Short ribs al diavolo
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Short ribs al diavolo
  Ribs    Italian  
Last updated 6/12/2012 1:22:50 AM. Recipe ID 55650. Report a problem with this recipe.
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      Title: Short ribs al diavolo
 Categories: Meats, Italian
      Yield: 4 Servings
           -JUDI M. PHELPS (G.PHELPS1)
      4 lb Beef short ribs
    1/4 c  Butter; melted
      2    Cloves garlic; mashed
      1 oz Salt pork; diced
     12    Fresh parsley sprigs; leaves
           -only, finely chopped
    1/2 c  All-purpose flour; sifted
      2    Eggs, beaten
    1/2 c  Bread crumbs; sifted
      1 ts Salt; optional
    1/3 ts Ground black pepper
    1/3 ts Red pepper; crushed
           Olive oil
           Juice of 1 fresh lemon
      3 tb Prepared french mustard
     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.

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Recipe ID 55650 (Apr 03, 2005)

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