Alton Brown approaches his recipes as a food scientist, and often has a unique take on classic dishes. His beef stew is ...

"Usually, chuck short ribs are meatier but can be tougher ... brisket generally costs an average of $4 to $5 dollars a pound, ...

Remove ribs and add scallions, garlic, both mustards, thyme, rosemary. Saute for approximately 2-3 minutes then add in the wine, beef broth and water. Bring to a boil and add back in the ribs.

Swap Option: Instead of short ribs, try chuck roast, which is less expensive ... Pour the blended sauce and shredded beef in the Dutch oven. Adjust seasoning to taste. Simmer on low heat while ...

Smaller cuts like rib-eye steak are best for grilling and pan frying, large cuts like standing rib roasts are good for roasting, and short ribs are best braised. Not for the squeamish, beef tongue ...

To make the marinade, measure all the ingredients into a shallow dish and mix well. Add the short ribs and mix well to coat. Leave for 2 hours or overnight in the fridge, if possible, to marinate.