Use a double layer of cheesecloth and butcher’s twine to make a sachet with the cloves, fennel seeds, mustard seeds, and sichuan peppercorns. Put the short ribs and the sachet into the pot.

Tom Colicchio's braised short ribs are meltingly tender and marinated in red wine for a rich sauce. They're fabulous over mashed potatoes or buttered noodles. Tom Colicchio is the chef and owner ...

What makes this dish a true standout, though, are the sides: a velvety celery root purée and spicy fried pointed cabbage, topped with salted almonds and pickled red onions for crunch and contrast.

A spicy sauce and a sprinkle of Sichuan salt-and-pepper give a simple meal of ribs and noodles a delicious Asian twist. Sichuan salt-and-pepper*, to taste *Tip: to make, toast 1 tsp each of salt ...

This braised short ribs recipe has fans ... After deglazing with the red wine (scrape up those browned bits so they dissolve), you’ll simmer the meat on the stovetop for a bit before tucking ...

These richly flavored ribs are a riff on kalbi jjim, a traditional special-occasion dish. Red wine adds depth and complements the soy and mirin. Season short ribs all over with salt. Heat 2 Tbsp.

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 ...

1. One day ahead. Pre-salting the ribs: Arrange the ribs in a single layer on a half sheet pan or in a baking dish. Sprinkle all sides with kosher salt, cover with plastic wrap and refrigerate ...