Thanksgiving is traditionally associated with turkey, but for those looking to break away from the norm and add some variety to their holiday table, beef can be a fantastic alternative.
Whether you’re serving a large crowd or having an intimate family gathering, beef offers a wide range of delicious and hearty options that can easily become the star of your Thanksgiving feast.
From slow-cooked roasts and braised dishes to quick and flavorful steaks, there’s a beef recipe to suit every taste and occasion.
In this article, we’ll explore over 50 delectable beef recipes that will elevate your Thanksgiving meal and impress your guests.
50+ Delicious Thanksgiving Beef Recipes You’ll Love
Thanksgiving is a time for family, friends, and, of course, delicious food. While turkey has long been the centerpiece of this festive meal, incorporating beef into your Thanksgiving menu can add a delightful twist that will surprise and delight your guests.
With these 50+ beef recipes, you have a plethora of options to choose from, whether you prefer a classic roast, a hearty stew, or a quick and easy steak dish.
Each recipe offers something unique and flavorful, ensuring that your Thanksgiving feast is both memorable and satisfying.
So go ahead, embrace the versatility and richness of beef, and make this Thanksgiving one to remember.
Slow Cooker Beef Brisket with Maple Glaze
This Slow Cooker Beef Brisket with Maple Glaze is a crowd-pleaser that combines the rich flavors of tender brisket with a sweet and tangy maple glaze. Perfect for Thanksgiving, this recipe is designed to allow busy hosts to enjoy time with family and friends while the slow cooker does the work. The result is a succulent beef dish that pairs beautifully with classic Thanksgiving sides like mashed potatoes, green beans, and cranberry sauce.
Ingredients:
- 3 to 4 lbs beef brisket
- 1 cup beef broth
- ½ cup maple syrup
- ¼ cup soy sauce
- 2 tablespoons Dijon mustard
- 1 tablespoon Worcestershire sauce
- 4 cloves garlic, minced
- 1 onion, sliced
- Salt and pepper, to taste
- Fresh thyme for garnish (optional)
Instructions:
- Prep the Brisket: Season the brisket generously with salt and pepper on both sides.
- Make the Glaze: In a bowl, whisk together the beef broth, maple syrup, soy sauce, Dijon mustard, Worcestershire sauce, and minced garlic.
- Layer the Ingredients: Place the sliced onion at the bottom of the slow cooker, then add the brisket on top. Pour the glaze mixture over the brisket, ensuring it is well-coated.
- Cook: Cover and cook on low for 8-10 hours or until the brisket is tender and easily shredded with a fork.
- Serve: Once cooked, remove the brisket from the slow cooker and let it rest for 10 minutes before slicing. Serve with the pan juices drizzled on top and garnish with fresh thyme if desired.
This Slow Cooker Beef Brisket with Maple Glaze is an exceptional centerpiece for your Thanksgiving dinner. The slow cooking method enhances the flavors and tenderness of the beef, while the maple glaze provides a perfect balance of sweetness and savory depth. Your guests will be impressed by the deliciousness of this dish, and the ease of preparation means you can focus on creating wonderful memories with loved ones. Pair it with your favorite sides for a truly memorable Thanksgiving feast.
Herb-Crusted Prime Rib Roast
An Herb-Crusted Prime Rib Roast is the epitome of a festive Thanksgiving dinner. This luxurious dish features a tender, juicy roast that is enveloped in a flavorful herb crust, making it a show-stopping centerpiece for your holiday table. The recipe allows for custom seasoning, ensuring that it complements your unique palate while impressing your guests. With its tender texture and rich flavor, this prime rib roast is sure to be the star of your Thanksgiving feast.
Ingredients:
- 5-6 lbs prime rib roast (bone-in)
- 3 tablespoons olive oil
- 4 cloves garlic, minced
- 2 tablespoons fresh rosemary, chopped
- 2 tablespoons fresh thyme, chopped
- 2 tablespoons Dijon mustard
- Salt and pepper, to taste
- 1 cup beef broth (for the pan)
Instructions:
- Prep the Roast: Preheat the oven to 450°F (230°C). Let the prime rib roast sit at room temperature for about an hour before cooking.
