Many home cooks are crazy about their electric slow cooker. Personally I am a bigger fan of braising in a Dutch oven. I just like the taste of food cooked slowly in the oven better than on a counter ...

Nigerian “stew base,” a blend of plum tomatoes, onion, red bell pepper and chiles, forms the foundation of these braised beef short ribs. In Nigeria, the base would be fried in oil to condense its ...

3 oz. braised beef (leftover pot roast)1/4 c. diced onion1/4 c. diced bell pepper4 eggs beaten1/4 c. smoked cheddar cheeseSalt and pepper to tasteMethod Pre-heat oven to 350 degrees. In a 6-inch or ...

This classic beef preparation can be found on numerous menus at wineries throughout Napa Valley. Instructions: Season beef ribs with salt. Heat a heavy saute pan with the oil and sear all sides of the ...

Classic Braised Beef Short Ribs are cooked low and slow until they reach fall-off-the-bone deliciousness. This simple dish is a classic that is full of comfort food flavor. Serving Suggestions: ...

Stracotto with port and rosemary apples is one of those dishes that just knows how to take its sweet time. Honestly, the ...

A native of Louisiana and now a resident of Spring, Texas, a suburb of Houston, Steve “Trey” Campo is an engineer working in the oil and gas industry. He was raised in a Catholic family and his ...

Looking for a scrumptious recipe for oven-braised beef ribs to add to your repertoire? Then check out the latest installment of the TODAY show’s A Taste for Our Past series. This is Al’s choice, and ...

For the rub: Toast the spice seeds in a dry pan over medium heat until fragrant. Allow to cool, then grind in a spice or coffee grinder, or with a mortar and pestle. Season the ribs with salt and ...

Brisket is my favorite part of the Passover meal, and yet, until very recently, I had never made one. This year, when it looked like I would be in New York for Passover, my brother suggested we hold a ...

MasterChef’s Matthew Ryle pairs braised beef with slowly caramelised onions This is closer to a hybrid between a cottage pie and boulangère. In this version, you take the cap (outer rim) from a rib of ...