John Folse Gives a Crown Roast of Beef

Recipes Matching: Beef

Sweet and Spicy Beef Empanadas

Handheld, flavorful and easy to prepare, empanadas are reliable crowd-pleasers. Wine Spectator recommends pairing with a fresh, medium-bodied red wine.

Slow-Cooked Beef Ribs with Rosemary Citrus Glaze

Chef Morgan Mueller of the Butcher's Table in Seattle embraces summer with a recipe for beef ribs drizzled with a rosemary citrus glaze, paired with a Northern Rhône Syrah.

Skirt Steak with Chimichurri Sauce

Chimichurri is an herby, no-cook sauce that's ideal for summer and takes skirt steak from simple protein to satisfying meal. Wine Spectator recommends pairing the dish with a ripe red Cabernet- or Syrah-based blend.

Mina with Ground Beef, Cardamom and Coffee

A classic Israeli dish, Mina is a savory meat pie that incorporates rich flavors like cardamom and coffee. Wine Spectator recommends full-bodied red wines to pair with the recipe.

Meat, Leek and Potato Casserole

This Alsatian three-meat casserole, called baeckeoffe, is perfect for a cozy Sunday supper—or for any day of the week. French Riesling is not only a key ingredient in the dish, but Wine Spectator also recommends that the dry white be served alongside this soul-warming meal.

Classic Beef Wellington with Mushroom Bordelaise

Chef Doug Psaltis of Best of Award of Excellence winner Booth One in Chicago offers a recipe for Beef Wellington served with a mushroom Bordelaise sauce and pan-roasted mushrooms. Plus, Wine Spectator recommends bold reds to pair with the dish.

New York Strip Steak with Buttered Onions & Chile Skillet Broccoli Rabe

This New York strip steak recipe by chef Linton Hopkins of C. Ellet's steak house in Atlanta is a game changer for steak night. Try a bold red blend from South America for a balanced pairing.

Slow-Grilled Porterhouse and Coal-Baked Potatoes with Crème Fraîche, Aged Gouda & Chives

Los Angeles chefs Josiah Citrin and Joseph Johnson of Charcoal Venice share their recipe for slow-grilled porterhouse and coal-baked potatoes. Wine Spectator recommends two Rhône reds to pair with the steak!

Classic Oven-Braised Brisket

Whether you have family over for Rosh Hashanah, Yom Kippur, Sukkot or any other occasion, kosher cooking expert Jamie Geller's classic braised beef brisket recipe, from her cookbook Brisket 101, is an easy-to-master solution for pleasing a crowd. Pair the meal with 10 great kosher wines—reds, whites and sparkling—recently rated by Wine Spectator.

Carne Asada Tacos

Kurt Dammeier, founder of Beecher's Handmade Cheese and the forthcoming Seattle restaurant YakiVegas, shares with Wine Spectator his recipe for cheesy carne asada tacos.

Slow-Cooked Oxtail with Popovers

Chef Mashama Bailey of the Grey restaurant in Savannah, Ga., shares her recipe for slow-cooked, tender oxtail with eggy popovers. Wine Spectator suggests pairing with a bold Italian red wine, such as Barolo.

Steak Fajitas

This sizzling Wine Spectator recipe for fajitas brings together skirt steak, onions, peppers, handmade tortillas and toppings like guacamole, cheese and sour cream. Pair with a supple red wine like Rioja or a well-balanced rosé to elevate the meal.

Beef Pot Roast with Root Vegetables

Winter is the perfect time to slow-cook a hearty meal. With minimal prep and active cooking time, this Wine Spectator recipe for a beef chuck pot roast with carrots, turnips and onions will keep you warm on chilly nights. Pair it with a Cabernet Sauvignon or Spanish red.

Garlic-Rubbed Steak with Scallion Vinaigrette

Nancy Silverton, the chef behind Osteria Mozza restaurant in Los Angeles, shares her crowd-pleasing recipe for a mouthwatering steak. Wine Spectator suggests outstanding red wine matches.

Chile-Rubbed Prime Rib au Jus

Victor Flores, executive chef at Manhattan restaurant group Joe Allen, shares his recipe for a delicious prime rib with smoky, vegetal and slightly spicy flavors. Learn how to make it, and get the Wine Spectator wine pairings.

