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 ...

This beef curry recipe from Kerala features boneless short ribs braised in curry leaves, star anise, cinnamon, and garam ...

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.