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From the Archives: The Best Beef for Grilling

Daniel Gritzer Post a comment

Beef short rib. It's what should be on every grill this summer. If it's not on yours, now's the time for a grilling intervention. More

Slow-Cooked Korean Short Ribs With Green Onion and Pear

Sunday Supper Jennifer Olvera 2 comments

Braised short ribs are one of the most comforting of comfort foods, but they're not exactly summer fare. By borrowing some tricks from Korean cooking—such as flavoring them with a kalbi-style sauce and topping them with refreshing green onion and pear—this version transforms them into a warm-weather-friendly main course. More

Slow-Cooked Korean Short Ribs With Green Onion and Pear

Serious Eats Jennifer Olvera 5 comments

Braised short ribs are one of the most comforting of comfort foods, but they're not exactly summer fare. By borrowing some tricks from Korean cooking—such as flavoring them with a kalbi-style sauce and topping them with refreshing green onion and pear—this version transforms them into a warm-weather-friendly main course. More

Sunday Supper: Balsamic-Brown Sugar Short Ribs With Garlic Mashed Potatoes

Sunday Supper Jennifer Olvera 2 comments

Short ribs braise in a red wine, balsamic vinegar, and brown sugar sauce before they're served atop garlic mashed potatoes. More

Balsamic-Brown Sugar Short Ribs With Garlic Mashed Potatoes

Serious Eats Jennifer Olvera 19 comments

Short ribs braise in a red wine, balsamic vinegar and brown sugar sauce before they're served atop garlic mashed potatoes. More

Duo de Boeuf, Bone Marrow-Crusted Tardivo, Sweet Potato Dauphine From 'Daniel'

Cook the Book Kate Williams 2 comments

This duo of beef is a signature dish at Daniel Boulud's eponymous restaurant. It changes with the seasons, but the pairing of braised and seared beef stays the same. As could be expected from a high-end signature dish, the recipe is far from simple, but it seriously pays off. More

Braised Short Ribs From 'Daniel'

Serious Eats Kate Williams 3 comments

These red wine and port braised short ribs are a vital component of Daniel Boulud's Duo de Boeuf from his new cookbook, Daniel: My French Cuisine. More

Duo de Boeuf, Bone Marrow-Crusted Tardivo, Sweet Potato Dauphine From 'Daniel'

Serious Eats Kate Williams Post a comment

This duo of beef is a signature dish at Daniel Boulud's eponymous restaurant. It changes with the seasons, but the pairing of braised and seared beef stays the same. As could be expected from a high-end signature dish, the recipe is far from simple, but it seriously pays off. More

The Best Inexpensive Steak for the Grill, Part 3: Short Ribs

The Food Lab J. Kenji López-Alt 26 comments

The Koreans and the Argentineans know something that we don't: Short rib is the best cut of meat for grilling. More

Argentinean-Style Grilled Short Ribs with Chimichurri

Serious Eats J. Kenji López-Alt 4 comments

Flanken-style short ribs are ribs cut cross-wise against the bone so that you end up with a few cross-sections of bone in each piece. Ask your butcher for this cut. More

Tender Grilled Short Ribs

Serious Eats J. Kenji López-Alt 1 comment

English cut short ribs are short ribs that are cut with one long piece of bone in each one, about 2 1/2-inches wide and 6 inches long. Look for ribs with plenty of meat and a good amount of marbling. More

The Food Lab's Guide to Inexpensive Steak for the Grill: 5 Cuts You Should Know

The Food Lab J. Kenji López-Alt 57 comments

These are the butcher's cuts. These are the cuts that chefs love to use because not only are they inexpensive, but they've got character. Here is a brief overview of my five favorite inexpensive steaks: the hanger, the tri-tip, the short-rib, the skirt, and the flap meat. More

A Sandwich a Day: Short Rib Grilled Cheese from Saltbox in San Diego, CA

A Sandwich a Day Erin Jackson 5 comments

Short rib's fatty flavor profile makes it especially tasty with cheese. Saltbox's short rib grilled cheese sandwich ($11) is a solid argument in favor of the union of these two ingredients. The griddled sandwich on thinly sliced whole-grain bread is stuffed with creamy manchego cheese and juicy short rib finished in a New Orleans-style sauce piquant made with olive oil, tomatoes, and peppers. More

A Sandwich a Day: Drunken Sandwich at DiverCity Grill, Austin

A Sandwich a Day Carey Jones 1 comment

Plenty of meats are advertised as beer-marinated; in the Drunken Sandwich at Austin food cart DiverCity (get it?), we could actually taste the beer with the short rib. More

A Sandwich a Day: Short Rib Sandwich at The Golden West in San Francisco, CA

A Sandwich a Day Lauren Sloss Post a comment

When it comes to sandwiches, Dennis Leary (chef-owner of Canteen and The Sentinel in San Francisco) can do no wrong as far as I'm concerned. Which is why when I learned he was opening a second take-away window, I knew things were going to be creative and tasty. There are only two sandwiches per day at The Golden West, tucked away in a Financial District alley off Sutter Street. One of these, the short rib sandwich ($8.75), basically a grown-up version of the Sloppy Joe, has become near-legend since its inception. More

A Sandwich a Day: Short Rib Pot Roast Sandwich at Lemonade in Los Angeles

A Sandwich a Day Erin Jackson 1 comment

The short rib pot roast sandwich from Lemonade contains only four elements: bread, meat, macaroni and cheese. Yes, a mac and cheese sandwich! The sourdough roll is toasted, the short rib is tender, and the mac and cheese adds a creamy layer (and some nostalgia points). Try the sandwich ($11 with a salad) with one of their namesake drinks. More

Dinner Tonight: Hunan Beef with Cumin

Serious Eats Nick Kindelsperger 10 comments

I don't know why I never thought about stir-frying short rib before. Sure, the luxuriously fatty cut is the backbone of Korean barbecue, but I just tend to associate it with long, slow simmering. But if Fuschia Dunlop tells me to do something, I usually follow along. This recipe from her Revolutionary Chinese Cookbook results in shockingly tender beef, which is littered with cumin, chili, garlic, and ginger. The aroma is enough to knock you out cold. More

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