Boiled Beef Ribs
Take beef ribs from the grill to the pot, and taste the difference in boiled flavor and texture. These easy recipes for boiled beef ribs hail from kitchens as far as Korea to homestyle boiled beef ribs with salt-and-pepper seasoning.See Popular Boiled Beef Ribs Recipes
This two-step cooking process ensures maximum tenderness and ultimate flavor. First, cook the short ribs in simmering water. Then, generously brush them with the zippy, chili-flavored sauce as they grill.
Check out our recipes for grilled beef rib ideas!
Delicious is on the menu with this recipe for braised beef short ribs. Our tips will keep the meat tender and the crowd happy.
Everything is bigger in Texas and these texas style beef ribs are made for a big appetite. The slightly sweet sauce gives a twist to these ribs.
For a barbecue feast you won't soon forget, take on the challenge of learning how to grill ribs. It's no wonder grilled ribs are a cookout favorite--slow-cooked and slathered in your favorite barbecue sauce, the meat is so tender it practically falls right off the bone and is, as they say, finger-licking good. While beef and pork ribs are the most common choices, lamb and venison ribs cook up deliciously, as well.
If you've never made beef stew, you might think it's complicated to put together or will break the family budget. Not true. Beef stew is actually one of the easiest and most economical meals you can serve. Once you've browned the meat and chopped your vegetables, the ingredients simmer away without constant tending.
There are occasions that call for a champagne toast, holiday gatherings that all but require roast turkey or smoked ham, but when you're celebrating something so big you need to pull out all the stops, you'll want to know how to cook prime rib. Prime rib, sometimes called a standing roast, is the piece de resistance of beef roasts. It can be served with or without ribs and can satisfy a hungry crowd. But it's not inexpensive, so you'll want to make sure you get it perfect.
Though it may seem like a contemporary dish, people have been perfecting the art of how to make potato salad for literally hundreds of years--early recipes date back to at least the 16th century. European settlers introduced potato salad to America, and different recipes reflect how the dish evolved and varied to reflect regional cuisines and preferences. For instance, German potato salad is served warm and includes bits of bacon, whereas cold potato salad--the more popular variety in the United States--follows English and French traditions.
In the 1950s, almost everyone's mother or grandmother knew how to make dumplings. Their popularity may have had to do with the way the feathery light, steamed or boiled dough balls helped to extend soups and stews. You could feed more people if you added dumplings to your stew, so they were common on American tables. Stretching your food dollars is still a good idea, but nowadays, dumplings are more likely to be enjoyed as the homey comfort food of a simpler time.
Holidays used to be called "feast days," and feast days meant one thing: large cuts of juicy meat to carve and share. Whether for formal holiday feasts or casual open-house buffets, roasts are still stunning centerpieces for festive gatherings. Given how crowd-pleasing they are, roasts are also remarkably easy to cook.
I know my ribs. And my BBQ. Those who have read my "works," or at least some members of my family, already know that I was once a judge at a rib contest in Cleveland.
Green Beer? No way! Slow Cooker Corned Beef and Cabbage.
With Christmas right around the corner, I think it's safe to say we're in the thick of the holiday season. From parties with buffets of seasonal cakes and cookies, to the urge to curl up with a hearty, comforting meal every night, the chilly winter season that's now upon us is full of temptation and opportunities to indulge. While I'm not sure how successful I'll be at turning down those adorable (and delicious!)
We're in full back-to-school mode here, which always makes us think of fall (because back in the day, our school year didn't start until after Labor Day -- yet our own little ones have been catching the bus for a full two weeks already). Yes, it may still be 90 degrees where we live, but we've got our eye to the month ahead. And something about the back-to-school season makes us want to do a bit of housekeeping, so to speak -- kind of clear out the clutter while keeping an eye out for new things to try.
Beer and grilling are the two guarantees of a good Father's Day. Put them together, in all kinds of great beer-based recipes -- like Beer Can Chicken or Spicy Beer-Brined Ribs -- and you can't go wrong. For as long as I've known my dad, he's had one beer once a week -- on Saturday, at lunch.
St. Patrick's Day is almost here, and (no surprise), that's got us thinking about beer. Which beer?
One fabulous thing about the holidays: Cocktail parties! One not-so-fabulous thing about the holidays: Hangovers! Thank goodness for the Bloody Mary, that vodka, tomato juice, Worcestershire, Tabasco concoction that offers just enough of the ol' hair of the dog to get you out of bed, off to brunch, and ready for the next soiree.