Deviled Beef Short Ribs (Michele Urvater) |
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Prep Time: 1440 Minutes Cook Time: 150 Minutes |
Ready In: 1590 Minutes Servings: 6 |
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Ingredients:
6 pounds short ribs (have butcher cut them into serving sized pieces) |
for marinade |
2 tablespoons olive oil |
2 cups red wine |
4 cloves chopped garlic |
2 tablespoons dry mustard |
1 teaspoon ground coriander |
1/2 teaspoon dried thyme |
1 teaspoon freshly grated ginger |
2 bay leaves |
6 tablespoons molasses |
1/4 cup red wine vinegar |
1/3 cup vegetable oil |
3/4 cup flour |
1 cup finely diced onion |
1/2 cup each finely diced celery, carrots and turnips |
1 tablespoon chili powder |
1/4 cup tomato paste |
2 cups beef broth |
1/2 cup prepared chili sauce |
1/4 cup dijon mustard |
2 tablespoons white horseradish |
1/2 cup dry white bread crumbs |
Directions:
1. Place short ribs in noncorrodible vessel. Combine ingredients for marinade and pour over ribs; marinate, covered, for 24 hours in the refrigerator, turning them once. Remove from marinade; pat dry and reserve marinade for later.
2. Heat oil in an 8 quart casserole, wide enough 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 minutes a side or until they are golden brown all over. Remove them to a plate. In the remaining oil saute the onions, celery, carrots, and turnips for 10 minutes, stirring frequently with a wooden spoon. Add the chili powder, tomato paste, broth and reserved marinade and boil, over medium heat for 5 minutes or until 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 minutes or until 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 warm, over low heat. Reheat ribs in sauce.
3. Second time around: Preheat the broiler. Combine all the coating ingredients and spread them
4. over the short ribs. Broil short ribs, 4 inches away from heat source, for 3 to 4 minutes or until lightly browned. Serve immediately with sauce.
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