Marinated Short Ribs
Succulent marinated beef short ribs are roasted to render out most of the fat, leaving juicy, deliciously spiced meat. Buy thick-cut short ribs, at least 2 inches (5 cm) thick, known as "flanken-style" at Jewish butcher shops. You can separate them into one-rib pieces if you like.
Servings: 6
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 309 |
| pro | 26 g |
| total fat | 20 g |
| sat. fat | 7 g |
| carb | 6 g |
| fibre | 1 g |
| chol | 62 mg |
| sodium | 738 mg |
| % RDI: | - |
| calcium | 4% |
| iron | 19% |
| vit A | 1% |
| vit C | 8% |
| folate | 6% |
-
4 lb (2kg) beef short ribs
3 cloves garlic, minced
2 tbsp (25 mL) Dijon mustard
2 tbsp (25 mL) vegetable oil
2 tbsp (25 mL) lemon juice
4 tsp (20 mL) chopped fresh thyme (or 11/2 tsp/7 mL dried)
1-1/2 tsp (7 mL) salt
1/2 tsp (2 mL) each pepper and ground cumin
1/4 tsp (1 mL) each cayenne pepper and ground cloves
3 onions, thickly sliced
Preparation:
Trim fat from ribs. In large bowl, stir together garlic, mustard, oil, lemon juice, thyme, salt, pepper, cumin, cayenne and cloves. Add ribs; stir to coat evenly. Mix in onions. Cover and refrigerate for at least 8 hours or for up to 2 days.
Reserving onions and marinade, place ribs, bone side down, in large roasting pan. Roast in 425°F (220°C) oven until browned, about 30 minutes; add reserved onions and marinade. Cover with lid or foil; reduce oven temperature to 350°F (180°C) and roast for 1 hour.
Uncover and baste with pan juices; roast until onions are lightly browned and meat is very tender, about 30 minutes. Using slotted spoon, transfer meat and onions to serving platter. Spoon off fat from juices and pour over ribs.
Additional Information
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