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Receta Deviled Beef Short Ribs

Name: Deviled Beef Short Ribs
Ingredients: 6 lb short ribs (have butcher cut them into serving sized pcs); 2 Tbsp. extra virgin olive oil; 2 c. red wine; 4 x garlic cloves minced; 2 Tbsp. dry mustard; 1 tsp grnd coriander; 1/2 tsp dry thyme; 1 tsp freshly-grated ginger; 2 x bay leaves; 6 Tbsp. molasses; 1/4 c. red wine vinegar; 1/3 c. vegetable oil; 3/4 c. flour; 1 c. finely-diced onion; 1/2 c. finely-diced celery; 1/2 c. finely-diced carrots; 1/2 c. finely-diced turnips; 1 Tbsp. chili pwdr; 1/4 c. tomato paste; 2 c. beef broth Salt to taste Freshly-grnd black pepper to taste; 1/2 c. prepared chili sauce; 1/4 c. Dijon mustard; 2 Tbsp. white horseradish; 1/2 c. dry white bread crumbs

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Raciónes: 6

Ingredientes

6 lb short ribs (have butcher cut them into serving sized pcs)
2 Tbsp. extra virgin olive oil
2 c. red wine
4 x garlic cloves minced
2 Tbsp. dry mustard
1 tsp grnd coriander
1/2 tsp dry thyme
1 tsp freshly-grated ginger
2 x bay leaves
6 Tbsp. molasses
1/4 c. red wine vinegar
1/3 c. vegetable oil
3/4 c. flour
1 c. finely-diced onion
1/2 c. finely-diced celery
1/2 c. finely-diced carrots
1/2 c. finely-diced turnips
1 Tbsp. chili pwdr
1/4 c. tomato paste
2 c. beef broth Salt to taste Freshly-grnd black pepper to taste
1/2 c. prepared chili sauce
1/4 c. Dijon mustard
2 Tbsp. white horseradish
1/2 c. dry white bread crumbs

Direcciones

Place short ribs in non-corrodible vessel. Combine ingredients for marinade and pour over ribs; marinate, covered, for 24 hrs in the refrigerator, turning them once. Remove from marinade; pat dry and reserve marinade for later.
Heat oil in an 8-qt casserole, wide sufficient 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 min a side or possibly till they are golden all over. Remove them to a plate.
In the remaining oil saute/fry the onions, celery, carrots, and turnips for 10 min, stirring frequently with a wooden spoon. Add in the chili pwdr, tomato paste, broth and reserved marinade and boil, over medium heat for 5 min or possibly till 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 min or possibly till 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 hot, 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 min or possibly till lightly browned. Serve immediately with sauce.
This recipe yields 6 to 8 servings.
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