SEASONING BEEF RIBS RECIPES

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ROASTED PRIME RIB BONES OR BEEF SHORT RIBS RECIPE - FOOD.…



Roasted Prime Rib Bones or Beef Short Ribs Recipe - Food.… image

I have made this recipe many times using baby back pork ribs, the sauce from this is amazing, I have even added in a bottle of barbecue sauce in with the other ingredients! All ingredients can be doubled and adjusted to suit taste ---I most always serve these ribs with homemade fries or potato pancakes, see my recipe#129156 --- If you prefer a more spicy sauce just increase the cayenne or add in some crushed chili peppers to taste --- make certain to roast the bones in the oven for about 45 minutes before cooking them in the sauce it improves the flavor.

Total Time 2 hours 35 minutes

Prep Time 20 minutes

Cook Time 2 hours 15 minutes

Yield 4-5 serving(s)

Number Of Ingredients 14

6 -7 lbs beef bones (prime rib roast bones)
seasoning salt (do not use too much salt to season the ribs!)
pepper
1 teaspoon garlic powder (optional or to taste)
1 -2 tablespoon minced fresh garlic
2 1/2 cups ketchup
1/2-3/4 cup cider vinegar (can use white vinegar also or half and half)
1/4 cup sugar
1/3 cup brown sugar (or to taste)
3 teaspoons chili powder
1/4 teaspoon cayenne pepper (or to taste)
2 teaspoons mustard powder
2 large onions, coarsley chopped
salt and pepper

Steps:

  • Prepare and grease a casserole or baking pan (large enough to hold ribs and sauce).
  • Season prime rib bones (baby back pork ribs if using) with seasoning salt, pepper and garlic powder.
  • Place the ribs in the casserole dish, and bake uncovered in a 350 degree oven for about 45-50 minutes; drain any fat.
  • In a bowl mix together the garlic, ketchup vineger, both sugars, chili powder, cayenne pepper and mustard powder; mix well to combine.
  • Add in chopped onions; mix well.
  • Pour the sauce over ribs, and mix with your hands to coat the ribs.
  • Bake uncovered for about 1 - 1-1/2 hours or until the beef (or pork) ribs are tender (baste occasionally, and season sauce salt and pepper if desired).
  • Delicious!

Nutrition Facts : Calories 320.6, FatContent 1.5, SaturatedFatContent 0.2, CholesterolContent 0, SodiumContent 1702.3, CarbohydrateContent 78.8, FiberContent 2.6, SugarContent 68, ProteinContent 4.2

POTLUCK CHICKEN VEGETABLE SOUP RECIPE: HOW TO MAKE IT



Potluck Chicken Vegetable Soup Recipe: How to Make It image

I experimented with different variations, and this is the best chicken vegetable soup recipe I came up with. It's especially good to take to potlucks or share with friends. I often take a bowl to work to heat up for a fast lunch. —Bertha Vogt, Tribune, Kansas

Provided by Taste of Home

Categories     Dinner    Lunch

Total Time 02 hours 35 minutes

Prep Time 30 minutes

Cook Time 02 hours 05 minutes

Yield 16 servings (about 4 quarts).

Number Of Ingredients 16

1 roasting chicken (about 5 pounds), cut up and skin removed
2 celery ribs, sliced
1 large onion, chopped
2-1/2 quarts water
1 can (14-1/2 ounces) stewed tomatoes
4 medium carrots, sliced
2 medium potatoes, peeled and cubed
1 medium turnip, peeled and cubed
2 tablespoons chicken bouillon granules
1/2 teaspoon minced fresh parsley
3/4 teaspoon each dried basil, oregano and tarragon
3/4 teaspoon salt
3/4 teaspoon pepper
1/2 teaspoon garlic powder
2 cups fresh broccoli florets
2 cups frozen peas, optional

Steps:

  • Place the chicken, celery, onion and water in a Dutch oven; bring to a boil. Skim fat. Reduce heat; cover and simmer until chicken is tender, 1-1/2 to 2 hours. Remove chicken; cool. , Remove meat from bones and cut into bite-size pieces; return to pan. Add the tomatoes, carrots, potatoes, turnip, bouillon and seasonings; bring to a boil. Reduce heat; cover and simmer for 20 minutes. Add broccoli and peas if desired; simmer until vegetables are tender, 15-20 minutes longer.

Nutrition Facts : Calories 195 calories, FatContent 9g fat (2g saturated fat), CholesterolContent 55mg cholesterol, SodiumContent 537mg sodium, CarbohydrateContent 10g carbohydrate (4g sugars, FiberContent 2g fiber), ProteinContent 19g protein.

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