Photograph by Laura Murray, food styling by Susie Theodorou, prop styling by Sophie Strangio
This roast is cooked in the style of American barbecue and has a serious spice-coated crust, like bark on a brisket. Scale this dish to suit your needs by roasting one big bone for an intimate dinner for two or go full Flintstone with a five-bone plate, which will generously serve six to eight. The cooking time and method will remain the same. Call your butcher in advance to reserve this cut and ask for the thickest short ribs they have. This recipe is part of Sohla El-Waylly’s Thanksgiving-for-two-or-maybe-eight feast, see the full menu here.
