Break out that crockpot or slow cooker and make the juiciest, most tender beef back ribs ever, without hardly lifting a finger! Heat one tablespoon of the olive oil in a skillet over medium heat.

stir together all of the dry ingredients and rub them all into the rib of beef. Place the beef into a large plastic container and cover with any remaining cure mix. Put the lid on and place into a ...

Preheat oven to 375 degrees. Pat beef ribs dry. Season generously with salt and pepper. In the bottom of a roasting pan, make a bed of the vegetables, herbs, garlic and shallots. Place seasoned ...

Remove ribs and add scallions, garlic, both mustards, thyme, rosemary. Saute for approximately 2-3 minutes then add in the wine, beef broth and water. Bring to a boil and add back in the ribs.

Rib-eye steaks are cut from the forerib of beef, but here they are cooked on the bone with a honey and ale glaze. A herby green sauce, jacket potatoes and blackened onions complete Marcus Wareing ...

The Pennsylvania Rib Fest returns June 28-30 to the Westmoreland Fairgrounds for three days of lip-smackin’, finger-lickin ... and brisket to other cuts of beef and pork, plus chicken and ...