Chef and author Aliya LeeKong stops by the TODAY kitchen to share two delicious recipes for red wine braised short ribs and ...

I particularly love making these ribs the day before an event or a holiday. Once refrigerated, the fat rises to the top of the pot and solidifies. You can easily skim off the fat and reheat right ...

Get ready to cozy up with the rich, mouthwatering flavors of Red Wine Braised Short Ribs, a true comfort dish perfect for ...

After pouring in the red wine, fill the rest of the space ... To Avoid Grilling At All Costs Choosing the right wine for your braised short ribs is crucial as the wine will impart much of its ...

This is a recipe from his cookbook Huxtabook that I have slightly simplified by leaving the bone in on the ribs once cooked. Daniel's presentation is a bit more fancy than mine. Use a red wine you ...

Add the wine ... Season the ribs with salt and pepper, add them to the pan and cook over moderately high heat, turning, until they are well browned, about 15 minutes. Transfer the short ribs ...

Add the wine and veal stock and bring to a simmer. Meanwhile, heat the oil in a large skillet until shimmering. Season the ribs with salt and pepper, add them to the pan and cook over moderately high ...

Plus the acidity from the red wine and balsamic vinegar adds an extra special touch of umami. The trick to a tender and flavorful dish for many kinds of braised meat dishes is creating layers of ...

dry red wine, such as Cabernet Sauvignon, dice yellow onion, thick slices peeled carrots, thick slices leek (white and light green part only), thinly sliced shallots, thinly sliced button mushroom, ...

Recipes published by Food & Wine are rigorously tested by the culinary ... Look no further than these saucy short ribs as your perfect main for a holiday dinner or another special meal.

Bring the red wine to a simmer in a sauce pot over low ... the marinade to a container and chill completely. For the Short Ribs: Trim the excess fat from the meat and cut each piece against ...