Flanken-cut short ribs Also known as crosscut ribs, kosher ribs, and Korean-style ribs, this thinly cut style of rib has a half-inch thick strip of meat that runs along four to five bones.

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

For the most part, there is always room for a couple more delicious oven-baked baby back ribs or smoky sweet short ribs. But ...

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 ...

Today we learned all about the art of Korean BBQ, the cooking process and how to make traditional Korean short ribs. Namhee Kim, the chef and owner of Daebak Korean BBQ joined us to break it all ...

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

Cut the green scallion tops into julienne strips, and place in ice water to allow the scallions to curl. To plate: Place short ribs on a large platter, add the vegetables, and cover with the ...

Transfer the short ribs to a plate; discard the carrot. Discard the bones and cut the meat into 1 1/2-inch chunks. Return the meat to the sauce and season with salt and pepper; keep warm over low ...

Short ribs start out tough but are well marbled; slow, gentle braising renders them succulent and tender. Seek out meaty English cut (not flanken-style) ribs if ordering from a butcher ...