Braised Short Ribs with Horseradish Cream

Chef William Bradley of Addison in San Diego has shared with Wine Spectator a classic, savory recipe for braised short ribs that he serves with a tingly cloud of savory horseradish-infused whipped cream.

Chef Hugh Acheson's Grilled Tri-Tip Steak

Wine Spectator travels south to Georgia for a tri-tip steak recipe from chef and cookbook author Hugh Acheson. Plus, get easy-drinking red wines for pairing.

Grilled Steak with Chimichurri Sauce

Steak and Cabernet Sauvignon are an iconic duo. Get this recipe for a red-wine friendly steak with an Argentinean twist!

Grilled Steak with Au Poivre Sauce

Try this Wine Spectator recipe for a classic French-bistro steak dish with a French red wine, such as a young Bordeaux.

Grilled Steak with Red-Wine Butter

What to pair with a juicy steak with red-wine sauce? More red wine! Try it with a Cabernet Sauvignon from Argentina.

Saucy Cheesesteak Sandwiches

This party-friendly Wine Spectator recipe brings together two favorites: beef and bold red wines. Match up this variation on a classic Philly sandwich against a Grenache-based red from Spain or a Malbec from Argentina.

Sliders with Gouda-Pimento Cheese

This wagyu burger recipe is adapted by chef Christopher Grossman from the original recipe he uses at Atlanta's Atlas restaurant.

Steak with Fondant Potatoes

This wagyu rib eye cap steak with béchamel and potatoes recipe is adapted by chef Christopher Grossman from the original recipe he uses at Atlanta's Atlas restaurant.

Pot Roast with Gigondas

Troy Guard of Guard and Grace in Denver shares his recipe for pot roast, paired with Gigondas, with Wine Spectator. Try it with a classic red wine, such as a Rhône blend.

Burgers Florentine

Breakfast and dinner are wrapped into one meal in this Wine Spectator recipe that tops a beef patty with spinach, a fried egg and hollandaise sauce. Pair with a polished red wine from Portugal to balance this substantial meal.

Wine-Braised Brisket with Roasted Winter Vegetables

Best made in advance, this red wine–braised comfort dish—cookbook author Joan Nathan's go-to recipe for a Hanukkah centerpiece—calls for a spicy red wine to stand up to the hearty, tender, flavorful meat and earthy root vegetables.

American Rib Eye

Denver chef Troy Guard inspires a grill-centric, patriotic cookout that pairs fantastically with an all-American Napa Cabernet Sauvignon

French Onion Filet Mignon

Wine Spectator shares a recipe for creating two meals in one--starting with a classic French onion soup--out of just 8 ingredients and pantry staples. Extra soup is then reduced to make a flavorful sauce for steak the next night. Paired with a simple green salad and a balanced Syrah, it makes a quick bistro-style meal.

Asian Flank Steak and Napa Cabbage Salad

Wine Spectator shares a recipe for flank steak marinated in soy sauce, ginger and scallions and served with a Napa cabbage salad for an Asian-inspired meal. A bright, savory Cabernet Franc from Chinon complements the tricky-to-pair ingredient, soy sauce.

Beef Burger with Kimchi, Fried Egg, Korean Barbecue Sauce, Miso Mayo and Cilantro

For casual outdoor entertaining, vintner and chef Christopher Bates, of Element Winery and FLX Wienery on Seneca Lake in New York's Finger Lakes wine region, shares this recipe for a burger piled with diverse toppings that pack it with even more umami appeal. He pairs it with a Pinot Noir full of dark fruit and spice but with a refreshing finish.

Flanken Pot au Feu

For something different for Passover, try this kosher recipe, from The Covenant Kitchen, for flanken pot au feu, a marriage of the classic French beef stew and the traditional Jewish interpretation of short ribs.

Easy Braised Short Ribs With Roasted Carrots

For a hearty dinner, Wine Spectator shares a simplified braise recipe for short ribs that takes less than five minutes of prep and shortens the active cooking time. Pair it with a bold, tannic red wine with ripe fruit, such as Malbec.

Grilled Flat Iron Steak with Flaky Potatoes

In an Argentine take on classic steak and potatoes, Anasazi Restaurant chef Juan Bochenski shares with Wine Spectator his recipe for spice-rubbed steak with thinly sliced, thyme- and shallot-infused potatoes. For a red wine pairing, try a Malbec from Mendoza.

