1Preheat an oven to 350°
Stud the rinsed and peeled rack of corned beef ribs with the three cloves, fairly evenly spaced along the top meaty side of the ribs.
Place the ribs in a large, deep covered roasting pan or Dutch oven.
Sprinkle the peppercorns on top of the ribs along with the slices of garlic and the bay leaves.
Add enough water to just cover the ribs–this will vary depending on the size of your pan.
Put the pan, covered, into the oven and cook for one hour.
While the ribs are braising for the first hour, prepare the vegetables.
Cook beef tenderloin like a pro with our foolproof, easy recipe. A good hard sear in a frying pan gives the beef a beautiful crust, then a compound butter with garlic, thyme, and rosemary is rubbed in before you roast the tenderloin for about half an hour. Let it rest to redistribute all the delicious juices, then slice and serve with your favorite sides. You'll even impress yourself with this one. Read more.
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Browned beef simmers with potatoes, carrots, onions, and thyme in this rich, heartwarming stew.
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Beef ribs can stand up to strong flavors. Here, a spicy-sweet rub with chili powder, cumin, cayenne, garlic, and brown sugar coats the meat, which is roasted to tenderness. Finishing on the grill with a smoky chipotle barbecue sauce ensures the meat gets a nice char and the sauce lacquers. Read more.