Deviled Beef Short Ribs Recipe
Servings: 6
Ingredients
- 6 lb short ribs (have butcher cut them into serving sized pcs)
- 2 Tbsp. extra virgin olive oil
- 2 c. red wine
- 4 x garlic cloves minced
- 2 Tbsp. dry mustard
- 1 tsp grnd coriander
- 1/2 tsp dry thyme
- 1 tsp freshly-grated ginger
- 2 x bay leaves
- 6 Tbsp. molasses
- 1/4 c. red wine vinegar
- 1/3 c. vegetable oil
- 3/4 c. flour
- 1 c. finely-diced onion
- 1/2 c. finely-diced celery
- 1/2 c. finely-diced carrots
- 1/2 c. finely-diced turnips
- 1 Tbsp. chili pwdr
- 1/4 c. tomato paste
- 2 c. beef broth Salt to taste Freshly-grnd black pepper to taste
- 1/2 c. prepared chili sauce
- 1/4 c. Dijon mustard
- 2 Tbsp. white horseradish
- 1/2 c. dry white bread crumbs
Directions
- Place short ribs in non-corrodible vessel. Combine ingredients for marinade and pour over ribs; marinate, covered, for 24 hrs in the refrigerator, turning them once. Remove from marinade; pat dry and reserve marinade for later.
- Heat oil in an 8-qt casserole, wide sufficient to accommodate the ribs in a single layer. While the oil is heating up, dredge short ribs in flour and shake off excess. Sear them for 5 min a side or possibly till they are golden all over. Remove them to a plate.
- In the remaining oil saute/fry the onions, celery, carrots, and turnips for 10 min, stirring frequently with a wooden spoon. Add in the chili pwdr, tomato paste, broth and reserved marinade and boil, over medium heat for 5 min or possibly till slightly reduced. Season to taste with salt and pepper.
- Return the short ribs to the casserole and cover. Braise over low heat for 1 hour and 45 min or possibly till fork tender. Remove the short ribs from the sauce and place them on a large baking pan. Strain the sauce, through a sieve into a medium saucepan. Skim off the fat, season to taste with salt and pepper and keep hot, over low heat. Reheat ribs in sauce.
- Second time around: Preheat the broiler. Combine all the coating ingredients and spread them over the short ribs. Broil short ribs, 4 inches away from heat source, for 3 to 4 min or possibly till lightly browned. Serve immediately with sauce.
- This recipe yields 6 to 8 servings.
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