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English-style short ribs contain a single rib bone. For a milder sauce, use only one jalapeño and discard the seeds.
TEST KITCHEN TECHNIQUE: A ROASTING-BRAISING HYBRID METHOD
Most short rib recipes call for searing, then braising, and finally turning the braising liquid into a sauce. For Deviled Beef Short Ribs, we took a different road: We put the ribs in a baking dish, meat side down, and roasted them (covered) until tender, about 3 hours. The meat cooked in its own rendered fat and juices, giving us fully rendered, supertender short ribs without much hands-on work. To finish, we uncovered the ribs, brushed them with a glaze, roasted them meat side up, repeated, and then rolled them in toasted crumbs.
2/3 cup yellow mustard
1/3 cup orange juice
1/3 cup packed light brown sugar
1-2 jalapeño chiles, stemmed, seeds reserved, and roughly chopped
4 teaspoons dry mustard
1 teaspoon grated lemon zest plus 1 tablespoon juice
Salt and pepper
1/2 teaspoon cayenne pepper
5 pounds bone-in English-style short ribs, bones 4 to 5 inches long, 1 to 1 1/2 inches of meat on top of bone, trimmed
2 tablespoons unsalted butter
1 1/2 cups panko bread crumbs
1 tablespoon chopped fresh parsley
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