- Make the Herb Paste: In a bowl, combine olive oil, minced garlic, rosemary, thyme, Dijon mustard, salt, and pepper. Mix well to form a paste.
- Season the Roast: Rub the herb paste generously over the entire surface of the roast.
- Roast: Place the roast in a roasting pan, bone side down, and pour the beef broth into the pan. Roast in the preheated oven for 20 minutes to develop a crust.
- Lower the Temperature: Reduce the oven temperature to 325°F (160°C) and continue cooking for an additional 1.5-2 hours, or until the internal temperature reaches your desired doneness (130°F for medium-rare).
- Rest and Serve: Remove from the oven and let the roast rest for 20 minutes before slicing. Serve with au jus made from the pan drippings.
This Herb-Crusted Prime Rib Roast is more than just a meal; it’s an experience. The aromatic herb crust provides a delightful contrast to the succulent beef, while the rich flavor profile makes it an unforgettable dish for your Thanksgiving celebration. The beauty of this recipe lies in its simplicity and ability to impress; it encourages you to gather around the table with loved ones, sharing stories and laughter over a deliciously prepared meal. Make this prime rib roast the highlight of your Thanksgiving, and you won’t be disappointed.
Beef Tenderloin with Red Wine Reduction
This Beef Tenderloin with Red Wine Reduction is a sophisticated dish that elevates your Thanksgiving gathering. Tender and juicy, the beef tenderloin is cooked to perfection and complemented by a rich, flavorful red wine reduction sauce. This recipe balances the savory profile of the beef with the sweet notes of the wine, resulting in a mouthwatering entrée that will impress your guests. It pairs well with traditional sides and can be the perfect way to celebrate the holiday.
Ingredients:
- 2-3 lbs beef tenderloin
- 2 tablespoons olive oil
- Salt and pepper, to taste
- 1 cup red wine (such as Cabernet Sauvignon)
- 1 cup beef broth
- 2 tablespoons unsalted butter
- 1 shallot, finely chopped
- Fresh parsley for garnish (optional)
Instructions:
- Preheat the Oven: Preheat your oven to 425°F (220°C).
- Season the Beef: Pat the beef tenderloin dry and season generously with salt and pepper.
- Sear the Beef: In a large oven-safe skillet, heat olive oil over medium-high heat. Sear the beef tenderloin on all sides until browned (about 3-4 minutes per side).
- Roast the Tenderloin: Transfer the skillet to the preheated oven and roast for 20-25 minutes, or until it reaches your desired internal temperature (135°F for medium-rare).
- Make the Reduction: Remove the beef from the skillet and let it rest. In the same skillet, add chopped shallot and sauté for about 2 minutes. Pour in the red wine and scrape up any browned bits. Let it simmer until reduced by half. Add beef broth and continue to simmer until thickened. Stir in butter for a glossy finish.
- Serve: Slice the beef tenderloin and drizzle with the red wine reduction. Garnish with fresh parsley if desired.
The Beef Tenderloin with Red Wine Reduction is a luxurious dish that brings a touch of elegance to your Thanksgiving table. The tenderness of the beef combined with the depth of flavor from the red wine reduction creates a culinary experience that will leave your guests raving. This dish not only showcases the beauty of the ingredients but also celebrates the spirit of Thanksgiving—gathering together with family and friends over a meal that is both delicious and memorable. Elevate your holiday feast with this exquisite recipe, ensuring a Thanksgiving that is cherished for years to come.
Classic Beef Wellington
Beef Wellington is a stunning centerpiece for any Thanksgiving feast, combining tender beef fillet with a flavorful mushroom duxelles, all wrapped in flaky puff pastry. This dish not only looks impressive but also delivers an array of textures and flavors that will have your guests talking long after the meal is over. The contrast of the rich beef with the earthy mushrooms and the buttery pastry makes it a delicious and festive choice for your holiday table.
Ingredients:
- 2 lbs beef tenderloin, trimmed
- Salt and pepper, to taste
- 2 tablespoons olive oil
- 8 oz mushrooms, finely chopped
- 2 tablespoons Dijon mustard
- 4 oz prosciutto, thinly sliced
- 1 sheet of puff pastry, thawed
- 1 egg, beaten (for egg wash)
- Fresh thyme for garnish (optional)
Instructions:
- Sear the Beef: Season the beef tenderloin with salt and pepper. In a large skillet, heat olive oil over high heat. Sear the beef on all sides until browned (about 2-3 minutes per side). Remove from heat and let it cool. Brush with Dijon mustard once cooled.
