Short Ribs Al Diavolo

4 Servings

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Short Ribs Al Diavolo Ingredients

4 lb Beef short ribs	1/2 c Bread crumbs; sifted
1/4 c Butter; melted	1 ts Salt; optional
2 Cloves garlic; mashed	1/3 ts Ground black pepper
1 oz Salt pork; diced	1/3 ts Red pepper; crushed
12 Fresh parsley sprigs; leaves	Olive oil
1/2 c All-purpose flour; sifted	Juice of 1 fresh lemon
2 Eggs, beaten	3 tb Prepared french mustard

Instructions for Short Ribs Al Diavolo

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 degrees. 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: Leones Italian Cookbook From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini

Main Ingredient: Cuisine: Uncategorized