Author: Craig "Meathead" Goldwyn
For the ideal ratio of browned, smoky exterior and rosy-red flesh, ask your butcher for the thickest short ribs he's got.
Editor's note: The recipe below is adapted from Elizabeth Karmel's Web site, girlsatthegrill.com .
Author: Elizabeth Karmel
If you have any trouble getting short ribs with long bones, go ahead and use smaller pieces.
Author: Alison Roman
Author: Bruce Aidells
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: Bon Appétit Test Kitchen
Author: Wang Haibo
Author: Steven Raichlen
Author: Bruce Aidells
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
Build big flavor in a short amount of time by combining a few ready-made sauces.
Author: Carla Lalli Music
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: David Padberg
Author: Jennifer Rubell
Caramelized onions and poblano peppers would be delicious and will lighten up the filling.
Author: Rick Martinez
Author: Cecilia Au-Yang
Author: Taylor Boetticher
Author: Peter Hoffman
Author: Bon Appétit Test Kitchen
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