Yield: 1 Servings
Place short ribs in noncorrodible vessel, covered, for 24 hours in the combine ingredients for marinade and pour over ribs; marinate -- 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.
Yield: 6 to 8 servings
Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserve MC Busted by Gail Shermeyer by TVFN Website on April 11, 1997 Recipe by: COOKING MONDAY TO FRIDAY SHOW #MF6674 Posted to MC-Recipe Digest V1 #606 by 4paws@... (Shermeyer-Gail) on May 12, 1997