Because of the slab size and the large bones, beef back ribs are sometimes referred to as “dinosaur ribs.” Back ribs are one of the least expensive cuts of beef. They are prized in the South as comfort food, though they are rarely seen in other parts of the country. If beef ribs are grilled hot and fast they will toughen up and require a good set of choppers to gnaw them off the bone. Braising is the most popular method to tenderize beef ribs. I cook my beef back ribs at a low temperature in a small amount of liquid for a long period of time. This cooking method produces very tender and juicy results, but without the crusty exterior of a grilled rib. While they can be browned on the stovetop over high heat, I brown the ribs in the outdoor cooker to heighten the barbecue flavor. This method approximates the effect of braising on the grill.
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.