|James McNair's Beef Cookbook|
|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 baby back ribs for more results.
1 - 10 of 21 for beef baby back ribs
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Use a cast ... silverskin) from short ribs. Combine flour, ... a temperature of 250-300°F until tender, basting occasionally with beef broth as needed.
TIPS: This basting ... if desired. Wipe ribs with wet towel ... served with baked potatoes or chips, buttered broccoli and a tossed green salad. 4 servings.
Wipe ribs with wet towel ... ribs start getting too dark, cover with aluminum foil and reduce heat to 400 for the last 10 minutes of baking time. Serves 4.
Wipe ribs with wet towel. ... ribs form oven. Brush ribs with sauce on both sides. Bake at 450 degrees for about 20 minutes longer or until ribs are tender.
Wipe ribs with wet towel, ... tender. Baste again periodically. If ribs start getting too dark - cover with aluminum foil for last 10 minutes at 400 degrees.
Wipe ribs with wet towel ... ribs start getting too dark, cover with aluminum foil and reduce heat to 400 degrees for the last 10 minutes of baking time.
For a tempting ... tender, juicy browned ribs, try these beef ribs basted with ... served with baked potatoes, buttered cauliflower, tomato and lettuce salad.
Place ribs in a single ... sauce, remove ribs from oven. Brush ribs with sauce on both sides, return to oven, bake about 20 minutes or until ribs are tender.
Heat grill. In a bowl, whisk together oil, salt, pepper, and vinegar until blended. Stir in garlic and basil, reserving 1/2 cup marinade. Add ...
Place all beans ... Add tomatoes and beef stock to pot. ... sausage into 1/4 inch rings. Add to soup along with ham and vinegar. Simmer again a few minutes.
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