Shepherds Pie is a family favourite here. I often make it from left over ground roast beef. Shepherds Pie 4 tbsp vegetable oil 1 1/2 pounds ground beef 3/4 cup diced onion, about 1/2 medium 1 cup diced celery I usually omit the celery and add frozen peas) 2 cups diced carrot, about 2 medium 2 cloves garlic, minced 1 heaping tbsp tomato paste (I often use Worcestershire too) 2 tbsp flour 1 cup red wine ( I often omit) 2 1/2 cups beef stock ( I use 1/2 stock one half my brown sauce) 1 sprig rosemary 1 sprig thyme Salt and pepper to taste 4 medium cooking potatoes, peeled and quartered 2 cloves garlic, smashed butter 1/4 milk 1/4 cup grated parmesan cheese I often omit) salt and pepper to taste 1. Add 2 tbsp vegetable oil to large pan over medium high heat. Add ground beef. 2. Cook until excess liquid is gone and meat is starting to brown. If required drain of any fat. 3. Remove meat from pan and deglaze with red wine, let reduce slightly. 4. In another large pot, add remaining vegetable oil over medium high heat. Add onions, carrots and celery; cook until soft but not browned, about 5-7 minutes. 5. Add garlic and add tomato paste. Brown paste slightly then sprinkle in flour. Cook out for a minute or two 6. Add in red wine, scraping up brown bits from bottom of pan. 7. Add beef stock, rosemary, thyme. Return browned meat to pot. Simmer, covered for 20-25 minutes. 8. Remove lid and continue cooking for another 10 minutes; liquid will reduce and thicken. Remove rosemary, thyme . Season well with salt and pepper. Potatoes 1. Add quartered potatoes and smashed garlic to medium pot. 2. Boil until potatoes are tender but not overdone, about 15-20 minutes. 3. Strain potatoes; let dry out slightly in colander before returning to pot. Add milk, butter, pepper, Parmesan cheese and more salt if necessary. 4. Mash potato masher. Preheat oven to 400. Spoon filling into the bottom of a 10-inch round casserole dish. Top with potatoes. Grate parmesan cheese on top and dot surface evenly with butter. Season with salt and pepper. Bake on middle rack until top is golden and filling is warmed through, about 20-25 minutes. Let stand for a few minutes before serving.

The best prime rib I've ever had. I added the note after the first time I tried it. Recipe from AnnT My Note: this recipe will result in very rare beef. If you like it less rare reduce the temp of the oven once these instructions have been completed and use a meat thermometer to cook it to your taste. This method produces a brown crust and the best prime rib I've ever had by far. James High Heat cooking Instructions ============================== . General Instructions (for Barbara Kafka's "Roasting A Simple Art") "Different meats and different cuts have different cooking times. That's why there are recipes. I did try to find a universal rule so that I could say as I do for fish, "ten minutes per inch" or for chicken "ten minutes per pound," and then describe the exceptions. It didn't work. Timing is as much a factor of fat content, bone content, and the shape of the roast as a specific kind of meat. The only easy rules are for boneless loin of pork or beef (the shell or strip) and venison and beef fillet. They always cook in the same amount of time since the only way they increase in size is according to their length, which will not influence the cooking time." This is her recipe for a Simple Rib Roast 4 1/2 pound without short ribs Standing rib roast (2 Ribs) or 26 Pound standing rib roast (7 ribs total) 2 to 6 cloves garlic, peeled and slivered Kosher salt to taste Freshly ground black pepper 1/2 to 2 1/2 cups red wine for deglazing 1 recipe for Yorkshire pudding. Roast should be at room temperature, not taken directly from the fridge. Place oven rack on the second level from the bottom. Heat oven to 500°F. Place small roast in a 14 X 12 X2 inch roasting pan. bone side down. The large roast will need an 18 X 13 X 2 inch roasting pan. Snuggle most of the garlic, is using, under the fat and spread remainder under the meat. Season well with salt and pepper. Roast for 45 minutes. With meat in oven, reduce heat to 325° and roast for an additional 3 minutes per pound.( i.e.: 4lb =12minutes, 7lb = 21 minutes, 26 lb =78 minutes) etc..Increase heat to 450°F and roast for another 15 minutes regardless of size. Meat temperature should read 135 on an instant - read thermometer. If you like it more rare, reduce the additional 3 minutes per pound to 2 minutes or for less rare, increase the 3 minutes to 5 minutes. Remove roast from oven. Transfer to a serving platter. Pour or spoon off excess fat, reserving about 1/8 cup to 1/4 cup of fat. Put pan over high heat and add wine. Deglaze pan well scraping with a wooden spoon. Let reduce by half. Pour liquid into a small saucepan and reserve. Home Cookin 4.9 Chapter: Recipes From Thibeault's Table Yorkshire Puddings ================== Source: Barbara Kafka 3 large eggs 1/2 teaspoon kosher salt 1 cup all-purpose flour 1 cup cool milk 1/8 cup fat, reserved from roast Put the eggs in a large bowl and beat with electric beater for 1 minute. Add salt. Alternating the flour and the milk, add to the eggs. Beat only until all ingredients are well combined. Cover tightly and refrigerate. Pour reserved fat into the hot deglazed pan and place in the 450 oven. Let heat for 3 to 4 minutes. Pour cold batter directly into pan. Cook for 15 minutes. Yorkshire Pudding for large size roast 9 large eggs 1 tablespoon kosher salt 3 cups all purpose flour 3 cups milk 1/4 cup fat Make same way and pour into larger heated roasting pan. I usually make the smaller recipe and sometimes make the Yorkshires in a muffin tin. I can get 12 large Yorkshires from the small recipe.

