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.
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. Not every cut of meat responds equally well to the dry heat of classic roasting, however, so check out the list below for descriptions of -- and tips for -- popular celebratory beef and pork roasts. And to school yourself even more, check out these other "Know Your Labelread more
Green Beer? No way! Slow Cooker Corned Beef and Cabbage. Yes, all the way! There's no better way to enjoy Saint Patrick's Day. This old-fashioned combo dish is probably the Early American boiled dinner, not particularly Irish at all. But it has evolved into the signature meal for St. Paddy's Day, and you will find the meat cases in supermarkets everywhere filled with briskets, just waiting to be turned into a great corned beef and cabbage dinner. These hefty slabs of beef come with packets of spices that need only to be covered with water and simmered slowlyread more
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. Although Cleveland is not generally thought of as the rib capital of the world, a pack of great barbecue chefs showed up for the event, and I ended up eating 42 ribs. Not just tasting them, the way you're supposed to do so you don't fill up too fast. Eating them all up. I was sorry at the time, but now I wish I'd eatenread more
This dish is a St. Patrick's day classic but you can make corned beef and cabbage any time of the year. Serve it wish horseradish and mustard and your meal is complete!
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.
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!)
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.
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.
This Prime Rib with Creamed Horseradish dish is great for special occasions and the holidays. Beautiful and full of great flavor, this is served with our gravy and creamy horseradish to finish the presentation.
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. Now, when we order a Bloody, we expect it to be served with enough accoutrements to be considered a meal: at the least, a pickle, celery, and lots and lots of olives, etc. But, as the folks at the food blog Eater have found,read more
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. Thus,read more
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. As a little girl, I was riveted by this show. I loved his beer glass, which he never used on ordinary days, and I loved the way the beer was named for the Genesee River -- OUR river, in upstate New York,read more