Because of the slab size and the large bones, beef back ribs are sometimes referred to as “dinosaur ribs.” Back ribs are one of the least expensive cuts of beef. They are prized in the South as comfort food, though they are rarely seen in other parts of the country. If beef ribs are grilled hot and fast they will toughen up and require a good set of choppers to gnaw them off the bone. Braising is the most popular method to tenderize beef ribs. I cook my beef back ribs at a low temperature in a small amount of liquid for a long period of time. This cooking method produces very tender and juicy results, but without the crusty exterior of a grilled rib. While they can be browned on the stovetop over high heat, I brown the ribs in the outdoor cooker to heighten the barbecue flavor. This method approximates the effect of braising on the grill.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
A savory-hot salsa made with mixed nuts (like the kind dubbed cocktail nuts meant for snacking) gives roast salmon a kaleidoscope of textures and flavors.
This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.