Deviled Beef Short Ribs

Recipe Ingredients

6 lbs	2724g / 96oz	Short ribs
		= (have butcher cut them into
		Serving sized pieces)
		Marinade
2 tablespoons	30ml	Olive oil
2 cups	474ml	Red wine
4		Garlic cloves - chopped
2 tablespoons	30ml	Dry mustard
1 teaspoon	5ml	Ground coriander
1/2 teaspoon	2.5ml	Dried thyme
1 teaspoon	5ml	Freshly-grated ginger
2		Bay leaves
6 tablespoons	90ml	Molasses
1/4 cup	59ml	Red wine vinegar
		Vegetables
1/3 cup	78ml	Vegetable oil
3/4 cup	46g / 1.6oz	Flour
1 cup	62g / 2.2oz	Finely-diced onion
1/2 cup	55g / 1.9oz	Finely-diced celery
1/2 cup	55g / 1.9oz	Finely-diced carrots
1/2 cup	73g / 2.6oz	Finely-diced turnips
1 tablespoon	15ml	Chili powder
1/4 cup	59ml	Tomato paste
2 cups	474ml	Beef broth
		Salt - to taste
		Freshly-ground black pepper - to taste
		Coating
1/2 cup	118ml	Prepared chili sauce
1/4 cup	59ml	Dijon mustard
2 tablespoons	30ml	White horseradish
1/2 cup	73g / 2.6oz	Dry white bread crumbs

Recipe Instructions

Place short ribs in non-corrodible 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.

This recipe yields 6 to 8 servings.

Source:
COOKING MONDAY TO FRIDAY with Michele Urvater - (Show # MF-6674) - - from the TV FOOD NETWORK

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