Three short ribs braise low and slow until the meat falls from the bone, their fat rendering into a glossy sauce. This shelf has just enough to make a proper braise for two hungry people on a cold night.

Serves 2. 180 minutes, 15 at the stove.

About 170 calories a serving, 4 g protein, 7 g carbohydrate, 15 g fat. From USDA figures for 62% of the ingredients; amounts are the recipe's.

1. Pat three short ribs dry with paper towels and season with 1 teaspoon salt and 1 teaspoon pepper on both sides. Heat 2 tablespoons oil in a large heavy pot or Dutch oven over high heat until it shimmers. Brown the ribs in two batches, 3 minutes per side, until deep mahogany all over; set aside.
2. Reduce heat to medium. Chop 1 medium onion and mince 4 garlic cloves. Stir them into the pot and cook until softened, about 3 minutes. Pour in 2 cups beef broth, scraping up the brown bits on the bottom. Return the ribs to the pot along with 2 sprigs thyme.
3. Bring to a simmer, then cover and transfer to a 325°F [160°C] oven. Braise for 2 hours and 30 minutes, until the meat is very tender and pulls easily from the bone. Remove the ribs and discard the thyme sprigs.150 min
4. Skim any excess fat from the braising liquid if you like, or leave it for richness. Simmer the sauce over medium heat for 5 minutes to reduce slightly. Taste and adjust seasoning. Divide the ribs and sauce between two bowls or plates.

Note Swap the thyme for dried oregano or bay leaf if you prefer. Leftovers keep refrigerated for three days; the meat is even more tender the next day. Serve over mashed potatoes, egg noodles, or with crusty bread to soak up the sauce.

Half a rack of ribs, roasted until the meat pulls clean from the bone and the edges brown. This shelf leaves little room for sides, so the onions and garlic cook down into a small sauce to spoon over each piece.

Serves 2. 90 minutes, 10 at the stove.

About 800 calories a serving, 67 g protein, 7 g carbohydrate, 54 g fat. From USDA figures for 83% of the ingredients; amounts are the recipe's.

1. Heat your oven to 425°F [220°C]. Rub the half rack of ribs all over with 1 teaspoon salt and half a teaspoon pepper. Lay them bone side down on a baking sheet.
2. Roast for 40 minutes, then pull the pan from the oven and turn the ribs meat side down. Roast for another 30 minutes, until the meat pulls cleanly from the bone at the ends and the exposed edges are deeply browned.70 min
3. While the ribs roast, slice 1 medium onion into thin rings and mince 3 garlic cloves. Heat 2 tablespoons oil in a small pan over medium-low heat and cook the onion, stirring often, until it turns golden and falls apart, about 20 minutes.20 min
4. In the last 5 minutes of the ribs' cooking, push the onions to the edge of the pan and raise the heat to medium-high, scraping the browned bits from the bottom. Add the garlic and stir until fragrant, about 1 minute.5 min
5. Pull the ribs from the oven and cut them into individual bones. Spoon the onion and garlic sauce over them and serve while hot.

Note Swap the onion for sliced fennel or leeks if you have them. Leftovers keep three days covered; reheat gently. Serve with plain rice or crusty bread to catch the sauce, and a sharp salad to cut through the richness.

A couple of leftover rib bones become dinner when braised low and slow until the meat falls from the bone. This shelf gives you almost nothing, so we build a simple braise from what you have and what every kitchen keeps. Serve it over rice to catch every drop.

Serves 2. 90 minutes, 15 at the stove.

About 340 calories a serving, 20 g protein, 7 g carbohydrate, 26 g fat. From USDA figures for 67% of the ingredients; amounts are the recipe's.

1. Heat 2 tablespoons oil in a large pot or Dutch oven over medium-high heat. Pat the rib bones dry, season them with salt and pepper, and lay them in the hot oil. Sear for 3 to 4 minutes until the meat browns, then turn and sear the other side for 3 to 4 minutes more.8 min
2. Chop 1 small onion into rough pieces and crush 4 garlic cloves with the side of a knife. Add them to the pot with the bones and stir for 1 minute until fragrant.1 min
3. Pour in 1 cup water or broth, add 2 sprigs thyme, and bring to a simmer. Cover the pot, lower heat to low, and braise for 60 to 75 minutes until the meat pulls easily from the bone. Check halfway through; add a splash more water if the liquid has reduced too far.70 min
4. Remove the bones from the pot and let them cool just enough to handle. Pick the meat from the bones and discard any fat and cartilage you don't want. Return the meat to the pot and stir through the braising liquid to combine. Taste and adjust salt and pepper.

Note Swap thyme for rosemary if you have it. Leftovers keep, refrigerated in their liquid, for up to three days. Serve over rice or with crusty bread to soak up the sauce; a small salad on the side stretches the meal.