Ingredients

• 6 pounds short ribs (have butcher cut them into serving sized pieces)
• For marinade
• 2 tablespoons olive oil
• 2 cups red wine
• 4 cloves chopped garlic
• 2 tablespoons dry mustard
• 1 teaspoon ground coriander
• 1/2 teaspoon dried thyme
• 1 teaspoon freshly grated ginger
• 2 bay leaves
• 6 tablespoons molasses
• 1/4 cup red wine vinegar
• 1/3 cup vegetable oil
• 3/4 cup flour
• 1 cup finely diced onion
• 1/2 cup each finely diced celery, carrots and turnips
• 1 tablespoon chili powder
• 1/4 cup tomato paste
• 2 cups beef broth
• 1/2 cup prepared chili sauce
• 1/4 cup Dijon mustard
• 2 tablespoons white horseradish
• 1/2 cup dry white bread crumbs

Instructions

1. Place short ribs in noncorrodible vessel. Combine ingredients for marinade and pour over ribs; marinate, covered, for 24 hours in the refrigerator, turning them once. Remove from marinade; pat dry and reserve marinade for later.
2. Heat oil in an 8 quart casserole, wide enough to accommodate the ribs in a single layer. While the oil is heating up, dredge short ribs in flour and shake off excess. Sear them for 5 minutes a side or until they are golden brown all over. Remove them to a plate. In the remaining oil saute the onions, celery, carrots, and turnips for 10 minutes, stirring frequently with a wooden spoon. Add the chili powder, tomato paste, broth and reserved marinade and boil, over medium heat for 5 minutes or until slightly reduced. Season to taste with salt and pepper. Return the short ribs to the casserole and cover. Braise over low heat for 1 hour and 45 minutes or until fork tender. Remove the short ribs from the sauce and place them on a large baking pan. Strain the sauce, through a sieve into a medium saucepan. Skim off the fat, season to taste with salt and pepper and keep warm, over low heat. Reheat ribs in sauce.
3. Second time around: Preheat the broiler. Combine all the coating ingredients and spread them
4. over the short ribs. Broil short ribs, 4 inches away from heat source, for 3 to 4 minutes or until lightly browned. Serve immediately with sauce.