Deviled Short Ribs

Directions

1. 1
   For ribs: Preheat oven to 350 degrees F.
2. 2
   Lay short ribs meaty side up in a large roasting pan and season with salt and pepper.
3. 3
   Scatter carrots, celery, onion, garlic, bay leaf, and rosemary around ribs.
4. 4
   Add chicken broth and vinegar.
5. 5
   Set pan directly over two burners and bring to a simmer over high heat.
6. 6
   Place a sheet of parchment paper over ribs and transfer to oven.
7. 7
   Cook until meat is fork-tender, about 2 hours.
8. 8
   Remove from oven and let cool for 30 minutes.
9. 9
   Increase oven temperature to 450 F.
10. 10
    For coating: Whisk mustard with honey, water, and 1/2 teaspoon of salt.
11. 11
    Pulse bread to coarse crumbs in a food processor.
12. 12
    Add garlic, parsley, olive oil, remaining 1/2 teaspoon salt, and pepper to taste and pulse briefly to combine.
13. 13
    Transfer mixture to a shallow bowl.
14. 14
    Remove ribs from braising liquid and pat dry.
15. 15
    Brush meaty side of each rib with mustard mixture, Press into bread crumb mixture to coat.
16. 16
    Arrange ribs on a baking sheet and roast until bread crumbs are brown and crisp, 20 to 25 minutes.
17. 17
    Serve hot or at room temperature.
18. 18
    Calories: 1370
19. 19
    Total Fat: 75 grams
20. 20
    Saturated Fat: 30 grams
21. 21
    Total Carbohydrate: 30 grams
22. 22
    Protein: 136 grams
23. 23
    Sodium: 1310 milligrams
24. 24
    Cholesterol: 400 milligrams
25. 25
    Fiber: 3 grams