The USDA designates different grades of beef, and the meat used to make prime rib typically comes in prime or choice. Prime is the best option when it comes to optimal juiciness and flavor ...

The sear should be performed on high heat for a short time ... also known as a rib roast or beef tenderloin, takes longer to cook than its counterpart. The best cut, USDA prime, is sold either ...

Everyone loves the way properly-cooked ribs fall right off the bone and are still tender and juicy. Whether it is oven-baked barbecue baby back ribs or smoky sweet barbecue beef short ribs ...

Short ribs, back ribs, and prime ribs are just a few tantalizing options that fall under the umbrella of beef ribs. These cuts are renowned for their rich, beefy flavor and the melt-in-your-mouth ...

This exotic blend is used heavily in Moroccan cuisine. Ras el Hanout spice braised beef short ribs over a chickpea stew with green harissa. 1. Heat a large Dutch oven until very hot, add grapeseed ...

Guests tucked into tufted red leather booths are tete-a-tete between bites of beef, short rib stroganoff ... carte selections skew eclectic. Only USDA Prime beef is served, priced at $38.95 ...

To make the marinade, measure all the ingredients into a shallow dish and mix well. Add the short ribs and mix well to coat. Leave for 2 hours or overnight in the fridge, if possible, to marinate.

Add the tomato puree and cook for a minute. Add the passata and beef stock and bring to a simmer. Return the ribs to the pan, add the Worcestershire sauce and thyme and cover. Place in a 160oc ...

This recipe for braised beef short ribs has many fans—and rightly so. Since it’s even better the next day, it’s perfect for entertaining. This Tex-Mex staple is worth the long braise ...