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Categories:
short ribs kosher salt carrots celery onion garlic bay leaf rosemary chicken broth red wine vinegar dry mustard honey water kosher salt Bread garlic parsley extra-virgin olive oil freshly ground black pepper
Viewed: 57 - Published at: 4 years agoIngredients
- 8 pieces English cut beef short ribs, about 6 pounds
- Kosher salt and freshly ground black pepper
- 2 medium carrots, peeled and sliced
- 2 ribs celery, sliced
- 1 large onion, quartered
- 6 cloves garlic, crushed
- 1 bay leaf
- 1 sprig fresh rosemary
- 21/2 cups homemade chicken broth or low-sodium canned
- 1/3 cup red wine vinegar
- 1/3 cup dry mustard
- 1/3 cup honey
- 1 tablespoon water
- 1 teaspoon kosher salt
- 5 ounces sourdough bread, crusts trimmed, and torn into large chunks
- 2 cloves garlic, minced
- 3 tablespoons minced fresh flat-leaf parsley
- 2 tablespoons extra-virgin olive oil
- Freshly ground black pepper
Method
- For ribs: Preheat oven to 350 degrees F.
- Lay short ribs meaty side up in a large roasting pan and season with salt and pepper.
- Scatter carrots, celery, onion, garlic, bay leaf, and rosemary around ribs.
- Add chicken broth and vinegar.
- Set pan directly over two burners and bring to a simmer over high heat.
- Place a sheet of parchment paper over ribs and transfer to oven.
- Cook until meat is fork-tender, about 2 hours.
- Remove from oven and let cool for 30 minutes.
- Increase oven temperature to 450 F.
- For coating: Whisk mustard with honey, water, and 1/2 teaspoon of salt.
- Pulse bread to coarse crumbs in a food processor.
- Add garlic, parsley, olive oil, remaining 1/2 teaspoon salt, and pepper to taste and pulse briefly to combine.
- Transfer mixture to a shallow bowl.
- Remove ribs from braising liquid and pat dry.
- Brush meaty side of each rib with mustard mixture, Press into bread crumb mixture to coat.
- Arrange ribs on a baking sheet and roast until bread crumbs are brown and crisp, 20 to 25 minutes.
- Serve hot or at room temperature.
- Calories: 1370
- Total Fat: 75 grams
- Saturated Fat: 30 grams
- Total Carbohydrate: 30 grams
- Protein: 136 grams
- Sodium: 1310 milligrams
- Cholesterol: 400 milligrams
- Fiber: 3 grams