- Prepare the Mushroom Duxelles: In the same skillet, add the chopped mushrooms and sauté until all moisture is evaporated (about 10 minutes). Season with salt, pepper, and fresh thyme. Let it cool.
- Assemble the Wellington: Lay the prosciutto on a sheet of plastic wrap, slightly overlapping. Spread the cooled mushroom mixture over the prosciutto. Place the beef on top and roll tightly using the plastic wrap. Chill in the refrigerator for 30 minutes.
- Wrap in Puff Pastry: Roll out the puff pastry on a floured surface. Remove the beef from the plastic wrap and place it in the center of the pastry. Fold the pastry over the beef, sealing the edges with beaten egg. Brush the top with egg wash.
- Bake: Preheat the oven to 400°F (200°C). Place the wrapped beef on a baking sheet and bake for 25-30 minutes, or until the pastry is golden brown and the internal temperature of the beef reaches 130°F (medium-rare).
- Serve: Let it rest for 10 minutes before slicing. Serve with a side of horseradish sauce or red wine reduction, if desired.
Classic Beef Wellington is a breathtaking dish that truly embodies the spirit of Thanksgiving. Its elegant presentation and rich flavors create a memorable dining experience that will impress your family and friends. This recipe requires a bit of effort, but the rewards are well worth it. As your guests gather around to enjoy this exquisite dish, they will appreciate the thoughtfulness and care you put into preparing a meal that celebrates the joy of togetherness. Pair it with seasonal sides for a complete Thanksgiving feast that showcases the best of the holiday season.
Savory Beef Stroganoff Casserole
This Savory Beef Stroganoff Casserole brings comfort food to a whole new level, making it a perfect addition to your Thanksgiving menu. Combining tender beef, creamy mushroom sauce, and egg noodles, this dish is baked to perfection, resulting in a warm and hearty casserole that is sure to please the crowd. This recipe is also versatile, allowing you to prepare it ahead of time and bake it just before serving, making your Thanksgiving meal preparation a breeze.
Ingredients:
- 1 lb beef stew meat or sirloin, cut into bite-sized pieces
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 8 oz mushrooms, sliced
- 1 cup beef broth
- 1 cup sour cream
- 2 tablespoons Worcestershire sauce
- 1 teaspoon paprika
- 8 oz egg noodles
- 1 cup shredded cheese (optional)
- Salt and pepper, to taste
- Fresh parsley for garnish (optional)
Instructions:
- Cook the Beef: In a large skillet, cook the beef over medium heat until browned. Add the onion and garlic, and cook until softened. Stir in the mushrooms and cook until they release their moisture.
- Make the Sauce: Add beef broth, Worcestershire sauce, paprika, salt, and pepper. Bring to a simmer and cook for 5 minutes. Remove from heat and stir in the sour cream until combined.
- Cook the Noodles: Cook the egg noodles according to package instructions. Drain and combine with the beef mixture.
- Assemble the Casserole: Preheat the oven to 350°F (175°C). Transfer the mixture to a greased baking dish. If desired, sprinkle cheese on top for added flavor.
- Bake: Bake for 20-25 minutes, or until the casserole is heated through and bubbly.
- Serve: Let it cool for a few minutes, then garnish with fresh parsley before serving.
This Savory Beef Stroganoff Casserole is a comforting and satisfying dish that perfectly complements your Thanksgiving feast. The creamy sauce and tender beef create a warm, inviting meal that brings everyone together at the table. Its make-ahead nature allows for less stress on the day of the celebration, ensuring you can enjoy time with loved ones. Whether served as a main dish or alongside traditional sides, this casserole is bound to become a new Thanksgiving favorite, making your holiday dinner unforgettable.
