Fall-off-the-bone braised short ribs are a work of art ... which are made from pork, short ribs come from cows. The large beef bones are marbled and fatty, insulating the meat from the drying ...

Country-style ribs are meaty, bone-in or boneless cuts from the pork shoulder (not the rib section). They are rich in marbling, making them perfect for braising. What type of paprika is best for ...

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 ...

Generously season ribs with salt and pepper. Heat butter in a Dutch oven over medium heat and add ribs. Sear ribs on all sides until they get nice and brown. Remove ribs and add scallions ...

My first use, straight out of the gate, was for a dish I love with every fiber of my being: braised short ribs. Long story short, this Instant Pot version satisfies even a cooking appliance ...

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 ...

Which become fall apart tender and not tough shoe leather? From slow-braised short ribs to perfectly marbled roasts, we'll walk you through the best cuts for every winter cooking method.

In this recipe from the cookbook “ Milk Street 365: The All-Purpose Cookbook for Every Day of the Year,” we opt for bone-in beef short ribs for a more elegant take on the dish — one that can be the ...