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
Author: Steven Raichlen
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: Fred Thompson
Author: Gina Marie Miraglia Eriquez
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
Author: Govind Armstrong
Author: Steven Raichlen
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: Mathieu Palombino
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
Author: Jeanne Thiel Kelley
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
A drizzle of Sriracha at the end balances out the glaze's sweetness and adds earthy complexity to this short ribs recipe.
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: Alex Stratta
Author: Maggie Ruggiero
Author: Craig "Meathead" Goldwyn
Author: Steven Raichlen
Author: Cecilia Au-Yang
Author: Bruce Aidells
Author: Melissa Roberts
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: Bon Appétit Test Kitchen
If you have any trouble getting short ribs with long bones, go ahead and use smaller pieces.
Author: Alison Roman
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
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
Author: Wang Haibo