Editor's note: The recipe below is adapted from Elizabeth Karmel's Web site, girlsatthegrill.com .
Author: Elizabeth Karmel
Author: Steven Raichlen
For the ideal ratio of browned, smoky exterior and rosy-red flesh, ask your butcher for the thickest short ribs he's got.
Author: Peter Hoffman
Author: Jennifer Rubell
Author: Ardie A. Davis
Author: Bruce Aidells
Author: Cecilia Au-Yang
If you have any trouble getting short ribs with long bones, go ahead and use smaller pieces.
Author: Alison Roman
Author: Austin Zimmerman
Author: Bruce Aidells
Author: Maggie Ruggiero
Shortening is the secret to extra-flaky pie crust, but nothing compares to the flavor of butter. Use both, as in this super-luxe beef pie, and you're golden.
Author: Bon Appétit Test Kitchen
Build big flavor in a short amount of time by combining a few ready-made sauces.
Author: Carla Lalli Music
Caramelized onions and poblano peppers would be delicious and will lighten up the filling.
Author: Rick Martinez
Author: Bon Appétit Test Kitchen
Richly marbled beef ribs beg for something crisp and refreshing to go alongside. If celery's not your fave, try swapping it for any type of radish, escarole, or a tart apple.
Author: Chris Morocco
Ancho chile powder adds a remarkable smokiness to this dish, while the cilantro beautifully brightens it up. Choose the best-quality short ribs you can find. It makes a nice difference in flavor and fat...
Author: Bren Herrera
Cutting the meat into two smaller pieces reduces cooking time, but it's the roast first, brown later "reverse sear" that's game-changing in this recipe.
Author: Andy Baraghani
Author: David Padberg
Author: Taylor Boetticher
The classic slow-cooked cut is moving into the fast lane, grilled and paired with a mole that's ready in a flash
Author: Chris Morocco
Editor's note: The recipe and introductory text below are from The Barbecue! Bible 10th Anniversary Edition, by Steven Raichlen. To read more about Raichlen and barbecue, go to our feature The Best Barbecue...
Author: Steven Raichlen
Author: Maggie Ruggiero
Author: Sara Deseran
Author: Maria Helm Sinskey
Tender wine-braised short ribs are the perfect meal for a chilly fall or winter day. Get the recipe.
Author: Jenny Rosenstrach
Ask any butcher: Humble cuts are hot. They're full of flavor and far less expensive than prime cuts. Of the humble cuts, short ribs are one of our favorites. They’re meaty and fatty (in the best possible...
Author: Jeanne Thiel Kelley
Chef-owner Shawn McClain of Custom House restaurant in Chicago created this recipe for Epicurious's Wine.Dine.Donate program.
Author: Shawn McClain
Direct Heat I love short ribs, but I've always been a braising person, convinced that you couldn't just grill a short rib and make it wonderful to eat. While writing this book I became obsessed with creating...
Author: Fred Thompson