy sauce. If you substitute regular vinegar and soy sauce, they’ll be lighter in color and flavor but still delicious.
Recipe: Chinese Glazed Riblets with Garlic and Thai Basil
42 of45 Annabelle Breakey
Pot Roast with Wild Mushrooms and Fresh Thyme
A hearty protein-rich meal needs a seductive wine by its side. Reacquaint yourself with Merlot, and pair a glass with with this classic comfort-food dish for a cozy night in.
Recipe: Pot Roast with Wild Mushrooms and Fresh Thyme
43 of45 Courtesy of Umami Burger
The Hatch Burger
At Umami Burger restaurants in Los Angeles and San Francisco, these juicy, full-flavored, mildly spicy burgers are seasoned with Umami Dust and Umami Master Sauce (order at umami.com/shop). Soy sauce makes a good substitute.
Recipe: The Hatch Burger
44 of45 Photo by Annabelle Breakey; written by Elaine Johnson
Gorgonzola-Stuffed Beef Tenderloin with Port Wine Sauce
This holiday roast has it all: velvety meat, salty cheese filling, a savory-sweet sauce, and a touch of smoke.
Recipe: Gorgonzola-Stuffed Beef Tenderloin with Port Wine Sauce
45 of45
Rancho de Chimayó Carne Adovada
Santa Fe restaurant Rancho de Chimayó serves this dish with long-simmered posole corn, stewed pinto beans, and a bit of shredded lettuce and tomato for color. Chimayó chiles can be hard to get and expensive, but more readily available New Mexico chiles, both whole and ground, can be easily swapped in. The dish can also be made in a slow-cooker.
Recipe: Rancho de Chimayó Carne Adovada