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Deviled Short Ribs

Country.Chef's picture
  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.

Recipe Summary

Difficulty Level: 
Main Dish
Preparation Time: 
20 Minutes
Cook Time: 
60 Minutes
Ready In: 
80 Minutes

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Average: 4.2 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 4399 Calories from Fat 1892

% Daily Value*

Total Fat 210 g323.6%

Saturated Fat 64.5 g322.6%

Trans Fat 0 g

Cholesterol 1040 mg346.7%

Sodium 3215.6 mg134%

Total Carbohydrates 78 g26%

Dietary Fiber 2.6 g10.5%

Sugars 21.8 g

Protein 486 g971.2%

Vitamin A 0.4% Vitamin C 3.5%

Calcium 13.1% Iron 23.3%

*Based on a 2000 Calorie diet

Deviled Short Ribs Recipe