INGREDIENTS

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

A Message from our Provider:

“Gratitude produces deep, abiding joy because we know that God is working in us, even through difficulties.”