rib of beef

Season the rib of beef with salt and freshly ground black pepper.

Indeed, the wine should be served with prime ribs of beef and steak.

Grilled rib of beef looked great on the plate but had little flavor.

Prime ribs of beef are fork-tender, but a medium came out gray.

So is an enormous but tender cut of short ribs of beef.

He learned how to cook prime rib of beef over the phone, consulting with his older brother, Joseph, who was already a chef.

Even worse was the bone-in prime rib of beef.

Other good options are the prime ribs of beef and rack of lamb.

My favorite dishes were a Caesar salad with creamy dressing and short ribs of beef.

In the summer-time we used to have the whole rib of beef, cold with salad every Sunday; our joint was that.

The prime ribs of beef, with horseradish on the side, were first-rate - rare and tender.

Only the "aged roast prime rib of beef au jus" failed.

Traditional roasting cuts are the forerib (known as rib of beef) or sirloin.

Two of the four items, Dover sole and prime rib of beef, were not available when we tried to order them.

Roast prime rib of beef turned out to be a fine choice, well prepared and generous, with sharp horseradish sauce.

Prime rib of beef with the works- brown gravy, mashed potatoes, white asparagus, reported the sniper.

There is even a grilled rib of beef for two with roasted potatoes and grilled tomatoes at $11.50 a person.

I love the potato-fennel gratin that comes with the prime aged rib of beef for two, but the meat itself is not very interesting.

Prime rib of beef was cooked perfectly to order - crisp around the edges, medium rare and juicy on the inside.

Short ribs of beef braised in a Cognac- and date-flavored liquid were raised to new heights.

A rib of beef, with Worcestershire pudding.

My daughter, whom we call the French Fresser, still has a taste for a big rib of beef with bearnaise sauce.

Along with roasted prime ribs of beef, the restaurant is known for its Yorkshire pudding and signature "spinning salad."

Specialties include roast duck, prime rib of beef, roast chicken and a Friday fish fry.

Is it practical to turn that pea soup into prime ribs of beef or T-bone steaks?'