Deviled Beef Short Ribs

Total Time:
26 hr 30 min
24 hr
2 hr 30 min

6 to 8 servings

  • 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
  • For coating:
  • 1/2 cup prepared chili sauce
  • 1/4 cup Dijon mustard
  • 2 tablespoons white horseradish
  • 1/2 cup dry white bread crumbs
  • 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.

  • 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.

  • 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 minutes or until lightly browned. Serve immediately with sauce.

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