20 baked bone ribs Recipes

beef top round steak (13217), cooked per recipe , net from x g (y oz fresh, choice grade, 67% yield, beef eye rib with bone h, olive oil, salt, ground black pepper

beef consomme, undiluted, ketchup, soy sauce, honey, garlic cloves, minced, bone-in country-style pork ribs, cut into serving-size pieces

bone-in skin-on chicken thighs, table salt & fresh ground pepper, vegetable oil, unsalted butter (1/2 stick), carrots, peeled and sliced 1/4 inch thick, celery ribs, sliced 1/4 inch thick, onion, minced, unbleached all-purpose flour, dry sherry, low sodium chicken broth, whole milk, fresh thyme leave, minced, bay leaves, frozen green pea, fresh parsley, minced leaves, unbleached all-purpose flour, baking powder, table salt, whole milk, reserved chicken fat (or unsalted butter)

bone-in skin-on chicken thighs, table salt, fresh ground pepper, vegetable oil, unsalted butter (1/2 stick), carrots, peeled and sliced 1/4-inch thick, celery ribs, sliced 1/4-inch thick, onion, minced, wondra flour or 6 tbsp all-purpose flour, dry sherry, low sodium chicken broth, half-and-half, dried thyme leaves, bay leaves, frozen green pea, dumplings, all-purpose flour, baking powder, salt, whole milk, reserved chicken fat or 3 tbsp butter

you will need : this is my own version....it doesn tsp include boiled parsnips, which are often used., chicken breasts,cooked, diced, baking potatoes, cooked,diced, carrots,boiled,diced, diced pickles, frozen peas, ex large eggs, boiled,diced, mustard, salt and pepper to taste, mayonnaise, extra ingredients for boiling chicken, if you want to make a stock, use the rib-in type of chicken breast...the ones with the rib bone attached. the bones impart a ton of flavor to the stock.you can then just remove the breast meat to use in the salad. if you don tsp want to make any stock, just use regular chicken breast. ), onion, celery stalks, carrots, parsnip (optional), use parsley , olives, reserved boiled vegetables, egg etc., important : if you would like to decorate your salad, remember to reserve some vegetables,egg,etc., boil potatoes in their skins in salted water till fork tender ., boil eggs till hard. set aside. place chicken breasts in a pot with water(sort of like making a soup). water doesn tsp have to be exact but you should have plenty(maybe 6-8 cups). place about 2-3 carrots, a stalk or two of celery and 1 onion. add some salt ( about 1 tbsp kosher salt). bring to boil and then simmer till carrots are tender and chicken is cooked. remove chicken and carrots to use for the potato salad. you can reserve the stock for a soup or freeze in small containers to use later in pan sauces, etc., dice chicken , potatoes, carrots(parsnip too, if you are using), and eggs. dice pickles and squeeze them a bit to remove some of their juice(this helps so that your salad doesn tsp become too watery). place frozen peas in a colander.place under running warm water to defrost them . drain completely and add to the rest of the diced ingredients., add mustard and pepper and 1 cup mayo., mix till combined taste for seasoning ., add more mayo to the mixture until it is tuna salad-like(for a lack of a better term) . you might need the full 2 cups. this depends on preference...use less if you don tsp want it too creamy or use more if you like it creamier. place in a nice serving dish and spread a thin layer of mayo...decorate with reserved vegetables(egg, carrots, peas, pickles, parsley, olives, chopped eggs...). since i didn tsp have too much time to decorate, wasn tsp planning on posting, and forgot to reserve some vegetables, i kept it rather simple.

short rib of beef, pork ribs, beef bones with marrow, water, carrot, peeled, parsnips, peeled, stalk celery & leaves, salt, bouquet garni (3 dill sprigs, 3 parsley sprigs, 4 bay leaves, and 10 peppercorns tied in a cheesecloth bag), beets, baked (about 1 1/4 lb), boiling potatoes, peeled and cut into large pieces, fresh ripe plum tomatoes, peeled and chopped or 1 (16 oz) can plum tomatoes, drained and chopped, salt , to taste, onion, chopped, carrot, peeled and cut into julienne, green bell pepper, cored, seeded, and diced, shredded green cabbage, fresh lemon juice, more to taste, tomato paste, sugar , to taste, fresh ground black pepper , to taste, garlic cloves, minced, chopped fresh parsley, chopped fresh dill, sour cream

chicken thighs (about 2 1/2 lb trimmed of excess fat, bone in), salt, pepper, vegetable oil, onions, chopped fine (about 1 1/2 cups), carrots, peeled and cut into 3/4-inch pieces (about 2 cups), celery rib, medium, chopped fine (about 1/2 cup), dry sherry, low sodium chicken broth, minced fresh thyme leave, chicken wings, chopped fresh parsley leaves, unbleached all-purpose flour, baking soda, sugar, table salt, buttermilk, cold, unsalted butter, melted and cooled about 5 minutes, egg white

chicken breast halves, skinned and boned, poached per instructions, onion, chopped, celery rib, sliced, butter, flour, garlic, minced, chicken broth, dried ground sage, baking potatoes, cooked and peeled, nonfat plain yogurt

