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

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