|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.
Results 1 - 10 of 337 for beef ribs
Use a cast ... silverskin) from short ribs. Combine flour, ... a temperature of 250-300°F until tender, basting occasionally with beef broth as needed.
Preheat oven to 500°F Multiply the weight of the meat times 5. This will give you the amount of time to leave it in the oven at 500 degrees. Example: ...
Konro is a name for beef-ribs in Makasar, South ... Konro: If you want to make grilled Konro, just take some beef short-ribs out of the soup, then grill.
Heat oil in heavy Dutch oven. Add ribs. Brown slowly ... pepper, salt, and beef broth. Cover tightly. ... on platter. Sprinkle with minced parsley. Serve.
Prepare outdoor grill ... soup mix. Place beef back ribs on grill over ... minutes longer or until medium, turning ribs and brushing with sauce occasionally.
Marinate beef ribs for at least ... Simmer until tender. Stir in tomato paste and add bell peppers. Pour over cooked noodles and sprinkle with sesame seeds.
Place beef, water and ... until tender. Remove ribs and arrange in ... grill. Broil until brown and crisp, basting often with marinade. Makes 4 servings.
Choose beef ribs with little gristle ... juices. Divide the onion and pepper into 8 pieces each, skewer, baste with the seasoning mixture and broil the meat.
1. Cut beef into individual ribs. Arrange in ... green onions; brush with marinade and grill 5 minutes, turning once. Serve ribs garnished with green onions.
Plan your day ... to roast the beef in the A.M. ... a shallow pan, rib side down. Roast ... thermometer and it should read 150°F for medium rare/medium when done.
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