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How to Cook Beef Ribs
How to Cook Beef Ribs Beef ribs can make for a very tasty dinner. Unlike pork ribs, beef ribs tend to be a bit larger and generally have more meat on them. One of the most tender parts of the cow is the rib meat when cooked properly, so perhaps this is why so many [...]
Continue reading...How to Cook Beef Tenderloin
25. August 2010
How to Cook Beef Tenderloin in the Oven Before starting the actual cooking process, it is first important to buy good beef, and by good beef I mean beef tenderloin which is firm and has lots of marbling. Beef tenderloin which is firm and has more marbling is tender and juicy. Once you get beef [...]
Continue reading...How to Cook a Ribeye
25. August 2010
How to Cook Rib Eye Steak Rib-eye steaks are taken from the rib section of the cow. Rib beef typically is marbled with fat, which makes it juicy, tender and flavorful. There are many ways to prepare rib-eye steaks, but many agree that grilling is the best way to go. Things You’ll Need: Rib-eye steak [...]
Continue reading...How to Cook a Prime Rib Roast
25. August 2010
Preparing Prime Rib When cooking prime rib, it does not require a lot of preparation because you are working with a cut of meat that is delicious in itself. There are many different marinades and rubs that could be used but just salt and pepper is really enough. See the information below on how simple [...]
Continue reading...How to Cook A Standing Rib Roast
25. August 2010
STANDING RIB ROAST 1 well-marbled standing rib roast (small end) sea salt cracked black pepper garlic powder whole garlic cloves lean salt pork or pancetta meat thermometer aluminum foil Beef has thirteen ribs, and usually seven of those are contained in the “rib” cut. The chuck contains the first five ribs, while the thirteenth rib [...]
Continue reading...How to Cook Topside
25. August 2010
How to Cook Topside of Beef Topside of beef, also know as silverside and top round, is a second-class cut of beef from the top of the hind leg. Topside is a lean, boneless piece of meat best suited for casseroles, stews and roasting. It can be a difficult cut to cook correctly because [...]
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25. August 2010
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