Deviled Short Ribs Recipe


Preparation Time20 MinCooking Time1 Hr 0 Min
Ready In1 Hr 20 MinDifficulty LevelMedium
Health IndexAverageCourse
MethodMain Ingredient


 Spicy brown mustard6 Tablespoon
 Cider vinegar2 Tablespoon
 Green jalapeno chili sauce2 Tablespoon
 Worcestershire sauce2 Teaspoon
 Beef chuck short ribs4 Pound
 Ground black pepper3⁄4 Teaspoon
 Fresh bread crumbs1 1⁄2 Cup (24 tbs) (3 Slices Bread)

Nutrition Facts

Serving size: Complete recipe

Calories 4399 Calories from Fat 1892

% Daily Value*

Total Fat 210 g323.6%

Saturated Fat 64.5 g322.6%

Trans Fat 0 g

Cholesterol 1040 mg

Sodium 3215.6 mg134%

Total Carbohydrates 78 g26%

Dietary Fiber 2.6 g10.5%

Sugars 21.8 g

Protein 486 g971.2%

Vitamin A 0.4% Vitamin C 3.5%

Calcium 13.1% Iron 23.3%

*Based on a 2000 Calorie diet


1. In small bowl, combine 3 tablespoons mustard, vinegar, 1 tablespoon jalapeno sauce, and Worcestershire; with wire whisk, whisk until blended. Transfer to ziptight plastic bag; add short ribs, turning to coat. Seal bag, pressing out as much air as possible. Refrigerate at least 1 hour or up to 24 hours to marinate.
2. Preheat oven to 425°F Arrange ribs on rack in medium roasting pan (14" by 10"); brush with remaining marinade. Roast 40 minutes. Turn oven control to 325°F; roast 1 hour 20 minutes longer.
3. In small bowl, combine remaining 3 tablespoons mustard, remaining 1 tablespoon jalapeno sauce, and pepper. Brush on tops of ribs. Press bread crumbs onto coated ribs; roast until crumbs are crisp and lightly browned, 45 minutes longer.