Stouts are known for their inky black color and luscious head of foam, a dense and nutty deviation from the typical golden hues of ales and IPAs. It's the beer we tend to reach for in winter months, ...

If you're looking for something to stick to your ribs come wintertime, look no further than this Ina Garten classic, which ...

Chef and restaurateur Danny Lee is visiting the TODAY kitchen to share two of his favorite Korean holiday dishes. He shows us how to prepare tender braised short ribs (aka galbi-jjim) and easy, cheesy ...

Every few years a dish seems to come out of nowhere and spread like kudzu. One day it’s a novelty in a restaurant at the top of the gold card chain (molten chocolate cake) and the next it’s a staple ...

Every few years a dish seems to come out of nowhere and spread like kudzu. One day it’s a novelty in a restaurant at the top of the gold card chain (molten chocolate cake) and the next it’s a staple ...

It’s Make-Ahead Monday, and chef Anne Burrell, host of Food Network’s “Worst Cooks in America,” joins the 3rd Hour of TODAY to demonstrate her recipe for braised short ribs, and to show how to use the ...

If you want a holiday recipe that tastes luxurious but is secretly effortless, this one’s a winner. Scripps News food and wellness contributor Jessica DeLuise brings us red wine braised short ribs.

Brasato al Barolo, or beef braised in Barolo wine, is a classic dish from Piedmont in northern Italy. Customarily, the beef is a roast that is slow-cooked, then sliced and served like a pot roast. The ...

Heat the oil in an ovenproof pot over medium-high heat until it starts to shimmer. Place the short ribs carefully in the oil and sear until deep brown on all sides. Transfer the short ribs to a pan ...