Deviled Beef Short Ribs

Name: Deviled Beef Short Ribs
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

23 ingredients

21 steps

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.
2

Combine ingredients for marinade and pour over ribs; marinate, covered, for 24 hours in the refrigerator, turning them once.
3

Remove from marinade; pat dry and reserve marinade for later.
4

Heat oil in an 8 quart casserole, wide enough to accommodate the ribs in a single layer.
5

While the oil is heating up, dredge short ribs in flour and shake off excess.
6

Sear them for 5 minutes a side or until they are golden brown all over.
7

Remove them to a plate.
8

In the remaining oil saute the onions, celery, carrots, and turnips for 10 minutes, stirring frequently with a wooden spoon.
9

Add the chili powder, tomato paste, broth and reserved marinade and boil, over medium heat for 5 minutes or until slightly reduced.
10

Season to taste with salt and pepper.
11

Return the short ribs to the casserole and cover.
12

Braise over low heat for 1 hour and 45 minutes or until fork tender.
13

Remove the short ribs from the sauce and place them on a large baking pan.
14

Strain the sauce, through a sieve into a medium saucepan.
15

Skim off the fat, season to taste with salt and pepper and keep warm, over low heat.
16

Reheat ribs in sauce.
17

Second time around: Preheat the broiler.
18

Combine all the coating ingredients and spread them
19

over the short ribs.
20

Broil short ribs, 4 inches away from heat source, for 3 to 4 minutes or until lightly browned.
21

Serve immediately with sauce.