These beef short ribs are the definition of low and slow perfection—rich bark, deep smoke, and meat that slides right off the ...

Preheat your oven to 350˚F. Season ribs well with salt and pepper. Heat 1-2 tablespoons of oil in a large cast iron pan over medium-high heat. Sear the ribs on all sides until deep golden brown ...

If you’re looking for a comforting, hearty meal that warms you from inside out, look no further than this Beef Short Rib ...

Single Bone Rib-Eye Roast, starting at $124, 2.5 to 4 pounds, heritagefoods.com. Follow NYT Food on Twitter and NYT Cooking on Instagram, Facebook and Pinterest.

Related: Once the ribs are browned, add the beef stock, carrots, celery and green pepper to the pot. Reduce the heat to low, cover and let everything simmer until the meat is tender and easily ...

Nestle the short ribs in the braising liquid and bring to a boil, about 5 minutes. Reduce the heat to low, cover and cook 3 to 3½ hours or until the meat falls off the bone and shreds easily.

Allow the short ribs to cool overnight in the braising liquid in the refrigerator. The next day, remove the fat from the surface of the liquid and discard. Transfer the meat from the pot to a ...

These tender Fall-off-the-Bone Short Ribs get their flavor from our secret ingredient, and it’s sure to surprise you! What You’ll Need 2 tablespoons vegetable oil 3 1/2 to 4 pounds ...

Transfer the short ribs to a roasting pan or baking dish. Bring the sauce to a boil over medium-high heat and boil until thickened and reduced by half, 10 to 12 minutes, skimming any fat from the top.

Chef Viet Nguyen invites us into his kitchen at Súp Noodle Bar in Irvine to demonstrate how he makes the broth and braises the short ribs for his rib bone pho. Mariah Tauger was a staff ...