Be sure to purchase the meatiest short ribs available, without too much fat. They should be thick-cut, 1- or 2-bone size, about 4 inches long, and almost 2 1/2 inches thick. As an interesting alternative to beef, you could try buffalo short ribs. Either way, be sure the meat is fresh and bright red. For the richest, most succulent short ribs, seek out a premium butcher shop where they sell prime beef short ribs, which will have an amazing marbling of fat. Cook over the lowest temperature possible, always below a simmer (you’ll see evaporation, but no movement of liquid) until the meat is ultra-tender and falling off the bone. The flavors here are sweet-and-sour Latino, matched well by your favorite dark beer. Caramelized onions make a hearty winter garnish, and very thinly sliced red onions are a fine partner in the summer.
A generous glug of stout gives this snackable loaf a malty depth.
As energizing as an energy bar, with a much simpler ingredient list.
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
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.
Turn humble onions into this thrifty yet luxe pasta dinner.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.