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Soy-Braised Brisket with Caramelized Honey and Garlic

Served over springy noodles with its brothy cooking liquid ladled over, scattered with an absurd amount of mixed herbs.

Gorgeous Chili

Chili means many different things depending on where you are. Heavy on the tomato, well spiced but will not light-your-mouth on fire, uses hunks of meat (chuck, sirloin, brisket, etc.) to slow braise and beans cooked from dried.

Smashburgers

Even if this burger doesn’t go exactly according to plan, you’ll likely end up with something wonderful. But if you’re striving for perfection, the two most important things to me are the onions (very thin) and the spatula (it should be strong, sturdy, unbendable).

Spiced, Braised Short Ribs with Creamy Potatoes

These are a lot, flavor and texture-wise, and but because they are a one-pot meat and potatoes kind of dish, they don’t need much more than a good tangy salad and a light, maybe chilled, red wine.

Goodbye Meatballs

These are my favorite meatballs, and they’re exactly what you should make for your next dinner party with a big pot of pasta.

Quick-Seared Short Ribs With Charred Scallion Salsa

To serve, thinly slice the meat and top it generously with a mixture of fresh and charred scallions and tomatillos. Set it out with warmed tortillas and hot sauce for a D.I.Y. taco experience, though it’s also great over a bed of peppery greens or crunchy romaine.

Tangy Braised Short Ribs

This bright, sweet and salty recipe for braised short ribs will work with bone-in or boneless meat, as long as the short ribs are thick (at least 1 1/2 inch), and not the thinly sliced Korean style.