Carla's Slow Roasted Short Ribs with Melted Peppers 

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This week I'm bringing you what I hope is a very scintillating alternative to braised short ribs. Slow-roasting is one of my most treasured hands-off techniques, and I use it on everything from whole chickens and chicken legs to winter squash and, in this case, short ribs.
Slow roasting is a dry heat method, unlike braising, which is a wet heat method. The key in either case is to cook the meats gently enough to cause their inter-muscular fats and cartilage to melt away, while simultaneously causing the proteins to soften (instead of seizing and tightening, which can happen with high-heat methods).
With slow roasting (or at least, my version!), you season the ribs with dry spices and then ... stick them in the oven. Unlike braising, there's no browning, no bubbling, no babysitting. They come out tender as a kitten's undercarriage and you walk away with a concentrated pan jus for spooning over. This is so tailor-made for holiday entertaining, it's RIDICULOUS.
The only trick here is asking your butcher to cross-cut the short ribs into 5-inch lengths. If that's not an option, the standard 2- or 3-inch pieces of ribs will totally work, and they might even cook in less time.
Questions? Pop them in the comments.
This recipe is from my book, Where Cooking Begins: Uncomplicated Recipes to Make You a Great Cook
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Check out my newest book, That Sounds So Good!
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More about Carla, including info on her books, is here:
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Producer: Zoie Omega
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DP: Malik Fakiri "Faki"
Food Stylist: Cybelle Tondu
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Editor and Comic Genius: Meg Felling
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Theme music "Magic Hours" by Amy Crawford
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