If you’d like more ‘heat’ in the ribs, don’t remove the chili pepper seeds.
- 4 pounds short ribs of beef
- 6 tablespoons flour
- salt and pepper to taste
- 2 eggs
- 3 ounces sesame seeds
- 8 tablespoons butter
- 1 cup tomato puree
- 2 tablespoons chili powder
Dredge ribs in flour seasoned with salt and pepper. Dip ribs in beaten eggs and roll in sesame seeds. Melt butter in skillet and brown ribs on all sides.
Transfer the ribs to a roasting pan. Mix together the puree, chili powder, garlic, parsley, coriander, chili peppers and broth. Pour this mixture over the ribs; cover and bake at 300 degrees for 2 hours. Add olives and almonds. Continue cooking until meat is tender. Serves 6.
Our Ohio staff note: If you’d like more ‘heat’ in the ribs, don’t remove the chili pepper seeds.