Author: Cecilia Au-Yang
Author: Steven Raichlen
Ancho chile powder adds a remarkable smokiness to this dish, while the cilantro beautifully brightens it up. Choose the best-quality short ribs you can find. It makes a nice difference in flavor and fat...
Author: Bren Herrera
A long marinade in a mixture of Korean ingredients infuses these short ribs with spicy-sweet heat. Braising the ribs locks in the fiery, garlicky flavor and results in incredibly tender meat that pulls...
Author: Ian Knauer
English short ribs are cut lengthwise along the bone, so the meat sits on top. With a day or two of notice, any butcher should be able to cut them to order.
Author: Travis Lett
Author: Maggie Ruggiero
Author: Ardie A. Davis
Author: Peter Hoffman
You should be grilling flanken-style short ribs this summer: They're an affordable, quick-cooking weeknight dinner option. The ribs benefit from a bittersweet and mustardy orange marmalade marinade, and...
Author: Anna Stockwell
Author: Wang Haibo
Cutting the meat into two smaller pieces reduces cooking time, but it's the roast first, brown later "reverse sear" that's game-changing in this recipe.
Author: Andy Baraghani
Shortening is the secret to extra-flaky pie crust, but nothing compares to the flavor of butter. Use both, as in this super-luxe beef pie, and you're golden.
Author: Bon Appétit Test Kitchen
Richly marbled beef ribs beg for something crisp and refreshing to go alongside. If celery's not your fave, try swapping it for any type of radish, escarole, or a tart apple.
Author: Chris Morocco
Author: Bon Appétit Test Kitchen
Author: Jennifer Rubell
For the ideal ratio of browned, smoky exterior and rosy-red flesh, ask your butcher for the thickest short ribs he's got.
Caramelized onions and poblano peppers would be delicious and will lighten up the filling.
Author: Rick Martinez
Author: David Padberg
The classic slow-cooked cut is moving into the fast lane, grilled and paired with a mole that's ready in a flash
Author: Chris Morocco
Author: Bruce Aidells
Build big flavor in a short amount of time by combining a few ready-made sauces.
Author: Carla Lalli Music
Author: Taylor Boetticher
Author: Maria Helm Sinskey
Author: Sara Deseran