A full slab of beef short ribs usually contains 3 to 4 bones and is typically 8 to 10 inches square. The thickness will vary depending on the butcher but ranges from 2 to 5 inches. There are several ways beef ribs are cut and presented to the consumer besides the full slab. The ribs can be individually cut with a size similar to a pork country-style rib, cross-cut across the bones about 1/2 inch thick, or cut into boneless steaks. Beef ribs are less common to my barbecue region than pork ribs. I always look forward to working with cuts of meat that aren’t on the Big Bob Gibson menu. This recipe is one I created while working for the Kingsford charcoal company in 2007. I love the intense beefy flavor of the seasoned juices that result from this preparation; the juices can be drizzled back over the beef ribs or used to flavor a side dish such as mashed potatoes.
Turn humble onions into this thrifty yet luxe pasta dinner.
Serve a thick slice for breakfast or an afternoon pick-me-up.
This pasta has some really big energy about it. It’s so extra, it’s the type of thing you should be eating in your bikini while drinking a magnum of rosé, not in Hebden Bridge (or wherever you live), but on a beach on Mykonos.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
Reliable cabbage is cooked in the punchy sauce and then combined with store-bought baked tofu and roasted cashews for a salad that can also be eaten with rice.
This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.