Tom Valenti's tender short ribs are braised in red wine with herbs and aromatics to deliver deep, comforting flavor, yielding a rich, make-ahead dish that's ideal for dinner parties or cozy weekends.

Preheat your oven to 350˚F. Season ribs well with salt and pepper. Heat 1-2 tablespoons of oil in a large cast iron pan over medium-high heat. Sear the ribs on all sides until deep golden brown.

Cuts of meat fall into two broad categories: tender cuts that cook quickly and tougher cuts that require long, slow cooking. That's an oversimplification, but it's a useful one. In the case of beef, ...

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 ...

Red Wine Braised Short Ribs are the definition of comfort food. Paired with your choice of pasta and braised ribs that are ...

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 ...

Even though this recipe still takes a couple hours, by using boneless short ribs the cooking time is drastically reduced than the typical preparation which uses bone-in short ribs. The result is just ...