|Escherichia coli O157:H7 in Ground Beef|
|by Farm-to-Table Process Risk Assessment|
Report from the Committee on the Review of the USDA E-coli 0157:H7, Farm to Table Process Risk Assessment and Disease Prevention.
Tip: Try beef back ribs for more results.
1 - 10 of 20 for braised beef back ribs
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Salt and pepper ribs and place ribs ... Cover with water. Cook until tender. Remove cover and pour melted butter mixture over ribs. Brown in moderate oven.
Brown short ribs in small amount ... vegetables are done. Remove meat and vegetables, add remaining water and thicken with flour for gravy. Serve over short ribs.
Brown short ribs in hot oil. ... enough water to cover bottom of pan. Add sliced onions. Cover tightly and cook at 300 degrees for 2 1/2 hours. Serves 4.
Dredge each piece of beef with seasoned flour, ... stirring until well blended. Pour over meat. Cover and roast in a moderate 350 degree oven for 2 hours.
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.
Combine all ingredients except ribs in large saucepan ... roasting pan. Cover each rib with 1/4 cup sauce. Bake until crisp, about 25 minutes. 6 servings.
Combine flour, salt and pepper. Roll short ribs in seasoned flour. ... lightly browned. Add beef broth. Simmer, covered ... short ribs. Yield: 6 servings.
Put the ribs in a 475 ... low heat for 2 minutes. Pour the sauce over the meat, cover and cook on the low setting (200 degrees) for 8 hours. Serves 4 to 5.
Have short ribs cut in individual ... carrots, onion, celery, garlic, salt and pepper; pour over ribs. Cover and simmer 1 hour 30 minutes or until tender.
Clean ribs with cloth or ... for 45 minutes. Add more broth if you need more gravy. Mix 1/4 cup flour and water until pasty and add to broth to thicken.
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