Red Hot Short Ribs

Source: What's Cooking at Holland

6 lbs. Beef short ribs
Salt and pepper to taste
2 tbsp. olive oil
2 onions, slivered lengthwise
2 tbsp. finely minced garlic
2 tbsp. Dijon mustard
3 tbsp. lemon juice
2 tsp. hot sauce
1 tsp. chili powder
1 tsp. brown sugar
1 c. defatted beef broth

Preheat oven to 425°.

Season ribs with salt and pepper.

In an oven-proof casserole brown the ribs in batches in the oil over medium-high heat.

Remove to a plate. Remove all but 1-2 tablespoons of fat from casserole. Add the onion and wilt over low heat, about ten minutes, stirring occasionally and adding the garlic in the last 3 minutes. Return the ribs to the casserole atop the veggies. In a small bowl, combine the remaining ingredients. Toss them with the ribs. Reduce temperature to 350° and immediately place the casserole, covered, in the oven*. Bake the ribs, basting and stirring occasionally, until tender, about 2½ hours. Remove the casserole from the oven and transfer ribs to a plate. Strain the gravy to remove the fat. Return the ribs to the casserole, cover with thee defatted gravy and reheat before serving.

Yield: 8 servings

(*I would put mine in a slow-cooker at this point!)