Beef short ribs are commonly braised for hours. What is slightly unusual and great about this recipe is that the short ribs are slow-roasted until tender and then grilled to impart a smoky char. It may seem like a difficult recipe, but I swear it’s not, and the delicious result is so worth the time. The ribs need a day to marinate, so plan accordingly. After tasting this dish, you’ll never braise a short rib again! Use any leftover meat to make Short Rib and Fontina Cheese Panini with Tomato-Onion Chutney (page 120) or Pappardelle with Beef Sugo and Ricotta (page 111). This is a really rich dish; all it needs to round it out is a simple green salad. To make the spiced short ribs really sing, I prepare a version of Spanish romesco sauce. Bold, tangy, and definitely habit-forming, romesco looks ordinary enough but in one bite transforms the dish. When making the sauce, it’s important to use a food processor and not a blender so it retains a chunky texture. This recipe will make more than you need for the short ribs and is a terrific go-to sauce to keep around. Try it with grilled vegetables and seafood (it’s particularly awesome with shrimp), tossed with pasta, or as a sandwich spread.
Like Sri Lankan cashew curry and vegan stuffed shells.
Put that half-full tub to use with recipes that go beyond the Italian American classics.
Like seared scallop piccata and chocolate Guinness cake.
A generous glug of stout gives this snackable loaf a malty depth.
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
Turn humble onions into this thrifty yet luxe pasta dinner.
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
A warmly spiced Ashkenazi charoset, perfect for your Passover seder—or spooned over yogurt the next morning.