Ingredients:

Cowboy ribs, sugar, red wine, grape balsamic vinegar, soy sauce, water, a little black pepper

Practice:

1. Blanch the cowboy bones and fish them out and set aside.

2. Seasonings in a pot, add the cowboy bones, bring to a boil and cook over medium heat for forty minutes, then turn off the heat and let it soak in the pot. (More than a bell, I think!)

3. Before serving, place in the oven for about 15 minutes. It's ready when the top is charred and sweating.

Tips:

The broth in the pan can be used as a steak sauce, or dipped into the cooked macaroni! Or use it to toss cooked macaroni and cheese!

Ingredients

Beef short rib, onions, bell peppers, mushrooms

Applications

Tomato sauce, red wine, Korean barbecue sauce, raw pears, five-spice powder, ground black pepper, maple syrup (or honey, brown sugar), soy sauce, minced garlic, Western spices (thyme, rosemary, etc., varieties...). fresh, dried, etc.), butter

Mrs. Y.C. Wang's Original Formosa Steak

Practice

1. Wash the beef ribs and put them into a large container, add the appropriate amount of ketchup, red wine, Korean barbecue sauce, pear paste, five-spice powder, black pepper, maple syrup, dark soy sauce, western spices, minced garlic, mix well, cover, and place in the Cover and refrigerate for 48 hours;

2. Lay aluminum foil on flat surface, slice and shred onions, mushrooms and bell peppers as appropriate, then place half on foil; top with marinated ribeye steak, a piece of butter, and top with the other half of onions, mushrooms and bell peppers;

3. Tightly wrap foil around the outside of the steak;

4. Preheat oven to 475F (~250C), then bake for 1.5 minutes. 250C) and bake for 1.5 hours. Remove vegetables and serve on a platter.