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Results 81 - 90 of 145 for beef rib meat
Bring all ingredients to a ... 1/2 hours. Remove meat and pick off bones (discard ... overnight. Remove solidified fat. Heat and serve. Serves 8 - 10.
Remove stems from 10 mushrooms, ... off roast; cut meat in half lengthwise; slice each ... floured surface. Use the measurements in the recipe above.
Trim excess fat from meat. Deeply score short ribs. Slice sirloin thinly. Combine ... refrigerate overnight. Meat can be fried, broiled or barbecued.
84. BEEF BARLEY SOUP
Place above ingredient sin 8 ... 2 hours. Remove meat and bones; discard bones and ... Slowly heat soup to boiling. Makes 3 quarts or 12 servings.
85. BEEF BROTH
Put meat, bones and water in ... within 2 weeks or freeze for later use. Note: For hearty soup, do not strain broth. Add 2-3 cups cooked pasta.
86. BEEF BARLEY SOUP
In a Dutch oven or ... to cool; remove meat from bones and dice. Skim ... cook for 1 hour or until barley and vegetables are tender. Serves 9.
Place meat in a plastic bag; set ... cover with foil. Let stand about 15 minutes. Remove strings and carve thinly across the grain. Serves 14.
Boil meat bones in hot water and ... vegetables and cabbage and cook until everything is soft. Add seasonings when there is about 1/2 hour left to cook.
89. BEEF NOODLE SOUP
Cook bones or short ribs in salted water with onion and celery until meat is tender. Remove bones. Return ... 30 minutes. Serve hot. Serves 4-6.
Trim fat from ribs. In Dutch oven slowly ... hours or until meat is tender. Remove meat, skin ... uncovered about 10 minutes longer. Season to taste.
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