Try Tender, Spicy Beef Ribs For A Change

Instead of pork short ribs, how about beef for a change? These meaty ribs are briefly roasted, then slow-baked with a dark, spicy sauce.

Granted, they’re not exactly low-fat, but for a change, they’re worth it. The meat is falling-off-the-bone tender, and the sauce mellows out during cooking to become thick and rich with a tantalizing, peppery heat (for less heat, reduce the amount of cayenne pepper).

The recipe is very easy to prepare, but it does take about 2 hours to cook.

Deviled Short Ribs

From “Classic American Food Without Fuss” by Frances McCullough and Barbara Witt (Villard, $25).

Sauce:

1 onion, chopped

6 garlic cloves, smashed and peeled

2 tablespoons Dijon-style mustard

1 tablespoon chili powder

2 teaspoons salt

1 teaspoon cayenne pepper, or to taste

2 teaspoons sugar

1 cup dry red wine

Ribs:

4 to 5 pounds beef short ribs

Flour for dusting

Salt and freshly ground pepper to taste

Preheat oven to 425 degrees.

In a food processor, mince together the onion, garlic, mustard, chili powder, salt, cayenne pepper and sugar. Add the wine and blend. Set aside.

Dust the ribs lightly with flour, salt and pepper, shaking off the excess. In a large skillet or roaster with a lid, roast the ribs, uncovered, until they’re browned handsomely, about 30 minutes.

Reduce oven heat to 325 degrees, add the sauce to the ribs, cover the pan and bake for 1-1/2 hours. (Or marinate the ribs in the sauce for 1 hour and cook over low embers on a charcoal grill for 30 to 45 minutes, basting often, until done.)

Yield: 6 servings.

Nutrition information per serving: 672 calories, 71 grams protein, 7 grams carbohydrate, 37 grams fat (50 percent fat calories), 174 milligrams cholesterol, 641 milligrams sodiums.