Ingredients
- 5 pounds meaty beef short ribs with the bones
- Kosher salt and freshly ground black pepper
- 3 c Homemade Chicken Stock (see recipe on Roast Chicken page) or canned broth
- 1/2 c dry red wine
- 3 T unbleached all-purpose flour
- 4 T Steak Butter or salted butter
- 1 c panko bread crumbs
- 2 1/2 T Dijon mustard
Directions
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Preheat the oven to 425°F. Season the short ribs on all sides with salt and pepper to taste. Arrange them in one layer in a roasting pan and roast for 30 minutes.
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Remove the ribs from the oven; reduce the oven temperature to 350°F. Drizzle the chicken stock and red wine over the ribs; cover the pan very tightly with a lid, parchment, or aluminum foil, and return it to the oven for 2 1/2 to 3 hours, or until the ribs are very tender.
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Remove the ribs from the oven. Discard the bones, transfer the ribs to a bowl, and cover with aluminum foil. Strain the pan juices into a gravy separator and pour off the fat. Transfer 2 cups of the liquid to a saucepan, reserving the remaining pan juices for another use (such a soup). Bring the liquid to a boil over high heat. Whisk together 1/4 cup water and the flour in a small bowl. Gradually whisk the flour mixture into the boiling pan juices and simmer the sauce for about 5 minutes.
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Meanwhile, melt the Steak Butter and combine it with the panko. Preheat the broiler to high. Arrange the ribs in one layer on a rimmed baking sheet. Spread each rib with some of the mustard and top with the panko mixture. Broil the ribs for 1 to 2 minutes, watching carefully, until the crumbs just begin to brown.
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To serve, spoon some of the sauce among 6 plates; divide the ribs on top, and serve the remaining sauce on the side.