Before you cry blasphemy at thought of cooking ribs in an oven rather than on a grill as nature intended, hear us out. Your oven-cooked ribs can be tender, juicy and flavorful! Not to mention, if you ...

Ribs are a “project” dish—or they have that reputation. Perhaps it’s their intimidating appearance: a big rack of bones. Perhaps it’s because they’re part of that culinary tradition know as “barbecue, ...

Classic Braised Beef Short Ribs are cooked low and slow until they reach fall-off-the-bone deliciousness. This simple dish is ...

Master stress-free prime rib with proven methods, perfect temperatures, and tips for juicy, tender results every time. The ...

To find inspiration for the perfect short-rib technique, chef Will Murray looked to how Daniel Boulud makes his red-wine ...

There is nothing quite like the flavor of an award-winning pit master’s competition ribs that have been smoking low (temperature) and slow (several hours) in a propane, charcoal, or pellet smoker. If ...

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, ...

Lusciously tender and rich, beef ribs are like the big siblings of pork ribs. Prized for their meaty flavor and succulent texture, these “dino” ribs have become popular for backyard barbecue ...

Adina Steiman is a James Beard Award-winning writer and seasoned editor who has worked for several publications including Food & Wine, Real Simple, Men's Health, Epicurious, and Martha Stewart Living ...