Prep 15 mins
Cook 1 hr 45 mins
Found this recipe in the Pontiac Daily Leader - I do love short ribs :)
- 1⁄4 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
- 1⁄2 cup dijon-style mustard
- 1⁄2 cup orange juice
- 2 1⁄2 cups fresh breadcrumbs
- 1⁄2 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.