Spice-Crusted Slow-Roasted Medium-Rare Beef Short Ribs
By Mark Huxsoll
WHY THIS RECIPE WORKS
For a different take on a tougher cut of beef, we applied a tried-and-true technique for cooking steaks: reverse searing. We first cooked the ribs until they were medium-rare—about an hour in a 275-degree oven. Next, we quickly browned them...