Pot Au Feu with Pork Belly, Bone Marrow and Hearty Vegetables

Chef Emeril Lagasse celebrates the New Orleans tradition of the Reveillon meal after Christmas Eve mass with over-the-top dishes and plenty of wine at Grand Award-winning Emeril's. For a main course, chef David Slater shares a recipe for a classic French braise of meats, including pork belly, bacon and andouille sausage. Sommelier Ray Gumpert pairs it with a young red Bordeaux.

Veal Scaloppine With Fried Egg and Fresh Truffle

Chef Mimmo Ferraro shares a recipe with Wine Spectator that is inspired by his time in Italy. The breaded, pan-fried veal dish, topped by a savory sauce, fried eggs and sliced truffle, combines high and low in typical Italian fashion, with balanced use of perfect products, all prepared simply. The red wine matches--Barbaresco or Barbera--come from Piedmont, a classic truffle region.

Braised Short Ribs with Sage-scented Beef Jus

Chef Matthew Tropeano of Pain d'Avignon in Hyannis, Massachusetts, shares a recipe with Wine Spectator, making classic braised short ribs with a full-bodied red wine, tasty vegetables and aromatic herbs, but pairing it with a slightly lighter red, such as a Syrah from the Rhône Valley.

Flank Steak with Chipotle-Coffee Sauce, Roasted Peppers and Onions

With cool weather underway, a steak dinner seems in order. For this Wine Spectator recipe, a coffee sauce adds an extra level of richness to steak topped with roasted peppers and onions. Served with a green salad on the side, and rich South American red wine such as Malbec from Argentina or Cabernet Sauvignon from Chile, the result is an easy crowd-pleaser. If you have any leftovers, serve them with tortillas, avocado slices and other fixings for a taco night.

Red Miso-Marinated Skirt Steak Salad

For grilling season, try this Wine Spectator recipe for red miso-marinated skirt steak salad, hearty enough to pair with Cabernet Sauvignon.

Rib-Eye Steak with "Traveling Mercies"

Sophisticated cocktails can make excellent pairings with each course of a meal, as evidenced by the team at The Dawson in Chicago: chef Patrick Russ and general manager Clint Rogers. This main course is plated with tomatoes, mushrooms, spinach, steak sauce and horseradish, and is paired with a higher-alcohol cocktail--containing rye, sweet vermouth and rum--to meet the big flavor of the meat.

Beef Short Rib and Green Chile Stew

What do chefs cook, eat and pour on their days off? Wine Spectator visited the personal kitchens of one of our favorite chefs, to see and taste what he's up to in his downtime. Chef Luke Venner, of BLT Fish in New York, shared his recipe for beef short rib and green chile stew, paired with a robust red wine such as Carignan from Chile or France.

Pistachio-Crusted Filet Mignon with Horseradish Potatoes

At his Oregon restaurant The Painted Lady, chef Allen Routt aims to elevate traditional American standbys with modern technique. His recipe for pistachio-crusted filet mignon, shared with Wine Spectator, employs a nontraditional slow-roasting technique. For a red wine, he and Jessica Bagley-Routt put a twist on the classic pairing with Bordeaux varieties, choosing a Merlot-Petit Verdot-Malbec blend made by an Oregon winery sourcing grapes from Washington.

French Dip Sandwiches

With the weather turning cool, it's time to swap grilled fare for roasts, stews and braises. The French dip sandwich—essentially a roast beef sandwich with au jus dipping sauce—makes a solid entry on the list of early fall dishes. It's all cozy, savory meat and broth, served on a buttered, toasted baguette, and does away with the pomp and circumstance of a serious roast. A red Bordeaux wine becomes rounder with this dish.

French Dip Sandwiches

The French dip sandwich—essentially a roast beef sandwich with au jus dipping sauce—makes a solid entry on the Wine Spectator list of cool-weather dishes. It's all cozy, savory meat and broth, served on a buttered, toasted baguette, and does away with the pomp and circumstance of a serious roast. It's also a good excuse to pull out some of your more tannic red wines, such as Bordeaux or other Cabernet-based bottlings.

Rib Eye Steak With Miso-Red Wine Marinade and Summer Mushroom Panzanella

Chef Alan Wong serves a simple steak with a bold side of roasted mushrooms, in a recipe that's a riff on panzanella using local Hawaiian ingredients. A California Pinot Noir balances the earthy mushrooms and rich steak.

