Beef ribs

Put them in a snug roasting tin with a splash of stock, cover tightly with foil and cook at 150°C for about 3–4 hours, until the meat pulls easily from the bone. Uncover for the last 15 minutes to brown the surface.

Yes: cook them over indirect heat with the lid down, rather than directly over the flames, which can burn the outside before the meat softens. Allow several hours at a low temperature; brush on sugary barbecue sauce only near the end.

For a rich, meaty result, look for short ribs with meat well attached to the bone and visible marbling. Back ribs are curved and often have less meat between the bones, so they suit slow cooking too but give you less meat per rib.

Keep them covered on the bottom shelf and cook them within 3–5 days of buying. Freeze them sooner if you will not use them in that time; thaw them in the fridge, not on the worktop.

Their rich, savoury juices go well with creamy mash, polenta or crusty bread, plus something sharp or fresh such as pickled onions, slaw or a green salad. The same sides work with sticky barbecue-style ribs.

Yes, especially in a braise: short ribs are cut from a meaty part of the rib and suit long, slow cooking. They have 169 kcal and 10 g fat per 100 g, compared with 346 kcal and 32 g in beef ribs.

For tender, slow-cooked ribs, the meat should yield easily to a fork and pull away from the bone; a low oven commonly takes about 3–4 hours. If checking a whole piece with a thermometer for food safety, reach at least 63°C in the centre and leave it to rest for 3 minutes.