Recipes Slow-Roasted and Grilled Spiced Short Ribs 3.0 (5,255) Add your rating & review 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 By Michael Schwartz Michael Schwartz F&W Star Chef » See All F&W Chef Superstars Michael Schwartz of Michael’s Genuine Food & Drink shares a great holiday drink, his favorite cookbook of all time and the top places to visit on a trip to Miami. Can you share a favorite food gift idea?Cookbooks that you like are always a great gift. There are so many out there, if you have a favorite, one that’s tried-and-true, odds are that your friends and family will like it, too. It’s a personal gift and one people can go back to time and time again. What’s your favorite holiday cocktail? I’m a big fan of bourbon. Usually it’s neat in my glass but I do love a good Manhattan. Ours at Michael’s Genuine Food & Drink has Bulleit bourbon and a cherry-rosemary syrup, festive for the holiday season or any time of year. What’s your top entertaining tip? Prep as much as you can ahead of time. You want to be able to be part of the party, not in the kitchen. What are your top don’t-miss places on a holiday trip to Miami? Miami has a unique holiday season since the temperature hovers in the 70s most of the time. If you’re visiting then, the best thing to do is put on your flip-flops and head out around town. For art, check out the Wynwood Arts District for the Bakehouse Art Complex, which always has interesting work from emerging local artists. Catch an independent film at the neighborhood’s art house theater, O Cinema. Around the corner get a dose of what’s current on the street scene at the Wynwood Walls. It’s going to be stone crab season, which seems fitting for a visit during the holidays…Indulge in a little at dinner at Joe’s Stone Crab or take it to go and head for the beach. A blanket, some Florida craft beer and some good company is all you need. What dish are you best known for? Lately it’s all about the peach and radish salad, or its winter cousin, with Honeycrisp apples substituted for summer’s favorite stone fruit. My chef de cuisine at MGFD, Bradley Herron, created this instant classic last summer by combining fresh slices with basil, toasted almonds and French feta cheese. It’s been such a hit that our new restaurant down the street, Harry’s Pizzeria, now does a variation with frisée, toasted hazelnuts and blue cheese. If you do a Google search, you’ll see people have blogged their own interpretations of it, too. What’s your favorite cookbook of all time? The Zuni Cafe Cookbook, by Judy Rodgers. Of course, I love her famous roast chicken, but everything is so seasonal and simple, hallmarks of smart cooking. What’s a technique everyone should know? How to quick-pickle vegetables. It’s a great trick to brighten rich dishes and add balance to the plate. I like to quick-pickle anything from cucumbers and carrots to radishes and onions. Food & Wine's Editorial Guidelines Updated on October 12, 2015 Print Rate It Share Share Tweet Pin Email Active Time: 1 hrs Total Time: 4 hrs 15 mins Yield: 4 Ingredients 2 tablespoons ground ginger 2 tablespoons chile powder 1 tablespoon pimentón de la Vera (smoked sweet paprika) 1 tablespoon minced garlic Kosher salt and freshly ground pepper 1/4 cup vegetable oil 6 1/2 pounds meaty flanken-style short ribs (see Note) 24 cipollini onions, peeled 2 tablespoons extra-virgin olive oil, plus more for drizzling Hazelnut Romesco Sauce Lemon wedges, for serving Directions In a small bowl, combine the ground ginger with the chile powder, pimentón, garlic, 1 tablespoon each of kosher salt and pepper and the vegetable oil. Rub the mixture all over the short ribs. Transfer the short ribs to 2 resealable plastic bags and refrigerate overnight. Preheat the oven to 325°. Arrange the ribs on a large rack set over a large rimmed baking sheet. Bake for about 1 hour and 30 minutes, or until most of the fat has been rendered. Remove the ribs from the rack and set them directly on the baking sheet. Cover with foil and bake for about 2 hours longer, or until tender. Let cool slightly, then discard the bones and trim any gristle, keeping each piece of meat intact. Increase the oven temperature to 425°. On another large rimmed baking sheet, toss the cipollini onions with the 2 tablespoons of olive oil. Season the onions with salt and pepper and roast for about 15 minutes, or until golden brown and tender. Light a grill or preheat the broiler. Drizzle the ribs with olive oil and grill over high heat for about 2 minutes per side, or until nicely charred. Transfer to plates and serve with the roasted onions, Hazelnut Romesco Sauce and lemon wedges. 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. Rate it Print