Recipe by loof
No barbecue sauce on these ribs but you'll still need the napkins!
Top Review by Gatorbek
This was really good, and made enough to feed an army! The sauce came out a bit thick for our tastes, I'll probably use a little less flour next time. I added some extra beef stock, but it was still thick. The flavor was excellent and the ribs came out so good. The whole house smelled great, too!
- 5 lbs beef ribs
- 1⁄2 cup dry white wine
- 1⁄4 cup Dijon mustard
- 1 cup breadcrumbs
- 2 tablespoons chopped green onions
- 1⁄4 cup unsalted butter
- 1⁄4 cup flour
- 1⁄2 cup beef broth
- 1 tablespoon beef bouillon granules
- 1⁄2 cup whipping cream
- salt and pepper
Directions See How It's Made
- Season the ribs with salt and pepper. Place on a greased rack on a roasting pan and bake at 450 degrees for 30 minutes.
- Turn the ribs and bake at 300 degrees for 30 more minutes. Remove from oven. Reduce oven temperature to 200 degrees.
- Mix Dijon mustard and wine in a small bowl. Coat the ribs with this mixture and sprinkle with breadcrumbs.
- Bake at 200 degrees for 1 hour.
- Saute the onions in the butter in a small saucepan until onions are translucent.
- Add the flour and stir until combined.
- Stir in the broth and the beef granules. Simmer until thickened, stirring constantly.
- Add the whipping cream and mix well. Simmer just until heated through, stirring constantly.
- Spoon sauce over ribs to serve.