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.
- Portion size 6 servings
Ingredients
Method
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.
Nutritional facts <b>Per serving:</b> about
- Sodium 738 mg
- Protein 26 g
- Calories 309.0
- Total fat 20 g
- Cholesterol 62 mg
- Saturated fat 7 g
- Total carbohydrate 6 g
%RDI
- Iron 19.0
- Folate 6.0
- Calcium 4.0
- Vitamin A 1.0
- Vitamin C 8.0
