Short Ribs Al Diavolo
Submitted by tsbeeman
Italian-style short ribs al diavolo, breaded and roasted with garlic, salt pork, crushed red pepper, and a sharp lemon-mustard finish. Fall-off-the-bone beef with a fiery, crispy crust.
YIELD
4 servingsPREP
15 minCOOK
1 hrsREADY
1 hrs“Al diavolo” means “devil style” in Italian, and these short ribs earn every bit of that name.
Four pounds of beef short ribs get an initial roast to render out the fat, then get dusted in flour, dipped in egg, and coated in breadcrumbs. A generous hit of crushed red pepper brings the heat, while a garlic-butter-salt pork mixture basted over the top adds layers of savory richness that just won’t quit.
The final move is what seals the deal: a sharp lemon juice and French mustard drizzle right at the end, cutting through all that richness with a bright, tangy punch.
Kitchen Tips
- Trim the ribs well and render the fat in the first 30-minute roast. Discard all drippings before breading
- Use fine, dry breadcrumbs for the crispiest crust that holds up during the long bake
- The lemon-mustard finish goes on in the last 5 minutes. Don’t add it too early or the acid will toughen the meat
- Serve over creamy polenta or with crusty bread to soak up those pan drippings
Ingredients
Directions
Cut the short ribs into serving pieces and trim off all fat and skim or have butcher do this for you.
Preheat oven to 350℉ (180℃). Make a mixture of butter, garlic, salt pork, and parsley; set aside.
Arrange the ribs in a broiler pan.
Cook in the oven for 15 minutes. Turn the ribs and cook for 15 minutes longer.
Lift out ribs and discard fat. Dust ribs with the flour, shaking off any excess.
Dip them into beaten eggs, then into bread crumbs.
Sprinkle with salt, black pepper, and crushed red pepper.
Place the ribs in a roasting pan and spoon olive oil over the ribs, turning them so they are coated with oil.
Then spoon the butter mixture over the top. Bake for 40 minutes.
Combine lemon juice and mustard and spoon this mixture over the ribs.
Cover the pan and cook for about 5 minutes more, or until meat is tender.
Arrange ribs on a warm platter and spoon drippings and gravy over top.
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