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    You are in: Home / Recipes / Slow-Cooked Mustardy Short Ribs Recipe
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    Slow-Cooked Mustardy Short Ribs

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs

    15 mins

    1 hr 45 mins

    Pinay0618's Note:

    Found this recipe in the Pontiac Daily Leader - I do love short ribs :)

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    Units: US | Metric


    1. 1
      Preheat oven to 375 degrees.
    2. 2
      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.
    3. 3
      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.
    4. 4
      Put the ribs back in the oven; bake until the coating is golden, 30 to 35 minutes longer. Serve right away, still hot.

    Ratings & Reviews:


    Nutritional Facts for Slow-Cooked Mustardy Short Ribs

    Serving Size: 1 (219 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 278.0
    Calories from Fat 105
    Total Fat 11.7 g
    Saturated Fat 1.8 g
    Cholesterol 0.0 mg
    Sodium 809.6 mg
    Total Carbohydrate 36.4 g
    Dietary Fiber 2.9 g
    Sugars 4.8 g
    Protein 6.9 g

    The following items or measurements are not included:

    beef short ribs

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