It's short rib season, and Food & Wine has two dozen recipes for the fan favorite dish, from Georgian stew to Kerala Beef ...

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You can line your baking sheet with aluminum foil for easier cleanup. Rub the marinade all over the prime rib, cover with plastic wrap and allow to marinate in the refrigerator overnight or up to ...

Here, chef Jeremiah Tower makes a vodka marinade to tenderize the meat; the prime rib is salted before cooking to develop flavor and a crust. He begins roasting at a high temperature to sear the ...

Put the short ribs in a large resealable plastic bag and pour the marinade into the bag. Seal the bag and transfer it to a metal baking pan. Refrigerate for at least 4 hours and up to 24 hours.

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Put the ribs into a large tray and add the remaining ingredients, reserving half the chilli for the salsa, and stir to combine. Leave to marinade at room temperature for at least 1 hour.

Put the rib racks in a bowl and add the mari­nade. Mix well so the marinade coats the meat, then refrigerate for two to four hours. Occasionally mix the ingredients so the meat is marinated evenly.

To make the marinade, measure all the ingredients into a shallow dish and mix well. Add the short ribs and mix well to coat. Leave for 2 hours or overnight in the fridge, if possible, to marinate.

Savor the flavor of tender grilled Mongolian beef ribs marinated to perfection and slow-cooked with a rich, savory sauce. Serve these mouthwatering ribs with pickled onions and shaved radishes for a ...

1. Remove prime rib from packaging and place in a large container. 2. Combine all remaining ingredients in a stainless-steel bowl and whisk together. Pour marinade over prime rib and rub evenly ...