Subject: Deviled Short Ribs
From: Unicorn (unicorn@indenial.com)
Date: Thu Nov 21 2002 - 08:37:49 EST
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FOOD FUNNY
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Here's a good one from reader Janet DeLancey:
My husband and I were members of the L.A. Philharmonic (now retired)
for many years. Saturday mornings we would have to get up and put on
our black "uniforms" and drive downtown to play a children's concert.
An hour later we would drive back home, stopping at the same coffee
shop for breakfast. We got to know one waitress very well and we
always got her table. One day after taking our order she said, "I'm
leaving this job and going back home. Would you mind telling me what
you do every Saturday morning dressed like that?" We told her we were
musicians and had just played a children's concert. She said, "Oh
thank goodness!" Pointing to the mortuary across the street, she
said, "I thought you must be professional mourners."
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TODAY'S RECIPE
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Beef is the meat of choice in much of the American heartland, and
everybody there loves ribs. If, like me, you prefer the taste of meat
to the taste of thick, sticky, sweet sauce, then you'll like this
recipe.
Deviled Short Ribs
2 - 4 cloves garlic, finely chopped
1 small onion, finely chopped
1/4 cup (60 ml) fresh lemon juice
1/4 cup (60 ml) vegetable oil
1/4 cup (60 ml) Dijon-style mustard
Salt and freshly ground pepper to taste
3 - 4 lbs (1.3 - 1.8 Kg) beef short ribs, about
4 inches (10 cm) long
Combine all ingredients except the ribs in a large mixing bowl and
stir to combine. Add the ribs and turn them to coat with the
marinade. Marinate at room temperature for 2 to 3 hours or
refrigerated overnight, turning occasionally. Arrange the ribs fat
side up on a rack in a large shallow roasting pan. Discard the
remaining marinade. Roast in a preheated 400F (200C) for 20 minutes.
Reduce the heat to 350F (180C) and cook an additional 1 hour and 15
minutes, until the meat is tender and has shrunk revealing the ends of
the bones. Serves 4 to 6.
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