Cuts of meat fall into two broad categories: tender cuts that cook quickly and tougher cuts that require long, slow cooking. That's an oversimplification, but it's a useful one. In the case of beef, ...

Short ribs are notorious for becoming meltingly tender when cooked low and slow for a long period of time. They are especially delicious when seared and braised in a rich liquid, like these red ...

Classic Braised Beef Short Ribs are cooked low and slow until they reach fall-off-the-bone deliciousness. This simple dish is ...

Our readers call these braised beef dishes amazing, delicious, and fantastic in rave reviews. Ashley Day is Food & Wine's associate editorial director. She's edited and directed food and travel ...

On the episode “Short Ribs and Baked Potatoes” on Cook’s Country Season 17, test cook Lawman Johnson shows Bridget Lancaster an ingenious method for making Slow-Roasted Medium-Rare Beef Short Ribs.

Cooking short ribs for 72 hours using sous vide makes them so mythologically tasty that even Bigfoot would refuse to believe they actually exist.Sous vide is a cooking technique in which food is ...

This recipe from the author of 'Bountiful Cooking' has "short prep and short cook times" Sabrina Weiss is the Editorial Assistant of PEOPLE's food department. She writes the weekly recipes for the ...