As mentioned many times, my favourite method is the High Heat Method of Barbara Kakfa's. Produces a perfectly every time. I usually take my beef out of the oven when the temperature reaches 115 to 120°. As it rests for 15 to 20 minutes the internal temperature will rise another 5 to 10 degrees. Home Cookin 4.9 Chapter: Recipes From Thibeault's Table High Heat cooking Instructions ============================== . General Instructions (for Barbara Kafka's "Roasting A Simple Art") "Different meats and different cuts have different cooking times. That's why there are recipes. I did try to find a universal rule so that I could say as I do for fish, "ten minutes per inch" or for chicken "ten minutes per pound," and then describe the exceptions. It didn't work. Timing is as much a factor of fat content, bone content, and the shape of the roast as a specific kind of meat. The only easy rules are for boneless loin of pork or beef (the shell or strip) and venison and beef fillet. They always cook in the same amount of time since the only way they increase in size is according to their length, which will not influence the cooking time." This is her recipe for a Simple Rib Roast 4 1/2 pound without short ribs Standing rib roast (2 Ribs) or 26 Pound standing rib roast (7 ribs total) 2 to 6 cloves garlic, peeled and slivered Kosher salt to taste Freshly ground black pepper 1/2 to 2 1/2 cups red wine for deglazing 1 recipe for Yorkshire pudding. Roast should be at room temperature, not taken directly from the fridge. Place oven rack on the second level from the bottom. Heat oven to 500°F. Place small roast in a 14 X 12 X2 inch roasting pan. bone side down. The large roast will need an 18 X 13 X 2 inch roasting pan. Snuggle most of the garlic, is using, under the fat and spread remainder under the meat. Season well with salt and pepper. Roast for 45 minutes. With meat in oven, reduce heat to 325° and roast for an additional 3 minutes per pound.( i.e.: 4lb =12minutes, 7lb = 21 minutes, 26 lb =78 minutes) etc..Increase heat to 450°F and roast for another 15 minutes regardless of size. Meat temperature should read 135 on an instant - read thermometer. If you like it more rare, reduce the additional 3 minutes per pound to 2 minutes or for less rare, increase the 3 minutes to 5 minutes. Remove roast from oven. Transfer to a serving platter. Pour or spoon off excess fat, reserving about 1/8 cup to 1/4 cup of fat. Put pan over high heat and add wine. Deglaze pan well scraping with a wooden spoon. Let reduce by half. Pour liquid into a small saucepan and reserve. For Whole New York Strip Loin, the directions are a little bit different. According to Barbara Kafka's instructions, it doesn't matter what size the New York strip roast is the directions are the same. Roasted New York Strip Loin one 10 pound New York Strip (16 inches) Trussed 1 head of garlic cloves lightly smashed and peeled, optional 3 to 4 springs fresh thyme kosher salt pepper 1 1/2 cup basic beef stock or a combination of beef stock, veal stock or red wine 2 tablespoons basic veal glaze optional. Place oven rack on second level from the top of the oven, or second from the bottom if the fat cover is thick. Heat oven to 500°F. Place strip of beef in an 18 x 12 x 2 inch roasting pan. If using, slip whole cloves of garlic between underside of meat and string. Tuck in the thyme. Slip some more garlic under the string along the top of the meat. Sprinkle the meat on all sides liberally with salt and pepper. Put into oven one hour before it will be served. Roast for 40 to 45 minutes. Remove and transfer meat to a platter. Cut off strings. Remove the garlic cloves that are too blackened to use. Pour fat from pan. Put the roasting pan on top of the stove. Add stock or wine and the veal glaze, if using and bring to a boil, scraping the bottom vigorously with a wooden spoon. Add flavorings, if using, and any juices that have collected in the platter on which the beef is resting. Let reduce by half. Taste for salt and pepper, pour into a sauceboat and serve. Roasted Whole beef Fillet According to Barbara........"I