Slow Simmering Gives A Superior Texture To The Meat The key to cooking ribs before barbecuing them is to not actually boil them. Just like when grilling, you want to embrace a low and slow ...

By Christopher Kimball For Brasato al Barolo, or beef braised in Barolo wine, is a classic dish from Piedmont in northern ...

Remove ribs and add scallions, garlic, both mustards, thyme, rosemary. Saute for approximately 2-3 minutes then add in the wine, beef broth and water. Bring to a boil and add back in the ribs.

Transfer the ribs to a plate. 2. Add the sherry to the casserole and boil, stirring to scrape up the browned bits on the bottom. Add the soy sauce, mirin, onion, garlic, ginger, shiitake ...

Place the ribs in a large, wide saucepan. Cover with water and add the onion, garlic, fennel seeds and star anise. Bring to a boil, then reduce the heat and simmer very gently for three hours ...

Lamb ribs don’t need to be done low and slow like other meat ribs, and the sweet sticky sauce here packs a punch. Put the ribs into a large saucepan and cover with water. Bring to the boil on a ...

Spread minced garlic over ribs. Cover and bake for 45 minutes. In the meantime, combine the remaining ingredients in saucepan and bring to a boil. Remove meat from oven and place in a clean pan.

Cook for 1-2 minutes. Add the short ribs to the pan and add red wine and bring to a boil. Add chicken stock and bring liquid to a boil. Reduce heat to low (liquid should be just under a simmer ...