Name: Toaster-Oven Roasted Boneless Short Rib
Total time: 30 min
Ingredients: ½ teaspoon packed brown sugar; ¼ teaspoon table salt; ½ teaspoon extra-virgin olive oil; ½ teaspoon smoked paprika; ¼ teaspoon ground cumin; 1 (6- to 8-ounce) boneless short ribs , 1½ to 2 inches thick and 4 to 5 inches long, trimmed; Lemon wedges; ⅛ teaspoon pepper

Why This Recipe Works

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.

Before You Begin

This recipe is written to serve 1 but can be easily scaled to serve up to 4 people. Serve with Spicy Red Pepper Relish or your favorite sauce.

Instructions

Adjust toaster oven rack to lowest position and heat oven to 450 degrees.

Combine sugar, paprika, cumin, salt, and pepper in small bowl. Pat short rib dry with paper towels, rub evenly with oil, and sprinkle with spice mixture. Arrange short rib on small rimmed baking sheet and roast until meat registers 120 to 125 degrees (for medium-rare) or 130 to 135 degrees (for medium), 10 to 15 minutes, flipping short rib halfway through roasting.

Transfer short rib to cutting board and let rest for 5 minutes. Slice thin against grain and serve with lemon wedges.