Meats like brisket and short ribs become tender when made in a slow cooker. There's nothing better than coming home to the comforting aroma of beef stew or pasta sauce simmering in a Crock-Pot ...

Instant Pot Short Rib Ragu. Beef ragu sauce that tastes like it simmered all day, thanks to pressure cooking for 45 minutes.

There's nothing better than coming home to the comforting aroma of beef stew or pasta sauce ... dishes you can make in a slow cooker, according to chefs. Short ribs become extra tender when ...

Put the pressure cooker to work for perfection ... Fall-apart tender and rich in flavor, these sous vide short ribs are the ...

Swap your go-to chip and dip with this nutritious twist, ready in less than 30 minutes thanks to the pressure cooker's speedy ... Arrington's Korean Braised Short Ribs with Sweet Potato Grits ...

Musubi is canned lunch meat and rice wrapped in seaweed — but Witt's version substitutes teriyaki-flavored beef short ribs for Spam. "I figured we have some of the best beef here in the United ...

Short ribs make a decadent option when you're looking for hearty meal. Use the oven to cut down on hands-on efforts and sit ...

Sear the rack of ribs on both sides to brown. Place into a large baking dish. 3. In a pot, place the garlic, ginger, salt, beef stock, sugar, vinegar, star anise, chilli flakes, cumin and ...

Swap Option: Instead of short ribs, try chuck roast ... Pour the blended sauce and shredded beef in the Dutch oven. Adjust seasoning to taste. Simmer on low heat while you cook the pasta.

1. Start by thinly slicing the boneless short rib (making sure to cut against the grain) and place in a bowl. 2. Add the flour, salt and pepper to the bowl and toss until all the meat is fully ...

The secret to building flavor in these short ribs is letting them marinate overnight. This umami-packed marinade is made with a combination of soy sauce, rice vinegar, sugar, ginger, garlic ...

as well as a chunk of meltingly soft beef short rib, still on the bone; an undercurrent of five-spice throughout. A thatch of pickled mustard greens adds savouriness, bright snappy greens add crunch.