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magazine standing rib roast with spinach porcini stuffing
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Chef Chris Rogienski shares the best pot roast recipe, featuring tender oven-braised beef chuck in tomatoey gravy, topped with tangles of bright pickled onions.
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Pack this stunning beef roast with a savory stuffing, which keeps the meat juicy and makes a fine accompaniment on the plate.
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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.
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Dress up this humble cut of meat by rolling it around a stuffing of mushrooms and greens.
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If you like, after carving this standing rib roast, separate the bones into individual ribs and pop them back in the oven to crisp up. Serve it with Aioli, then fight over them with your guests. Learn how to make this recipe and more in our online cooking class with Sur la Table.
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4.4
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This totally make-ahead rib roast is rubbed with a punchy mixture of rosemary, anchovies, and garlic.
4.6
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This mushroom gnocchi gets its savory flavor from dried porcini mushrooms, which are ground into powder and mixed into the dough.
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Bursting with creamed spinach and cheese, and dressed with a glossy coat of ketchup, this is meatloaf 2.0.
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Talk to your butcher and let them know you’ll be making porchetta out of the shoulder roast. They’ll butterfly the roast for you, which will make it easier to roll.
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Cubes of boneless short rib are begging to be spiced, skewered, and grilled off to be your next quick any-night meal.
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Boudin Blanc - or sausage - stuffings are a good choice for leaner cuts like this turkey breast recipe with chestnuts.
4.5
(4.45)
Easy
3.0
(3.17)
