36034 rosemary standing rib two pan Recipes

soy sauce, dijon mustard, lemon juice, garlic cloves, peeled, fresh ginger, minced, dried thyme, black pepper, fresh rosemary, chopped, rib eye steaks

equipment, roasting pan, roasting rack, programmable digital thermometer (a must), aluminum foil, kosher salt, fresh coarsely cracked black peppercorns (hammer and zip lock bag), fresh or dried rosemary (fresh preferred ), fresh or dried thyme (fresh preferred ), meat, olive oil, standing rib roast, room temperature , 2 people per bone, 4 bone minimum

grated onion, olive oil, garlic cloves, minced, celery seed, coarsely ground pepper, paprika, dried thyme, bone-in beef rib roast (6 to 7 lb), onions, cut into wedges, carrots , cut into 2-inch pieces, celery ribs, cut into 2-inch pieces, red wine or beef broth, assorted herbs and fruit, optional

boneless skinless chicken breast halves (5 oz each), salt, pepper, king arthur unbleached all-purpose flour, bacon strips, chopped, butter, garlic cloves, thinly sliced, minced fresh rosemary or 1/2 tsp dried rosemary, crushed, crushed red pepper flakes, reduced-sodium chicken broth, lemon juice

fresh rosemary, prepared horseradish or 2 (12 oz) bottles, fresh thyme (optional), salt and pepper, garlic cloves, merlot or 2 cups other red wine, beef consomme, rib roast , with bones in do not trim the fat

five bone standing rib roast , chine bone removed and tied back on (10-12 lbs.), kosher salt, dry mustard , preferably coleman s, chopped fresh rosemary leaves, fresh coarse ground black pepper , to taste

prime rib roast, about (standing rib ), bacon, rind removed,chopped, onion, finely chopped, fresh mushrooms, finely chopped, dry breadcrumbs, firm textured pate, such as peppercorn or grand marnier,discard the jelly from the top of the pate, fresh parsley, chopped, fresh oregano, chopped, egg, lightly beaten, salt & freshly ground black pepper, to taste, flour, beef stock or 2 1/4 cups chicken stock, worcestershire sauce, red wine or 2 tbsp white wine (drink the rest), salt and pepper

salt and freshly ground pepper, standing rib roast 3 to 7 ribs

yellow onion, finely diced, jalapeno pepper, seeded and finely diced, allspice, cinnamon, cumin, ground, cayenne pepper, salt, olive oil, soy sauce, standing rib roast

warm water, kosher salt, brewed french roast coffee, standing rib roast, 3-bones , about 6 lb, dark brown sugar, ground sage, hungarian paprika, chopped fresh parsley, garlic powder, ground white pepper, plain bread crumbs, freshly ground french roast coffee , or espresso, kosher salt, freshly ground black pepper

soy sauce, salt, pepper, standing rib roast, basting sauce, bourbon

rib eye steaks, 1 inch thick, olive oil, oregano, garlic clove, coarse sea salt, ground pepper

rib-eye steaks (each about 1 inch thick ), olive oil, unsalted butter, onion, thinly sliced, mushrooms, thickly sliced, garlic cloves, chopped, canned beef broth, brandy, minced fresh rosemary, crumbled blue cheese (about 4 oz), fresh rosemary sprigs

rib eye steaks (about 1 1/2 inches thick ), coarsely cracked black peppercorns, dried rosemary, olive oil, garlic cloves, minced, dried rosemary, fresh whole oyster mushrooms, trimmed, fresh whole shiitake mushrooms, stems trimmed, balsamic vinegar or red wine vinegar, canned beef broth

rib eye steaks, olive oil, dry mustard, freshly cracked black pepper (coarse ), kosher salt , to taste, shallots, minced, white wine, heavy cream, whole green peppercorns in brine, drained, coarse-grained dijon mustard, dijon mustard, salt , to taste, fresh ground black pepper , to taste

rib-eye steaks (7-8 oz. each), salt, freshly ground black pepper, olive oil, unsalted butter, chopped shallots, dry red wine (cabernet or zinfandel), beef broth or 1 cup chicken broth, balsamic vinegar, dijon mustard

two 5- to 6-oz fillets of sea bass or other firm-fleshed white fish,with skin, olive oil, fresh lemon juice, fennel seeds, chopped fine, accompaniment if desired: parsnip fennel puree

pan-dressed bream (about 1 lb), salt, pepper, all-purpose flour, divided, cornmeal, vegetable oil, garlic, tomato puree, rosemary, bay leaves, vinegar