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.
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.