Other Beef Items

Stovetop:

Bring 1-2 quarts (depending on the quantity of ravioli desired) of water to boil on top of the stove. Add frozen ravioli and return to boil. Cook for approximately 10 minutes or until ravioli begin floating on top. Drain and serve with your favorite pasta sauce. 

Conventional Oven:

Place the ribs in a large pot and fill with enough water to cover. Bring to a boil and cook until the meat is no longer pink, about 20 minutes.

Preheat the oven to 425 degrees and season the ribs to taste. Arrange them on a baking sheet so they are not touching each other.

Roast for about 30 minutes in the preheated oven, or until fork tender. Pour the remainder of the sauce over the ribs about halfway through.

Slow Cooker:

Season ribs to taste. In a large skillet, heat oil over medium heat. In batches, brown ribs on all sides; transfer to a 4- or 5-qt. slow cooker. Add carrots, broth, thyme and bay leaf to ribs if desired.

Cook ribs covered on low for 6 to 8 hours or until meat is tender.

Conventional Oven:

Preheat oven to 325 degrees. Put a tablespoon of oil in a skillet and heat over medium heat. Brown defrosted tenderloin tips in oil.  Cover and bake at 325 degrees for 2 hours or until meat is tender.

Slow Cook 
Thaw tenderloin tips and put in slow cooker adding 1 cup of beef broth. Cook on LOW for 6-8 hours.

Thaw and cut the filet into four 8 oz steaks.

Grill:

Rest the filets at room temperature for 40 minutes.

Heat grill to medium-high (approximately 450 degrees) and season filets to taste.  Place the steaks on the grill and close the lid.  Grill on the first side for 6 minutes.  Flip and grill for another 6 minutes or until the filets reach an internal temperature of 145-150 degrees.

Tent with foil and let the steaks rest for 5 minutes.

Pan-Broil:

Remove thawed filet mignon from refrigerator and set on counter top to come to room temperature, about 40 minutes.

Pre-heat oven to 425 degrees.  Season filets to taste.

Heat a large oven-proof sauté pan (a stainless steel skillet works well; don't use a non-stick pan) over medium-high heat.  Add 1 tablespoon of extra virgin olive oil and let it get hot.

Add the filets to the hot pan and let them cook for 4 minutes.  Use a timer and don't move the filets around in the pan.  After 4 minutes, flip the filets and immediately transfer the sauté pan to pre-heated oven and set your timer.  Cook in the oven for 5 to 7 minutes depending on your preferred level of doneness: 5 minutes for rare, 6 minutes for medium-rare and 7 minutes for medium.

Remove the pan from the oven and transfer filets to a clean plate.  Do not leave filets in the sauté pan or they will overcook.  Tent with foil and let them rest for 5 minutes.

Spoon any juices from the sauté pan over the filets and serve immediately.

Stove Top:

Cook defrosted sandwich meat in an ungreased skillet over medium heat 3-5 minutes or until done.

Stove Top:

Portions should be thawed for best results, but may be cooked from frozen. 

Set skillet over medium heat and place beef in skillet.  Gently separate beef slices and mix in any desired toppings (onions, peppers, mushrooms).

Once fully cooked, move beef slices together, molding them to bun length.  Place cheese on top and allow to melt.  Put open bun over beef and cheese.  Place spatula under beef and bun and turn sandwich into upright position.

Stove Top:

Toss steak slices with your favorite seasoning in a medium bowl. Set aside. Heat a tablespoon of oil in large skillet on medium-high heat. Add bell pepper and onions; cook and stir 5 minutes. Remove vegetable mixture from skillet.

Stir beef mixture into skillet; cook and stir 5 minutes or until beef is no longer pink.  Return vegetable mixture to skillet; cook and stir 1 to 2 minutes or until heated through.

Spoon onto warmed tortillas. Serve with assorted toppings, if desired.

Conventional Oven:

Preheat oven to 325 degrees. Put a tablespoon of oil in a skillet and heat over medium heat. Brown defrosted beef cubes in oil.  Cover beef cubes and bake at 325 degrees for 2 hours or until meat is tender.

Slow Cook 
Thaw beef cubes and put in slow cooker adding 1 cup of beef broth. Cook on LOW for 6-8 hours.

Stove Top:

Add 2-3 teaspoon of butter (or oil) to a skillet and heat over medium heat.  Add beef liver and cook 3-5 minutes per side until brown.