Deviled Bones

Deviled BonesMakes 6 Servings
Hands-On Time: 20 Minutes
Total Preparation Time: 3 Hours 15 Minutes to 3 Hours 45 Minutes

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 (recipe below) or salted butter
1 c panko bread crumbs
2 1/2 T Dijon mustard

Suggested accompaniment
Edamame mash (recipe below)

1. 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.
2. 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.
3. 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.
4. 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.
5. To serve, spoon some of the sauce among 6 plates; divide the ribs on top, and serve the remaining sauce on the side.

Steak Butter

Makes Sixteen 1-Tablespoon Servings
Hands-On Time: 10 Minutes
Total Preparation Time: 10 Minutes

1/2 pound (2 sticks) unsalted butter
2 T Worcestershire sauce
1T Dijon Mustard
1 garlic clove, pressed
1/2 t kosher salt

1. Stir together ingredients in a small bowl until the mixture is well blended. Divide the mixture equally onto 4 sheets of plastic wrap; shape each portion into a flattened square.
2. Wrap the squares tightly in the wrap, pack them in a resealable plastic bag, and store them in the freezer until you are ready to use them. To use them, cut each square into quarter. Each quarter will measure about 1 tablespoon.

Edamame Mash

Makes 4 servings
Hands-On Time: 10 minutes
Total Preparation Time: 30 minutes

Kosher salt
4 cups fresh, peeled Edamame or one 16-ounce bag frozen
1/2 cup buttermilk
1 to 2 tablespoons unsalted butter
Koshers salt and freshly ground black pepper

1. Bring a medium saucepan of salted water to a boil over high heat. Add the edamame and cook for 20 to 25 minutes or until very soft. (Note; This is longer thatn the package directions tell you to cook them, but they need to be very soft in this recipe to be mashed.

2. Drain the edamame and transfer to a food processor fitted with the chopping blade. Add the buttermilk, butter and salt and pepper to taste and puree until you reach the desired consistency. Transfer the mixture back to the saucepan and heat just until hot.

Cook’s Notes

My favorite brand of prepared Dijon mustard is Maille. It has a little extra bite.

Oxo makes an excellent gravy fat separator which you can find at most kitchenware stores and on line at Amazon.


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