Total time 9 hours 45 minutes Serves: 4 Ingredients 8 (2 to 3 pounds) bone-in, English-cut short ribs, trimmed of excess fat and sinew 2 quarts beef stock 2 tablespoons soy sauce 2 sprigs fresh ...

A Cozy Bowl of Flavor Imagine the rich, savory depth of classic French onion soup, but taken to an entirely new level of indulgence with fall-off-the-bone tender beef short ribs. This French Onion ...

5) Return the ribs to the pan, along with any drippings, add the thyme, rosemary, garlic, bay leaves, and enough stock to cover by about half. 6) Bring to a boil, cover, and transfer to a 350º ...

In just one hour, you’ll have mouthwatering beef short ribs that are fall-off-the-bone tender. This recipe, courtesy of Chef Bryan Woolley, uses a pressure cooker to save you time without ...

In this hearty soup, short ribs are joined by egg noodles, celery, and carrots in a tomato-spiked beef stock. If you’re feeling under the weather, this is the perfect meal to make. get the recipe ...

2 ½ lb. bone-in beef short ribs ½ to ¾ lb. flank steak or skirt steak, cut into 3 pieces 2 T. expeller-pressed canola oil or safflower oil 1 large poblano pepper, cored, seeded, diced ...

Heat the oil in a large Dutch oven over medium-high heat. Working in batches if necessary, add the short ribs and cook, turning as needed to brown on all sides, until they have a golden crust all ...

3 ½ pounds flanken-cut 3-bone beef short ribs, at room temperature (about 6 short ribs, 11/4 inches thick) 1 ½ tablespoons coarse sea salt or sal parrillera (such as Dos Anclas) Balsamic Chimichurri ...

In a 6-quart slow cooker, layer the onion, potatoes, chayote and short ribs in that order. In a blender, combine the cleaned chiles, garlic, Worcestershire sauce, 1 teaspoon salt and 5 cups water.