Deviled Beef Short Ribs

• 6 pounds short ribs (have butcher cut them into serving sized pieces)
• For marinade
• 2 tablespoons olive oil
• 2 cups red wine
• 4 cloves chopped garlic
• 2 tablespoons dry mustard
• 1 teaspoon ground coriander
• 1/2 teaspoon dried thyme
• 1 teaspoon freshly grated ginger
• 2 bay leaves
• 6 tablespoons molasses
• 1/4 cup red wine vinegar
• 1/3 cup vegetable oil
• 3/4 cup flour
• 1 cup finely diced onion
• 1/2 cup each finely diced celery, carrots and turnips
• 1 tablespoon chili powder
• 1/4 cup tomato paste
• 2 cups beef broth
• 1/2 cup prepared chili sauce
• 1/4 cup Dijon mustard
• 2 tablespoons white horseradish
• 1/2 cup dry white bread crumbs

1. Place short ribs in noncorrodible vessel.
2. Combine ingredients for marinade and pour over ribs; marinate, covered, for 24 hours in the refrigerator, turning them once.
3. Remove from marinade; pat dry and reserve marinade for later.
4. Heat oil in an 8 quart casserole, wide enough to accommodate the ribs in a single layer.
5. While the oil is heating up, dredge short ribs in flour and shake off excess.
6. Sear them for 5 minutes a side or until they are golden brown all over.
7. Remove them to a plate.
8. In the remaining oil saute the onions, celery, carrots, and turnips for 10 minutes, stirring frequently with a wooden spoon.
9. Add the chili powder, tomato paste, broth and reserved marinade and boil, over medium heat for 5 minutes or until slightly reduced.
10. Season to taste with salt and pepper.
11. Return the short ribs to the casserole and cover.
12. Braise over low heat for 1 hour and 45 minutes or until fork tender.
13. Remove the short ribs from the sauce and place them on a large baking pan.
14. Strain the sauce, through a sieve into a medium saucepan.
15. Skim off the fat, season to taste with salt and pepper and keep warm, over low heat.
16. Reheat ribs in sauce.
17. Second time around: Preheat the broiler.
18. Combine all the coating ingredients and spread them
19. over the short ribs.
20. Broil short ribs, 4 inches away from heat source, for 3 to 4 minutes or until lightly browned.
21. Serve immediately with sauce.

short ribs, marinade, olive oil, red wine, garlic, mustard, ground coriander, thyme, freshly grated ginger, bay leaves, molasses, red wine vinegar, vegetable oil, flour, onion, celery, chili powder, tomato paste, beef broth, chili sauce, dijon mustard, white horseradish, dry white bread crumbs

Taken from www.foodnetwork.com/recipes/deviled-beef-short-ribs-recipe.html (may not work)