398 rub recipes

Braised beef chuck pot roast in tomato juice and horseradish sauce with a splash of dry sherry. Slow-simmered until fork-tender with a tangy, savory gravy.

German-style microwave spareribs on a bed of sauerkraut with chopped apple and caraway seeds, topped with a ketchup-mustard-brown sugar barbecue sauce. Ready in under 45 minutes.

Grilled lamb chops with Gorgonzola cream sauce reduced from white wine, heavy cream, blue cheese, and butter. A steakhouse-style entree for special-occasion dinners.

I wouldn't think of making roast beef, pot roast, beef stew, or osso buco without thyme. I also use it on steaks and chops as in the below recipe for lamb, which in my opinion, has the best affinity for thyme.

Broiled lamb rib chops glazed with warm honey mustard sauce. Just 4 ingredients for a sticky, caramelized coating on thick-cut lamb. Ready in 40 minutes.

Make a flavorful roast by using mustard, thyme and black pepper. Simply delicious!

Very typical Polish winter soup that's easy to make.

Traditional Irish lamb stew with layered lamb chops, potatoes, and onions slow-baked for two hours with thyme and parsley. A no-brown, one-pot stew that lets the meat and vegetables flavor each other.

Lamb chops marinated overnight in stone ground mustard and red wine, then broiled or pan-fried. Five ingredients, bold flavor, and minimal hands-on work.

Grilled lamb rib chops with a port and blackberry reduction sauce spiced with cardamom, clove, and jalapeno. An elegant dinner with a sweet-heat berry glaze.

Thick rib eye steaks crusted in brown sugar, rubbed with garlic, and soaked in bourbon overnight. Simple, bold, and packed with sweet-smoky char on the grill.

Another slow cooker recipe where succulent lamb chops are served with a savory orange sauce.

Slow cooker lamb chops in orange-honey sauce with fresh orange zest. Browned rib chops braised low and slow for 6 to 8 hours until fall-apart tender.

Porter beef braises chunks of rib eye in Guinness stout with onions, mushrooms, and a pinch of nutmeg. A rich Irish-style stout-braised beef stew that cooks in two hours.

Traditional Irish lamb stew from County Cork with bone-in rib chops, potatoes, cabbage, leeks, and green peas simmered in a herb-scented broth. A one-pot supper ready in about an hour.

Spit-roasted beef rib roast marinated in bourbon, dry mustard, and vinegar, then grilled over hot coals and basted with the heated marinade sauce.