Deviled Beef Short Ribs Recipe

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Servings: 6

Ingredients

Directions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. This recipe yields 6 to 8 servings.
  7. 0

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