Return the short ribs and their juices to the casserole, cover partially and simmer over low heat, turning the short ribs occasionally, until the meat is very tender and the sauce is thick ...

Sunday sauce sounds like a project but it's easier to make than you think. It's meant to be cooked all day from morning to mid-afternoon right before you bring that pot of water to a boil for your ...

Chef Tom Colicchio, who co-founded New York's Gramercy Tavern, would never order this one dish at any restaurant.

and the finished dish overall, that I find you can’t really mimic when you add butter at any other stage. Give it a try the next time you’re making Sunday sauce. You won’t be sorry.