Short Ribs Al Diavolo

Recipe Ingredients

4 lbs	1816g / 64oz	Beef short ribs
1/4 cup	49g / 1.7oz	Butter - melted
2		Garlic - mashed
1 oz	28g	Salt pork - diced
12		Fresh parsley sprigs - leaves
		Finely chopped
1/2 cup	31g / 1.1oz	All-purpose flour - sifted
2		Eggs - beaten
1/2 cup	73g / 2.6oz	Bread crumbs - sifted
1 teaspoon	5ml	Salt - optional
1/3 teaspoon	1.7ml	Ground black pepper
1/3 teaspoon	1.7ml	Red pepper - crushed
		Olive oil
1		Fresh lemon - juice of
3 tablespoons	45ml	Prepared French mustard

Recipe Instructions

Cut the short ribs into serving pieces and trim off all fat and skim. Or have butcher do this for you.

Preheat oven to 350F.

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. Nice with a bottle of Barolo with this.

Source:
Leone's Italian Cookbook

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