Cuts of meat fall into two broad categories: tender cuts that cook quickly and tougher cuts that require long, slow cooking. That's an oversimplification, but it's a useful one. In the case of beef, ...

It is often possible when buying meat to make considerable savings, and eat better in the bargain, if you try to make every cut you buy ”come to the table twice.” Let me give you an example. It`s ...

When you hear "beef short ribs," your mind probably floats to a chunky piece of meat, often on the bone, that's deliciously soft and tender in a gorgeous, rich sauce. They're almost always cooked ...

ON MY FIRST day of research about cooking prime rib, I learned an important lesson: Chefs agree on nearly nothing. It’s either critical to sear the meat before roasting — or superfluous. Crucial to ...

Learn the key butcher-approved tips for cooking flawless holiday prime rib, plus expert advice on seasoning, temperature, ...

Prime rib and standing rib roast both come from cows, but each cut can produce a different flavor and texture after cooking.

If you’re going to go for the gold when it comes to meat, you can’t go wrong with prime rib. This juicy, tender cut is perfect for special occasions, satisfying comfort food cravings or those times ...

Until a few weeks ago I hadn’t met a slow-cooker beef stew that I could love. Turns out I was trusting in the wrong recipes and the wrong cuts of beef. Here’s the correct answer: short ribs. After ...

If there’s one dish that signifies summer in America, it’s ribs. Cooked outdoors in backyards across the country, ribs are a cherished pastime. They are the stuff of smoke and live fire, and the glory ...