Spiced Beef and Vegetable Stew
This Spiced Beef and Vegetable Stew is a heartwarming dish that is perfect for Thanksgiving. It’s packed with tender chunks of beef and a medley of vegetables, all simmered in a rich, aromatic broth. This stew is not only a delicious way to warm up on a chilly fall day, but it also embodies the spirit of Thanksgiving—using fresh, seasonal ingredients to create a comforting meal that brings family together.
Ingredients:
- 2 lbs beef chuck, cut into 1-inch cubes
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 4 carrots, sliced
- 3 potatoes, diced
- 2 celery stalks, chopped
- 1 can (14 oz) diced tomatoes
- 4 cups beef broth
- 2 teaspoons paprika
- 1 teaspoon dried thyme
- 1 teaspoon ground cumin
- Salt and pepper, to taste
- Fresh parsley for garnish (optional)
Instructions:
- Brown the Beef: In a large pot or Dutch oven, heat olive oil over medium-high heat. Add beef cubes and brown on all sides. Remove and set aside.
- Sauté the Vegetables: In the same pot, add onion and garlic, and sauté until fragrant. Add carrots, potatoes, and celery, cooking for about 5 minutes.
- Combine Ingredients: Return the browned beef to the pot. Add diced tomatoes, beef broth, paprika, thyme, cumin, salt, and pepper. Stir well to combine.
- Simmer: Bring the mixture to a boil, then reduce heat to low. Cover and simmer for 1.5 to 2 hours, or until the beef is tender and flavors meld together.
- Serve: Taste and adjust seasoning as needed. Garnish with fresh parsley before serving.
This Spiced Beef and Vegetable Stew is the perfect addition to your Thanksgiving table, embodying warmth and comfort in every bite. The blend of spices and seasonal vegetables not only enhances the flavor but also brings a festive flair to your meal. This dish is a wonderful way to showcase the bounty of fall while providing a nourishing option for your guests. With its hearty nature, this stew invites everyone to gather around and share stories, making your Thanksgiving celebration even more memorable. Serve it alongside crusty bread for a complete and satisfying meal that your family will cherish.
Beef and Bacon Stuffed Bell Peppers
Beef and Bacon Stuffed Bell Peppers are a hearty and flavorful dish that makes for an impressive Thanksgiving entrée. These colorful peppers are filled with a savory mixture of ground beef, crispy bacon, rice, and a blend of spices, then baked to perfection. Not only do they look stunning on the plate, but they also offer a delightful combination of flavors and textures that will keep your guests coming back for seconds. This dish is also easily customizable, allowing you to use any leftover ingredients you may have.
Ingredients:
- 4 large bell peppers (any color)
- 1 lb ground beef
- 4 slices of bacon, chopped
- 1 cup cooked rice
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes
- 1 teaspoon Italian seasoning
- Salt and pepper, to taste
- 1 cup shredded cheese (cheddar or mozzarella)
- Fresh parsley for garnish (optional)
Instructions:
- Prepare the Peppers: Preheat your oven to 375°F (190°C). Cut the tops off the bell peppers and remove the seeds. Place them upright in a baking dish.
- Cook the Beef and Bacon: In a skillet, cook the chopped bacon over medium heat until crispy. Remove and drain on paper towels. In the same skillet, add the ground beef, onion, and garlic. Cook until the beef is browned and the onion is translucent. Drain excess fat.
- Combine Ingredients: In a bowl, mix the cooked beef mixture with the cooked rice, diced tomatoes, Italian seasoning, salt, pepper, and the crispy bacon.
- Stuff the Peppers: Spoon the beef mixture into the prepared bell peppers, packing it tightly. Top each pepper with shredded cheese.
- Bake: Cover the baking dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the peppers are tender and the cheese is bubbly and golden.
- Serve: Let cool slightly before serving. Garnish with fresh parsley if desired.
Beef and Bacon Stuffed Bell Peppers are a delightful way to bring a pop of color and flavor to your Thanksgiving table. These stuffed peppers are not only visually appealing but also serve as a complete meal in themselves, packed with protein and carbohydrates. They can be made ahead of time and popped in the oven before serving, making them a practical choice for busy holiday cooks. As your guests dig into these delicious peppers, they’ll appreciate the creativity and thoughtfulness behind this comforting dish that warms the heart and soul.
