- Super Bowl Exposé: How Do They Make Those Giant Party Subs?
- 5 Beer Cocktails for Your Super Bowl Party
- 5 Ways to Experiment with Gluten-Free Flour
- 7 Luxurious Private Wine Tastings
- The Hot Sauce Field Guide
- 6 Store-Bought Super Bowl Snacks
- How to Throw an Extra-Crispy Super Bowl Party
- 6 Dubai Photographers to Follow on Instagram
- How to Temper Chocolate and Make Amazing DIY Chocolate Bars
- What To Eat While You Watch the Iowa Caucus Results Come In
How do you grill tough cuts of beef so they're super-juicy yet delectably crispy? Chef Roberto Santibañez of New York City's Fonda looks to Mexican barbacoa. Traditional barbacoa involves slow-roasting a cow's head or a whole goat or lamb in a pit filled with hot rocks. To simulate the method, Santibañez braises beef short ribs in the oven until ultra-flavorful and tender; then he sears the meat on a grill for just a few minutes to crisp it. "The texture is completely different than if you just grilled it—that's the magic of braising," he says. Here, Santibañez transforms barbacoa-style short ribs into stellar tacos.