whole chickens, salt & freshly ground black pepper, unsalted butter, softened, lemon, halved and juiced , halves reserved, chopped fresh herb , such as thyme, parsley and rosemary, onion, halved, garlic cloves, smashed, fresh whole herbs , such as rosemary, thyme and parsley sprigs, olive oil, carrots, cut in large chunks, celery ribs, cut in large chunks, onion, halved, garlic, bulb halved, reserved chicken bone, cold water, fresh parsley, fresh thyme, bay leaves, flour, baking powder, salt, eggs, buttermilk, butter, oil, flour, diced carrot, diced celery, garlic cloves, minced, bay leaves, flour, chicken stock, heavy cream, fresh ground black pepper, for garnish, chopped flat leaf parsley, for garnish

olive oil, rib eye steak, bone in, salt and pepper, worcestershire sauce, water, divided, butter, olive oil, vidalia onions, quartered and sliced 1/4-inch thick, flour, beef base, butter, garlic clove, french bread , cut into 2inch slices, provolone cheese, parmesan cheese, finely shredded

bone-in rib veal chops, approx 1 1/2-inch - 2 inch thick, olive oil, salt & pepper, rosemary

smooth dijon mustard, grainy mustard, bone) whole prime rib roast, whole white peppercorns, whole black peppercorns, whole green peppercorns, whole sichuan peppercorns, kosher salt, all-purpose flour, kosher salt, eggs, preferably at room temperature, warm water, warm milk, unsalted butter, melted , plus a little extra for greasing the baking dish, special equipment : 1 (9-inch) round baking dish

celery ribs with tops , cut into 4-inch pieces, carrots, sliced, onions, sliced, bone-in chicken breasts (about 4 lb), salt, pepper

bone-in chicken thighs or drumsticks, water, salt, pepper, dried basil, dried thyme, new potatoes, quartered, carrots , cut into 2-inch pieces, celery ribs, sliced, onion , cut into eighths, frozen peas, king arthur unbleached all-purpose flour, baking powder, salt, butter or margarine, milk, minced fresh parsley

bone-in skin-on chicken breasts, onions, 1 cut in half, 2 chopped, divided, bay leaves, extra virgin olive oil , evoo, button mushroom, chopped, carrots, chopped, celery ribs, chopped, parsnips, peeled and chopped, salt & fresh ground pepper, butter, flour, white wine, milk, chicken stock , reserved, fresh tarragon , leaves picked and chopped, dijon mustard, frozen peas, self-rising flour, baking powder, sugar, vegetable shortening (i use crisco ), grated cheddar cheese (sharp), buttermilk

skinned, bone-in chicken breasts (about 1 1/2 lb.), skinned and boned chicken thighs (about 1 lb.), salt, freshly ground pepper, poultry seasoning, carrots, sliced, parsnips, sliced, celery ribs, sliced, sweet onion, chopped, cream of chicken soup, chicken broth, all-purpose flour, self-rising yellow cornmeal, baking powder, salt, milk, butter, melted, dried thyme, chopped fresh flat-leaf parsley

pork shoulder, bone-in, salt and pepper, olive oil or peanut oil, dried white beans (preferably navy beans), applewood smoked bacon (strips), ham hocks, approximately 6 oz each, yellow onions, chopped, fresh thyme, bay leaves, ham broth , recipe follows, boneless pork leg, pork chops, approximately 4 oz each (preferably suckling pig), crawfish cornbread , recipe follows, braised mustard greens , recipe follows, dijon vinaigrette , recipe follows, mustard greens sprouts , or micro mustard greens (to be tossed in vinaigrette), chow chow , recipe follows, rib , shoulder and neck bones from a small pig (have butcher assemble and cut trimmings into small pieces), carrots, roughly chopped, stalks celery, roughly chopped, yellow onions, roughly chopped, garlic, diced, bay leaves, ham hocks, peanut oil, diced applewood smoked bacon, sliced scallions, fresh crawfish tail meat, salt , black pepper and cayenne pepper, cornmeal, all-purpose flour, baking powder, eggs, buttermilk, diced smoked bacon, yellow onion, chopped, fresh mustard greens , picked off the stem and thoroughly washed of all sand and dirt, salt and pepper, very light ham broth (use portion of ham broth from above), dijon mustard, minced shallots, chopped fresh thyme, chopped parsley, sliced chives, freshly squeezed lemon juice, olive oil, salt and pepper, to taste, distilled white vinegar, water, sugar, thyme, bay leaf, red bell pepper, finely diced, yellow pepper, finely diced, poblano pepper , finely diced 1 yellow onion, finely diced

butter, heads garlic, halved, heavy cream, salt, freshly ground white pepper, goat cheese, crumbled, baking potatoes , like russets, potatoes, peeled, and sliced 1/4-inch thick, sweet potatoes, peeled and sliced 1/4-inch thick, red potatoes, sliced 1/4-inch thick, rib-eye roast, bone in and trimmed, olive oil