Categories: Beef
Ingredients
- 1/2 cup Dijon
- 1 tbsp salt
- 2 tbsp chili powder
- 4 tsp brown sugar
- 1/4 cup fresh lemon juice
- 1 tbsp grated lemon zest
- 4 garlic cloves, minced
- 2 cups diced onion
- 1 tsp ground allspice
- 2 tsp black pepper
- 1/2 cup olive oil
- 6 lb. short ribs, cut into serving pieces
- 1 cup beef stock
Directions
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In a large bowl, combine all of the ingredients except the ribs and stock. Mix well, add the ribs, cover and refrigerate for at least 6 hours or as long as overnight, turning the ribs occasionally.
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eheat an oven to 450. Drain the ribs and reserve the marinade. Place the ribs on a rack in a roasting pan and bake until browned, about 30 minutes. Reduce the heat to 350. Pour the reserved marinade evenly over the ribs and bake until tender, about 1 1/2 hours longer.
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Transfer the ribs to a warmed platter and keep warm. Drain off the excess fat from the roasting pan and place the pan on the stove top over high heat. Pour in the stock and deglaze the pan by stirring to dislodge any browned bits. Boil for 2 minutes; adjust the seasoning with salt and pepper and add more mustard. Pour the sauce over the short ribs and serve at once.