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Results 31 - 40 of 49 for rib end boneless roast
In a heavy skillet or Dutch oven heat olive oil and then add cubed meat, seasoning salt, dry chili peppers, black pepper and Worcestershire ...
Trim excess fat from roast. Combine pepper and cardamom; ... apricot halves, hot pepper jelly, and parsley, if desired. Yield: 16 to 18 servings.
Scrape meat to remove any pulverized bone left from cutting the meat. Pierce all over with fork. Place meat into a shallow glass dish. ...
34. HERBED RIB ROAST
Cut 15 slits in the roast; insert garlic. Combine salt, ... uncovered at 325°F for 2 to 2 1/2 hours or until meat reaches the desired doneness.
Preheat oven to 375 F. ... roll style. Tie roast, rub with parsley. In ... minutes. S Serve roast on bed of apple wedges. 12 servings. 337 calories.
In bowl combine chopped ham, ... beaten egg. Unroll roast spread ham mixture over meat. ... Remove strings and carve. Makes 12 to 15 servings.
37. QUICK POT ROAST
Marinate the beef in the wine, bay leaves, and pepper for 3 hours. Place the beef in a heavy pot, where it fits snugly. Pour in the ...
Request a top-quality U.S. Prime ... hot, put the roast in the pan and bake ... the vegetables. Strain the juices and serve them with the meat.
Trim excess fat from pork, if necessary; season with salt and pepper. Place meat in a 13'x9"x2" baking pan. Cover with foil and bake in a ...
40. SAUERBRATEN
In a large bowl combine vinegar, wine, water, onions, celery, carrots, garlic, salt and pepper. Wrap bay leaves, juniper berries and cloves ...
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