Deviled Short Ribs
|Spicy brown mustard||6 Tablespoon|
|Cider vinegar||2 Tablespoon|
|Green jalapeno chili sauce||2 Tablespoon|
|Worcestershire sauce||2 Teaspoon|
|Beef chuck short ribs||4 Pound|
|Ground black pepper||3⁄4 Teaspoon|
|Fresh bread crumbs||1 1⁄2 Cup (24 tbs) (3 Slices Bread)|
1. In small bowl, combine 3 tablespoons mustard, vinegar, 1 tablespoon jalapeno sauce, and Worcestershire; with wire whisk, whisk until blended. Transfer to ziptight plastic bag; add short ribs, turning to coat. Seal bag, pressing out as much air as possible. Refrigerate at least 1 hour or up to 24 hours to marinate.
2. Preheat oven to 425°F Arrange ribs on rack in medium roasting pan (14" by 10"); brush with remaining marinade. Roast 40 minutes. Turn oven control to 325°F; roast 1 hour 20 minutes longer.
3. In small bowl, combine remaining 3 tablespoons mustard, remaining 1 tablespoon jalapeno sauce, and pepper. Brush on tops of ribs. Press bread crumbs onto coated ribs; roast until crumbs are crisp and lightly browned, 45 minutes longer.