beef

Beef

Slow-Cooker Ranch Short Ribs

Slow cooker ranch beef short ribs are coated in ranch seasoning and slow cooked with onions, red wine, and mustard until irresistibly tender.

Beef

Borscht-Braised Beef Short Ribs

I've never been a big fan of beets, but in certain things, like borscht, I love them. With that simple soup as an inspiration, I thought the flavors would work nicely with the rich, fatty short ribs, and they sure did.

Beef

Kalbi Ribs

This kalbi ribs recipe uses a delicious marinade from Hawaii that my aunt brought to the family. It has a teriyaki flavor. We marinate the meat and then grill it on a gas grill.

Beef

Gluten-Free Kalbi Beef

Great gluten-free option for a day of grilling.

Beef

Italian Style Short Ribs

I like to serve this easy dish with steamed broccoli and rice prepared with some of the remaining pan juices.

Beef

Not-Barbecued Short Ribs

A slow-cooked crock of short ribs that is easy to prepare, tasty, very tender and offer a Polynesian twist. Great over rice. Great as a potluck dish.

Beef

Korean BBQ-Inspired Short Ribs

These Galbi-inspired Korean short ribs are incredibly easy to make and very tasty. They can be served with sticky white rice and lettuce wraps and pair well with many other Korean BBQ dishes. Great for parties and backyard BBQs!

Beef

Jane's Barbecued Short Ribs

A recipe I got from an dear friend many, many years ago, who got it from her mother. Very easy, and wonderful flavor. Good in the summer and even better in the winter on a cold night. Can also cook it in the slow cooker. Then when you come home from work, all you have to do is either grill or broil them to brown them before serving. Serve with mashed potatoes or potato salad or egg noodles.

Beef

Beef Fajitas

These beef fajitas filled with juicy steak, salsa, and Mexican cheese are sure to tingle your taste buds. The steak marinates ahead of time and when you're ready, it cooks quickly for a filling meal.

Beef

Manhattan Filet with Pan Sauce Bordelaise

This simple technique not only provides you with a NY strip steak that eats like a filet mignon but the trimmings are used to make a world-class pan sauce. Even if a faux-bordelaise isn't your cup of tea, you can always save the scraps for a Sunday sauce or meatballs. The overnight dry-aging step is optional but does add a little something extra to the final product.