Short Ribs Al Diavolo
Yield
4 servingsPrep
15 minCook
1 hrsReady
1 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | pounds |
beef, short ribs
|
|
| ¼ | cup |
butter
melted |
|
| 2 | Cloves |
garlic
mashed |
*
|
| 1 | ounce |
salt pork
diced |
|
| 12 | sprigs |
parsley leaves
fresh, finely chopped |
|
| ½ | cup |
all-purpose flour
sifted |
|
| 2 | large |
eggs
beaten |
|
| ½ | cup |
bread crumbs
sifted |
|
| 1 | teaspoon |
salt
optional |
|
| ⅓ | teaspoon |
black pepper
ground |
|
| ⅓ | teaspoon |
red pepper flakes
crushed |
|
| 1 | x |
olive oil
|
*
|
| 1 | x |
lemon juice
|
*
|
| 3 | tablespoons |
french mustard
|
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.8 | kg |
beef, short ribs
|
|
| 59 | ml |
butter
melted |
|
| 2 | Cloves |
garlic
mashed |
*
|
| 28.9 | ml/g |
salt pork
diced |
|
| 12 | sprigs |
parsley leaves
fresh, finely chopped |
|
| 118 | ml |
all-purpose flour
sifted |
|
| 2 | large |
eggs
beaten |
|
| 118 | ml |
bread crumbs
sifted |
|
| 5 | ml |
salt
optional |
|
| 1.7 | ml |
black pepper
ground |
|
| 1.7 | ml |
red pepper flakes
crushed |
|
| 1 | x |
olive oil
|
*
|
| 1 | x |
lemon juice
|
*
|
| 45 | ml |
french mustard
|
* |
Directions
Cut the short ribs into serving pieces and trim off all fat and skim or have butcher do this for you.
Preheat oven to 350℉ (180℃). Make a mixture of butter, garlic, salt pork, and parsley; set aside.
Arrange the ribs in a broiler pan.
Cook in the oven for 15 minutes. Turn the ribs and cook for 15 minutes longer.
Lift out ribs and discard fat. Dust ribs with the flour, shaking off any excess.
Dip them into beaten eggs, then into bread crumbs.
Sprinkle with salt, black pepper, and crushed red pepper.
Place the ribs in a roasting pan and spoon olive oil over the ribs, turning them so they are coated with oil.
Then spoon the butter mixture over the top. Bake for 40 minutes.
Combine lemon juice and mustard and spoon this mixture over the ribs.
Cover the pan and cook for about 5 minutes more, or until meat is tender.
Arrange ribs on a warm platter and spoon drippings and gravy over top.
