|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 rib korean for more results.
Results 1 - 10 of 11 for beef rib korean
Result Page: 1
Have ribs cut into 2 ... ribs. Mix well. Let stand. Marinate 2 to 3 hours. Broil on both sides. Combine remaining ingredients; mix well with ribs. Serve hot.
Cut ribs into single ribs ... Then poke holes in bottom of foil so juice will smoke with grill hood closed. Continue cooking for 15 to 20 minutes longer.
In a large bowl, put meat and all the ingredients together and mix well and marinate. Cover and refrigerate at least 2 hours. Cook in a grill or ...
Note: Any butcher ... found at a Korean market (Sims in ... sauce. Coat the ribs and marinate at ... reduce heat to 200 degrees and bake another 2 hours.
Sprinkle each slice of meat with a bit of sugar. Combine rest of ingredients, stir to blend. Put meat into marinate for one hour or longer. Cook in a ...
Score meaty side of ribs 1/2 inch deep, ... with marinade and marinate for two hours. Remove from plastic bag and place on a hot grill, cooking until done.
Put thin slices of meat in bowl with marinade. Do not use metal bowl. Mix with your hands until well blended. Cover and chill in refrigerator for at ...
Put shoyu into ... bone to the rib cage. Then angle ... Most Important!! - Score the chicken pieces with a sharp knife and cut in two before marinating.
Combine first 9 ... excess fat from ribs. Score at ... broiler, or heat grill. Broil about 3 inches from heat until charred about 8 minutes on each side.
1. Score ribs vertically and horizontally. ... marinate ribs in the mixture. 3. Grill or broil until desired doneness. Sugar will burn, so watch closely.
Result Page: 1
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