|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.
Results 1 - 10 of 79 for tenderizing beef ribs
Result Page: 1
Preheat oven to ... (or halfway each rib). Bake at ... add barbeque sauce as needed - increase heat to 400°F. Bake 30 minutes. Remove from oven and serve.
Use a cast ... silverskin) from short ribs. Combine flour, ... ribs are fork tender, basting occasionally. ... basting occasionally with beef broth as needed.
Moisten beef ribs with water; sprinkle ... pan, brush well with sauce. Roast for 30 minutes at 425 degrees brushing with sauce every 5 minutes. Serves 6.
For 4 servings you will need: Place onions and half of the butter in a microsafe dish. Microwave at HIGH power for 2 minutes. Add pepper strips and ...
Bake ribs dry for 1 ... 350°F for 2-1/2 hours. Turn heat up to 400°F. Bake additional 1/2 to 1 hour. Double sauce recipe and bake at 200°F for 10-15 hours.
Trim excess fat from ribs. Sprinkle meat ... single layer in baking dish, let stand 30 minutes at room temperature. Drain pineapple, reserving 2/3 cup syrup.
Punctured repeatedly rolled roast with large fork. Combine water, vinegar and brown sugar in 4-5 quart stainless steel or glass mixing bowl; place ...
Brown beef well in large, ... melted butter until tender (5-7 minutes). Add ... Bake uncovered at 400 degrees for 25-30 minutes or until hot and bubbly.
Cook beef ribs in oil in ... until beef is tender, about 2 ... heat, stir in sour cream. Serve over beef. 8 servings. 725 calories per serving. (Blackwood)
Cut 1 onion ... high heat, heat beef chuck short ribs, cut up ... meat is fork tender. Prepare barbecue ... sauce, turning occasionally. Makes 6 servings.
Result Page: 1
top of page