Ingredients Jump to Instructions ↓

  1. 6 lbs 2724g / 96oz Short ribs

  2. 2 tablespoons 30ml Olive oil

  3. 2 cups 474ml Red wine

  4. 4 Garlic cloves - chopped

  5. 2 tablespoons 30ml Dry mustard

  6. 1 teaspoon 5ml Ground coriander

  7. 1/2 teaspoon 2 1/2ml Dried thyme

  8. 1 teaspoon 5ml Freshly-grated ginger

  9. 2 Bay leaves

  10. 6 tablespoons 90ml Molasses

  11. 1/4 cup 59ml Red wine vinegar Vegetables

  12. 1/3 cup 78ml Vegetable oil

  13. 3/4 cup 46g / 1.6oz Flour

  14. 1 cup 62g / 2 1/5oz Finely-diced onion

  15. 1/2 cup 55g / 1.9oz Finely-diced celery

  16. 1/2 cup 55g / 1.9oz Finely-diced carrots

  17. 1/2 cup 73g / 2.6oz Finely-diced turnips

  18. 1 tablespoon 15ml Chili powder

  19. 1/4 cup 59ml Tomato paste

  20. 2 cups 474ml Beef broth Salt - to taste Freshly-ground black pepper - to taste Coating

  21. 1/2 cup 118ml Prepared chili sauce

  22. 1/4 cup 59ml Dijon mustard

  23. 2 tablespoons 30ml White horseradish

  24. 1/2 cup 73g / 2.6oz Dry white bread crumbs

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Place short ribs in non-corrodible 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. This recipe yields 6 to 8 servings.


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