|James McNair's Beef|
|by James McNair|
James McNair presents tried and true methods for choosing, preparing and cooking all cuts of beef, including the new leaner beef.
Tip: Try beef short ribs for more results.
Results 1 - 9 of 9 for bbq beef short ribs
Use a cast ... (or silverskin) from short ribs. Combine flour, ... temperature of 250-300°F until tender, basting occasionally with beef broth as needed.
Combine seasoning ingredients ... the remainder. Wash ribs and pat dry. ... while large ribs may need a little more time on the grill. Adjust accordingly.
Dredge ribs in flour, salt and pepper. Brown well. Layer onions, ribs and liquid. Cook on low 8-10 hours or high 4-6 hours.
Place ribs in a flat ... sauce. Serve with ribs (ribs may be cooked in a covered pan in a 350 degree oven for 1 1/2 hours if desired). Makes 4-6 servings.
Season short ribs with salt and ... barbecue sauce and place in a baking dish. Bake at 325 degrees for 1 hour or until ribs are tender. Makes 4 servings.
Place all ingredients in crockpot, except BBQ sauce. Cook on ... Before serving remove ribs and cut up ... Add BBQ sauce to pot, heat and serve. Serves 10.
Put shoyu into ... bone to the rib cage. Then angle ... contour of the ribs. Lastly, remove ... pieces with a sharp knife and cut in two before marinating.
Preheat oven to 350 degrees. Bake ribs in roaster for ... are baking. Drain fat from ribs. Pour sauce over ribs. Bake another hour, basting 2 or 3 times.
Remove as much of fat as possible from ribs. Sprinkle with ... pour over ribs. Cover tightly. Bake at 350 degrees for 2 hours turning twice until tender.
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