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While I wish it could be endless summer, there comes a time every year when it's just too chilly to cook ribs outdoors. That's when I turn to the oven. With a houseful of rib lovers, I've spent years ...

St. Louis-style ribs are a meatier and more delicious version of baby back ribs, so we asked an expert for tips on smoking ...

Add the garlic and cook for 30 seconds. 3. Stir in the tomato paste, then add the broth, wine, thyme, rosemary and basil. Nestle the short ribs in the braising liquid and bring to a boil ...

Cover with a lid and bring up to the boil. Transfer to the oven for about 3½ hours, or until the ribs are tender. Remove from the oven and leave to cool in the pan for about an hour. Line a small ...

Allow the short ribs to sit at room temperature for 20-30 minutes before you start to cook them. In the meantime, prep the vegetables for the braise. Scrub the carrots, wash the celery ...

wash the cure mixture off the short ribs and place them into a large casserole pan with a lid. Pour over the glaze and put a lid on. Place into the preheated oven and cook very slowly for 5-6 ...

I let the sauce boil for 30 minutes and poured it over the ribs, which I'd already seasoned with salt and pepper and placed on a foil-lined baking tray. Garten's recipe said to cook the ribs in a ...