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Mouthing Off

By the Editors of Food & Wine Magazine

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Expert Guide

3 Terrific Wines to Pair with Short Ribs

Short Ribs with Mushrooms and Vegetables

Luscious, melt-in-the-mouth short ribs call for robust reds.

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Expert Guide

8 Things to Do with Leftover Braised Short Ribs

Bibimbap

Braised short ribs make for amazing leftovers.

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Make This Now

7 Side Dishes to Serve with Short Ribs

 Escarole and Roasted Broccoli Salad with Anchovy Dressing

Whether you’re looking for a superfast vegetable dish or something unexpected, we’ve got you covered. These seven dishes all go beautifully with short ribs.

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Expert Guide

6 Ways to Cook Ribs

There are many ways to prepare delicious baby backs and spare ribs, whether you’ve got half a day, a yard and lots of patience, or nothing more than a slow cooker.

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Make This Now

10 Ways to Make Ribs for the Fourth of July

The Fourth of July is right around the corner! Get some grilling practice this weekend with these ten incredible recipes for ribs.

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America's Most Wanted

Michael Chiarello’s Cabernet-Smoked Short Ribs

“I like barbecue as much as the next guy, but sometimes it feels like you just licked an ashtray,” says Bottega chef Michael Chiarello.

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Grace in the Kitchen

Ribs Under Pressure

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Blueberry-Glazed Ribs // © Petrina Tinslay

Blueberry glaze makes the edges on these ribs nice and sticky. / © Petrina Tinslay

Food & Wine's senior recipe developer, Grace Parisi, is a Test Kitchen superstar. In this series, she shares some of her favorite recipes to make right now.

Way back in April, when blueberries were crazy cheap, I made a huge batch of this yummy syrup to keep on hand for all sorts of great applications (ice cream, yogurt, pound cake, etc.).  Last night, though, as I was rummaging through my fridge, I spotted the syrup and remembered these ribs I made a while ago. Easy enough to pick up at my supermarket, but it was already 6 p.m. and cooking ribs conventionally takes an awfully long time.

The pressure cooker, however, is kind of amazing at quickly braising tougher cuts of meats (also beans, stock, and grains, among other things). I sliced two racks into four-rib sections and nestled them into the pot, to which I added a spice blend of garlic, onion, black pepper, cumin, smoked salt and just enough water to fill about 1/3 of the cooker. Once covered and on high power for 20 minutes, the ribs were fork tender. Just enough time to get the blueberry glaze done. A quick pop on the grill, and 10 minutes later they were on the table. I know I sound like a broken record around the Test Kitchen, but pressure cookers are truly astonishing! SEE RECIPE »

Related: More Ribs Recipes
Pressure Cooker Tips
Recipes Using Blueberries

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