Braised short ribs bring the flavors of Northern Italy right to your table. We're talking tender meat with that rich sauce ...

The key to developing the deep, rich flavor of these short ribs is all in the browning. First, the short ribs themselves get seared to develop a caramelized crust, then the vegetable mixture takes its ...

As fall descends upon us, we enter the time of year that’s idea for a comforting braised dish—and the ne plus ultra of the form is the short rib. To find inspiration for the perfect short-rib ...

Here are the recipes we’re whipping up this month to get dinner on the table, entertain our friends, satisfy a sweet tooth, use up leftovers, and everything in between. For even more staff favorites, ...

Brasato al Barolo, or beef braised in Barolo wine, is a classic dish from Piedmont in northern Italy. Customarily, the beef is a roast that is slow-cooked, then sliced and served like a pot roast. The ...

Why is Christian Science in our name? Our name is about honesty. The Monitor is owned by The First Church of Christ, Scientist, and we’ve always been transparent about that. The church publishes the ...

Brasato al Barolo, or beef braised in Barolo wine, is a classic dish from Piedmont in northern Italy. Customarily, the beef is a roast that is slow-cooked, then sliced and served like a pot roast. The ...

8 to 10 meaty short ribs, about 5 to 6 pounds Score the fat covering bones and rub ribs all over with a mixture of salt, pepper and garlic powder. Wrap in plastic wrap and refrigerate overnight.