Honey Garlic Beef Ribs
Honey Garlic Beef Ribs are a mouthwatering option for Thanksgiving, offering a sweet and savory glaze that caramelizes beautifully during cooking. The tender, fall-off-the-bone meat combined with a sticky honey garlic sauce makes this dish an indulgent treat that is sure to impress. These ribs are perfect for serving alongside classic Thanksgiving sides or as a delicious standalone dish that showcases the richness of beef in a festive way.
Ingredients:
- 2-3 lbs beef short ribs
- Salt and pepper, to taste
- 1/2 cup honey
- 1/4 cup soy sauce
- 4 cloves garlic, minced
- 2 tablespoons apple cider vinegar
- 1 tablespoon ground ginger
- 1 tablespoon sesame oil
- Sesame seeds for garnish (optional)
- Chopped green onions for garnish (optional)
Instructions:
- Prepare the Ribs: Preheat your oven to 300°F (150°C). Season the beef ribs generously with salt and pepper and place them in a roasting pan.
- Make the Marinade: In a bowl, whisk together honey, soy sauce, minced garlic, apple cider vinegar, ground ginger, and sesame oil. Pour the marinade over the ribs, ensuring they are well coated.
- Bake the Ribs: Cover the roasting pan with foil and bake for 2.5 to 3 hours, or until the ribs are tender.
- Glaze and Broil: After baking, remove the foil and increase the oven temperature to broil. Brush the ribs with additional marinade and broil for 5-10 minutes, or until the sauce is bubbly and caramelized.
- Serve: Remove from the oven and let the ribs rest for a few minutes. Garnish with sesame seeds and chopped green onions before serving.
Honey Garlic Beef Ribs bring a delightful sweetness to your Thanksgiving spread, making them an exciting alternative to traditional turkey. The slow cooking method ensures that the meat is incredibly tender, while the honey garlic glaze adds a unique flavor that will have everyone raving. This dish is not only easy to prepare but also allows you to enjoy a hands-off cooking approach while you focus on other aspects of your Thanksgiving meal. With their sticky glaze and rich taste, these ribs are sure to be a highlight of your holiday gathering, creating unforgettable memories around the dinner table.
Slow Cooker Beef Bourguignon
Slow Cooker Beef Bourguignon is a classic French dish that transforms into a hassle-free, comforting option for your Thanksgiving feast. This rich stew features tender beef, carrots, and onions simmered in a deep red wine sauce, resulting in a dish that is both luxurious and hearty. The slow cooker method ensures that all flavors meld beautifully while you focus on other holiday preparations. It’s an elegant and satisfying choice that brings warmth and depth to your holiday table.
Ingredients:
- 2 lbs beef chuck, cut into 1-inch cubes
- 4 slices of bacon, chopped
- 1 onion, diced
- 3 carrots, sliced
- 2 cups red wine (preferably Burgundy)
- 2 cups beef broth
- 2 tablespoons tomato paste
- 4 cloves garlic, minced
- 1 teaspoon dried thyme
- 2 bay leaves
- Salt and pepper, to taste
- Fresh parsley for garnish (optional)
Instructions:
- Brown the Bacon and Beef: In a skillet, cook the chopped bacon until crispy. Remove and set aside, leaving the drippings in the skillet. In the same skillet, brown the beef in batches over medium-high heat. Remove and set aside.
- Combine Ingredients: In the slow cooker, combine the bacon, browned beef, onion, carrots, red wine, beef broth, tomato paste, garlic, thyme, bay leaves, salt, and pepper.
- Cook on Low: Cover and cook on low for 6-8 hours or until the beef is tender and the flavors have melded.
- Serve: Before serving, remove the bay leaves. Garnish with fresh parsley if desired. Serve with crusty bread or over mashed potatoes for a complete meal.
Slow Cooker Beef Bourguignon is the epitome of comfort food, making it a perfect dish for Thanksgiving gatherings. The long, slow cooking process allows the flavors to develop deeply, creating a stew that is rich, savory, and incredibly satisfying. This dish also showcases the beauty of using simple, quality ingredients to create a memorable meal. The aroma that fills your kitchen as it cooks will entice your guests and create a warm, inviting atmosphere for your holiday celebration. This elegant yet easy-to-prepare dish allows you to focus on what truly matters during the holidays: spending time with loved ones.
