Beef short ribs are the ultimate hands-off, make-ahead crowd pleaser. Thanks to well-marbled meat, these ribs require very little attention as they cook slowly for hours to become incredibly tender ...

Classic Braised Beef Short Ribs are cooked low and slow until they reach fall-off-the-bone deliciousness. This simple dish is ...

Chefs Jeff IcInnis and Janine Booth of Root & Bone have a take on Southern-style meatloaf While working in the kitchen of since-closed midtown Miami restaurant Gigi more than a decade ago, chef Jeff ...

Preheat your oven to 350˚F. Season ribs well with salt and pepper. Heat 1-2 tablespoons of oil in a large cast iron pan over medium-high heat. Sear the ribs on all sides until deep golden brown.

For the best fall-off-the-bone short ribs, one expert offers a simple and relatively effortless solution that you'll just have to try for yourself.

To find inspiration for the perfect short-rib technique, chef Will Murray looked to how Daniel Boulud makes his red-wine ...

Nigerian “stew base,” a blend of plum tomatoes, onion, red bell pepper and chiles, forms the foundation of these braised beef short ribs. In Nigeria, the base would be fried in oil to condense its ...

Every few years a dish seems to come out of nowhere and spread like kudzu. One day it’s a novelty in a restaurant at the top of the gold card chain (molten chocolate cake) and the next it’s a staple ...

Throughout her successful career, Patti LaBelle has seamlessly transitioned her talents from the stage to the kitchen, solidifying her status as a multifaceted maven. While her powerhouse vocals have ...

Praise the braise, the method of cooking foods in a wet environment (versus the dry place that an oven is). If submerged in liquid, we generally call a braise a “stew.” Braising liquid may be as bland ...

Pitmaster Tyler Frazer could charge much more for the beef short rib at his Amarillo joint, but that would miss the point ...