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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