Slow-Cooked Mustardy Short Ribs
- 14 cup olive oil
- 1 garlic clove, minced
- 1 teaspoon salt
- 1 teaspoon fresh ground black pepper
- 1 pinch dried oregano
- 12 beef short ribs, cut into 3-inch lengths
- 3 tablespoons grainy mustard
- 12 cup dijon-style mustard
- 12 cup orange juice
- 2 12 cups fresh breadcrumbs
- 12 cup minced flat-leaf Italian parsley
- Preheat oven to 375 degrees.
- Whisk together oil, garlic, salt, pepper and oregano in a large bowl.
- Place the ribs in the bowl and turn to coat all over with the marinade.
- Move the ribs so that they make one layer in a large roasting pan.
- Drizzle any remaining marinade over them.
- Roast for about one hour, turning once.
- If ribs are not deeply golden, add 15 minutes to cooking time.
- Remove from the oven; set aside to cool for 30 minutes.
- Whisk together the two mustards and orange juice in a bowl.
- Toss together breadcrumbs and parsley on a plate.
- Dip each rib into the mustard mixture to coat.
- Roll each one in the breadcrumbs.
- Place ribs in a new roasting pan.
- Pour the fat from the first roasting pan into a saucepan.
- Add some extra orange juice to it, bring to a boil, scraping up the bits of meat clinging to the bottom of the pan.
- Then, drizzle these pan drippings over the ribs.
- Put the ribs back in the oven; bake until the coating is golden, 30 to 35 minutes longer.
- Serve right away, still hot.
olive oil, garlic, salt, fresh ground black pepper, oregano, beef short ribs, grainy mustard, mustard, orange juice, fresh breadcrumbs, flatleaf italian parsley
Taken from www.food.com/recipe/slow-cooked-mustardy-short-ribs-414748 (may not work)