Post by carnation037 on Jan 13, 2003 2:24:42 GMT -6
Beef is the meat of choice in much of the American heartland, and
everybody there loves ribs. If, like me, you prefer the taste of meat
to the taste of thick, sticky, sweet sauce, then you'll like this
recipe.
Deviled Short Ribs
2 - 4 cloves garlic, finely chopped
1 small onion, finely chopped
1/4 cup (60 ml) fresh lemon juice
1/4 cup (60 ml) vegetable oil
1/4 cup (60 ml) Dijon-style mustard
Salt and freshly ground pepper to taste
3 - 4 lbs (1.3 - 1.8 Kg) beef short ribs, about
4 inches (10 cm) long
Combine all ingredients except the ribs in a large mixing bowl and
stir to combine. Add the ribs and turn them to coat with the
marinade. Marinate at room temperature for 2 to 3 hours or
refrigerated overnight, turning occasionally. Arrange the ribs fat
side up on a rack in a large shallow roasting pan. Discard the
remaining marinade. Roast in a preheated 400F (200C) for 20 minutes.
Reduce the heat to 350F (180C) and cook an additional 1 hour and 15
minutes, until the meat is tender and has shrunk revealing the ends of
the bones. Serves 4 to 6.
everybody there loves ribs. If, like me, you prefer the taste of meat
to the taste of thick, sticky, sweet sauce, then you'll like this
recipe.
Deviled Short Ribs
2 - 4 cloves garlic, finely chopped
1 small onion, finely chopped
1/4 cup (60 ml) fresh lemon juice
1/4 cup (60 ml) vegetable oil
1/4 cup (60 ml) Dijon-style mustard
Salt and freshly ground pepper to taste
3 - 4 lbs (1.3 - 1.8 Kg) beef short ribs, about
4 inches (10 cm) long
Combine all ingredients except the ribs in a large mixing bowl and
stir to combine. Add the ribs and turn them to coat with the
marinade. Marinate at room temperature for 2 to 3 hours or
refrigerated overnight, turning occasionally. Arrange the ribs fat
side up on a rack in a large shallow roasting pan. Discard the
remaining marinade. Roast in a preheated 400F (200C) for 20 minutes.
Reduce the heat to 350F (180C) and cook an additional 1 hour and 15
minutes, until the meat is tender and has shrunk revealing the ends of
the bones. Serves 4 to 6.