Slow-Roasted and Grilled Spiced Short Ribs
These succulent dry-roasted ribs are Michael Schwartz's alternative to the braised short ribs that are omnipresent on menus these days. "They can get so cloying and heavy," he says. Instead, he rubs short ribs with smoky spices, slow-cooks them in the oven until tender, then throws them on the grill for a few minutes until they're crusty.Plus: More Beef Recipes and Tips
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Recipe Summary
Ingredients
Directions
Make Ahead
The short ribs can be prepared through Step 2 and refrigerated overnight. Let the meat return to room temperature before proceeding.
Notes
Flanken-style short ribs are sliced 1/2 inch thick across the third or fourth ribs.
Suggested Pairing
Schwartz's smoky slow-roasted ribs have a luscious depth of flavor that needs a substantial red as a partner. There are a lot of good options, and one of the best is an old-vines Monastrell from one of Spain's up-and-coming wine regions—these tend to offer great value, especially given how much flavor they deliver.