buy the meat by the inch. It cooks exactly the same way no matter the length as long as it s more than 4 inches long. When ordering, I usually allow about an inch and a quarter per person and an extra half inch for the two end slices. By this rule, six people will require an eight inch piece of fillet. The muscles in a fillet all run lengthwise so that when it is sliced a crossed the serving it is also tenderized. The fillet is also called the tenderloin, and it is tender. It is a long round muscle that hides behind the bones on which the shell steak and the rib roast reside. T-bone steaks have some of the shell and, on the other side of the bone, a circle of the fillet, or tenderloin. A filet mignon is a slice cut a crossed the whole fillet to make an individual steak. 4 to 5 pound whole beef fillet (about 3 to 3 1/2 inches in diameter, a good 18 inches long) 1 tablespoon unsalted butter at room temperature 1 tablespoon olive oil 2 teaspoons kosher salt 1/4 teaspoon freshly ground black pepper 3/4 cup red wine for deglazing, optional, or 1 recipe semi-perigourdine sauce Place oven rack on second level from bottom. heat oven to 500°F Place fillet in an 18 x 12 x 2 inch roasting pan. Rub fillet with butter and oil. Sprinkle evenly with salt and pepper. roast for 10 minutes. turn. roast 10 minutes more. Transfer fillet to a serving platter. Pour or spoon off excess fat. Put pan on top of the burner. Add the wine or sauce and bring contents to a boil while scraping the bottom of the pan with a wooden spoon. Let reduce by half. Season with salt and pepper. And if you have time, definitely presalt.

My dinner was a huge success! I'm a beginner with lots to learn and you have all been wonderful. We sliced the bones off the roast, salted liberally, and tied the ribs back on 2 days before cooking (another Serious Eats, Food Lab article - scroll down to SALT). I read that the salt will draw the moisture out at first, but then it will reabsorb the moisture along with the salt, carrying the seasoning deep within the meat. This was the only thing I did differently from a few weeks ago when I ran my trial run, and this roast was far superior. It was the same cut of meat (choice), from the same store (CostCo), and cooked the same way. So it must have been the 2 day seasoning. I let the roast sit on the counter for 2 hours, then used the Serious Eats Food Lab recipe to cook low and slow - it took 4 1/2 hours for the 11lb roast to reach 122. I did make a mistake here - instead of removing the roast from the roasting pan to sit for an hour (like I did 2 weeks ago), I simply tented the roast in the pan. I think the pan caused the roast to continue to cook. I used the same probe and oven as 2 weeks ago, so unless it went bad in that time, this has to be the reason it was overcooked. However, the flavor was fabulous, so I really have no complaints. Following the Serious Eats recipe - it did go back into the oven for 10 minutes at 500 to develop a beautiful sizzling crust. I made 2 pans of Yorkshire puddings. When everything came out of the oven and my guests were serving themselves, I popped the second pan in and proudly served a second helping to all at the table 30 minutes later. What I learned from this is the pan makes a HUGE difference! I bought a new muffin pan since I didn't have 2 and the new pan the YP's rose so high and popped right out unlike my old pan where they still looked OK, but I had to use a knife to work them out. I made my Au Jus ahead of time by making a rich stock from browning bones, oxtails, veggies for a couple of hours and them simmering them for 24 hours. I did this 2 weeks ago and froze it. Yesterday I let it simmer for another couple of hours and added any Jus from the meat before serving. I'm so glad I did this! Not only was it easier on me, but I never would have had enough Jus otherwise. Everyone took a little Au Jus cup on their plate and I put the rest into gravy boats for the table - most of which was used. I'm very proud of my dinner and I couldn't have done it without the help from all of you on this forum. :-) Thank-you! Jeri