This Beer-Braised Short Rib recipe transforms succulent short ribs into tender, melt-in-your-mouth beef infused with the rich flavors of your favorite beer. Made in a Dutch oven, it's perfect for a ...

Stouts are known for their inky black color and luscious head of foam, a dense and nutty deviation from the typical golden hues of ales and IPAs. It's the beer we tend to reach for in winter months, ...

Short ribs aren't just for braisin'—this quick recipe includes a fast mole sauce that we can't get enough of. Associate editor Christina Chaey finally learns the secret to the braised short ribs her ...

In the depths of winter, when gray days and cold damp are the norm, a hearty, comforting dinner simmering away, filling the house with heady meat perfume, feels like the perfect Sunday supper. This ...

There’s something magic about autumn in Vermont, when the mountainsides burst with color and the air gets that first little bite to it. Autumn is the season of slow-simmered dishes and warm, ...

International Sous Vide Day honors the birth date of Cuisine Solutions chief scientist and founder of the Culinary Research Bruno Goussault. Sous Vide is a cooking technique in which food is ...

Three types of peppers give this thick, meaty short rib chili layers of heat, while red wine and tomato add acidity to balance the richness of the tender beef. Justin Chapple is a chef, recipe ...

Take the rib bone off the short rib and the silver skin of the other side. Rub 1 Tbsp of salt on the short ribs and let them sit at room temperature for 20 minutes. In a heavy bottom pot add short ...