Deviled Beef Short Ribs Recipe

Name: Deviled Beef Short Ribs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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.

395

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 23 ingredients. The key ingredients include: 6 pounds short ribs (have butcher cut them into serving sized pieces), For marinade, 2 tablespoons olive oil, 2 cups red wine, and more.

Yes, Deviled Beef Short Ribs falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Deviled Beef Short Ribs

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