Author: Bon Appétit Test Kitchen
Author: Bruce Aidells
If you have any trouble getting short ribs with long bones, go ahead and use smaller pieces.
Author: Alison Roman
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: Steven Raichlen
Author: Wang Haibo
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,...
Author: Chris Morocco
Author: Peter Hoffman
Author: Cecilia Au-Yang
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...
Author: Bren Herrera
Author: David Padberg
Caramelized onions and poblano peppers would be delicious and will lighten up the filling.
Author: Rick Martinez
Author: Bruce Aidells
Build big flavor in a short amount of time by combining a few ready-made sauces.
Author: Carla Lalli Music
Author: Jennifer Rubell
Author: Bon Appétit Test Kitchen
Author: Taylor Boetticher
Author: Maggie Ruggiero
Author: Maria Helm Sinskey
Author: Sara Deseran
Editor's note: The recipe and introductory text below are from The Barbecue! Bible 10th Anniversary Edition, by Steven Raichlen. To read more about Raichlen...
Author: Steven Raichlen
Chef-owner Shawn McClain of Custom House restaurant in Chicago created this recipe for Epicurious's Wine.Dine.Donate program.
Author: Shawn McClain
Direct Heat I love short ribs, but I've always been a braising person, convinced that you couldn't just grill a short rib and make it wonderful to eat....
Author: Fred Thompson