Name: Deviled Beef Short Ribs (Mf)
Ingredients: None

Following, then, the holy fathers, we unite in teaching all men to confess the one and only Son, our Lord Jesus Christ. This selfsame one is perfect both in deity and in humanness; this selfsame one is also actually God and actually man, with a rational soul and a body. He is of the same reality as God as far as his deity is concerned and of the same reality as we ourselves as far as his humanness is concerned; thus like us in all respects, sin only excepted. Before time began he was begotten of the Father, in respect of his deity, and now in these 'last days,' for us and behalf of our salvation, this selfsame one was born of Mary the virgin, who is God-bearer in respect of his humanness. We also teach that we apprehend this one and only Christ-Son, Lord, only-begotten in two natures; and we do this without confusing the two natures, without transmuting one nature into the other, without dividing them into two separate categories, without contrasting them according to area or function. The distinctiveness of each nature is not nullified by the union. Instead, the 'properties' of each nature are conserved and both natures concur in one 'person' and in one reality. They are not divided or cut into two persons, but are together the one and only and only-begotten Word of God, the Lord Jesus Christ. Thus have the prophets of old testified; thus the Lord Jesus Christ himself taught us; thus the Symbol of Fathers has handed down to us.

Unknown Author

CATEGORY	CUISINE	TAG	YIELD
Meats		Beef-md	1	Servings

INGREDIENTS

None

INSTRUCTIONS

Place short ribs in noncorrodible vessel, covered, for 24 hours in the
combine ingredients for marinade and pour over ribs; marinate --
refrigerator, turning them once. remove from marinade; pat dry and reserve
marinade for later.
Heat oil in an 8 quart casserole, wide enough to accommodate the ribs in a
single layer. While the oil is heating up, dredge short ribs in flour and
shake off excess. Sear them for 5 minutes a side or until they are golden
brown all over. Remove them to a plate. In the remaining oil saute the
onions, celery, carrots, and turnips for 10 minutes, stirring frequently
with a wooden spoon. Add the chili powder, tomato paste, broth and reserved
marinade and boil, over medium heat for 5 minutes or until slightly
reduced. Season to taste with salt and pepper. Return the short ribs to the
casserole and cover. Braise over low heat for 1 hour and 45 minutes or
until fork tender. Remove the short ribs from the sauce and place them on a
large baking pan. Strain the sauce, through a sieve into a medium saucepan.
Skim off the fat, season to taste with salt and pepper and keep warm, over
low heat. Reheat ribs in sauce.
Second time around: Preheat the broiler. Combine all the coating
ingredients and spread them
over the short ribs. Broil short ribs, 4 inches away from heat source, for
3 to 4 minutes or until lightly browned. Serve immediately with sauce.
Yield: 6 to 8 servings
Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserve
MC Busted by Gail Shermeyer by TVFN Website on April 11, 1997
Recipe by: COOKING MONDAY TO FRIDAY SHOW #MF6674 Posted to MC-Recipe Digest
V1 #606 by 4paws@netrax.net (Shermeyer-Gail) on May 12, 1997

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