The signature dish at Bouchée is similar to boeuf bourguignon except it uses short ribs, which create a more elegant presentation for individual servings. The addition of vinegar offsets their robust...
Author: Walter Manzke
Tender wine-braised short ribs are the perfect meal for a chilly fall or winter day. Get the recipe.
Author: Jenny Rosenstrach
You just cannot do this one wrong. You don't have to drain the sauerkraut. You don't even brown the ribs; they brown without your help. The recipe was handed down to Camille MacKusick by her father-in-law,...
Author: Karyl Bannister
Author: Steven Raichlen
Author: Fred Thompson
Author: Gina Marie Miraglia Eriquez
Start with a very high oven temperature to seal in the meat juices. (This is equivalent to browning meat before roasting.) When the meat comes out of the oven, let it rest before carving, or the juices...
Pretty much everyone loves a tender, beefy plate of short ribs. We made them even more irresistible with subtle five-spice powder and a bright root-vegetable mash.
Author: Rhoda Boone
If you haven't noticed by now, we love braising. This stew wraps itself around your soul and squeezes ever so gently. And while it truly embodies the concept of a one-pot meal, we do like to roast the...
Author: Katherine & Ryan Harvey
Just like the steakhouse-style prime roast your grandparents served at Christmas, but better, because it's made using the reverse-sear method for a super-tender, evenly cooked interior and an extra-crispy...
Author: Anna Stockwell
Author: Govind Armstrong
Author: Steven Raichlen
Author: Mathieu Palombino
This simple braise is a weeknight savior. Make a big batch and stash it in the fridge or freezer to turn into stews, tacos, hashes, sandwiches, soups, and more.
Author: Anna Stockwell
Author: Jeanne Thiel Kelley
Author: Bon Appétit Test Kitchen
Tangy teriyaki and sweet prune juice are all you need to make flavorful, succulent short ribs.
Author: Molly Baz
Author: Maggie Ruggiero
Author: Melissa Roberts
A drizzle of Sriracha at the end balances out the glaze's sweetness and adds earthy complexity to this short ribs recipe.
Author: Alex Stratta
Author: Craig "Meathead" Goldwyn
If you have any trouble getting short ribs with long bones, go ahead and use smaller pieces.
Author: Alison Roman
One spoonful of this smoky-spicy guajillo braising liquid and you'll understand just how complex dried chiles can be. When soaked in hot water and blended with aromatics, they create a base so flavorful...
Author: Andy Baraghani
The ribs should be seasoned and chilled overnight before cooking. WHAT TO DRINK: Stick with Cabernet and try a selection. Two we love are the rich, ripe 2005 Blend No. 815 from Joel Gott(Sonoma, $17) and...
Author: Jill Silverman Hough
If you trimmed any excess fat off the steaks, render it slowly over medium heat and use in place of the oil.
Author: Angela Dimayuga
Author: Bruce Aidells
Author: Bon Appétit Test Kitchen
Editor's note: The recipe below is adapted from Elizabeth Karmel's Web site, girlsatthegrill.com .
Author: Elizabeth Karmel
Author: Cecilia Au-Yang