Herb-Crusted Beef Tenderloin
Herb-Crusted Beef Tenderloin is an elegant and flavorful dish perfect for a sophisticated Thanksgiving dinner. This tender cut of beef is coated with a fragrant blend of fresh herbs, garlic, and mustard, then roasted to perfection. The herb crust adds a deliciously savory and aromatic layer to the juicy, melt-in-your-mouth meat, making it a show-stopping centerpiece for your holiday table.
Ingredients:
- 1 (3-4 lb) beef tenderloin, trimmed
- Salt and pepper, to taste
- 2 tablespoons Dijon mustard
- 3 cloves garlic, minced
- 1/4 cup chopped fresh rosemary
- 1/4 cup chopped fresh thyme
- 1/4 cup chopped fresh parsley
- 2 tablespoons olive oil
Instructions:
- Preheat Oven: Preheat your oven to 450°F (230°C).
- Season the Beef: Season the beef tenderloin generously with salt and pepper. Rub the Dijon mustard all over the beef.
- Prepare the Herb Mixture: In a bowl, mix the minced garlic, rosemary, thyme, parsley, and olive oil. Press this mixture onto the mustard-coated beef, covering it evenly.
- Roast the Beef: Place the beef on a rack in a roasting pan. Roast for 20-25 minutes for medium-rare, or longer depending on your preferred level of doneness. Use a meat thermometer to ensure the internal temperature reaches 130°F (54°C) for medium-rare.
- Rest and Serve: Let the beef rest for 10-15 minutes before slicing. Serve with your favorite Thanksgiving sides.
Herb-Crusted Beef Tenderloin is a sophisticated and flavorful addition to your Thanksgiving feast. The combination of fresh herbs and garlic creates a tantalizing crust that enhances the tender, juicy beef. This dish is perfect for those who want to serve a memorable and elegant main course without spending hours in the kitchen. Pair it with roasted vegetables, mashed potatoes, or a vibrant salad for a complete and impressive holiday meal that will leave your guests in awe.
Beef Wellington
Beef Wellington is a classic and luxurious dish that will undoubtedly elevate your Thanksgiving dinner. This dish features a succulent beef tenderloin coated with a layer of savory mushroom duxelles and prosciutto, all encased in a golden, flaky puff pastry. The combination of flavors and textures in Beef Wellington makes it a truly indulgent and memorable main course that is perfect for special occasions like Thanksgiving.
Ingredients:
- 1 (2-3 lb) beef tenderloin, trimmed
- Salt and pepper, to taste
- 2 tablespoons olive oil
- 1 lb mushrooms, finely chopped
- 2 shallots, minced
- 2 cloves garlic, minced
- 1/4 cup white wine
- 1/4 cup Dijon mustard
- 8-10 slices prosciutto
- 1 sheet puff pastry, thawed
- 1 egg, beaten (for egg wash)
Instructions:
- Sear the Beef: Season the beef tenderloin with salt and pepper. In a skillet, heat the olive oil over high heat. Sear the beef on all sides until browned. Remove from heat and let it cool. Brush the tenderloin with Dijon mustard.
- Prepare the Duxelles: In the same skillet, sauté the mushrooms, shallots, and garlic until the moisture evaporates. Add the white wine and cook until dry. Let cool.
- Assemble: Lay out a layer of plastic wrap. Arrange the prosciutto slices, overlapping slightly. Spread the mushroom duxelles over the prosciutto. Place the mustard-coated beef in the center and wrap the prosciutto around it, using the plastic wrap to help. Chill in the refrigerator for 15-20 minutes.
- Wrap in Puff Pastry: Roll out the puff pastry on a floured surface. Remove the plastic wrap from the beef and place it in the center of the pastry. Fold the pastry around the beef, sealing the edges. Brush with egg wash.
- Bake: Preheat your oven to 400°F (200°C). Place the wrapped beef on a baking sheet and bake for 25-30 minutes, or until the pastry is golden brown. Let it rest for 10 minutes before slicing.
