This short rib recipe features peanut butter and spices, such as green cardamom pods, cloves, chiles de árbol, ginger, and ...

And when I finally tried it, I couldn't believe how simple it was! What was I so worried about? These short ribs are slow-cooked in a Dutch oven for succulent, fall-off-the-bone tender beef. Using ...

More importantly, braising uses less liquid, which means we can use the braise as an opportunity to add more flavor to the corn ribs. "It's really important to allow them to braise in a well ...

Just settle the ribs down into the braising liquid so that they are almost submerged. Cover the pan and pop it into the oven for 3-3.5 hours; the amount of time needed will somewhat depend upon ...

Cook Low and Slow Ribs can be braised either on the stovetop or in the oven in a braising liquid. Fireside Grill uses a homemade braising liquid made from in-house barbecue sauce, balsamic vinegar ...

This is a recipe from his cookbook Huxtabook that I have slightly simplified by leaving the bone in on the ribs once cooked. Daniel's presentation is a bit more fancy than mine. Use a red wine you ...

Give a taste- should be nice and sweet and salty. Add diced pickled daikon or kimchee (optional) Add back the ribs. Liquid should come up at least 3/4 up the sides of ribs. Reduce to slow ...

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.