Slow-Cooked Mustardy Short Ribs Recipe

Name: Slow-Cooked Mustardy Short Ribs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ¼ cup olive oil; 1 garlic clove, minced; 1 teaspoon salt; 1 teaspoon fresh ground black pepper; 1 pinch dried oregano; 12 beef short ribs, cut into 3-inch lengths; 3 tablespoons grainy mustard; ½ cup dijon-style mustard; ½ cup orange juice; 2 ½ cups fresh breadcrumbs; ½ cup minced flat-leaf Italian parsley

Servings: persons

¼ cup olive oil
1 garlic clove, minced
1 teaspoon salt
1 teaspoon fresh ground black pepper
1 pinch dried oregano
12 beef short ribs, cut into 3-inch lengths
3 tablespoons grainy mustard
½ cup dijon-style mustard
½ cup orange juice
2 ½ cups fresh breadcrumbs
½ cup minced flat-leaf Italian parsley

1
Preheat oven to 375 degrees.
2
Whisk together oil, garlic, salt, pepper and oregano in a large bowl.
3
Place the ribs in the bowl and turn to coat all over with the marinade.
4
Move the ribs so that they make one layer in a large roasting pan.
5
Drizzle any remaining marinade over them.
6
Roast for about one hour, turning once.
7
If ribs are not deeply golden, add 15 minutes to cooking time.
8
Remove from the oven; set aside to cool for 30 minutes.
9
Whisk together the two mustards and orange juice in a bowl.
10
Toss together breadcrumbs and parsley on a plate.
11
Dip each rib into the mustard mixture to coat.
12
Roll each one in the breadcrumbs.
13
Place ribs in a new roasting pan.
14
Pour the fat from the first roasting pan into a saucepan.
15
Add some extra orange juice to it, bring to a boil, scraping up the bits of meat clinging to the bottom of the pan.
16
Then, drizzle these pan drippings over the ribs.
17
Put the ribs back in the oven; bake until the coating is golden, 30 to 35 minutes longer.
18
Serve right away, still hot.

1261

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.

How did you like this recipe?

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

You need 11 ingredients. The key ingredients include: ¼ cup olive oil, 1 garlic clove, minced, 1 teaspoon salt, 1 teaspoon fresh ground black pepper, and more.

Yes, Slow-Cooked Mustardy 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.

Slow-Cooked Mustardy Short Ribs

How did you like this recipe?

Frequently Asked Questions