Beef Wellington is an extraordinary dish that adds a touch of luxury to your Thanksgiving celebration. The combination of tender beef, earthy mushrooms, savory prosciutto, and buttery puff pastry creates a symphony of flavors and textures that will impress your guests. While it requires some preparation, the result is a show-stopping main course that embodies the spirit of indulgence and celebration. Serve it with a rich red wine sauce and your favorite sides for an unforgettable holiday meal.
Braised Beef Short Ribs
Braised Beef Short Ribs are a comforting and hearty dish perfect for a cozy Thanksgiving dinner. Slow-cooked to perfection, these beef short ribs become incredibly tender and flavorful, soaking up the rich, savory braising liquid. Served over creamy mashed potatoes or polenta, this dish offers a warm and satisfying option that will make your Thanksgiving feast feel extra special.
Ingredients:
- 3 lbs beef short ribs
- Salt and pepper, to taste
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 2 tablespoons tomato paste
- 2 cups red wine
- 2 cups beef broth
- 2 bay leaves
- 1 teaspoon dried thyme
- Fresh parsley for garnish (optional)
Instructions:
- Season and Sear the Ribs: Season the short ribs with salt and pepper. In a large Dutch oven, heat the olive oil over medium-high heat. Sear the ribs on all sides until browned. Remove and set aside.
- Sauté Vegetables: In the same pot, add the onion, carrots, and celery. Cook until softened. Add the garlic and tomato paste, and cook for another 2 minutes.
- Deglaze and Braise: Pour in the red wine, scraping up any browned bits from the bottom of the pot. Add the beef broth, bay leaves, and thyme. Return the ribs to the pot, making sure they are submerged in the liquid.
- Cook Slowly: Cover the pot and place it in a preheated oven at 325°F (165°C). Cook for 2.5 to 3 hours, or until the ribs are tender and falling off the bone.
- Serve: Remove the ribs from the pot and let the sauce reduce slightly on the stove if needed. Serve the ribs over mashed potatoes or polenta, with a spoonful of the braising liquid. Garnish with fresh parsley.
Braised Beef Short Ribs are the epitome of comfort food, making them an excellent choice for a Thanksgiving meal that is both hearty and elegant. The slow-cooking process allows the meat to become incredibly tender and infused with rich flavors from the wine and aromatic vegetables. This dish is perfect for a cozy holiday gathering, providing warmth and satisfaction to your guests. Pair it with your favorite side dishes and enjoy the comforting embrace of this delicious and timeless recipe.
Red Wine-Braised Beef Brisket
Red Wine-Braised Beef Brisket is a rich and hearty dish that makes a wonderful addition to your Thanksgiving menu. Slow-cooked in a robust red wine and beef broth mixture, this brisket becomes melt-in-your-mouth tender, with deep, savory flavors that will impress your guests. The aromatic vegetables and herbs enhance the overall taste, making it a satisfying and comforting main course.
Ingredients:
- 4-5 lbs beef brisket
- Salt and pepper, to taste
- 2 tablespoons olive oil
- 2 onions, sliced
- 4 cloves garlic, minced
- 2 carrots, chopped
- 2 celery stalks, chopped
- 2 cups red wine
- 2 cups beef broth
- 2 tablespoons tomato paste
- 2 bay leaves
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Fresh parsley for garnish (optional)
Instructions:
- Preheat Oven: Preheat your oven to 325°F (165°C).
- Season and Sear the Brisket: Season the beef brisket generously with salt and pepper. In a large Dutch oven, heat the olive oil over medium-high heat. Sear the brisket on all sides until browned. Remove and set aside.
- Sauté Vegetables: In the same pot, add the onions, garlic, carrots, and celery. Cook until softened. Stir in the tomato paste and cook for another 2 minutes.
- Deglaze and Braise: Pour in the red wine, scraping up any browned bits from the bottom of the pot. Add the beef broth, bay leaves, thyme, and rosemary. Return the brisket to the pot, making sure it is submerged in the liquid.
- Cook Slowly: Cover the pot and place it in the oven. Cook for 3-4 hours, or until the brisket is tender and easily shredded.
- Serve: Remove the brisket from the pot and let it rest for a few minutes before slicing. Serve with the braising liquid and vegetables. Garnish with fresh parsley if desired.
