| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs |
Italian |
Meats, Italian |
4 |
Servings |
INGREDIENTS
|
|
-JUDI M. PHELPS (G.PHELPS1) |
| 4 |
lb |
Beef short ribs |
| 1/4 |
c |
Butter; melted |
| 2 |
|
Cloves garlic; mashed |
| 1 |
oz |
Salt pork; diced |
| 12 |
|
Fresh parsley sprigs; leaves only, finely chopped |
| 1/2 |
c |
All-purpose flour; sifted |
| 2 |
|
Eggs, beaten |
| 1/2 |
c |
Bread crumbs; sifted |
| 1 |
ts |
Salt; optional |
| 1/3 |
ts |
Ground black pepper |
| 1/3 |
ts |
Red pepper; crushed |
|
|
Olive oil |
|
|
Juice of 1 fresh lemon |
| 3 |
tb |
Prepared french mustard |
INSTRUCTIONS
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 degrees. 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. Nice
with a bottle of Barolo with this.
Source: Leone's Italian Cookbook
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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