Roasted Boneless Short Rib

Why This Recipe Works Thanks to the toaster oven's compact size, it heats up faster so that cooking can start and end sooner- there's no need to wait for your oven to preheat. While boneless short ribs are always delicious and flavorful, their long cook time can be a deterrent.

Eliminating the need to preheat a full-sized oven helped us shave precious minutes off the
cooking time. Coupling this with a traditional cooking method meant we were able to deliver a mouthwatering short rib meal in just half an hour without sacrificing flavor. In order to retain tenderness, we emulated the roasted method popular in South America. We rubbed one boneless short rib with brown sugar, smoked paprika, and cumin to add a smoky flavor and then roasted it at 450 degrees until evenly cooked. Serving the rib with lemon wedges helped cut through the richness of the dish. The thickness and marbling of boneless short ribs can vary; look for a lean rib cut from the chuck. Do not substitute a bone-in English-style short rib. Because the rib is cooked gently and not seared, the meat will be rosy throughout. This recipe is written to serve 1 but can be easily scaled to serve up to 4 people. Serve with Red Pepper Relish (page 12) or one of the other sauces on pages 12-13.