Short Ribs

A narrow cut of beef containing the ends of the ribs near the breastbone.

Beef Tagine

A North African stew of spiced meat and vegetables prepared by slow cooking in a shallow earthenware cooking dish with a tall, conical lid.

Beef Bourguignon

beef stew braised in red wine, often red Burgundy, and beef stock, generally flavored with carrotsonionsgarlic, and a bouquet garni, and garnished with pearl onionsmushrooms, and bacon. – Wikipedia 

Rib Eye with Chimichurri Sauce

Chimichurri  is an uncooked sauce used in cooking; it comes in a green version (chimichurri verde) and a red version (chimichurri rojo) and originated in Argentina.It is made of finely chopped parsley, minced garlic, olive oil, oregano and red wine vinegar. – Wikipedia