Charcoal-Grilled Steaks with Chimichurri

Take the party outside for summer with simple, classic offerings: charcoal-grilled steaks and Zinfandel. Jennifer James and Nelle Bauer, chef-owners of Jennifer James 101 restaurant in Albuquerque, N.M., have shared their recipe with Wine Spectator for chimichurri, a South American condiment perfect on grilled beef. Throw in a a side of deviled eggs, a salad of crisp greens and a watermelon for a great meal.

All-American Double Bison Cheeseburger

What says "American diet" more than a double cheeseburger? If one of something is good, two is better—right? How about making that cheeseburger with bison meat? Bison is leaner than beef and lower in calories (so you can afford both the extra meat and the extra cheese). This recipe adapted from the book Wicked Good Burgers for Wine Spectator recommends using the "smash" technique to create a crispy crust. Pair it with a Syrah or Shiraz.

Stuffed Artichokes with Peas & Dill

With spring comes the promise of artichokes, peas, tender young herbs, and everything else we've dreamed of through a long, cold winter. This recipe comes from Jerusalem: A Cookbook, by Yotam Ottolenghi and Sami Tamimi, whose restaurant and takeout shops bring a burst of Mediterranean–Middle Eastern flavor to London. Try an aromatic white wine such as a Grüner Veltliner.

Pan-Seared Burgers with Sun-Dried Tomato Pesto

Burgers are great fast dinner options year-round, but for a different take, consider swapping out the All-American classic crisp lettuce and tomatoes of summer's high burger season. Instead, try a satisfying sauce that can be made from pantry staples, such as this Wine Spectator recipe for sun-dried tomato sauce. A juicy, lighter-style red California Zinfandel can match the heft of the meat and the acidity of the tomatoes.

Mustard-Crusted Lamb Rack With Roasted Root Vegetable and Chestnut Stuffing

In Virginia's early colonial days, the classic cut of lamb was a spit-roasted leg. Today, Melissa Hart, executive chef at Palladio Restaurant in Barboursville, makes a crown roast of lamb, from Virginia's Piedmont region, with a mustard crust and root vegetable stuffing. A Cabernet Franc from Barboursville Vineyards has rich fruit and the structure to stand up to this hearty recipe.

Tangy Glazed Short Ribs and Potato Puree With Aged Cheddar

The foods and seasonings of Asia are of particular interest to chef Jean-Georges Vongerichten and are often featured in the dishes he creates. This short ribs recipe shared with Wine Spectator, for example, incorporates Asian fish sauce, star anise and passion fruit syrup. Vongerichten prefers rich, fruity red wines, such as California Cabernet Sauvignon or Zinfandel, with this dish.

Tomahawk Rib Steak

As befits a resident of the "city of the big shoulders," Chicago chef Rick Tramonto is a meat-and-potatoes kind of guy. Here, he shares one of his favorite recipes with Wine Spectator for steak—for two, from his new joint venture with John Folse in New Orleans, R'evolution.

New York Strip Roast With Chanterelle Compote

Chef Bradley Ogden says there are a number of ways to cook the New York strip roast for this recipe shared with Wine Spectator, from spit-roasting to oven to grill, or a combination. For the accompanying chanterelle compote, chanterelles are availabile from late summer through fall. To complement the dish, Ogden suggests a rich, full-bodied red wine with spice and earth, such as a Bordeaux or Syrah blend.

Home-Ground Burgers With Bacon, Cheese and Fresh Thyme

This home-ground burger recipe shared with Wine Spectator is from Emeril at the Grill (HarperCollins) results in a Chunky, incredibly juicy burger that needs a wine with oomph. Lagasse suggests a Châteauneuf-du-Pape, while sommelier Ray Gumpert adds Syrah-based Northern Rhônes or Spanish Garnacha.

Manzo in Squazet (Beef Ragù Over Pasta)

Lidia Bastianich continues to honor her humble Croatian roots in Pula, on the Istrian peninsula. This recipe for beef ragù, manzo in squazet, is a typical preparation of meats. Unlike in the classic preparation, the meat for this dish is not initially browned in hot oil, but more gently sautéed with onions and beef marrow. Possible wine pairings include Barolo, Chianti, Montepulciano or the Refosco that's indigeneous to the area.

