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Ingredientes
- 4 lb Beef short ribs
- 1/4 c. Butter, melted
- 2 x Cloves garlic, mashed
- 1 ounce Salt pork, diced
- 12 x Fresh parsley sprigs, leaves only, finely minced
- 1/2 c. All-purpose flour, sifted
- 2 x Large eggs, beaten
- 1/2 c. Bread crumbs, sifted
- 1 tsp Salt, optional
- 1/3 tsp Grnd black pepper
- 1/3 tsp Red pepper, crushed
- Â Â Extra virgin olive oil
- Â Â Juice of 1 fresh lemon
- 3 Tbsp. Prepared french mustard
Direcciones
- Cut the short ribs into serving pcs and trim off all fat and skim. Or possibly have butcher do this for you.
- Preheat oven to 350 degrees. Make a mix of butter, garlic, salt pork, and parsley; set aside.
- Arrange the ribs in a broiler pan. Cook in the oven for 15 min. Turn the ribs and cook for 15 min longer. Lift out ribs and throw away fat.
- Dust ribs with the flour, shaking off any excess.
- Dip them into beaten Large eggs, then into bread crumbs.
- Sprinkle with salt, black pepper, and crushed red pepper. Place the ribs in a roasting pan and spoon extra virgin olive oil over the ribs, turning them so they are coated with oil. Then spoon the butter mix over the top. Bake for 40 min. Combine lemon juice and mustard and spoon this mix over the ribs.
- Cover the pan and cook for about 5 min more, or possibly till meat is tender.
- Arrange ribs on a hot platter and spoon drippings and gravy over top. Nice with a bottle of Barolo with this.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 423g | |
| Recipe makes 4 servings | |
| Calories 1596 | |
| Calories from Fat 1268 | 79% |
| Total Fat 140.98g | 176% |
| Saturated Fat 62.54g | 250% |
| Trans Fat 0.0g | |
| Cholesterol 392mg | 131% |
| Sodium 1189mg | 50% |
| Potassium 892mg | 25% |
| Total Carbs 23.18g | 6% |
| Dietary Fiber 1.6g | 5% |
| Sugars 1.22g | 1% |
| Protein 55.36g | 89% |
