(WBTV) - For the debut of the new Betty Feezor kitchen, we decided to make one of her classic recipes straight from her cookbook.
Deviled Short Ribs were one of the popular meat dishes that earned Betty the reputation for making mouth-watering meals.
- 2 pounds lean beef short ribs
- 2 onions, sliced
- 1 clove garlic
- 2 tablespoons olive oil
- 2 tablespoons prepared mustard
- 2 teaspoons lemon juice
- 2 teaspoons salt
- ½ teaspoon chili powder
- ½ teaspoon sugar
- ¼ teaspoon pepper
- 1 tablespoon shortening or butter
- ¾ cups water
Mix garlic, olive oil, mustard, lemon juice, salt, chili, pepper, sugar and onions together and pour over trimmed short ribs.
Cover tightly and refrigerate overnight. Remove ribs from marinade and brown on all sides using butter or shortening on medium heat.
Place ribs and marinade in a casserole dish and cover tightly. Cook on 350 in the oven until done.
NOTE: Betty doesn't specify in her cookbook how long the ribs should cook. We found about 2- 2.5 hours made the meat fall-apart tender.