Ease of preparation rating: Medium
Yield: 3 servings.
Ingredients:
1 side of beef short ribs, approximately 1kg (2.2 lbs)
½ cup (120ml) Dijon mustard
¼ cup (60ml) olive oil
2 tablespoons (30ml) paprika
1 teaspoon (5ml) crushed red pepper
2 tablespoons (30ml) garlic, chopped
1 tablespoon (15ml) thyme, chopped
1 tablespoon (15ml) oregano, chopped
Salt and pepper, to taste
Method:
Season beef short ribs with salt and pepper.
Rub Dijon all over the meat.
In a food processor, mix together oil, paprika, crushed red pepper, garlic, salt, pepper, thyme and oregano.
Pour marinade over the Dijon and rub it into the meat.
Let the meat marinate for 1 hour.
Preheat the oven to 375oF (190oC).
Place ribs on a baking tray lined with aluminum foil.
Place ribs in the oven and cook for 30 minutes.
Remove ribs from oven and cover with aluminum foil.
Place ribs back in oven, reduce heat to 325oF (165oC) and cook for 3 hours.
Remove ribs from oven and let rest for 10 minutes.
Cut behind the bones to make individual ribs.
Drizzle with olive oil, and season with salt and pepper.
Place ribs flesh side down on a hot grill and sear both sides for 3-4 minutes.
Once both sides are slightly charred, remove from grill.
Serve immediately.
