The ribs won’t fit comfortably in a Dutch oven, so you will need a roasting pan, one that measures about 13 by 16 inches, plus heavy-duty, extra-wide foil to ... to coat the back of a spoon ...

We tapped a barbecue expert to find out the best way to reheat meaty ribs so that it replicates that fresh, crispy texture.

The cooking liquid, rich with the essence of wine, beef and aromatics, becomes a delicious sauce. In this recipe from our cookbook “ Milk Street 365: The All-Purpose Cookbook for Every Day of the Year ...

The ribs won’t fit comfortably in a Dutch oven, so you will need a roasting pan, one that measures about 13 by 16 inches, plus heavy-duty, extra-wide foil to ... to coat the back of a spoon ...

The beef requires a few hours of braising, so instead of stovetop simmering, which demands a watchful eye and burner adjustments, we rely on the steady, even heat of the oven. The ribs won’t fit ...