*  Exported from  MasterCook  *
 
                           SHORT RIBS AL DIAVOLO
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Meats                            Italian
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         -JUDI M. PHELPS (G.PHELPS1)
    4       lb           Beef short ribs
      1/4   c            Butter -- melted
    2                    Cloves garlic -- mashed
    1       oz           Salt pork -- diced
   12                    Fresh parsley sprigs -- leaves
                         -only, finely chopped
      1/2   c            All-purpose flour -- sifted
    2                    Eggs, beaten
      1/2   c            Bread crumbs -- sifted
    1       t            Salt -- optional
      1/3   ts           Ground black pepper
      1/3   ts           Red pepper -- crushed
                         Olive oil
                         Juice of 1 fresh lemon
    3       T            Prepared french mustard
 
      Cut the short ribs into serving pieces and trim off all fat and skim. Or
   have butcher do this for you.
    Preheat oven to 350 degrees.  Make a mixture of butter, garlic, salt pork,
   and parsley; set aside.
    Arrange the ribs in a broiler pan.  Cook in the oven for 15 minutes. Turn
   the ribs and cook for 15 minutes longer. Lift out ribs and discard fat.
   
      Dust ribs with the flour, shaking off any excess.
    Dip them into beaten eggs, then into bread crumbs.
    Sprinkle with salt, black pepper, and crushed red pepper. Place the ribs
   in a roasting pan and spoon olive oil over the ribs, turning them so they
   are coated with oil. Then spoon the butter mixture over the top. Bake for
   40 minutes.  Combine lemon juice and mustard and spoon this mixture over
   the ribs.
    Cover the pan and cook for about 5 minutes more, or until meat is tender.
   Arrange ribs on a warm platter and spoon drippings and gravy over top. Nice
   with a bottle of Barolo with this.
   
      Source:  Leone’s Italian Cookbook
  
 
 
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