Recipes

This oven roasted chicken breast is crispy-skinned, tender and juicy on the inside, and very flavorful. It's very easy to make and hard to mess up.

These slow cooker ribs are the best — they turn out perfect every time! They cook in a crockpot until tender, then are covered with barbeque sauce and finished in the oven for fall-apart ribs. Perfect for during the week as the slow cooker does most of the work!

Beef tongue is a very tender, tasty meat. Don't let the cut of meat scare you; you will be pleasantly surprised. Serve this in tacos with chopped onion, tomato, cilantro, and wedges of lime.

This hearty and flavorful bison stew is perfect for a comforting meal on a chilly day. It's a convenient slow cooker recipe that allows you to enjoy the rich flavors of bison without much fuss.

This simple beef tongue recipe results in tender, melt-in-your-mouth meat. The tasty mushroom onion sauce is optional, but it greatly enhances the dish. Leftovers are excellent too, whether gently reheated in the microwave or served cold.

These beef short ribs are flavorful, juicy, and fall-off-the-bone tender!

We love to make this special cut of meat for the holidays because it’s perfect for feeding a large amount of people and doesn’t require a ton of work. With just a little bit of prep, a good skillet and a probe meat thermometer, you’ll have a juicy cut of roast beef tenderloin that’ll make you close your eyes, do a little dance and smile with each bite!

Beefy oxtails, onions, parsnips, and carrots braised in red wine and stock make for a wonderfully rich, savory, and comforting stew.

These Southern-style slow cooker smothered oxtails are cooked in a flavorful homemade onion and garlic gravy until they are fall-off-the-bone tender!

This liver and onions recipe will turn liver haters into converts! It's very simple to make but the three things that will set your liver above all others are: 1) soak in milk, 2) turn the liver as little as possible when cooking, and 3) don't overcook.

These are the best ribs! Baking low and slow is the secret to fall off the bone oven-baked ribs. Some people think that ribs should be left to the “pit masters” — it’s just not true. Baking ribs in the oven is seriously easy. All you need is time — 95% of the recipe time is sitting back and relaxing while the ribs bake. Let’s do this!

While fresh lobster can be time-consuming to prepare, frozen lobster keeps for months in your freezer and is ready to cook at any time. We'll show you how easy it is to make a quick, delicious lobster dish with Red's Best pre-cooked, frozen tail, claw, and knuckle meat. First, Thaw It Completely — Lobster meat needs to stay frozen until you’re just about ready to use it. We suggest thawing the night before you want to cook it, or dumping a bag of it in a bowl of cool water an hour or two before you need it. This keeps your lobster from decaying if thawed too early.