- 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.