Add the wine ... short ribs to the casserole. Partially cover and cook over moderately low heat until very tender, about 2 hours. Transfer the ribs to a plate and remove the bones. Strain the ...

Braised short ribs are a rich, comforting dish made by slowly cooking beef ribs until they become tender and flavorful.

This recipe brings you fall-off-the-bone tender short ribs, braised in a deeply savory red wine sauce that melds the ... try swapping beef broth with vegetable broth and serve with roasted vegetables.

“My Red Wine-Braised Short Ribs is not just one of ... It includes five pounds of “very meaty” bone-in beef short ribs cut into two-inch chunks, chopped celery and carrots, fresh thyme ...

Though this recipe is for beef short ribs ... until the ribs have reached a dark mahogany brown, 25 to 30 minutes. Meanwhile, combine chicken stock, Shaoxing wine, light soy sauce, dark soy ...

These Red Wine Braised Short Ribs use chuck roast, which is less expensive and more tender than traditional bone-in short ...

Brasato al Barolo, or beef braised in Barolo wine ... though any decent dry red wine works. Short ribs start out tough but are well marbled; slow, gentle braising renders them succulent and ...

This recipe for braised beef short ribs has many fans ... you’ll be rewarded with shreddy short ribs and tender potatoes in a deeply flavorful sauce. Meltingly tender short ribs braised ...

This is a recipe from his cookbook Huxtabook that I have slightly simplified by leaving the bone in on the ribs once cooked. Daniel's presentation is a bit more fancy than mine. Use a red wine you ...

Brasato al Barolo, or beef braised ... of wine, beef and aromatics, becomes a delicious sauce. In this recipe from the cookbook “ Milk Street 365: The All-Purpose Cookbook for Every Day of the Year,” ...

Sear ribs on all sides until they get nice and brown. Remove ribs and add scallions, garlic, both mustards, thyme, rosemary. Saute for approximately 2-3 minutes then add in the wine, beef broth ...