This short rib ragu with pappardelle melts in your mouth. Pair it with a glass of bold red wine for the ultimate pasta night.

The key to developing the deep, rich flavor of these short ribs is all in the browning. First, the short ribs themselves get seared to develop a caramelized crust, then the vegetable mixture takes its ...

Cook from a selection of Italian recipes by 2002 F&W Best New Chef Fabio Trabocchi of Fiola in Washington, D.C., including pancetta-studded fingerling potatoes, celery root and mushroom lasagna, ...

Short ribs aren't just for braisin'—this quick recipe includes a fast mole sauce that we can't get enough of. Associate editor Christina Chaey finally learns the secret to the braised short ribs her ...

Why spend hours upon hours braising dinner to only enjoy it for just one night? Make the most of slow-cooked meat by cooking a big batch and turning the leftovers into a second dish to maximize your ...