This recipe might make you think of summer but barbecue tastes even better when it's cold outside. Just ask winter barbecue pioneer Tom Heinzle who has brought out a book of recipes on the subject - ...

In this short ribs recipe, developer Michelle McGlinn makes the stout-filled broth into something unexpected by adding spicy, ...

This offers up a blend of acidity, umami, earthiness, and sweetness that help balance the richness of the short ribs. But the real stunner in this dish is the finish. That’s because, not only ...

To make the marinade, measure all the ingredients into a shallow dish and mix well. Add the short ribs and mix well to coat. Leave for 2 hours or overnight in the fridge, if possible, to marinate.

In this recipe from the cookbook “Milk Street 365: The All-Purpose Cookbook for Every Day of the Year,” we opt for bone-in beef short ribs for a more elegant take on the dish — one that can ...

This short rib stew will satisfy any cravings for warming ... smell enticingly delicious while you wait. Ideally, make the dish one day in advance of serving and refrigerate overnight.