Posted by: Mimi Hiller 08-10-99 5:47 PM
Beef Short Ribs Al Diavolo
Yield: 4 servings
4 lb. Beef short ribs
1/4 cup Butter; melted
2 Cloves garlic; mashed
1 oz. Salt pork; diced
12 Fresh parsley sprigs; leaves only, finely chopped
1/2 cup All-purpose flour; sifted
2 Eggs, beaten
1/2 cup Bread crumbs; sifted
1 tsp. Salt; optional
1/3 tsp. Ground black pepper
1/3 tsp. Red pepper; crushed
Olive oil
Juice of 1 fresh lemon
3 Tbl. Prepared French mustard
Cut 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 ribs in a broiler pan and cook in oven for 15 minutes.
Turn ribs and cook for 15 minutes longer.
Lift out ribs and discard fat.
Dust ribs with flour, shaking off any excess.
Dip them into beaten eggs, then into bread crumbs.
Sprinkle with salt, black pepper, and crushed red pepper.
Place ribs in a roasting pan and spoon olive oil over ribs, turning them so they are coated with oil.
Spoon butter mixture over top.
Bake for 40 minutes.
Combine lemon juice and mustard and spoon this mixture over ribs.
Cover 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.
Source: Leone's Italian Cookbook