Short Rib

Make a big batch of this simple braise and stash it in the fridge or freezer to turn into stews, tacos, hashes, sandwiches, soups, and more in the weeks to come.

Flanken-style short ribs are an affordable, quick-cooking cut that benefit from a bittersweet, mustardy orange-marmalade marinade. Pair with hardy charred lettuces for a summer feast

Grilled medium or medium rare, the delicious meat pulls from the built-in skewer (aka the bones), and you salivate even more as you chew.

Flavored with store-bought sambal oelek, a spicy Indonesian condiment made with fresh chiles, this spicy stir-fry is fantastic served over a bowl of steamed white rice.

A drizzle of Sriracha at the end balances out the glaze’s sweetness and adds earthy complexity to this short ribs recipe.

Stop arguing about the merits of provolone vs. American cheese. Just use both to make an incredible sandwich.

I love the classic combination of beef, potato, and carrot cooked in a saucy, slightly sweet curry and ladled next to white rice. You can use whatever meat and vegetables you want, but for me, curry has two unbreakable rules: First, make sure that meat is nice and fatty. Second, embrace the premade blocks of Japanese curry roux. Curry is not health food, but neither are the deep-fried pork cutlets called tonkatsu, and I’m not planning to give those up either, no matter what my wife says!

Ancho chile powder adds a remarkable smokiness to this dish, while the cilantro beautifully brightens it up. Choose the best-quality short ribs you can find. It makes a nice difference in flavor and fat content.

Don’t braise your short ribs—grill them. They’re intensely beefy, with gorgeous marbling that encourages crispy bits.

These bibimbap-inspired grain bowls are brimming with bright vegetables and spicy marinated steak.

Tangy teriyaki and sweet prune juice are all you need to make flavorful, succulent short ribs.

Enchiladas stuffed with richly spiced slow-cooked beef are the ultimate weekend cooking project.

Richly marbled beef ribs beg for something crisp and refreshing to go alongside. If celery’s not your fave, try swapping it for any type of radish, escarole, or a tart apple.