Beef

The classic slow-cooked cut is moving into the fast lane, grilled and paired with a mole that’s ready in a flash.

If you don’t enjoy very rare meat, keep these steaks on the grill until they reach 120°; they’ll still be rare, but less aggressively so.

Any fairly thin cut of beef will work with this marinade; try flank or New York strip.

At L.A.'s Chi Spacca, chef Chad Colby loves grass-fed, a.k.a. red, veal for its marbling and color, but regular milk-fed veal will work well. He often brines his meat, too: Here is his go-to basic brine recipe.

Ralph Lauren's signature burger. At his New York City restaurant, they use a mix of chuck, brisket, and short rib. If you have an awesome butcher, ask him or her to give you a blend, but you’ll get great results with chuck alone. Watch the video here.

If you don’t feel like making aioli, use prepared mayonnaise and season it with mustard and garlic.

These meat recipes are for when you need to get dinner on the table... fast.

Don't be afraid to cook that $50 porterhouse steak—this method is fool-proof.

Yes, there are eight (basic if unorthodox) steps, but the steakhouse-quality results speak for themselves.

Easy: buy some giant, beautifully marbled hunks of Wagyu beef, grill them, and serve them with some high-quality Japanese whiskey.

The steak can be marinated a day in advance—in fact, it gets better.

We wouldn’t tell you to score, season, chill, freeze, fry, slow roast, baste, and refry a steak if it wasn’t worth it. Really: It’s worth it. Learn more here and watch the video here.

This makes enough sauce for three 12-oz. portions of pasta, but leftover sauce is a good thing. Freeze it for next time. Learn more here.

Red wine-braised brisket has all the makings of a family classic.

You know those dishes that everyone says taste even better if you make them ahead of time? This is a perfect example. The flavors continue to deepen as the braise sits, and it’s that much easier to skim the surface when the sauce has a chance to chill.

Seasoned stock keeps this meatloaf juicy and flavorful. A doctored ketchup delivers just the right amount of tang, spice, and sweetness. And the bacon? We think it speaks for itself. This is part of BA's Best, a collection of our essential recipes.

Broiling the brisket gives it a nice crisp top layer, but you can skip this step and it will still be delicious. Braising the meat with beer in the slow cooker, however? Absolutely necessary.

The only slow cooker chili recipe you need. This recipe can also be easily doubled.

We fully support eating your feelings and cooking up some great comfort food. Here's what's on the menu.

Our favorite dinner party short ribs are so simple, they almost cook themselves.

If you have any trouble getting short ribs with long bones, go ahead and use smaller pieces.

Richly flavored oxtail cooks down to a fabulously silky texture, but other braising cuts, like bone-in short ribs, would work here too.

Three kinds of dried chiles add just the right amount of smoky heat when you cook this best beef chili recipe, and three cuts of beef deliver robust flavor. This is part of BA's Best, a collection of our essential recipes.