Brasato al Barolo, or beef braised in Barolo wine, is a classic dish from Piedmont in northern Italy. It makes for an elegant ...

Remove ribs and add scallions, garlic, both mustards, thyme, rosemary. Saute for approximately 2-3 minutes then add in the wine, beef broth and water. Bring to a boil and add back in the ribs.

such as beef cheeks. Store the short ribs, submerged in the sauce in an airtight container, in the refrigerator for up to four days. Alternatively, you may freeze them in an airtight container for ...

Short Ribs-When shopping, look for English-style, bone-in beef short ribs that are at least one inch thick. At my grocery ...

This is a signature recipe of mine — something I turn to for everything from an impressive dinner party to the holidays. It's the type of recipe that literally never fails — I haven't met a ...

This beef curry recipe from Kerala features boneless short ribs braised in curry leaves, star anise, cinnamon, and garam ...

This recipe for braised beef short ribs has many fans—and rightly so. Since it’s even better the next day, it’s perfect for entertaining. This Tex-Mex staple is worth the long braise ...

This exotic blend is used heavily in Moroccan cuisine. Ras el Hanout spice braised beef short ribs over a chickpea stew with green harissa. 1 cup chickpeas (if using dried chickpeas soak them ...

Add horseradish to upgrade Tasting Table's red-wine braised beef short ribs from recipe developer Michelle McGlinn who ...

Turn off the heat and transfer the marinade to a container and chill completely. For the Short Ribs: Trim the excess fat from the meat and cut each piece against the grain into approximately six 7 ...

In a large pot, add the trimmed short ribs and immerse in soy liquid. Cover the pot and simmer over low heat for 3 to 4 hours, or until the meat gives no resistance to finger pressure. Remove the ...