After pouring in the red wine, fill the rest of the ... connective fibers of the meat, making the beef tender. One great thing about braised short ribs is that they are mostly ready to serve ...

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 ...

Add the wine ... Season the ribs with salt and pepper, add them to the pan and cook over moderately high heat, turning, until they are well browned, about 15 minutes. Transfer the short ribs ...

This beef curry recipe from Kerala features boneless short ribs braised in curry leaves, star anise, cinnamon, and garam ...

Remove ribs and add scallions, garlic, both mustards, thyme, rosemary. Saute for approximately 2-3 minutes then add in the wine, beef broth and water. Bring to a boil and add back in the ribs.

Bring the red wine to a simmer in a sauce pot over low ... the marinade to a container and chill completely. For the Short Ribs: Trim the excess fat from the meat and cut each piece against ...

This exotic blend is used heavily in Moroccan cuisine. Ras el Hanout spice braised beef short ribs over a chickpea stew with green harissa. 1 cup chickpeas (if using dried chickpeas soak them ...