|by Eleanor Clark|
Beef Wellington, New York Strip Steak with Three-Peppercorn Sauce, Tenderloin Strips with Roasted Garlic and Sun-Dried Tomato Sauce.
1 - 10 of 84 for beef back ribs oven
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Use a cast ... silverskin) from short ribs. Combine flour, ... a preheated 325°F oven and bake for ... tender, basting occasionally with beef broth as needed.
For a tempting ... tender, juicy browned ribs, try these beef ribs basted with ... Return ribs to oven. Bake 30 ... cauliflower, tomato and lettuce salad.
Wash the ribs and put them ... together in another pan, put the ribs in the oven of 325 degrees. Cover with aluminum foil and bake 1 hour approximately.
Brown slightly in pan. Put in baking dish. Cook onions in oil in saucepan until tender but not brown. Add remaining ingredients and bring to boil. ...
Cover and bake 3 hours at 325 degrees. Stirring twice until meat is tender. Discard bay leaves before serving. Optional: can add 12 ounce fresh ...
Make a layer ... over meat. Add beef broth and cover ... Bake in preheated oven at 350 degrees ... during last part of cooking time. Garnish with celery tops.
Layer onions in ... roasting pan. Place beef in middle in ... Bake in preheated oven at 350 degrees ... meat and vegetables are tender. Yield: 4 servings.
Cube the beef, cut the ... 3 quart ovenproof saucepot. Cover and bake, stirring 3 times, 3 hours or until meat is tender and sauce thickened. Serves 10.
Cut ribs into serving size ... well and pour over ribs in skillet. Cover and continue to cook over low heat 1 1/2 hours or until meat is tender. 4 servings.
Put beef in bottom of ... dish. Place vegetables on top. Mix tapioca and salt in liquids and pour over beef and vegetables. Bake at 300 degrees for 3 hours.
Result Page: 1
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