Traditionally a cold-weather comfort dish, short ribs get a seasonal update when topped with a citrusy, herbaceous gremolata. [Photograph: Jennifer Olvera] About the author: Jennifer Olvera is a veteran food and travel writer and author of "Food Lovers' Guide to... More

By marinating plenty of fatty short ribs in a mix of karashi mustard, a sinus-clearing paste of nearly wasabi-like spiciness as well as soy, sugar, and a touch of unexpected but perfect balsamic, these ribs have a chance to tenderize slightly and absorb a punchy hit of mustard. Once marinated (do yourself a favor and let them sit for at least a few hours), these short ribs can be treated exactly like steak. Just slap 'em on the grill, brush with the marinade a couple of times, and cook them to your desired level of doneness. More

Adapted from Land of Plenty by Fuschia Dunlop... More

Winter, as a season, is especially conducive to saving money by using inexpensive cuts of meat. When the weather begins calling for rich stews and slow-braised roasts, I put the cheapest selections at the butcher to their best use. More

After a first attempt at Korean barbecue with Daeji Bulgogi, it became clear that most of you thought galbi is where it's really at. Naturally, I had to give it a go and after trying some of that sweet, salty, and incredibly beefy short ribs, I'm now totally on the Galbi bandwagon. More

To celebrate the first week of fall, I decided to break out the old Dutch oven and do some braising. Thumbing through the pages of Gourmet Today by Ruth Reichl and John Willoughby, I opted for Braised Short Ribs with... More

"Short ribs are notoriously tough and chewy if not cooked correctly but this hour-long steam makes sure they come out tender." The words "indirect heat" used to send shivers down my spine. But this weekend, I overcame my fear of... More

If you are anything like me, food shopping makes you hungry. I've tried eating before I go to the market but I invariably get hungry halfway through my trip. In a prefect world I would be able to do some... More

I'm still new to this whole Korean barbecue world, but my first foray into the cuisine amazed me. It was kalbi (or galbi), and it has you take thinly sliced short ribs (one of the toughest, fattiest cuts on the... More

Photograph from cerolene on Flickr A slow braise is warming from the moment you preheat the oven to that last, luscious bite of the fork-tender meat, and your kitchen smells deliciously inviting through it all. It's just the season for... More