DEVILED BEEF SHORT RIBS
Provided by Food Network
Categories main-dish
Time P1DT2h30m
Yield 6 to 8 servings
Number Of Ingredients 23
Steps:
- Place short ribs in noncorrodible vessel. Combine ingredients for marinade and pour over ribs; marinate, covered, for 24 hours in the 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.
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Kathe Dela Rosa
k82@gmail.comThese ribs were so good, I ate two servings! The meat was fall-off-the-bone tender and the sauce was perfect.
Moti Rai
raimoti@yahoo.comI followed the recipe exactly and the ribs turned out dry and tough. I'm not sure what went wrong.
Samer Saab
s.s@yahoo.comThese ribs were a big hit at my party! Everyone loved them. I will definitely be making them again.
Johannes Fillipu5
fillipu5.johannes6@hotmail.frThe ribs were delicious, but the sauce was a little too sweet for my taste. I would probably cut the amount of brown sugar in half next time.
C B C
c-c47@gmail.comAmazing!
TAZ 303 NATIVE
t1@yahoo.comThese ribs were a bit too spicy for my taste, but my husband loved them. I think next time I'll use less cayenne pepper.
Zahra hussain
hz@gmail.comI love this recipe! It's so easy to make and the ribs always turn out perfect. I especially love the tangy sauce.
Kevin Ortiz
k-o@gmail.comThese ribs were easy to make and turned out great! The sauce was especially delicious. I served them with mashed potatoes and green beans, and it was a perfect meal.
TRAINER CHARBEL HAJJ
t-h@yahoo.comMeh.
Njabz Mthimkhulu
njabzmthimkhulu@gmail.comWow! These ribs were amazing! The meat was so tender and juicy, and the sauce was perfect. I will definitely be making this recipe again and again.
Sabina Oli
s49@hotmail.co.ukThe ribs were a bit tough, but the flavor was good. I think I would cook them for a little longer next time.
Aprisha Lama
l.aprisha73@yahoo.comThese short ribs were fall-off-the-bone tender and packed with flavor. The sauce was tangy and sweet, with a nice kick of heat. It was easy to make and a big hit with my family. I will definitely be making this again!