Deviled Beef Short Ribs

Name: Deviled Beef Short Ribs
Yield: Serves 4 to 6
Ingredients: 2/3 cup, yellow mustard; 1/3 cup, orange juice; 1/3 cup, packed light brown sugar; 1-2 , jalapeño chiles, stemmed, seeds reserved, and roughly chopped; 4 teaspoons, dry mustard; 1 teaspoon, grated lemon zest; 1 tablespoon, lemon juice; 2 teaspoons, black pepper; 1/2 teaspoon, cayenne pepper; 1 tablespoon, table salt; 1 tablespoon additional, black pepper; 5 pounds bone-in, English-style short ribs, bones 4 to 5 inches long, 1 to 1 1/2 inches of meat on top of bone, trimmed; 2 tablespoons, unsalted butter; 1 1/2 cups, panko bread crumbs; 1 tablespoon, chopped fresh parsley

12 comments

Appears in Cook's Country April/May 2014, Cook's Country TV

Main Courses

Beef

These rich, ultratender, spicy, crumb-coated short ribs sounded like a perfect late-winter dish. But the devil was in the details

SERVES4 to 6

TIME4¼ hours

has video

WHY THIS RECIPE WORKS

“Deviling” food usually involves flavoring with some combination of mustard (dry or prepared), black pepper, and other seasonings, but for our deviled short ribs we really wanted to feel the heat. For tender meat and fully rendered fat, we ...

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