Mix things up on your next taco night with Korean short rib tacos! Braised until succulently tender and jazzed up with a ...

Douglas Keane, Chef of California wine country-based Cyrus, knows what vino can do to braised meat, but there's another ...

Meat had taken a backseat to grain bowls and plant burgers, but now it's back. Just like fashion and ever-changing hemlines, ...

To properly cook beef ribs, take cues from brisket, or even a pot roast. “Low and slow” is key to an incredibly juicy, ultra-tender beef rib, regardless of whether it’s plate or back ribs. You can ...

20g plain flour. 1 (900g) pack frozen British beef short ribs, defrosted (approx 3 ribs in a pack) 2 tbsp olive oil. 1 red onion, roughly chopped. 3 garlic cloves, roughly chopped ...

The ribs won’t fit comfortably in a Dutch oven, so you will need a roasting pan, one that measures about 13 by 16 inches, plus heavy-duty, extra-wide foil to cover it.

Cook the short ribs until a paring knife pushes with little resistance through the meat, 3 to 4 hours. Turn the heat off and let the braise stand at room temperature for at least 30 minutes.

so i thought i’d show you just a nice one pot short rib. okay, so we’re going to do everything just here in one pot, a little oil down. we have nice short rib right here. so we have the short rib.

Short ribs start out tough but are well-marbled; slow, gentle braising renders them succulent and tender. Seek out meaty English cut (not flanken-style) ribs if ordering from a butcher, ideally ...

Using tongs, flip each rib meaty side up. Return the pan, uncovered, to the oven and cook until a skewer inserted into the ribs meets no resistance, 45 minutes to 1 hour. Using tongs, transfer the ...

• Remove the ribs from the pot and skim excess fat from the surface of the braising liquid if necessary. • Optionally, strain the liquid or blend the vegetables for a smoother sauce. • Serve the ribs ...