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.
A flurry of fresh tarragon makes this speedy weeknight dish of seared cod and luscious, sun-colored pan sauce feel restaurant worthy.
Turn humble onions into this thrifty yet luxe pasta dinner.
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
Our go-to banana bread recipe is moist, nutty, and incredibly easy to make.
As energizing as an energy bar, with a much simpler ingredient list.
This easy, one-skillet chicken stroganoff features tender chicken breasts, savory mushrooms, and a creamy Dijon-crème fraîche sauce—perfect for weeknights.
Warming harissa and cinnamon, briny olives, and sweet dried fruit make up the flavorful base for this weeknight-friendly take on tagine.