SAUCE:
1 Onion; chopped
6 cl Garlic; smashed
2 tb Dijon mustard
1 tb Chili powder
2 ts Salt
1 ts Cayenne pepper
2 ts Sugar
1 c Dry white wine
THE RIBS:
5 lb Beef short ribs
Flour; for dusting
Salt and pepper; to taste
Preheat the oven to 425 degrees F. Mince all the sauce ingredients,
except the wine in a food processor. Add the wine and blend. Or
mince the onion and garlic and shake all the ingredients in a
screw-top jar to blend.
Dust the ribs lightly with flour, salt and pepper, shaking off the
excess. Roast the ribs, uncovered, in a large skillet or roaster
with a lid until they brown handsomely, about 30 minutes.
Reduce the heat to 325 degrees F, add the sauce, cover the pan, and
bake for 1 1/2 hours.
Recipe by: Classic American Food Without Fuss, by Barbara Witt and
Frances McCullough
