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I’m a little bit obsessed by the performance potential of this dish, the whole thing of spooning fragrant boiling oil over the meat to infuse and crisp it up a little. A bit TikTokky, yes, but ...

Matt Preston's version of mother-in-law Jude's short rib recipe has minimal prep and a long braising time, making it a bit of a 'set and forget'. These succulent fall-off-the-bone ribs, with a ...

Start by preheating the oven to 425°. Place the short ribs on a sheet pan, brush with olive oil and season generously with salt and pepper. Roast for 20 minutes, then remove from the oven.

4. Place the ribs on top of the veg in the casserole dish, then pour in the liquid. Cover and braise in the oven for 3½ hrs. Remove the lid and cook for 30 mins more. 5. For the smashed celeriac ...

Once the cooking cycle is finished, release the pressure manually by moving the pressure-release handle to “venting,” covering your hand with a towel and making sure to keep your hand and face ...

Most anything I could think to do with an Instant Pot I could do with my trusty Dutch oven, often with better results. But then I took over this Dinner in Minutes column and began to reconsider.

Method Warm your oven to 150 Celsius. Thoroughly combine all the ingredients for the spice rub in a bowl. Rub the mix into the ribs, covering them thoroughly and let them sit for at least thirty ...

The ribs won’t fit comfortably in a Dutch oven, so you will need a roasting pan, one that measures about 13 by 16 inches, plus heavy-duty, extra-wide foil to cover it.