Love a make-ahead meal? Braised short ribs only get more tender and flavorful with some rest, so if you want, once they’re cooked, feel free to pop them in the fridge to chill for a few hours (or up to 3 days). They’ll be ready to reheat when you are!
The speediest of all oven methods, broiling is basically just grilling done upside down! Use it to get smaller cuts of meat and veggies charred, smoky, and full of big flavor. But watch closely: Because of the intense direct heat, it’s easy to go from browned to burnt fast!
Roasting and baking both rely on even heat, but these days roasting usually means using high temperatures to cook large cuts of meat (such as chickens, turkeys, tenderloins, or even whole fish!) until tender on the inside, crispy on the outside, and bathed in delicious pan drippings.
Of all the amazing things your oven can do, baking may be the most elemental. Whether you’re whipping up a loaf of sourdough, a batch of snickerdoodles, or a savory pie, harnessing the gentle, indirect heat of the oven is key to perfectly golden results every time.