Red Wine-Braised Beef Brisket is a luxurious and flavorful main course that will elevate your Thanksgiving feast. The slow-cooking process allows the brisket to absorb the rich flavors of the red wine and aromatic herbs, resulting in a tender and savory dish. Paired with your favorite sides, this brisket is sure to be a hit with your family and friends, making your holiday celebration truly special.
Garlic and Rosemary Studded Prime Rib
Garlic and Rosemary Studded Prime Rib is a show-stopping centerpiece for your Thanksgiving table. This prime rib is studded with slivers of garlic and fresh rosemary, infusing the meat with incredible flavor. Roasted to perfection, the prime rib is juicy, tender, and full of rich, savory notes. It’s an impressive dish that will delight your guests and add a touch of elegance to your holiday feast.
Ingredients:
- 1 (6-8 lb) prime rib roast
- Salt and pepper, to taste
- 6 cloves garlic, sliced into slivers
- 1/4 cup fresh rosemary, chopped
- 2 tablespoons olive oil
- 2 cups beef broth
- 1 cup red wine
Instructions:
- Preheat Oven: Preheat your oven to 450°F (230°C).
- Prepare the Prime Rib: Season the prime rib generously with salt and pepper. Using a sharp knife, make small incisions all over the roast and insert slivers of garlic and rosemary into each incision.
- Sear the Prime Rib: In a large roasting pan, heat the olive oil over medium-high heat. Sear the prime rib on all sides until browned.
- Roast the Prime Rib: Place the prime rib on a rack in the roasting pan. Pour the beef broth and red wine into the bottom of the pan. Roast for 15 minutes, then reduce the oven temperature to 325°F (165°C) and continue roasting for 1.5-2 hours, or until the internal temperature reaches 130°F (54°C) for medium-rare.
- Rest and Serve: Remove the prime rib from the oven and let it rest for 20 minutes before slicing. Serve with the pan juices.
Garlic and Rosemary Studded Prime Rib is a stunning and delicious addition to your Thanksgiving menu. The combination of garlic and rosemary infuses the prime rib with mouthwatering flavors, while the roasting process ensures a juicy and tender result. This dish is perfect for those looking to serve an impressive and flavorful main course that will leave a lasting impression on their guests. Pair it with classic sides like roasted potatoes and green beans for a memorable holiday meal.
Beef Stroganoff
Beef Stroganoff is a comforting and flavorful dish that brings a touch of warmth to your Thanksgiving dinner. This classic Russian recipe features tender strips of beef cooked in a rich and creamy mushroom sauce, served over a bed of egg noodles. The combination of savory beef, earthy mushrooms, and tangy sour cream creates a delightful and satisfying meal that your guests will love.
Ingredients:
- 1.5 lbs beef sirloin, thinly sliced
- Salt and pepper, to taste
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 lb mushrooms, sliced
- 1/4 cup flour
- 2 cups beef broth
- 1 cup sour cream
- 2 tablespoons Dijon mustard
- 1 teaspoon paprika
- 12 oz egg noodles, cooked
- Fresh parsley for garnish (optional)
Instructions:
- Season and Sear the Beef: Season the beef strips with salt and pepper. In a large skillet, heat the olive oil over medium-high heat. Sear the beef strips until browned, then remove and set aside.
- Sauté Onions and Mushrooms: In the same skillet, add the onions and garlic. Cook until softened. Add the mushrooms and cook until they release their moisture and begin to brown.
- Make the Sauce: Sprinkle the flour over the mushrooms and stir to combine. Gradually add the beef broth, stirring constantly until the sauce thickens. Stir in the sour cream, Dijon mustard, and paprika.
- Combine and Serve: Return the beef strips to the skillet and simmer until heated through. Serve the beef stroganoff over cooked egg noodles. Garnish with fresh parsley if desired.
Beef Stroganoff is a delicious and comforting dish that adds a cozy touch to your Thanksgiving celebration. The tender beef, creamy mushroom sauce, and perfectly cooked egg noodles create a harmonious blend of flavors and textures that will satisfy your guests. This classic recipe is easy to prepare and offers a delightful alternative to traditional Thanksgiving fare, making your holiday meal both memorable and heartwarming.
Note: More recipes are coming soon!
