Deviled Beef Short Ribs
By Jeremy SauerPublished on February 5, 2014
Time
4¼ hours
Yield
Serves 4 to 6
Ingredients
⅔ cup yellow mustard ⅓ cup orange juice ⅓ cup packed light brown sugar 1-2 jalapeño chiles, stemmed, seeds reserved, and roughly chopped4 teaspoons dry mustard 1 teaspoon grated lemon zest 1 tablespoon lemon juice 2 teaspoons black pepper ½ 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 ½ inches of meat on top of bone, trimmed2 tablespoons unsalted butter 1 ½ cups panko bread crumbs 1 tablespoon chopped fresh parsley
Before You Begin
English-style short ribs contain a single rib bone. For a milder sauce, use only one jalapeño and discard the seeds.
Instructions
- Adjust oven rack to middle position and heat oven to 325 degrees. Combine yellow mustard, orange juice, sugar, jalapeños and reserved seeds, dry mustard, lemon juice, and 2 teaspoons pepper in food processor and process until smooth, about 30 seconds; set aside. (Mustard mixture can be refrigerated for up to 1 week.)
- Combine 1 tablespoon salt, 1 tablespoon pepper, and cayenne in bowl. Sprinkle ribs all over with spice mixture. Arrange ribs, meat side down, in 13 by 9-inch baking dish. Cover dish tightly with aluminum foil and roast until meat is nearly tender, about 3 hours.
- Meanwhile, melt butter in 12-inch skillet over medium-high heat. Add panko and cook, stirring often, until golden brown, about 3 minutes. Off heat, stir in parsley and lemon zest and transfer to shallow dish.
- Remove baking dish from oven and increase oven temperature to 425 degrees; transfer ribs to plate. Discard rendered fat and juices from dish. Brush meat (not bone) all over with one-fourth of mustard sauce and return ribs to dish, meat side up. Roast, uncovered, until beginning to brown, about 10 minutes. Brush meat again with one-third of remaining mustard sauce and continue to roast until well browned and completely tender, 10 to 15 minutes longer. Transfer ribs to serving platter, tent loosely with foil, and let rest for 15 minutes.
- Brush meat once more with half of remaining mustard sauce and roll in panko mixture, taking care to entirely coat meat. Serve, passing remaining mustard sauce separately.
Time
4¼ hoursYield
Serves 4 to 6Ingredients
⅔ cup yellow mustard
⅓ cup orange juice
⅓ 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
½ 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 ½ inches of meat on top of bone, trimmed
2 tablespoons unsalted butter
1 ½ cups panko bread crumbs
1 tablespoon chopped fresh parsley
Test Kitchen Techniques
Ingredients
⅔ cup yellow mustard
⅓ cup orange juice
⅓ 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
½ 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 ½ inches of meat on top of bone, trimmed
2 tablespoons unsalted butter
1 ½ cups panko bread crumbs
1 tablespoon chopped fresh parsley
Test Kitchen Techniques
Ingredients
⅔ cup yellow mustard
⅓ cup orange juice
⅓ 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
½ 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 ½ inches of meat on top of bone, trimmed
2 tablespoons unsalted butter
1 ½ cups panko bread crumbs
1 tablespoon chopped fresh parsley
Test Kitchen Techniques
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 first roast the seasoned ribs meat side down in a covered baking dish in a low oven. After cranking the heat and pouring off the juices, we brush the ribs with a potent mixture of dry and prepared mustards, citrus, brown sugar, and pureed jalapeños. A few rounds of brushing and roasting creates a browned crust, and for even more crunch we finish the ribs with a coating of crunchy, buttery panko bread crumbs bolstered with fresh parsley and lemon zest.
Before You Begin
English-style short ribs contain a single rib bone. For a milder sauce, use only one jalapeño and discard the seeds.
Instructions
- Adjust oven rack to middle position and heat oven to 325 degrees. Combine yellow mustard, orange juice, sugar, jalapeños and reserved seeds, dry mustard, lemon juice, and 2 teaspoons pepper in food processor and process until smooth, about 30 seconds; set aside. (Mustard mixture can be refrigerated for up to 1 week.)
- Combine 1 tablespoon salt, 1 tablespoon pepper, and cayenne in bowl. Sprinkle ribs all over with spice mixture. Arrange ribs, meat side down, in 13 by 9-inch baking dish. Cover dish tightly with aluminum foil and roast until meat is nearly tender, about 3 hours.
- Meanwhile, melt butter in 12-inch skillet over medium-high heat. Add panko and cook, stirring often, until golden brown, about 3 minutes. Off heat, stir in parsley and lemon zest and transfer to shallow dish.
- Remove baking dish from oven and increase oven temperature to 425 degrees; transfer ribs to plate. Discard rendered fat and juices from dish. Brush meat (not bone) all over with one-fourth of mustard sauce and return ribs to dish, meat side up. Roast, uncovered, until beginning to brown, about 10 minutes. Brush meat again with one-third of remaining mustard sauce and continue to roast until well browned and completely tender, 10 to 15 minutes longer. Transfer ribs to serving platter, tent loosely with foil, and let rest for 15 minutes.
- Brush meat once more with half of remaining mustard sauce and roll in panko mixture, taking care to entirely coat meat. Serve, passing remaining mustard sauce separately.
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