Homemade Meatballs and Tomato Sauce

Meatballs can be a Sunday-only adventure, simmering an artfully spiced tomato sauce for hours. This Wine Spectator recipe is a bare-bones but satisfying weeknight version, with a fast pan sauce that can be made while the meatballs bake in the oven. Sangiovese from Chianti is a classic wine match.

Harissa-Marinated Hanger Steak with Roasted Eggplant and Yogurt Sauce

In this Wine Spectator recipe, harissa—a spicy, smoky North African sauce made from dried chiles and roasted red peppers—adds a twist to the easy weeknight luxury of pan-seared steak. A simple side of roasted eggplant with garlicky yogurt sauce makes a great seasonal complement for late summer or early fall.

Seared Flank Steak and Salsa Verde

While some food-and-wine matches surprise or are hitched to specific ingredients, others are clear and direct bull's-eyes. This simple steak recipe from chef Amorette Casaus, Ardesia, New York, shared with Wine Spectator, is the latter, an instant classic to pair with a Malbec from Argentina.

Grilled Skirt Steak with Sun-Dried Tomato and Almond Salsa

This Wine Spectator recipe for grilled skirt steak with sun-dried tomato and almond salsa is so easy that, you'll barely break a sweat from start to finish. Skirt steak cooks quickly, needs no marinade and is loaded with intense beefy flavor. And the salsa comes together in under five minutes. Add some potatoes and a romaine salad to round out the meal and pair with a Malbec wine from Argentina.

Braised Brisket Tzimmes

Moses Wendel, chef and owner of Pardes kosher restuarant in Brooklyn, N.Y., shared a recipe with Wine Spectator for his take on tzimmes, which is a traditional side dish served on the Jewish holidays. He transforms what is typically made with carrots and sweet potatoes into a main dish by first braising brisket in red wine, honey and vinegar, then adding sweet potatoes and dates to the braising liquid, with a bit of jalapeño pepper, orange juice and grated horseradish for contrast.

Zesty Italian-Style Burgers with a Carrot Salad

Here's a great Wine Spectator burger recipe that features a kicky mix of parsley, garlic, anchovies and lemon zest (called gremolada) on top of an all-beef patty on a toasted ciabatta roll. A simple grated carrot salad alongside adds a happy zing of color. It comes together in less than 20 minutes and pairs well with a red wine with good acidity and fruit, such as Chianti Classico.

Brasato di Manzo

Brasato di manzo, which means "braise of beef," is often made with Barolo in the braise, which links it to Piedmont. But chef Michael White, of Osteria Morini in New York, insists the dish is made all over Italy. In this recipe he shared with Wine Spectator, he uses short ribs instead of the traditional shin and pairs it with a Rosso Conero, an Italian red that may contain Montepulciano, which has the heft for the short ribs, or Sangiovese, which has the brightness for the tomatoes.

Beet and Braised Beef Soup

Chef Peter Hoffman, owner of Back Forty restaurant in New York, shares with Wine Spectator a recipe for a vibrant yet hearty main-course soup that would be at home on the Rosh Hashanah table or to break the fast after Yom Kippur with a satisfying meal. To drink, choose a light- to medium-bodied red wine, ideally one with an element of smoke, to echo the chipotle pepper's contribution to the broth.

Australian-Style Grilled Hamburgers With Herbed Potatoes

We are living in a golden age for burgers. From foie gras-studded versions at five-star restaurants to fast-food entries made with high-quality ingredients, everyone is getting in on the game. Be forewarned: This Wine Spectator recipe is not a shy entry into the burger canon. Taking inspiration from the chip-shop menus Down Under, this variation calls for sliced beets and a runny egg on top of an all-beef patty. A medium-bodied Shiraz from the cooler regions of Australia will have the acidity to counter the rich egg yolk, and the berry flavors to match the sweetness of the beets.

Grilled Rib Eye Steaks

Chef Steven Tevere, the executive chef at Napa's Carneros Inn, has shared with Wine Spectator his foolproof recipe for rib eye steaks with sweet and savory roasted shallots, potatoes cooked on the grill and a piquant chimichurri sauce that adds a South American touch to the table. To pour with the meal, try a Zinfandel as the variety makes a natural pairing with grilled foods, especially those with a bit of spice, or a Malbec, which has an affinity for steak.

