By CHRISTOPHER KIMBALL Brasato al Barolo, or beef braised in Barolo wine, is a classic dish from Piedmont in northern Italy.

Named after the “short” bones encased in their meat, these ribs have a high-fat content that is perfect for slow cooking.

If you want to make unforgettable ribs your guests will rave about, all you need to do is follow one easy-to-remember method.

If you can’t find short ribs (bone-in or boneless) in the grocery store, you can use chuck roast cut into two-inch pieces. What is braising? Braising is a cooking technique where meat is cooked ...

Beef short ribs are readily available now and a lovely ... Add 200ml/7fl oz water so only the bones are sticking above the liquid. Cover with a lid and bring up to the boil. Transfer to the ...

In a large pot, add the trimmed short ribs and immerse in soy liquid. Cover the pot and simmer over low heat for 3 to 4 hours, or until the meat gives no resistance to finger pressure. Remove the ...

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.