A full slab of beef short ribs usually contains 3 to 4 bones and is typically 8 to 10 inches square. The thickness will vary depending on the butcher but ranges from 2 to 5 inches. There are several ways beef ribs are cut and presented to the consumer besides the full slab. The ribs can be individually cut with a size similar to a pork country-style rib, cross-cut across the bones about 1/2 inch thick, or cut into boneless steaks. Beef ribs are less common to my barbecue region than pork ribs. I always look forward to working with cuts of meat that aren’t on the Big Bob Gibson menu. This recipe is one I created while working for the Kingsford charcoal company in 2007. I love the intense beefy flavor of the seasoned juices that result from this preparation; the juices can be drizzled back over the beef ribs or used to flavor a side dish such as mashed potatoes.
Turn humble onions into this thrifty yet luxe pasta dinner.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Tender, juicy chicken skewers are possible in the oven—especially when roasted alongside spiced chickpeas and finished with fresh tomatoes and salty feta.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
You’ll want to put this creamy (but dairy-free) green sauce on everything and it’s particularly sublime under crispy-skinned salmon.