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104 recipes found
Peposa Dell'Impruneta (Tuscan Black Pepper Beef)
The story goes that terracotta tile workers in Impruneta, Tuscany, would place this stew into clay pots and cook it in their still-hot kilns overnight where it would be ready in the morning. They used a lot of pepper because the meat was not always top quality. The amount of pepper is up to you--I used a ridiculous amount, but even so it wasn't overpowering.
Instant Pot Short Ribs
It's easy to love fall-off-the-bone short ribs. The only problem with a traditional braising recipe is that it will be hours before eating happens. Make short ribs in an electric pressure cooker and eat these in half the time. The pressure inside the cooker transforms any liquid into hot steam, which goes deep into the meat and produce far more tender ribs than any other method would make. Less time and better? You bet.
Braised Short Ribs
These sherry braised short ribs are pretty much foolproof. As long as two things happen when you make this recipe, you are in for some very fine eats. First, the beef must be well browned— I'm talking deep, dark, crusty, and caramelized. The other key step is easier. Just braise them until they're fork-tender. To paraphrase an expression, "stick a fork in them, they're done." After browning properly, the only way to mess these up is to undercook them, so don't.
Fast and Easy Slow-Cooked Short Ribs
Short ribs are braised in a slow cooker in this recipe that comes together quickly with few ingredients. Fresh rosemary is best, but dried works just fine, too.
Mississippi Beef Short Ribs
This Mississippi short ribs recipe is a version of Mississippi pot roast. To explain: the internet recently went wild for a delicious Mississippi pot roast in which beef is braised in a slow cooker with butter, pepperoncini, and packets of powdered au jus gravy and ranch dressing. Assuming that MSG from the latter two ingredients led to all the rage, I decided to mimic the flavors using seasonings I made from scratch and boneless short ribs. It came out well, especially when served over mashed potatoes with a garnish of parsley.
72-Hour Sous Vide Short Ribs
Sous vide cooking works its magic on many foods but yields some of the most dramatic results on short ribs. In traditional recipes, the ribs (usually cut into short 2- to 3-inch chunks by the butcher) are braised for several hours. Although the braising method adds great flavor and makes the meat extremely tender, it's also usually well done. But thanks to our sous vide wizardry, we're able to maintain a perfectly pink medium-rare and fork-tender meat. After tasting these short ribs, I may never cook any type of ribs the same way again. This summer, I plan to lightly smoke a rack of spare ribs, then cook them sous vide for a few days before finishing them back on the grill. I expect pretty incredible results.
Stout-Braised Lamb Shanks
This hearty Irish lamb shank stew is perfect if you feel like having something a little different on St. Patrick's Day.
Mississippi Pot Roast Cheesesteak
This Mississippi pot roast cheesesteak is made with what is arguably the best braised beef recipe ever. If you've never tried Mississippi pot roast, prepare to be shocked: this is so super flavorful, insanely rich and beefy. This will make one of the best sandwiches you will ever have.
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