Short Rib

Braised with balsamic vinegar and tomatoes, beef short ribs are the kind of deeply flavorful, comforting main you want on a chilly Sunday night.

The classic slow-cooked cut is moving into the fast lane, grilled and paired with a mole that's ready in a flash

We made tender short ribs even more irresistible with subtle five-spice powder and a bright root vegetable mash.

Freshly squeezed orange juice and dried chiles make short ribs mouthwateringly irresistible.

The longer you cook this nourishing broth, the more savory and concentrated it will become.

Everyone has his or her favorite Tacolicious taco, but this is mine, hands down. These short ribs cooked slowly with guajillos break down into the perfect braised meat: rich, a tad spicy, and appropriately messy—a true sign of greatness. You can ask your butcher to bone the ribs for you, or you can just cook them with the bone in and then bone them before shredding the meat. You'll need 5 pounds of bone-in short ribs to yield the required 3 pounds of meat. This dish can be on the spicy side, so if you're really sensitive to heat, cut back a little on the chiles.

Short ribs aren’t just for slow braising—they’re great on the grill, tenderized with a citrus marinade.

Inoue loves to use this marinade on any cut of beef (hanger is another favorite), chicken wings, or pork ribs.

Top the most amazing beef stew with the flakiest pie crust and discover the most comforting dish you’ll eat all winter.

English short ribs are cut lengthwise along the bone, so the meat sits on top. With a day or two of notice, any butcher should be able to cut them to order.

This is a winning-contestant recipe from Season Four of Fox's MasterChef.

This braise gets its deep flavor and color from dried New Mexico chiles. Find them in the produce section.

Short ribs, aromatic vegetables and herbs braise in wine-infused sauce until the meat nearly falls off the bone, and is served with a smashing combination of mixed fall vegetables.

Buy thinly sliced beef at Korean markets, or ask your butcher to cut it for you.

This recipe is part of the Epicurious Online Cooking School, in partnership with the Culinary Institute of America. To watch it being made, and to learn how to make other Mexican classics, check out the videos.

Ask your butcher for thinly sliced cross-cut short ribs, a.k.a. flanken or Korean style. If you can't find them, flank steak is a good substitute.

This simple recipe did not take the blue ribbon at any barbecue contest. It did come in third—by 2 points…in the Anything Butt Brisket category. In that category, you could barbecue anything but brisket and sirloin. Chef Paul chose to do beef short ribs, and almost everybody said he didn't have a chance of winning or even placing because he was going up against beef tenderloin, rib-eyes, T-bones, and porterhouse steaks. What did they know?!

A close relative of Brunswick Stew, Burgoo was traditionally made with small, wild game such as squirrel or rabbit. This recipe adapted from B. Smith makes about 1 gallon, an amount that can easily be made on the stovetop in an 8-quart Dutch oven or soup pot. There are two parts to the recipe: first, making the flavorful meat broth, and then cooking the meat and vegetables together. Burgoo freezes well and tastes even better if it's refrigerated a few days before serving. Lawrenceburg is home to the Anderson County Burgoo Festival, held every September.

Although this dish takes almost three hours to make, I promise you it’s so worth it. The short ribs become incredibly tender and moist, they fall off the bone. It’s the kind of meal you will dream about on a snowy night. The twist here is the shaved bittersweet chocolate, which gives the dish a sweet and savory yet extremely subtle component. You can leave it out, but trust me when I tell you that it’s the element everyone will be talking about when they taste this.

Be sure to purchase the meatiest short ribs available, without too much fat. They should be thick-cut, 1- or 2-bone size, about 4 inches long, and almost 2 1/2 inches thick. As an interesting alternative to beef, you could try buffalo short ribs. Either way, be sure the meat is fresh and bright red. For the richest, most succulent short ribs, seek out a premium butcher shop where they sell prime beef short ribs, which will have an amazing marbling of fat. Cook over the lowest temperature possible, always below a simmer (you’ll see evaporation, but no movement of liquid) until the meat is ultra-tender and falling off the bone. The flavors here are sweet-and-sour Latino, matched well by your favorite dark beer. Caramelized onions make a hearty winter garnish, and very thinly sliced red onions are a fine partner in the summer.