Short ribs al diavolo
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| -JUDI M. PHELPS (G.PHELPS1) | ||
| 4 | pounds | Beef short ribs |
| ¼ | cup | Butter; melted |
| 2 | Cloves garlic; mashed | |
| 1 | ounce | Salt pork; diced |
| 12 | Fresh parsley sprigs; leaves only, finely chopped | |
| ½ | cup | All-purpose flour; sifted |
| 2 | Eggs, beaten | |
| ½ | cup | Bread crumbs; sifted |
| 1 | teaspoon | Salt; optional |
| ⅓ | teaspoon | Ground black pepper |
| ⅓ | teaspoon | Red pepper; crushed |
| Olive oil | ||
| Juice of 1 fresh lemon | ||
| 3 | tablespoons | Prepared french mustard |
Directions
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: Leone's Italian Cookbook