Kid-Friendly, Devil Short Ribs Recipe

Kid-Friendly, Devil Short Ribs Recipe
Staff Writer
Raw beef short ribs


Raw beef short ribs

Try these decadent and flavorful short ribs that are inspired by writer Caroline Fitzgibbons’ favorite childhood dish.


  • 1 ½ cup olive oil
  • ¼ cup Dijon mustard
  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • Juice of 1 lemon
  • 1 teaspoon Tabasco (or more as needed)
  • 1 teaspoon Worcestershire sauce
  • 1/3 cup white wine
  • 3 pounds short ribs
  • 1 cup corn flake crumbs


At least the day before (I would probably marinate for 48 hours next time), mix the marinade ingredients (everything except for the short ribs and corn flake crumbs) together in a bowl and pour over the ribs. Cover and refrigerate for 24-48 hours, turning several times to make sure the meat marinates evenly.

Preheat the oven to 375 degrees. Place the ribs on a baking sheet, reserving marinade, for 1-1 ½ hours.

Remove ribs from the oven and let cool until you are able to handle, about 15 minutes. While the ribs cool, place the corn clake crumbs on a plate. When the ribs are cool enough to handle, baste ribs with the leftover marinade and roll immediately in the corn flake crumbs. 

Place ribs on a clean baking sheet and drizzle the drippings from the first baking over top of ribs. Return the ribs to the oven for an additional 20-30 minutes, or until the crust browns. 

Rib Shopping Tip

Most cattle are fed a diet of grass until they are sent to a feedlot – where they are finished on corn. When possible, choose beef from cattle that are “100% grass fed” - it will be more expensive, but better for your health.

Rib Cooking Tip

The method used to cook beef is dependent on the cut. Cuts that are more tender, like filet mignon, should be cooked for a relatively short amount of time over high heat by grilling or sautéing. While less tender cuts, like brisket and short ribs, should be cooked for a longer time with lower heat by braising or stewing.