Skirt Steak Sandwiches with Spring Mushrooms

It's easy to get carried away with toppings on a steak sandwich—really, what doesn't belong? The super-simple Wine Spectator version here takes a less-is-more approach, using greenmarket produce as a guideline, with only frisee, spring onions and morels. A Sangiovese-based wine from Italy was just the ticket. The bright, fruity flavors of a Sangiovese wine from Italy provide lift to the meat and mushrooms, and the acidity rings true with the lemon accents in the dish.

Sweet-and-Sour Brisket with Sweet Potatoes and Plantains

For Passover, Jessica Applestone, co-author of The Butcher's Guide to Well-Raised Meat, shares a recipe for sweet-and-sour brisket, accompanied by sweet potatoes and plantains. Serve with matzo, a bitter greens salad, some parve coconut cookies and a kosher wine recently rated by Wine Spectator.

Hanger Steak with Anchovy Butter, Fingerling Potatoes and Broccoli Rabe

Only 8 ingredients and 35 minutes are needed to make a full weeknight meal, a classic steak and potatoes combo with a twist. This recipe dresses up hangar steak with an anchovy-flavored compound butter to add depth of flavor. Throw in blanched broccoli rabe and fingerling potatoes crisped in olive oil, and pair it with a red with soft tannins and fresh acidity, such as a Nero d'Avola from Sicily.

Whole Roasted Beef Tenderloin with Red Wine Butter Sauce

To help with holiday menu planning, Wine Spectator asked Le Bernardin chef Eric Ripert to share an impressive-yet-approachable recipe from his new book, Avec Eric: A Culinary Journey with Eric Ripert (published by John Wiley & Sons, Inc., 2010). His whole roasted beef tenderloin with red wine butter sauce makes a great match with big reds such as Cabernet Sauvignon and Malbec.

Roast Prime Rib

For Wine Spectator's Charles-Dickens inspired Christmas dinner menu, chef Colin Bedford of Fearrington House Country Inn shares a classic English holidy recipe for roast beef prime rib.

La Daube de Boeuf with Press Wine

With harvest in the northern hemisphere underway, we asked vintners to share their favorite fall recipes. Wine Spectator checked in with Château Lynch-Bages of Bordeaux, France, where a hearty beef stew, or La Daube de Boeuf, gets harvest workers going.

Grilled Dry-Aged Prime Strip Steak

Michael Lomonaco, executive chef of Porter House in New York, tells Wine Spectator there are two keys to ensuring that grilled prime steak and California Cabernet Sauvignon are a natural match: a flavorful crust without burning the outside of the meat and a wine with sufficient tannic structure to balance the fat and richness of the meat. Try his recipe for dry-aged strip steak.

Beef Cheek Stew with Cilantro and Cumin, Algerian Style

For the Jewish holidays, author Joan Nathan shared two recipes from her 2010 book, "Quiches, Kugels and Couscous: My Search for Jewish Cooking in France." Her choices of Beef Cheek Stew with Cilantro and Cumin, Algerian Style, and Moroccan Chicken with Olives and Preserved Lemons reflect the global influences on France's cuisine. The book also includes a fascinating section on the history of kosher wine in France, and how it's made today.

Pappas Bros. Steakhouse Perfect Rib Eye

The hardworking chefs at Wine Spectator Grand Award-winning Pappas Bros. Steakhouse in Houston shared their grilling tips and secrets for getting the best flavor out of a grilled steak. They've shared their Perfect Rib Eye recipe below, served along with a simple, delicious tomato salad.

Boeuf Bourguignonne

Thomas Keller of The French Laundry, Per Se and Bouchon contributed his take on Boeuf Bourguignonne for Wine Spectator's set of recipes inspired by Julia Child. He says: "Just as Julia was inspired by French classical cooking when she created her beef bourguignonne, I was inspired by classic French cuisine when I created my version of the dish."

Roasted Beef Filet With Tomato-Cumin and Avocado-Pumpkin Seed Salsas

For Wine Spectator's Wine Country On The Road menu, Cindy Pawlcyn, founding chef of Mustards Grill in Napa, shared recipes for four summer dishes perfect for the outdoor picnic season, including this one for roast beef enlivened by two summery salsas.