We spoke to an Indian chef with restaurants dotted around the globe to find out the absolute best cuts of beef to use for a ...

Rib-eye steaks are cut from the forerib of beef, but here they are cooked on the bone with a honey and ale glaze. A herby green sauce, jacket potatoes and blackened onions complete Marcus Wareing ...

stir together all of the dry ingredients and rub them all into the rib of beef. Place the beef into a large plastic container and cover with any remaining cure mix. Put the lid on and place into a ...

This exotic blend is used heavily in Moroccan cuisine. Ras el Hanout spice braised beef short ribs over a chickpea stew with green harissa. 1 cup chickpeas (if using dried chickpeas soak them ...