Ingredients: 1 kilogram beef short ribs 1/3 radish 5 shiitake mushrooms 1 carrot 2 green chile peppers 1 stalk green onion 2 ...

When it comes to beef, it's difficult to say which cut is the best. It's mostly a matter of personal preference. Some people like roasts more than steaks, while others prefer a quality rack of ...

If you can't find any of options, try another uniformly-shaped, lean cut of beef like tri-tip roast, top round roast or bottom round roast (sometimes called rump roast). Short ribs are not to be ...

Brasato al Barolo, or beef braised in Barolo wine, is a classic dish from Piedmont in northern Italy. Customarily, the beef ...

Cooking beef short ribs is easy ... but it takes time. Like other tougher cuts of meat, short ribs come from the part of the animal that does all the hard work and time is needed to break down the ...

Add the tomato puree and cook for a minute. Add the passata and beef stock and bring to a simmer. Return the ribs to the pan, add the Worcestershire sauce and thyme and cover. Place in a 160oc ...

Seek out meaty English cut (not flanken-style ... but mashed potatoes would be equally delicious. Barolo-braised beef short ribs Start to finish: 5 hours (50 minutes active) Servings: 4 to ...

Brasato al Barolo, or beef braised ... wine works. Short ribs start out tough but are well marbled; slow, gentle braising renders them succulent and tender. Seek out meaty English cut (not flanken ...