Deviled Beef Short Ribs
These rich, ultratender, spicy, crumb-coated short ribs sounded like a perfect late-winter dish. But the devil was in the details
Why This Recipe Works
“Deviling” food usually involves flavoring with some combination of mustard (dry or prepared), black pepper, and other seasonings, but for our deviled short ribs we really wanted to feel the heat. For tender meat and fully rendered fat, we first roast the seasoned ribs meat side down in a covered baking dish in a low oven. After cranking the heat and pouring off the juices, we brush the ribs with a potent mixture of dry and prepared mustards, citrus, brown sugar, and pureed jalapeños. A few rounds of brushing and roasting creates a browned crust, and for even more crunch we finish the ribs with a coating of crunchy, buttery panko bread crumbs bolstered with fresh parsley and lemon zest.
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