Deviled Beef Short Ribs

Name: Deviled Beef Short Ribs
Yield: Serves 4 to 6
Ingredients: 2/3 cup, yellow mustard; 1/3 cup, orange juice; 1/3 cup, packed light brown sugar; 1-2 , jalapeño chiles, stemmed, seeds reserved, and roughly chopped; 4 teaspoons, dry mustard; 1 teaspoon, grated lemon zest; 1 tablespoon, lemon juice; 2 teaspoons, black pepper; 1/2 teaspoon, cayenne pepper; 1 tablespoon, table salt; 1 tablespoon additional, black pepper; 5 pounds bone-in, English-style short ribs, bones 4 to 5 inches long, 1 to 1 1/2 inches of meat on top of bone, trimmed; 2 tablespoons, unsalted butter; 1 1/2 cups, panko bread crumbs; 1 tablespoon, chopped fresh parsley

Main Courses
Beef

By Jeremy Sauer ･ Appears in Cook's Country April/May 2014, Cook's Country TV

These rich, ultratender, spicy, crumb-coated short ribs sounded like a perfect late-winter dish. But the devil was in the details

SERVES 4 to 6

TIME 4¼ hours

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